Concepts Summer 2021

HOSF 1205

H134, H100, H601, H116

Culinary Skills - Chef Training - Culinary Management

Chef Training

Summer 2021
 TABLE OF CONTENTS

WEEK 1: FIN FISH 1: FLAT FISH

Icelandic Plaice:
Tomato Seafood Stew
Fish Fumet
Beer Battered Fish
Tartar Sauce

WEEK 2: FIN FISH II: ROUND FISH

Poached Trout Fillet
Court Bouillon
Cold Yogurt Sauce
Cucumber and Radish Yogurt Sauce
Crisp Skinned Trout Fillet
Grilled Salmon Fillet
Butter sauce
Turned Potatoes
Sautéed Sugar Snap Peas

WEEK 3: SEAFOOD & SHELLFISH

Vinegared Octopus Salad
Dashi
Crab Salad Lettuce Wrap
Grilled Calamari Salad
Marinated Mussels
Scallop Ceviche
Oysters

WEEK 4: VEGETARIAN
Edamame, Lemongrass and Tofu Pot Stickers
Ginger, sesame and chilli sauce
Spinach Falafel
Tahini, Yoghurt & Lime Sauce
Pickled Persian cucumbers
Vegan – Vegetarian Bolognaise
San Marzano tomatoes, tri – colour fusilli noodles, cremini mushrooms, wilted spinach and
Parmesan cheese

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WEEK 5: GARDE MANGER
Apricot Ginger Coulis
Baguette Croustade
Beef Tartar
Chicken Ballotine
Chicken Force Meat (Farce)
Chicken Cumberland Sauce
Liver Paté

Week 6: LAMB
Lamb Tagine
Jeweled Saffron Cous Cous
Herb Rub for Lamb Shoulder
Roast Root Vegetables
Lamb Jus

WEEK 7: CONCEPTS PRACTICAL TEST

Herb gnocchi
Braised Chicken Thigh
Complete Gnocchi Dish Recipe
Seared Salmon
Sugar Snap Peas
Roast Fingerling Potatoes
Lemon Chive Butter Sauce

Summer 2021
 CONCEPTS WEEK 1 FIN FISH 1: FLAT FISH
MENU
Seafood & Tomato Stew
Plaice, clams, shrimp, scallops, tomato sauce and fennel

Deep Fried Beer Battered Fish Fillet

with Tartar Sauce

OBJECTIVES

Upon successful completion of this lab the student will comprehend the following :

 Categorization of Fin Fish and crustaceans

 Identification of common market forms of fin fish and crustaceans

 Identification of freshness of fin fish and crustaceans

 Composition and structure of flat fish and crustaceans

 Filleting of flat fish

 Cleaning of Shrimp, Clams and Scallops

 Fin Fish & Crustaceans Cookery; Key factors affecting cooking techniques

 Determining doneness of fin fish and crustaceans

 Storage and handling of fin fish and crustaceans

 Use and making of Fish Fumet

 Poaching and Deep Fried battered fish technique

 2 Fish Sauces: Tomato and Tartar Sauce

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 Seafood Stew Week 1
Portions: One whole plaice
Yield: Four cleaned filets

Unit of
Quantity Ingredient/Specification Count
Measure
900 g Icelandic Plaice – whole 1 – 2 lbs whole
Filleted as per demo
Reserve 2 bottom fillets for beer battered fish recipe
Reserve two rolled fillets for the stew
Reserve bones for Fish fumet
Toothpicks for fish filets

Preparation:
1. Clean and fillet flat fish as per demo
2. Place onto a stainless-steel tray, present for grade, cover and store correctly in your
fridge

Fish Fumet

Unit of
Quantity Ingredient/Specification Count
Measure
50 g Leek, dark portion of leaves removed, small ½ piece
mirepoix
50 g Cooking onion, small mirepoix ¼ piece
50 g Celery, small mirepoix 1 stalk
50 g Fennel trim, small mirepoix
15 g Butter
100 ml White wine
600 ml Fish stock
4 sprigs Flat leaf parsley – stems for fumet – leaf’s for
garnish of final dish
5 pcs White peppercorns
1 pc Bay leaf
to taste Salt
Cheese cloth – used when straining the fumet

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Preparation
1. Wash the fish bones in cold water to remove any blood
2. In a medium sauce pot, melt the butter, add the mirepoix and sweat until translucent.
3. Add the fish bones and sweat gently for 1 to 2 minutes.
4. Add the white wine, fish stock and aromatics.
5. Bring to a boil, skim and reduce to a simmer.
6. Simmer gently for 10 minutes and strain through a fine sieve lined with cheese cloth.

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Summer 2021
Seafood and Tomato Stew

Unit of
Quantity Ingredient/Specification Count
Measure
2 each Plaice fillets – rolled – secured with a toothpick
2 each Scallops 10/20 count – membrane remove
2 each Black tiger shrimp 16/20 count – peeled and de-
veined
2 each Little neck clams – washed and cleaned
50 g Fennel – thinly sliced into 1¼ inch strips ¼ head
8 g Garlic – very thinly sliced 1 clove
150 ml Crushed tomatoes
250 ml Fish fumet – extra reserved for cooking the clams 1 cup
20 g Tomato paste
5 g Parsley leaf’s – cut into chiffonade
15 ml Olive oil
10 ml Vegetable oil
Salt to taste
Ground black pepper to taste

Preparation
1. Heat up the olive oil in a heavy bottomed pan, add the fennel and garlic and sweat gently until
soft
A. Place the cleaned clams into a small saucepot add the remaining fish fumet, place a lid
onto the sauce pot and bring up to a boil, turn down to simmer and cook the clams
until they fully open, 5-8 minutes. Once cooked keep in the saucepot with the lid on.
NOTE: start cooking the clams at the same time as step one in the recipe.
2. Add the tomato paste and cookout on a low heat for one minute
3. Add the fish fumet and bring up to a simmer
4. Add the crushed tomatoes, stir all of the ingredients together and bring up to a boil, simmer
for 5 minutes and then place a lid onto the pot
5. Add the rolled plaice filets to the tomato sauce, place the lid on the pot and on a very low heat
cook for two minutes
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 6. Heat up the vegetable oil in a small sauté pan on a high heat
7. Season the shrimp and scallops with salt and ground black pepper
8. Place into the pan and sauté, sear one side of the scallop until golden brown and both sides of
the shrimps, cooking halfway
9. Place the scallops, shrimps and cooked clams into the tomato sauce and simmer for one to
two minutes until cooked
10. Check the seasoning and adjust accordingly
11. In a large white bowl serve one piece of plaice (remove the toothpick), two scallops, two
shrimp and two clams
12. Garnish with the chiffonade of flat leaf parsley and a drizzle of olive oil

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Summer 2021
Winter 2021
 Beer Battered Fish Week 1

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
2 pcs Flat fish fillets
200 g Seasoned bread flour for dredging

Beer Batter Recipe:

150 g Bread flour
1 pc Egg white
250 mL Local beer - lager or pilsner
15 mL Vegetable oil
To taste Salt

