BHM351 - ADVANCE FOOD PRODUCTION OPERATIONS – II (COOKERY PRACTICAL)

HOURS ALLOTED: 60 MAXIMUM

MARKS: 50
S.NO. MENU CONTACT HOURS
1.  Prawn Ball Soup 04
 Fried Wantons
 Sweet & Sour Pork
 Hakka Noddles
2.  Hot & Sour soup 04
 Beans Sichwan
 Stir Fried Chicken & Peppers
 Chinese Fried Rice
3.  Sweet Corn Soup 04
 Shao Mai
 Tung-Po Mutton
 Yangchow Fried Rice
4.  Wanton Soup 04
 Spring Rolls
 Stir Fried Beef & Celery
 Chow Mein
5.  Prawns in Garlic Sauce 04
 Fish Szechwan
 Hot & Sour Cabbage
 Steamed Noddles
6. SPAIN 04
 Gazpacho
 Pollo En Pepitoria
 Paella
 Fritata De Patata
 Pastel De Mazaana
7. ITALY 04
 Minestrone
 Ravioli Arabeata
 Fettocine Carbonara
 Pollo Alla Cacciatore
 Medanzane Parmigiane
8. GERMANY 04
 Linsensuppe
 Sauerbaaten
 Spatzale
 German Potato Salad
9. U.K. 04
 Scotch Broth
 Roast Beef
 Yorkshire Pudding
 Glazed Carrots & Turnips
 Roast Potato
10. GREECE 04
 Soupe Avogolemeno
 Moussaka A La Greque
  Dolmas
 Tzaziki
11.  Charcuterie Galantines 04

12.  Pate 04

13.  Terrines 04

14.  Mousselines 04

15.  New Plating Techniques 04

 MENU 1
Hot and Sour Soup
Beans Sichwan
Stir Fried Chicken & Peppers
Chinese Fried Rice
Hot and Sour Soup
SNo. Ingredients Quantity
1 Green beans 100 gms
2 Cabbage 100 gms
3 Carrot 1
4 Mushroom 2
5 Onion 1
6 Refined oil 2 tbsp
7 Garlic 4 cloves
8 Veg stock 4 cup
9 Green chilly sauce 2 tbsp
10 Soy sauce 2 tbsp
11 Corn starch 4 tbsp
12 Salt To taste
13 Vinegar 2 tbsp
14 Spring onion 2 tbsp
 Method
1. In a wok, add refined oil and heat it over medium flame, next add in the chopped onions,
chopped celery along with the sliced mushroom saute them for a while and then add
chopped ginger and garlic.
2. Once it is done, give it a good mix and add the chopped capsicum, carrot, french beans,
spring onion and shredded cabbage. Saute until vegetable soft.
 3. Add the veg stock to the pan along with sugar, green chilly sauce, vinegar and soy sauce.
Stir it continuously.
4. In another bowl, make the slurry. Add this mix to the pan with veg stock. Keep stirring it
continuously until thick. Add salt and pepper.
5. Garnish with spring onion.
Beans Sichwan
SNo. Ingredients Quantity
1 Dried whole chilli 100gm
2 Onion 1 medium
3 Garlic 3tbsp
4 Tomato ketchup 3tbsp
5 Soy sauce 3tbsp
6 Vinegar 1tbsp
7 Salt To taste
8 Olive oil 2tbsp
9 Water 130ml
10 Green beans 600gms
11 Oil 2tbsp

Method
For Sichwan
1.Transfer cleaned chilles to a mixer. Add water and grind it to a smooth paste.
2. Heat oil in a pan, add chopped garlic saute it.
3. Add chopped onions and saute.
4. Pour in sichwan sauce.
 5. Add tomato ketchup.
6. Add soy sauce, salt and vinegar and bring it to boil.
For beans Sichwan
1. Heat the oil in the wok on high heat.
2. Add the garlic, spring onion stir fry for a few seconds.
3. Add the beans and saute it. Add the sichwan sauce and stir fry until.
4. Add the salt and pepper.
5. Mix together and serve.
Stir Fried Chicken and Pepper
SNo. Ingredients Quantity
1 Chicken breast 450 gm
2 Soy sauce 2 tbsp
3 Black pepper To taste
4 Corn starch 4 tbsp
5 Chicken broth 4 tbsp
6 Oil 3 tbsp
7 Garlic 1 clove
8 Green bell pepper 1
9 Spring onion 1
10 Salt To taste