Preparation:
1. Heat deep fryer to 350°F (176°C).
2. Combine beer, salt and vegetable oil in a stainless - steel bowl and mix together.
3. Add flour and beat to a smooth texture.
4. In a clean stainless-steel bowl, whisk egg whites to stiff peak and fold into batter just prior to
cooking time.
5. Dredge fish fillets in seasoned flour and dip into beer batter, coating all sides.
6. Fry to doneness as per demo. Drain and season

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Summer 2021
 Tartar Sauce Week 1

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
1 pc Egg yolk
5 g Dijon mustard 1 tsp
250 mL Vegetable oil
5 mL Lemon juice ½ pc
30 g Gherkins, minced
15 g Shallots, minced
15 g Lilliput Capers, chopped
2 sprigs Parsley, flat leaf, finely chopped 1 tsp
To taste Salt

Preparation:
1. Combine egg yolk, Dijon mustard and half of the lemon juice in a bowl.
2. Whisk until foamy.
3. Incorporate oil slowly while whisking continuously.
4. As the mayonnaise becomes thick, adjust with lemon juice .
5. Add chopped gherkins, shallots, capers and parsley
6. Season and adjust acidity to taste

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Student Notes:

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Summer 2021
 CONCEPTS WEEK 2 FIN FISH II: ROUND FISH
MENU

Grilled Atlantic Salmon Fillet

and
Crisp skinned trout fillet
turned potatoes and sautéed sugar snap peas and butter sauce

Poached trout fillet

with cold yogurt sauce, and cucumber, radish relish

Upon successful completion of this lab the student will comprehend the following:

 Composition and Structure of Round Fish

 Cleaning, filleting and portioning of round fish

 Court Bouillon & poaching of fish

 Unilateral Cooking technique for fish fillets

 Grilling of fish

 Fish Sauce Cookery: Cold Sauces, Butter Sauce

 Turning Potatoes

 Plate Presentation

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 Poached Trout Fillet Week 2

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
500 g Rainbow Trout, viscera & scales removed 1 – 2 lb. trout
1 L Court Bouillon, see recipe 1 recipe

to taste Salt

Preparation:
1. Clean, fillet and portion trout as per demo.
2. Reserve one fillet for crisp skinned trout. See recipe.
3. Divide remaining fillet into 2 pieces and season lightly with salt only
4. Prepare Court bouillon as per recipe.
5. Place Trout fillet pieces into a sautoire, lined with a piece of parchment paper.
6. Gently pour the strained court bouillon into the pan, just covering the fillets.
7. Bring the liquid to a very gentle simmer and cook gently until fillets are just cooked through; 2 -
3 minutes. Do not boil.
8. Remove from liquid and carefully remove skin. Allow to cool. Refrigerate.
9. Serve cold.

Note:
Trout is delicate and requires minimal cooking. Once cooked, handle carefully to avoid damage.

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Summer 2021
 Court Bouillon Week 2

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
1 L Cold water
30 g Carrot, paysanne ½ piece
30 g Celery, paysanne 1 stalk
60 g Onion, paysanne ½ piece
10 g Salt
½ pc Lemon
Flat leaf parsley sprigs
5 white peppercorns
Bay leaf

Preparation:
1. Combine all ingredients and bring to a boil.
2. Simmer for 25 minutes and then strain through a Chinois or cheese cloth.
3. Reserve for poaching of the trout.

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Summer 2021
 Cold Yogurt Sauce Week 2

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
60 mls Goats milk yogurt
10 mls Light olive oil
10 mls Lemon juice – half a fresh lemon ½ piece
5 mls Honey
To taste Salt
Water to adjust consistency

Preparation:
1. Whisk all ingredients together in a stainless-steel bowl.
2. Adjust to sauce consistency with cold water if necessary.
3. Taste and adjust seasoning and acidity as needed.

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 Cucumber & Radish Yogurt Sauce Week 2

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
80 g Persian Cucumber or baby cucumber 1 Pc.
60 g Red radish 3- 4 pieces
50 g Goats milk yogurt
2-3 sprigs Dill, fresh
5 mL Lemon juice ½ piece
Pinch Salt

Preparation:
1. Slice cucumbers into thin rounds, then cut rounds into small julienne
2. Slice radishes into thin rounds, then cut rounds into small julienne
3. Place radish and cucumber julienne into a bowl and toss with a pinch of salt. Allow to sit at
room temperature for 1 minute until the juices release from vegetables.
4. Whisk the yogurt with the lemon juice and add into the radish and cucumbers.
5. Add chopped dill.
6. Adjust seasoning and acidity to taste.

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Summer 2021
 Crisp Skinned Trout Fillet Week 2

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
1 pc Trout fillet – cut into half’s diagonally
10 mL Vegetable oil
To taste Ground black pepper
To taste Salt

Preparation:
1. Prepare trout fillet as per demo, removing pin bones and trim as required. Divide fillet into 2
pieces.
2. Heat 8-inch nonstick sauté pan to medium heat and add small amount of vegetable oil
3. Season trout pieces on both sides with salt and ground black pepper
4. Place trout pieces into pan, skin side down and hold them in place for a few seconds, ensuring
the skin is in contact with the pan and the fillet does not curl.
5. Reduce the heat to medium low and allow the fish to cook slowly, from the skin side only, until
the flesh is almost cooked through, but appears medium rare at the highest point on the fillet.
6. Gently remove from pan and serve crisp skin side up.

Note:
This method is referred to as unilateral cooking
If nonstick pan is unavailable, a piece of parchment paper can be place on the surface of the pan to
prevent sticking and damaging of skin.

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Summer 2021
 Grilled Salmon Fillet Week 2

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
120 g Salmon fillet
5 - 10 mls Vegetable oil
To taste Ground black pepper
To taste Salt

Preparation:
1. Clean, skin, portion and trim Salmon fillet as per demo
2. Prepare grill pan, cleaning and seasoning as needed. Heat to medium high temperature.
3. Rub a small amount of vegetable oil onto both sides of salmon portion.
4. Season with salt only.
5. Place presentation side down, on a diagonal onto the hot grill pan. Turn and flip as per demo,
creating a cross hatch pattern on both sides of the fish.
6. Allow 1 to 2 minutes per turn as necessary to cook to medium. Timing will depend on
thickness of the portion.
7. Allow to rest briefly before serving.
8. Serve with the butter sauce in a ramekin, boiled turned potatoes and sautéed sugar snap peas.

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 Butter Sauce

Unit of
Quantity Measure Ingredient/Specification Count
30 g Shallots, minced 1 piece
80 mL Dry white wine 80mL
80 mL White wine vinegar 80mL
30 mL Cream, 35% 2 tbsp
110 g Butter, unsalted, cold, cut into 1 cm cubes ¼ packet
1/4 Fresh lemon juice only ¼ piece
To taste Salt
To taste White pepper

Preparation:

1. Combine the shallots, wine and wine vinegar in a small saucepan

2. Gently simmer until the liquid is reduced to 40mL, or ¼ the original volume.
3. Add the cream to the reduction and bring back to a simmer and reduce the cream by half
4. Over low heat, add the butter into the reduction a few cubes at a time, whisking continuously
to emulsify until all the butter has been incorporated. Remove from heat.
5. Season with lemon juice, salt and white pepper to taste
6. Add the chives
7. Taste and adjust seasoning and acidity if necessary

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Summer 2021
 Turned Potatoes Week 2

Yield: 300 g
Portions: 4

Unit of
Quantity Measure Ingredient/Specification Count
450 g Yukon gold potatoes, medium to large 2 pcs
500 mL Water
20 g Butter
2 g Chives, chopped 1/8 bunch
To taste Salt

Preparation:
1. Peel and cut the potatoes to size, reserve in cold water
2. Turn the potato pieces as per Chef’s demo.
3. Place the turned potatoes into a small pot, cover with cold water, season with salt.
4. Bring the water to a boil and cook until tender.
5. Drain water from the potatoes, add butter and chives to finish. Serve hot.

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Summer 2021
 Sautéed Sugar Snap Peas Week 2

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
150 g Sugar snap peas
20 g Butter

To Taste Salt

Preparation:
1. Clean, trim and “string” sugar snap peas as per demo.
2. Blanch briefly in boiling salted water
3. Refresh under cold running water. Drain and refrigerate until service.
4. Over a medium to low heat melt butter in sauté pan.
5. Place sugar snap peas into the heated pan, and sauté until heated through and still al dente
6. Season to taste.

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 Student Notes:

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Summer 2021
 CONCEPTS WEEK 3 SHELL FISH
MENU

International Cold Seafood Sampler Plate

Vinegared Octopus Salad (Japan)

Crab Lettuce Wrap (Thai)

Grilled Calamari Salad (Italian)

Marinated Mussels (Spanish)

Scallop Ceviche (Mexican)

Oysters on the half shell (Canadian)

Upon successful completion of this lab the student will comprehend the following:

 Popular Varieties of Seafood and Shellfish

 Categories of Shellfish

 Types of Crustaceans and Mollusks: characteristics and examples

 Freshness in seafood and shellfish

 Storage, handling and cooking of seafood and shellfish

 Sustainable practices relating to shellfish

Summer 2021
 Vinegared Octopus Week 3

Yield: 140 g
Portions: 2

Unit of
Quantity Measure Ingredient/Specification Count

565 g Octopus tentacles from approximately 1.5 Lb octopus 1 octopus

100 g Daikon radish, peeled and grated .25 pc
2000 mL Water (for braising)

30 mL Dark soy sauce

Sanbaizu Marinade
20 g Sugar
125 mL Rice wine vinegar ½ cup
30 mL Light soy sauce
160 mL Dashi (See Recipe; 1 recipe for 6 students) ⅔ cup
50 g Konbu, small dice (take from dashi recipe)

50 g Mini cucumber, sliced into thin rounds 1 small

Preparation:
1. Clean the octopus as per demo.
2. Massage the octopus with the grated daikon. Place the octopus into a stainless steel bowl,
cover with plastic wrap and allow to rest in the refrigerator for 10 to 15 minutes then rinse
well under cold water to remove the daikon.
3. Bring a stock pot half full of salted water to a boil and plunge the octopus into the boiling
water 2 to 3 times. Reduce the temperature to a simmer, add the dark soy then completely
submerge the octopus into the simmering liquid, cover with a lid and braise until tender
(Approximately 1 hour).
4. Remove the octopus from the braising liquid and allow to cool at room temperature
5. Slice the octopus thinly around ½ to 1 cm thick, on a bias and marinate in the “sanbaizu”
marinade, with the konbu and cucumber rounds.
6. Serve cool.

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 Dashi (recipe for 6 students) Week 3

Yield: 1 L
Portions: 6 x 150 mL

Unit of
Quantity Measure Ingredient/Specification Count

1 L Cold water
30 g Konbu (kombu)
10 g Katsuobushi (dried bonito flakes)

Preparation:

1. Place water and Konbu in a sauce pot and allow to soak for 10 minutes.
2. Bring to a boil, reduce to simmer for 3 to 5 minutes.
3. Remove from heat and add bonito flakes. Allow too steep for 10 minutes.
4. Strain, cool and reserve liquid.

NOTE:

 Reserve the cooked konbu to include in the Octopus Salad

Summer 2021
 Crab Salad Lettuce Wrap Week 3

Yield: 284 g
Portions: 4

Unit of
Quantity Measure Ingredient/Specification Count

200 g Snow crab meat

45 mL Coconut milk 3 Tbsps.
10 mL Lime juice
8 mL Fish sauce
10 g Lemon grass, minced (From Inner White Only)
1 pc Green onion, minced, white and pale green only 1 pc
½ pc Red bird’s eye chili, minced ½ pc
½ pc Green bird’s eye chili, minced ½ pc
5 g Coriander leaves, minced 5 sprigs
2 g Mint leaves, minced 1 sprig
20 g Boston bibb lettuce ¼ head

Preparation:
1. In a medium sized stainless-steel bowl whisk together the below list of ingredients, cover with
plastic wrap and refrigerate.
 Lime juice
 Fish sauce
 Lemon grass
 Spring onions
 Minced chilies
 Coriander
 Mint
 Coconut milk
2. Just prior to serving, mix the crabmeat with enough dressing to ensure the crab salad is moist
but not soupy.

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 3. Arrange the lettuce leaves out onto a serving plate and place a spoonful of the crab salad into
the center of each leaf.

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Summer 2021
 Grilled Calamari Salad Week 3

Yield: 193 g
Portions: 4

Unit of
Quantity Measure Ingredient/Specification Count

200 g Calamari whole, cleaned 2 pcs

20 mL Lemon, zest and juice 1 pc
35 mL Olive Oil (10 mL for squid and 25 mL for marinade)
2 g Garlic, minced 1 clove
2 g Parsley, chopped 1 sprig
1 g Basil, chopped 2 sprigs
5 pcs Black olive, pitted, chopped 5 pcs
To Taste Salt

To Taste Black Pepper

Preparation:
1. Clean and process the squid as per demo, into tubes and tentacles.
2. In a medium sized stainless-steel bowl, combine the lemon juice, lemon zest, 25 ml olive oil ,
garlic, parsley, basil and black olives. Mix well.
3. In a stainless-steel bowl, season and toss the cleaned calamari in 10 mL of olive oil and season
with salt and ground black pepper
4. Preheat a clean grill pan over a high heat. Grill the calamari for approximately 2 minutes on
each side to char the bodies and tentacles.
5. Remove the calamari from the pan and allow to cool slightly before slicing the bodies into ½ to
1 cm rings and leave the tentacles whole.
6. While the calamari is still warm, toss it in the dressing and serve at room temperature.