 Method
1. Heat a wok over medium high heat, add oil. Add garlic and stir fried until aromatic.
2. Add the chicken and saute until chicken cooked.
3. Add the green bell pepper.
4. Add the slurry (mixture of cornflour and water).
Chinese Fried Rice
SNo. Ingredients Quantity
1 Rice(long grain) 1 kg
 2 Oil 4 tbsp
3 Garlic 4 tbsp
4 Green chilli 2
5 Green pepper 4 tbsp
6 Carrot 1/2 cup
7 Black pepper To taste
8 Soy sauce 2 tbsp
9 Chilli sauce 2 tbsp
10 Vinegar 1 tbsp
11 Salt To taste
 Method
1. Boil the rice.
2. In a wok heat oil on medium high heat.
3. Once oil is hot add chopped garlic, green chilly. Cook for a minute.
4. Add carrot and saute it.
5. Add the cooked rice and give a good mix.
6. Add soy sauce, salt, black pepper, vinegar and mix it well.
7. Garnish with spring onions.

MENU 2
Sweet Corn Soup
Shao Mai
Tung-Po Mutton
Yangchow Fried Rice
Sweet Corn Soup
SNo. Ingredients Quantity
1 Sweet corn cream 1 tin
style
2 Sweet corn kernals ½ cup
 3 Vegetable stock 1.25 l (5 cup)
4 French beans 8
5 Cabbage ½ cup
6 Carrot 1
7 Corn flour 2 tbsp
8 Sugar ¾ tbsp
9 Salt To taste
10 White pepper To taste
11 Spring onions 3-4 tbsp

 Method
1. In a heavy bottomed vessel or wok, add the cream style sweet corn and vegetable stock or
water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mts on
medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper
powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour
into soup bowls
6. Garnish with spring onion greens and serve hot.
Shao Mai
SNo. Ingredients Quantity
1 Ground pork 1 pound
2 Water chestnut 1 cup
3 Soy sauce 1tbsp
4 Vinegar 1tbsp
5 Sesame oil 1tbsp
6 Sugar 2tsp
 7 Ginger 2tsp
8 Corn starch 2tbsp
9 Salt To taste
10 Black pepper To taste
11 Dumpling wrapper 30 nos.

 Methods
1. Combine the pork, water chestnuts, soy sauce, vinegar, oil, sugar, ginger, cornstarch, salt
and pepper in a bowl and mix well to combine (hands work well for this). Place a
dumpling wrapper in the palm of one hand and cup it loosely. Place a generous
tablespoon of filling in the center of the wrapper. With your free hand, gather the sides of
the wrapper around the filling, letting the wrapper pleat naturally. Squeeze the middle
gently and tap the dumpling to flatten the bottom so that it can stand upright. The meat
filling will show a little at the top. Make the remaining dumplings in the same manner.
2. Arrange filled dumplings about 1/4 inch apart in two steamer trays that have been lined
with wet cheesecloth. (At this point, you can refrigerate dumplings, covered, for 24
hours.)
3. When ready to steam, fill a wok or lower part of a steamer with water so that it comes
within an inch of the steamer tray, and bring to a rolling boil. Stack the steamer trays in
the wok or steamer, cover tightly, and steam dumplings for 20-25 minutes over high heat,
reversing the trays after 10 minutes. Use a slotted spoon to transfer dumplings to a platter
and serve with Spicy Dipping Sauce.
Tung-Po Mutton
SNo. Ingredients Quantity
1 Mutton 225gm
2 Potato 100gm
3 Carrot 100gm
4 Soy sauce 2tbsp
5 Sugar 1tbsp
6 Fresh root ginger 1slice
 7 Garlic 1 clove
8 Rice wine 3tbsp
9 Szechwan pepper ½ tsp

 Method
1. Cut the mutton into 2 cm cubes, then score one side of each square halfway down.
2. Peel the potato and carrot and cut them the same size and shape as the mutton.
3. Heat up quite a lot of oil in a wok or deep fryer.
4. When it is smoking, deep-fry the mutton for 5-6 seconds or until it turns golden.
5. Scoop out and drain, then fry the potato and carrot, also until golden.
6. Place the mutton in a pot or casserole, cover the meat with cold water.
7. Add soy sauce, sugar, onions, root ginger, garlic, pepper, five-spice powder and rice wine or
sherry, and bring it to the boil.
8. Then reduce the heat and simmer for 2-3 hours.
9. Add potato and carrot, cook together for about 5 minutes and serve.
Yongchow Fried Rice
SNo. Ingredients Quantity
1 Egg 2 no.
2 Roast pork 6 ounce
3 Medium shrimps 4 ounce
Shrimp Seasoning
4 Salt & black pepper To taste
5 Corn starch ½ tsp
Other
6 Oil Stir frying
7 Onion 1 medium
8 Peas ½ cup
9 Cooked rice 4 cup
  Method
1. Lightly beat the eggs and set aside.
2. Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell,
Devin, and finely chop. Toss the shrimp with the seasonings (the salt, pepper and 1/2
teaspoons cornstarch).
3. Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry
until they turn pink. Push the shrimp up to the side and add the roast pork. Stir-fry
briefly, then remove both from the pan. Clean out the pan.
4. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until
it begins to soften, then add the peas. Stir-fry until the peas turn bright green and remove
from the pan.
5. Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the
individual grains. Do not let the rice brown. Add the beaten egg, stirring so that all the
rice grains are covered.
6. Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together.
7. Taste and season with extra salt and pepper if desired. Serve hot.
 Menu 3
Wanton Soup
Spring Rolls
Stir Fried Beef & Celery
Chow Mein
Wanton Soup
SNo. Ingredients Quantity
Wanton Wrapper
1 Egg 1
2 Salt ¾ tsp
3 All purpose flour 2 cups
4 Water As needed
5 Extra flour As nedded
Wanton Soup
6 Wanton wrapper 18-24
Filling
7 Boneless lean pork ½ pound
8 Soy sauce 1 tbsp
9 Oyster sauce 1 tbsp
10 Sesame oil Fewq drops
11 Sugar ½ tsp
12 Green onions 1
13 Cornstarch 1tsp
14 White pepper To taste
Other
15 Water For boiling wanton
16 Chicken stock 5 cup
  Method
For Wanton Wrapper
1. Lightly beat the egg with the salt. Add 1/4 cup water.
2. Sift the flour into a large bowl. Make a well in the middle and add the egg and water
mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a
dough. (Add more water than the recipe calls for if the dough is too dry).
3. Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth,
workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly
floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic
bag in the refrigerator or freezer until ready to use.
For Soup
4. Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of
you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
5. Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a
heaping teaspoon of won ton filling in the center.
6. Fold the won ton wrapper in half lengthwise, making sure the ends meet.
7. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling
to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push
the corners up and hold in place between your thumb and index finger. Wet the corners
with your fingers.
8. Bring the two ends together so that they overlap. Press to seal. The finished product should
resemble a nurse's cap. Repeat with remaining won tons.
9. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to
seal. The final result should resemble a money bag or drawstring purse.
10. Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure
there is enough room for them to move about freely. Let the won tons boil for 5 - 8
minutes, until they rise to the top and the filling is cooked through. Remove from the pot
with a slotted spoon.
11. To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup
back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil,
stirring. Ladle into soup bowls, allowing 6 won tons per person.
Spring Rolls

SNo. Ingredients Quantity

For Pancake
1 Maida 1/2 cup
2 Cornflour ½ cup
3 Milk ¾ cup
4 Butter 2 tsp
5 Salt A pinch
For stuffing
6 Oil 2 tbsp
7 Spring onion ½ cup
8 Mixed vegetables 1 ½ cup
9 Beans sprouts ¾ cup
10 Soy sauce 2 tsp
11 Salt To taste
12 Oil For deep frying

 Method
For Pancake
1. Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix
well till no lumps no remain.
2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around
quickly to make a 100 mm. (4”) diameter thin circle.
3. When the sides begin to peel off, turn the pancake and cook on the other side for 30
seconds.
4. Repeat with the remaining batter to make 11 more pancakes.
For the stuffing
 5. Heat the oil in a wok /kadhai on a high flame till it smokes.
6. Add the spring onion whites, mixed vegetables, bean sprouts and msg and sauté on a high
flame for 3 to 4 minutes.
7. Add the noodles, spring onion greens, soya sauce and salt and sauté on a high flame for
another 2 minutes.
8. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

1. Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its
edge.
2. Apply a little flour paste along the edges of the pancake.
3. Fold the top edge over the mixture to seal it firmly.
4. Fold the left and the right side of the pancake in order to get a rectangle.
5. Roll the pancake downwards tightly sealing the ends securely with the flour paste.
6. Repeat with the remaining ingredients to make 11 more rolls.
7. Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in
colour.
8. Cut each roll into 2 equal portions and serve hot with schezuan sauce.
Stir Fried Beef & Celery
SNo. Ingredients Quantity
1 Sirloin steak 500gm
2 Soy sauce 2 tbsp
3 Oil 4 tbsp
4 Cornstarch 4 tbsp
5 Water 3 tbsp
6 Garlic 2 cloves
7 Celery 3 stalks
8 Salt To taste
  Method
1. Combine cornstarch, beef, egg white, and a pinch of salt in a medium bowl and toss
vigorously to combine; set aside for 10 minutes.
2. Heat a 14" wok (or stainless-steel skillet) over high heat until wok starts smoking. Add 2
tbsp. oil around edge of wok and swirl to coat the bottom and sides. Add beef and cook,
tossing constantly, until beef is no longer pink , about 1–2 minutes. Transfer beef to a plate
and set aside.
3. Return wok to high heat and add remaining oil around edge of wok. Add ginger and leeks
and cook, tossing constantly, until fragrant, about 30 seconds. Add celery and cook, stirring
and tossing often, until crisp-tender, 1 minute.
4. Add reserved beef and juices from plate back to wok, along with soy sauce. Cook, tossing,
until beef is cooked, 1–2 minutes.
Chow Mein
SNo. Ingredients Quantity
For noodles
1 Boiled noodles 1 ½ cup
2 Hoisin sauce 1tbsp
3 Sesame oil 1 tsp
For vegetables
4 Onions ½ cup
5 Ginger 1tsp
6 Garlic 1 tsp
7 Celery 1tsp
8 Carrot ¼ cup
9 Baby corn ¼ cup
10 Mushroom 1 cup
11 Beans sprouts ½ cup
12 Oil 1tsp
 13 Salt To taste

 Method
1. Heat the oil over a high flame and sauté the onions, ginger, celery and garlic for a few
seconds.
2. Add the carrots, baby corn, mushrooms and salt and sauté for 2 to 3 minutes till the
vegetables soften.
3. Add the bean sprouts and sauce and bring to a boil. Keep aside.
4. In a non-stick 150 mm. (6") diameter pan, heat the sesame oil and add the noodles.
Arrange evenly on the surface of the pan to make a pancake. Cook till the noodles are
golden brown in colour and lightly crisp.
5. Carefully turn the noodles around cook over a slow flame for 3 to 4 minutes and then slide
them on a serving plate.
Serve immediately topped with the vegetables.

MENU 4
Prawns in Garlic Sauce
Fish Szechwan
Hot and Sour Cabbage
Steamed Noodles
Prawns in Garlic Sauce
SNo. Ingredients Quantity
Prawns
1 Canola oil 2 cups
2 Large prawns 1 pound
3 Corn starch ½ cup
Garlic sauce
4 Soy sauce ¼ cup
 5 Vinegar 1 tbsp
6 Vegetable broth 1 cup
7 Cornstarch 1 ½ cup
8 Canola oil 2 tbsp
9 Onion ½ medium
10 Garlic 3 tbsp
11 Ginger 1 tbsp
12 Red bell pepper ½
13 Broccoli 2 cups
14 Chestnuts 1 can

Method
For the shrimp:
1. Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
2. Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan,
until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp
from the oil and put them onto a paper towel-lined plate to drain.
For the sauce:
3. In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and
cornstarch. Set the bowl aside.
4. Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and
ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds.
Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water
chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer
the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.
Fish Szechwan
SNo. Ingredients Quantity
1 Fish boneless 16 pieces
2 Cornflour 2 tbsp
3 Black pepper ½ tsp
 4 Garlic 1 tsp
5 Chilly powder 1 tsp
6 Soy sauce 1 tsp
7 Oil As required
8 Salt As required
For the Sauce
9 Ginger 1 tsp
10 Garlic 1 tsp
11 Whole red chilly 6 nos.
12 Spring onion ¼ cup
13 Mushroom 12 nos.
14 Capsicum ¼ cup
15 Black pepper ¼ tsp
16 Vinegar ½ tsp
17 Chicken stock ½ cup
18 Tomato ketchup ¼ cup
19 Soy sauce 1 tsp
20 Sugar ½ tsp
21 Chilly garlic sauce ¼ tsp
22 Cornflour 1 ½ tsp
23 Oil 2 tbsp
24 Salt As required

Method
1. Wash and clean the fish and cut into 16 pieces.
2. Marinate the fish with soy sauce, cornflour, pepper, chili powder ginger-garlic paste, and
salt.
3. In a pan heat the oil and deep fry the marinated fish and set aside.
4. Heat oil in a wok and fry the ginger, garlic and red chilies for a minute.
5. Add the vegetables, pepper, ajinomoto and salt and continue to stir fry.
6. To prepare the sauce, bring the rest of the ingredients except the cornflour to a boil and
pour over the fish and vegetable mixture.
7. Add the cornflour mixed with water and stir continuously till the sauce thickens.
8. Serve hot with rice or noodles.
Hot and Sour Cabbage
SNo. Ingredients Quantity
1 Cabbage 200 gm
2 Sichuan peppercorns 1 tsp
3 Garlic 3 cloves
4 Dried red chilies 2
5 Spring onion 2
Sauce
8 Vinegar 1 ½ tsp
9 Black vinegar ½ tsp
10 Soy sauce ½ tsp
11 Sugar 1 ½ tsp
12 Salt To taste