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Summer 2021
 Marinated Mussels “Spanish Style” Week 3

Yield: 265 g
Portions: 2

Unit of
Quantity Measure Ingredient/Specification Count

454 g Mussels *Sustainable Ingredient* 1 – 1lb bag

75 g White cooking onion, brunoise ½ small

10 g Garlic cloves, finely chopped 3 cloves
125 mL White wine ½ cup

45 mL White wine vinegar

45 mL Olive oil
5 g Paprika ½ tsp
5 g Parsley, finely chopped 1 sprig

Preparation:
1. Clean mussels as per demo.
2. Place the mussels into a medium sautoir with 125 mL of wine in the bottom, cover and cook
over medium-high heat until the shells open.
3. Remove from heat, strain the cooking liquid through a fine sieve or cheese cloth and reserve.
4. Pick the mussels from shells and reserve the meat.
5. Heat the olive oil in a medium sautoir over medium heat, add the onions and cook until
golden.
6. Add the garlic and continue cooking until golden, then add the paprika, and finally the
reserved mussel cooking liquor and the white wine vinegar.
7. Reduce the cooking liquor until a thick liquid is reached.
8. Return the mussels to the pot and mix with the reduced cooking sauce.
9. Allow to cool, add five mussels into the shells and garnish with finely chopped parsley.

NOTE: Reserve 5 mussel shells for garnish

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Summer 2021
 Scallop Ceviche Week 3

Yield: 245 g
Portions: 2

Unit of
Quantity Measure Ingredient/Specification Count

80 g Sustainable beach scallops 10/20 3 each

20 g Red onion, brunoise, rinsed ¼ small
50 mL Lime juice, strained 1 pc
2 g Jalapeno pepper, brunoise ½ pc
1 g Coriander leaves, washed and chopped fine 5 sprigs
50 g Avocado, cut into 1 cm diced ¼ pc
1 pc Corn tortilla, raw, cut into triangles 1 pc
To taste Salt

Preparation:
1. Clean and remove the tendon from the scallops as per demo.
2. Dice the raw scallops as per the demo cut into ½ - ¾ cm diced.
3. In a medium sized stainless-steel bowl, incorporate scallops, red onion, jalapeno, coriander
and lime juice.
4. Mix well and allow the mixture to marinate for approximately 60 minutes or until the scallops
become translucent.
5. Deep fry the tortilla wedges at 350°F until golden brown and crisp.
6. Remove and place on to absorbent paper and season with salt.
7. Dice the avocado as per the demo the same size as the diced scallops and combine with the
scallop ceviche.
8. Place a portion of ceviche on top of the tortilla crisps and garnish with picked cilantro leaves.

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 Oysters Week 3

Yield: 443 g
Portions: 6

Unit of
Quantity Measure Ingredient/Specification Count

2 pcs Malepeque oysters *Sustainable Ingredient* 2 pcs

Preparation:
1. Scrub oysters with a scrub pad.
2. Shuck the oysters as per demonstration.
3. Serve on the bottom shell.

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 Student Notes:

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Summer 2021
 CONCEPTS WEEK FOUR
Vegetarian and Vegan

Edamame, Lemongrass and Tofu Pot Stickers

With a ginger, sesame and chilli sauce

Spinach Falafel
Pickled Persian cucumbers Tahini, Yoghurt & Lime Sauce

Vegan – Vegetarian Bolognaise

San Marzano tomatoes, tri – colour fusilli noodles, cremini mushrooms, wilted spinach and
Parmesan cheese

OBJECTIVES

Upon successful completion of this lab the student will comprehend:

 The main types of vegan and vegetarian diets

 Nutritional considerations in a vegan & vegetarian diet
 The importance of combining grains and legumes in a vegetarian diet
 Guidelines for building a vegetarian menu
 Several cooking techniques for various vegetables and none meat proteins

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 Edamame, Lemongrass and Tofu Pot Stickers
With a ginger, sesame and chilli sauce

Pot Stickers Recipe

Unit of
Quantity Ingredient/Specification Count
Measure
80 g Soya beans 80g
60 g Tofu

10 g Lemon grass - minced 1 stalk

3 g Cilantro - finely chop 1 tablespoon
½ Piece Lime ½ piece – rasped – juice reserved ½ piece
60 g Wonton wraps 8 each – 60g 8 each
to taste Salt

Preparation
1. Puree the soya beans in the food processor.
2. Add the tofu and puree.
3. Fold in the minced lemon grass, chopped cilantro, rasped lime zest and salt.
4. Assemble the pot stickers as per the demo.
5. Store correctly in the fridge.

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Ginger, Sesame and Chilli Sauce Recipe

Unit of
Quantity Ingredient/Specification Count
Measure
20 mL Soya sauce
20 mL Sesame oil
20 mL Rice wine vinegar
20 mL ½ lime juiced
15 g Ginger - minced 1 tablespoon
8 g Garlic 2 cloves - minced 2 cloves
8 g Sesame seeds 1 tablespoon 1 tablespoon
10 g Green onion – finely sliced 2 pieces
½ g Red chili flakes ¼ teaspoon ½g ¼ teaspoon
4 g Sugar 1 teaspoon

Preparation
1. Place the rice wine vinegar, lime juice, soya sauce, ginger, garlic, sesame seeds, sugar and
chili flakes into a stainless steel bowl and whisk together.
2. Slowly pour in the sesame oil whisking continuously.
3. Store correctly in the fridge.
4. Reserve the green onions for garnish.

Cooking The Pot Stickers

1. Heat up 10 mls of vegetable oil in a braising pan, make sure that you have the correct fitting
lid.
2. When the oil is very hot add the pot stickers and sauté the base until golden brown.
3. Poor in 60 mls of cold water and add the lid and turn down the heat to a simmer.
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 4. NOTE: be very careful when you add the water as the hot oil might flame up, make sure that
you place the lid onto the pan immediately.
5. Turn the heat down so that the water is simmering.
6. Once the water has evaporated add the ginger, sesame and chili sauce and warm up
7. Garnish with the finely sliced green onions
8. Serve as shown in the picture

Spinach Falafel
Pickled Persian cucumbers, Tahini, Yoghurt & Lime Sauce,

Spinach Falafel Recipe

Unit of
Quantity Ingredient/Specification Count
Measure

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 345 g Soaked chickpeas - drained 1.5 cups
8 g Garlic – roughly chopped 2 cloves
30 g Baby spinach – picked and stems removed 1 heaped cup
50 g Green onion – roughly chopped 2 pieces
20 g Tahini - 1 tablespoon 1 tablespoon
1 g Ground coriander – ¼ teaspoon ¼ teaspoon
1 g Ground cumin – ¼ teaspoon ¼ teaspoon
30 g Chickpea flour 30g
to taste Salt

Preparation
1. Drain the chickpeas and thoroughly dry with paper towel to remove any excessive moisture
2. Place all of the ingredients into a food processor and blend until the mixture is a smooth paste
3. Taste and then adjust the seasoning
4. Form into a circular shape as per demo, each one weighing 30g = 1 heaped tablespoon, place
them carefully on to a plastic tray covered with chickpea flour
5. When cooking carefully place the falafel rounds into the fryer basket
6. Deep fry until golden brown and the falafel is floating, around 2½ - 3 minutes
7. Place onto paper towel to absorb any excessive oil and sprinkle with salt to taste
8. Note; if the falafel mixture feels a little wet, fold in a little more chickpea flour.

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 Pickled
Persian
Cucumbers

Unit of
Quantity Ingredient/Specification Count
Measure

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 40 g Persian cucumbers 40g –cut into ½ cm slices ½ piece
60 mL 60 mL cold water
30 mL 30 mL apple cider vinegar
2 g Salt ½ teaspoon
10 g Sugar 2 teaspoons
1 g Bay leaf 1 piece

Preparation
1. Place the cold water, apple cider vinegar, salt, sugar and bay leaf into a small sauce pot and
heat up until the sugar and salt have dissolved
2. Allow the liquid to fully cool
3. Once cool add the sliced cucumbers
4. Store correctly

Tahini, Yoghurt & Lime Sauce

Summer 2021
 Unit of
Quantity Ingredient/Specification Count
Measure
30 g Balkan yoghurt – 1 tablespoon 1 tablespoon
20 g Tahini – 1 tablespoon 1 tablespoon
45 g ½ lime – rasped and juice ½ piece
20 mL Water – 3 tablespoons – 3 tablespoons

Preparation
1. Whisk together all of the ingredients
2. Store correctly

Vegan – Vegetarian Bolognaise

San Marzano tomatoes, tri – colour fusilli noodles, cremini mushrooms, wilted spinach and
Parmesan cheese

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 Vegan Bolognaise

Unit of
Quantity Ingredient/Specification Count
Measure
6 oz 1 Beyond The Meat patty – crumbled 1 piece
60 g Onion – roughly chopped ¼ piece
8 g Garlic – 2 cloves peeled – minced/rasped 2 cloves
10 mL Olive oil
250 mL Crushed San Marzano tomatoes 1 cup
1 g Dried basil ¼ teaspoon
1 g Dried oregano ¼ teaspoon
1 g Dried thyme ¼ teaspoon
1 g Bay leaf 1 piece
100 g Cremini mushrooms – quartered
60 g Baby spinach – picked stems removed –
30 g Parmesan – shaved or grated

to taste Ground black pepper

to taste Salt

Preparation
1. Heat up 10 mls of olive oil in a medium size sauce pot.
2. Add the crumbled Beyond Meat Burger and sauté, caramelizing slightly.
3. Add the onions, garlic, herbs and bay leaf and sweat on a low heat until the onions are soft
and cooked with no colour.
4. Add the crushed tomatoes, stir all of the ingredients together and simmer for 10 minutes.
5. NOTE: Cook the dry fusilli pasta as this point – see recipe below.
6. Heat up a 10mls of olive oil in a small sauté pan and cook the cremini mushrooms, when
cooked turn down the heat and wilt the spinach, season with salt and ground black pepper.
7. Add to the pasta sauce and stir the ingredients together.

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 8. Add the cooked pasta and combine.
9. Check the seasoning and adjust if necessary.
10. Crate over the Parmesan cheese.
11. Serve as shown in the photo.

Tri – Colour Fusilli Noodles

Unit of
Quantity Ingredient/Specification Count
Measure
100 g Dried Tri Colour Fusilli 1 cup
to taste Salt

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Preparation
1. Fill a larger heavy bottomed pot with cold water and bring up to a boil.
2. Add salt to taste.
3. Add the pasta and bring the water back to a boil on full heat.
4. Stir the pasta frequently as it cooks.
5. Cook for minutes 9 -11 minutes until al dente.
6. Strain and add to the vegan bolognaise sauce.

Pasta cooking:

Final Dish:

Student Notes:

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Summer 2021
 CONCEPTS WEEK 5 GARDE MANGER
MENU
Chicken Ballotine
With apricot, pistachio forcemeat and apricot ginger coulis

Chicken Liver Paté

with Cumberland Sauce

Beef Tartar with Classical Garnishes

and baguette croustade

OBJECTIVES

Upon successful completion of this lab the student will comprehend the
following:

 The handling and service of cold dishes

 Core techniques and procedures of Garde Manger

 Understanding of a Forcemeat or “Farce”

 The use of “Panade” in Forcemeat

 Preparations of paté based on gratin forcemeat

 The use of biproducts and trim for Garde Manger

 Relation of sauces and accompaniments based on Classical Cuisine,

seasonality and complimentary flavours

Summer 2021
 Apricot Ginger Coulis Week 5
Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count

200 g Canned apricot halves, drained and syrup

reserved
10 g Ginger, fresh, grated
15 g Shallot, minced
100 mL White wine
100 mL Canned apricot syrup
15 mL Honey
30 g Butter
To taste Salt

Preparation:
1. Melt the butter in a small sauce pot over a medium heat.
2. Sweat shallots in butter.
3. Deglaze with white wine and apricot syrup.
4. Add apricots, ginger and honey, bring to a boil and simmer for 10 minutes until tender.
5. Puree in a blender.
6. Adjust consistency with syrup if necessary.
7. Adjust seasoning with salt.

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Summer 2021
 Baguette Croustade Week 5

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
¼ pc White Baguette
30 mL Olive oil
To taste Salt

Preparation:
1. Thinly slice baguette on a bias into ½ cm thick slices.
2. Brush each slice lightly with olive oil.
3. Season with salt.
4. Place onto a roast pan with a rack and toast in a 350 F degree oven until golden brown.
5. Turn over the crostini as they cook.
6. Cool to room temperature for service.

Summer 2021
 Beef Tartar Week 5

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
100 g Beef tenderloin tips
10 g Shallots, minced
10 g Gherkins, rinsed, dried and finely chopped
10 g Capers, rinsed, dried and finely chopped
1 pc White anchovy fillet, finely minced
2 pcs Quail egg yolk
5 g Dijon Mustard 1 tsp
10 mL Brandy
5 mL Olive oil
1 g Chives, very finely sliced 3 stalks
To taste Salt
To taste Ground black pepper
Malden Salt to finish

Preparation:
1. Mince beef tenderloin tips by hand, as per demo.
2. Place in a small container, apply a small amount of olive oil, and cover with plastic wrap in
direct contact to minimize oxidization. Refrigerate and reserve for service
3. Just prior to service mix the minced beef with one quail egg yolk, finely minced anchovy filet,
shallots, capers, gherkins, brandy, Dijon mustard, olive oil, chives, salt and ground black
pepper, taste and adjust the seasonings accordingly.
4. Plate, and garnish with a raw quail egg yolk.
5. Finish with Malden Salt.
6. Serve with toasted baguette croustade.

CAUTION: As this dish is served raw, extra caution must be taken to guard against cross
contamination. Note that raw chicken and raw chicken livers are also prepared in this lab.
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Summer 2021
 Chicken Ballotine Week 5

Yield: 200 g (8 slices)

Portions: 4

Unit of
Quantity Measure Ingredient/Specification Count
150 g Chicken leg, thigh and drumstick, skin on 1 pc
1 Recipe Forcemeat, see recipe

250 mL Chicken stock

500 mL Water
To taste Salt

Ice water

Preparation:
1. Debone the chicken leg and remove any tendons, cartridge and bruised flesh.
2. Place the chicken leg skin side down in a plastic bag.
3. Using a meat mallet gently tap the flesh until the chicken leg an even thickness.
4. Place the flattened leg skin side down on a piece of plastic wrap.
5. Season the meat with salt and place the forcemeat onto the leg meat as per demo.
6. Roll tightly into a cylinder using the plastic wrap to form and wrap the meat, twisting both
ends tightly as per demo. Poke a few holes in the wrap near the ends to release air pockets
and to facilitate poaching.
7. Combine the chicken stock and water in a saucepot big enough to contain the ballotine.
Season with salt. Bring to a boil and reduce to simmer.
8. Place the ballotine into the pot and poach gently to an internal temperature of 160°F.
9. Remove from poaching liquid and chill in ice water.
10. Chill thoroughly before slicing and serving. Serve cold.

Summer 2021
 Chicken Force Meat (Farce) Week 5

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
60 g Ground chicken
20 g White bread, crusts removed 1 slice
20 mL Egg white
50 g Dried apricots, brunoise 6 pieces
10 g Pistachios, whole – brunoise
15 mL 35% cream
15 g Ginger, fresh, grated
5 g Ground Cardamom ½ tsp
1/6 bunch Chives, finely sliced
To taste Salt
To taste Ground white pepper

Preparation:

1. Prepare a “Panade”, remove the crusts from the slice of bread and cut the bread into small
dice, combine with the cream and allow to soften.
2. In a stainless-steel bowl, combine the ground chicken with the egg white and seasonings,
mixing well to ensuring a fine paste.
3. Add in the panade and continue to mix well.
4. Fold in the apricots, pistachios, ginger, cardamom and finely sliced chives.
5. Poach a small amount to taste for seasoning and adjust as necessary.
6. Cover and refrigerate for use in Ballotine Recipe

Summer 2021
Summer 2021
 Chicken Liver Paté Week 5

Yield:
Portions:

Unit of
Quantity Measure Ingredient/Specification Count
350 g Chicken livers, cleaned and trimmed
125 g Softened butter, 25 g for sweating, 100 g for pate
mixture
20 ml Vegetable oil
30 mL Brandy 2 tbsp
50 mL Chicken stock
30 g Shallots, minced 1 piece
5 g Garlic, minced 1 clove
30 mL Cream, 35%, whipped to soft peak
2 pcs Bay leaf
To taste Ground black pepper
To taste Salt

Preparation:

1. Wash the chicken livers thoroughly under cold water, once the water is running clear
thoroughly dry the livers with paper towel.
2. Clean the livers as per the demo, removing any veins or bruised pieces.
3. Place the livers into stainless steel bowl.
4. Combine the livers with 10 mls of vegetable oil, a pinch of salt and a pinch of ground black
pepper and thoroughly mix together.
5. Heat up 10 mls of vegetable oil in a sauté pan until very hot.
6. Add the chicken livers and sear both sides, cook to medium rare, do not overcook.
7. Remove from the livers from the sauté pan and place onto a tray.
8. Add 25g of butter to the sauté pan and melt the butter on a low heat.

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 9. Add the shallots, garlic and bay leaf, sweat with little colour.
10. Turn up the heat and deglaze with the brandy, the pan should be hot enough so that the
brandy ignites, and the alcohol is burnt off.
11. Add the chicken stock and bring to boil and reduce by half.
12. Remove contents from the pan to and bowl and removing the bay leaf.
13. NOTE: allow to this liquid to completely cool.
14. In a food processor, blend the livers with the deglazing liquid into a smooth puree.
15. Using the pulse button slowly add the 100g of soften butter until the mixture is smooth.
16. NOTE: don’t over blend the butter as it can course the pate to split.
17. Pass through a tamis to remove any particles.
18. Whip the 35% cream to soft peaks.
19. Hold the whipped cream into the liver puree.
20. Check for seasoning and chill completely before serving.
21. Shape in quenelles to serve and plate with Cumberland sauce.

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Summer 2021
 Cumberland Sauce Week 5

Preparation Time: Yield:

Cooking Time: Portions:

Unit of
Quantity Measure Ingredient/Specification Count
30 g Shallot, minced
1 pc Naval orange, zest and juice
1 pc Lemon, zest and juice
60 mL Red currant jelly
90 mL Ruby port
30 mL Red wine vinegar
5 mL Dijon mustard 1 tsp
1 g Powdered ginger ¼ tsp

Preparation:
1. Combine all ingredients in a small saucepan.
2. Over a medium heat bring the sauce to a slow simmer and reduce the sauce half or until the
sauce has become thick.
3. Serve cold.

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Summer 2021
Summer 2021
 Student Notes:

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Summer 2021
 CONCEPTS WEEK 6 LAMB

MENU

Lamb Tagine
with Saffron Cous Cous

Herb Rubbed Roast Lamb Shoulder

with Roast Root Vegetables and Lamb Jus

OBJECTIVES

Upon successful completion of this lab the student will comprehend the following with regards to lamb:

 The composition and structure of lamb, explaining how they relate to meat selection and cooking
methods
 Grading and inspection of lamb
 Primal and major fabricated cuts of lamb; selecting appropriate cooking methods
 Methods for determining the doneness of cooked lamb
 The storage and handling of lamb
 Stocks and sauces derived from lamb
 Importance of Lamb in North African cuisine: Tajine, cous cous

Summer 2021
 Lamb Tagine Week 6

Preparation Time: Yield:

Cooking Time: Portions:

Unit of
Quantity Ingredient/Specification Count
Measure
400 g Lamb shoulder, boneless ½ lamb shoulder
30 mL Olive oil 30ml
200 mL Crushed tomatoes 200 ml
700 mL Chicken stock 700 ml
100 g Onion, finely chopped into brunoise ½ pcs
40 g Ginger root, finely chopped 1 inch piece
12 g Garlic, finely chopped 3 cloves
3 pcs Bay leaves 3psc
2 pcs Cinnamon sticks 2psc
2 g Cumin, ground 1 tsp
2 g Coriander, ground 1 tsp
1 g Cardamom 1 tsp
1 g Turmeric 1 tsp
1 g Cayenne pepper ¼ tsp
Medjool dates, remove stone, roughly chopped in
8 pcs small dice 8 pc
5 pcs Large green olives, pitted and sliced 5pc
30 g Golden raisins 30g
3 sprigs Cilantro leaf, roughly chopped 3 sprigs

Preparation:
1. Trim the lamb of sinew and fat. Dice into 2 cm cubes.

2. Heat the oil in a tall heavy bottomed pot, over medium heat.

3. Season the lamb with salt and pepper. Add the lamb to the pan and brown evenly.

4. Remove the lamb to a stainless steel bowl.

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 5. In the same pan, add the onions and sweat until translucent.

6. Add garlic and ginger and continue to sweat.

7. Add in all the ground dry spices, cumin, coriander, cardamom, turmeric and cook out for 30
seconds.
8. Deglaze with chicken stock.

9. Add the rest of the stock, crushed tomatoes, the browned lamb, bay leaves and

cinnamon stick.

10. Bring to a slow boil, reduce to a simmer, cover with a lid and cook for 40 minutes.

11. Add the dates, raisins and olives. Continue to cook on medium – low heat until lamb is tender.

12. Degrease as needed. Just prior to serving, stir in chopped cilantro leaf.

Notes:
 If the tagine is too thick add chicken stock or water to get the correct consistency

Summer 2021
 Jeweled Saffron Cous Cous Week 6

Cooking Time: Portions:

Unit of
Quantity Ingredient/Specification Count
Measure
150 mL Water 150 mL
½ pc Naval orange, segments cut into three, juice & ½ pc
zest,
20 mL Lemon juice, and zest ¼ pc
5 g Salt pinch
15 mL Olive oil 15 mL
100 g Cous cous, dry 100 g
15 g Almonds, slivered 15 g
15 g Pistachios 15 g
30 g Dried apricots, roughly chopped into small dice 4 pcs
2 sprigs Cilantro leaf, chopped 2g
1 sprig Mint, chopped 2g
8 threads Saffron

Preparation:
1. Bring the water to a boil and add the saffron threads to make a tea, do this an hour

prior to making the cous cous to allow the saffron in infuse the liquid.
2. Add the salt, orange juice, lemon juice and zest to the saffron tea and bring back to boil.

3. Place the cous cous in a bowl and thoroughly combine with the olive oil.

4. Pour the boiling saffron tea over the cous cous and stir.

5. Cover with plastic wrap and allow to sit for 5 minutes.

6. Remove the plastic wrap and fluff the cous cous with a fork, making sure there are no

lumps in the mixture.

7. Add a little vegetable oil to a sauté pan and toast the almonds followed by the pistachios
8. Allow to cool and add the remaining ingredients, chopped apricots, toasted almonds,

toasted pistachio’s, orange segments, chopped mint and chopped cilantro.

9. Check the seasoning and adjust accordingly.
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Summer 2021
 Herb Rub For Lamb Shoulder Week 6

Cooking Time: Portions:

Unit of
Quantity Ingredient/Specification Count
Measure
8 g Garlic, minced or rasped 2 cloves
10 g Basil leaves, finely chopped ¼ cup
¼ each Lemon, rasped and juiced ¼ each
2 g Flat leaf parsley leaves, finely chopped 2 sprigs
2 g Rosemary, leaves finely chopped 2 sprigs
2 g Thyme, leaves finely chopped 2 sprigs
15 mL Olive oil 15 mL
To taste Salt
To taste Black pepper

Preparation:
1. Wash and dry the herbs if necessary.
2. Combine all of the ingredients in a stainless-steel bowl and check for seasoning

Summer 2021
Summer 2021
 Roast Shoulder of Lamb Week 6

Cooking Time: Portions:

Unit of
Quantity Ingredient/Specification Count
Measure
1 each Lamb shoulder butchered 1 each
20 mL Vegetable oil 20 mL
1 portion Herb rub 1 portion
To taste Salt
To taste Black pepper

Preparation:
1. Preheat oven to 325°F (162°C).

2. Open the boneless shoulder, lying flat – meat side up, cover with plastic wrap and

using a meat mallet tap out the meat until it is an even thickness, as per demo.
3. Season with salt and black pepper.

4. Spread the herb rub over the inside surface area as per demo.

5. Roll and tie the piece of lamb shoulder; as per demo. Rub the tied roast with oil and

season with salt and black pepper.

6. In a large sauté pan heat up the vegetable oil to a medium high heat and sear the lamb

shoulder on all sides.

7. Transfer to the oven once browned.
8. Continue to roast until the lamb reaches an internal temperature of 145°F (63°C).

9. Remove from the oven and transfer the lamb onto a cooling rack. Cover with tin foil.

The lamb needs to “relax” for 10-15 minutes prior to carving.

10. Allow the lamb to rest before slicing.

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Summer 2021
 Roast Root Vegetables Week 6

Cooking Time: Portions:

Unit of
Quantity Ingredient/Specification Count
Measure
250 g Sweet potato 1 piece
100 g Parsnips 1 large piece
100 g Shallot, peeled 3 pcs
8 g Garlic crushed 2 cloves
4 g Thyme, finely chopped 2 sprigs
15 mL Olive oil 15 mL
5 mL Vegetable oil 5 mL
To taste Salt
To taste Black pepper

Preparation:
1. Peel and cut the vegetables into a rustic cut, suited to the natural shape of the

vegetable, as per the demo.

2. Crush the garlic and peel the shallots, leaving them whole.

3. Place the vegetables in a mixing bowl and add the olive oil, thyme, salt and black

pepper. Toss to coat the vegetables.

4. In a small sauté pan heat up the vegetable oil to a medium heat

5. Add the vegetables to the pan and sauté until slightly golden brown
6. Place into a preheat oven at 325°F (162°C) and roast until tender and lightly
caramelized. Turn the vegetables a few times while cooking.
Notes:
 Depending on the size of shallot, you may want to cut it in half if the size is not
relative to the other vegetables.

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Summer 2021
 Lamb Jus Week 6

Yield: 175 mL
Portions: 2

Quantity Unit of Ingredient/Specification Count

Measure
500 g Lamb bones

250 mL Red wine

500 mL Chicken stock, hot ½L
500 mL Beef stock, hot ½L
60 g Onion, medium mirepoix ½ pc small
30 g Carrot, medium mirepoix ½ pc small
30 g Celery, medium mirepoix ½ pc
25 g Garlic, peeled and crushed 4 cloves
1 pc Bay leaf 1 pc
10 g Rosemary sprigs 3 sprigs
10 g Thyme sprigs 3 sprigs
15 mL Vegetable oil 15 mL
5 pc Black peppercorns 5 each
To taste Salt & ground black pepper, ground

Preparation:
1. Preheat the oven to 325°F (162°C).
2. Heat a small sautuese over a medium heat, add the vegetable oil.
3. Add the lamb bones to the pan and begin to brown.
4. Transfer the pan to the hot oven and continue to brown for approximately 20 minutes, add the
mirepoix to the pan and continue to brown the mirepoix.
5. Remove the pan from the oven and transfer the bones and mirepoix into a stock pot.
6. Remove any excess fat from the sautuese then return it back to the stove and deglaze with the red
wine, reduce the volume by half.
7. Transfer the reduced liquid to the pot with the bones; add enough hot stock to cover the bones.
8. Add bay leaves, peppercorns and thyme.

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 9. Bring the pan to a boil, reduce the heat and simmer for approximately 1 hour, add stock as
necessary and skim frequently.
10. Strain the Jus through a chinois (China cap) first to remove the bones and then through a fine sieve
or cheesecloth to remove any debris.
11. Degrease, reduce to the correct thickness, adjust the seasoning and hold warm for later use.

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Summer 2021
 Student Notes:

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Summer 2021
 CONCEPTS WEEK 7 FINAL PRACTICAL EXAM

MENU
Potato Herb Gnocchi
Braised chicken, double smoked bacon, sautéed mushrooms, white wine cream sauce and shaved parmesan
cheese

Seared Atlantic Salmon Filet

Roast fingerling potatoes, sautéed sugar snap peas and a lemon chive butter sauce

OBJECTIVES

The student will present 2 completed plates demonstrating the following

skills:

 Making gnocchi
 Braising chicken
 Sauce reductions
 Butchery of salmon and searing to correct doneness
 Various Vegetable cookery techniques
 Various Sauce Cooking techniques
 Plate composition and presentation
 Timing and Organization

Summer 2021
 Concepts Week Seven Exam

Potato Herb Gnocchi

With braised chicken, double smoked bacon, sautéed mushrooms, white wine cream sauce and shaved
parmesan cheese

Potato & Herb Gnocchi

Unit of
Quantity Ingredient/Specification Count
Measure
500 g Russet Potatoes
90 g All Purpose Flour
1 pc Large egg yolk 1 pc
2 g Rosemary – finely chopped
2 g Chives – finely chopped
2 g – finely–chopped
Thyme finely chopped
15 g Parmesan (shaved for garnish)
To taste Salt
To taste Ground black pepper

Preparation
1. Preheat oven to 400ᵒF (204ᵒC).
2. Wash potatoes, dry, then place in oven directly on a baking tray.
3. After potatoes are cooked, cool slightly, then remove the skin (discard). Rice the peeled potatoes
into a stainless-steel bowl. The potatoes must be free of lumps. Allow the riced potatoes cool
slightly.
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 4. Gently incorporate flour, egg yolk, herbs and salt into the riced potatoes and knead together
gently.
NOTE: Be careful not to over mix.
5. On a lightly floured counter top cut dough into four equal pieces.
6. While warm roll out pieces into long rope 2cm in diameter.
7. Using a bench scraper cut gnocchi into 2.5cm pieces as per demo. Gently pinch and place on a
lightly floured tray, and place in the fridge until ready to cook.
8. Bring a large stock pot filled with cold water to a boil and season with salt.
9. Place gnocchi in boiling water and cook until gnocchi start to float to the top, about two minutes.
10. Remove with a slotted spoon.
11. Place gnocchi directly into the sauce

Braised Chicken Thigh

Unit of
Quantity Ingredient/Specification Count
Measure
1 each Bone in chicken thigh 1 piece
100 mls Chicken stock
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 2 g Thyme 1 sprig
1 g Rosemary 1 sprig
5 mls Vegetable oil
To taste Salt
To taste Ground black pepper

Preparation
1. Rub the chicken thigh with vegetable oil and season with salt and ground black pepper
2. Sear in a hot sauté pan
3. Add the thyme, rosemary and chicken stock and bring up to a boil
4. Place a lid on the sauté pan and place into the oven
5. Braise until the chicken thigh reaches an internal temperature of 74ᵒC – 165ᵒF.
6. Remove from the oven and place the chicken thigh into a stainless-steel bowl, allow to cool
and pull the meat off the bone and cut into ½ inch dice
7. Strain the cooking liquid through a fine Chinois and set to one side for later use

Braised Chicken Sauce

With double smoked bacon, sautéed mushrooms, white wine cream sauce and shaved parmesan cheese
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 Unit of
Quantity Ingredient/Specification Count
Measure
30 g Double smoked bacon - cut into 1 cm dice
30 g Shallots, finely chopped 1 piece
4 g Garlic, minced 1 clove
50 g 50g crimini mushrooms - quartered
50 g 50g oyster mushrooms - sliced
4 g 4g dried morel mushrooms - soaked in water 8 pieces
50 mls 50 mls white wine
80 mls 80 mls cream 35%
100 mls Chicken stock – including liquid from the braise
15 mls Olive oil
5 mls Vegetable oil
20 g Butter
To taste Salt
To taste Ground black pepper

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Preparation
1. Add a little vegetable oil to a sauté pan and render the bacon, place the bacon into a small
container and set to one side
2. Add half the butter and olive oil and heat up until foaming, add the mushrooms and sauté
3. Once sautéed remove the mushrooms to the same container as the bacon and add the
remaining butter and allow to melt and then shallots and garlic and sweat
4. Turn up the heat, add the white wine and deglaze, reduce the wine by 2/3rds
5. Add the chicken stock, bring up to a boil and reduce by 2/3rds
6. Add the bacon, cooked braised chicken and mushrooms
7. Add the cream and reduce until you achieve a sauce consistency
8. Add the cooked gnocchi
9. Adjust the seasoning
10. Serve in a large white bowl with the Parmesan cheese sprinkled on top for garnish.
11. NOTE; this is an appetizer and the portion size served should reflect this.

Summer 2021
 Seared Atlantic Salmon Filet
Roast fingerling potatoes, sautéed sugar snap peas and a lemon chive butter sauce

Seared Atlantic Salmon

Unit of
Quantity Ingredient/Specification Count
Measure
280 g Atlantic salmon filet – cut into two even portions 140g each filet
10 mls Vegetable oil
to taste Salt
to taste Ground black pepper

Summer 2021
Preparation
1. Remove the skin and pin bones from the salmon and cut into two even portions.
2. Coat with vegetable oil and season with salt and ground black pepper.
3. Heat up a little vegetable oil in a sauté pan over a medium high heat.
4. Sear the salmon on all sides and cook until rare - medium rare
5. NOTE; if the salmon filet is very thick you can finish the cooking process in the oven

Roast Fingerling Potatoes

Unit of
Quantity Ingredient/Specification Count
Measure
200 g Fingerling potatoes 8 pieces
20 ml Olive oil

Summer 2021
 to taste Ground black pepper

Preparation
1. Cut the fingerling potatoes in half-length ways.
2. Toss in the olive oil and season with salt and pepper.
3. Add to a hot pan and sear both sides of the potatoes.
4. Roast at 400 degrees (204ᵒC) for about 8-10 minutes until cooked.

Lemon Chive Butter Sauce

Unit of
Quantity Measure Ingredient/Specification Count
30 g Shallots, finely chopped 1 piece
80 mL Dry white wine 80 mL

Summer 2021
 80 mL White wine vinegar 80 mL
30 mL Cream, 35% 2 tbsp
113 g Butter, unsalted, cold, cut into cubes ¼ packet
1/4 mL Fresh lemon juice only ¼ piece
3 g Chives – finely sliced
To taste Salt
To taste White pepper

Preparation:
1. Combine the shallots, wine and wine vinegar in a small saucepan.
2. Gently simmer until the liquid is reduced to 40mL, or ¼ the original volume.
3. Add the cream to the reduction and bring back to a simmer and reduce the cream by half
4. Over low heat, add the cold butter into the reduction a few cubes at a time, whisking
continuously to emulsify until all the butter has been incorporated and remove from heat.
5. Season with lemon juice, salt and white pepper to taste
6. Add the finely sliced chives.
7. Taste and adjust seasoning and acidity if necessary.

Summer 2021
 Sautéed Sugar Snap Peas

Unit of
Summer 2021
 Quantity Measure Ingredient/Specification Count
150 g Sugar snap peas
20 g Butter
To Taste Salt

Preparation:
1. Clean, trim and “string” sugar snap peas
2. Blanch briefly in boiling salted water
3. Refresh under cold running water. Drain and refrigerate until service
4. Over medium heat, melt butter in sauté pan
5. Place sugar snap peas into the heated pan, and sauté until heated through
6. Taste for seasoning and doneness

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 Student Notes:

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Summer 2021