Method
1. Wash cabbage and drain dry. Cut into bite size. I actually trimmed off the hard stems
before cutting.
2. Heat oil in wok over low to medium heat, sauté Sichuan peppercorns until fragrant but not
burning. Discard peppercorn; keep oil in wok.
3. Switch to high heat, sauté garlic, chili, and spring onion, then toss in cabbage. Swirl in the
cooking wine on edges of wok near the vegetable.
 4. Mix well and pour in sauce. Assemble well with cabbage and cook until it is just softened,
one to two minutes. If the sauce dried up too fast, add one to two spoons of water to let the
cabbage cook through.
5. Serve Hot.
Steamed Noodles
SNo. Ingredients Quantity
1 Scallion 20 gms
2 Ginger 20 gms
3 Fresh string beans 320 gms
4 Pork lean 200 gms
5 Noodles 870 gms
6 Tomatoes 2
7 Oil 2 tbsp
8 Soy sauce 4 tbsp
9 Salt 1 tsp

Method
1. Slice the pork, ginger, scallion and string beans.
2. Use a steamer to steam the noodles for 20 minutes.
3. Heat cooking oil in a wok. Stir fry scallion and ginger until fragrant. Add pork and stir
fry until it begins to brown. Add dark soy sauce then string beans and stir fry until they
soften. Toss in tomatoes.
4. Add 3 cups of water, and cover. Wait until the soup turns red, then add salt. Let simmer
while stirring occasionally. When the string beans are cooked, turn off the flame.
5. Use a pair of chopsticks to transfer the noodles from step 2 into the wok with the pork-
vegetable soup. Mix thoroughly. The noodles will absorb the broth.
6. Return the noodle mixture to the steamer and steam for 10 minutes. It’s done.
 Menu 05
Prawn Ball Soup
Fried Wanton
Sweet and Sour Pork
Hakka Noodles
Prawn Ball Soup
SNo. Ingredients Quantity
1 Prawns Shelled 250gm
2 Button Mushroom 5-6
3 Ginger 1inch piece
4 Bamboo shoots 3-4 slices
5 Oil 1 tablespoon
6 Chicken stock 4 cups
7 Salt To taste
8 Black Pepper To taste
9 Corn starch 1 tablespoon
10 Spinach leaves 10-12
11 Spring onions 2-3 stalks

Method
1. Put prawns in a bowl, break egg into it, add salt and half the crushed black peppercorns
and mix well. Add corn flour and mix again.
2. Heat two tablespoons oil in a non-stick wok, add ginger and spring onions and sauté for
ten seconds. Add mushrooms and chicken stock mix. Add salt and remaining crushed
black peppercorns, mix and cook on medium heat for six to eight minutes.
3. Dampen your hands, divide the prawn mixture into small portions and roll them into
balls. Add the prawn balls to the wok and cook for about two to three minutes in the
soup.
4. Heat sufficient oil in a deep pan, add shredded spinach and deep-fry till crisp. Drain on
absorbent paper and spread them.
 5. Place the bamboo shoots in a serving bowl, add prawn balls and finally pour the soup
over them.
6. Garnish with fried spinach and serve hot.
Fried Wanton
S.No. Ingredients Quantity
1 Baby shrimps 1 cup
2 Spring onion 2
3 Hoision sauce 1 tablespoon
4 White sugar 1 teaspoon
5 Wanton wrapper 1 packet
6 Water ½ cup
7 Oil For frying

 Method

1. Thaw and drain if using frozen shrimps.

2. Place in a bowl and add the green onion, hoisin, and sugar, stirring to combine.
3. Using a cutting board, lay out wanton wrapper at a time. Wet the outside borders of each
wrapper.
4. Place a little filling in the center of each wrapper.
5. Fold wrapper in half to create a triangle with the filling inside its base. Press side together.
6. Place oil in a small to medium frying pan. Turn heat to high.
7. Place wantons in the hot oil and fry, turning until all sides are light golden brown.
8. Serve with your choice of homemade sweet chilly sauce, sweet and sour sauce.
Sweet and Sour Pork
S.No. Ingredients Quantity
1 Pork butt 1 inch cube 1 pound
2 Spring onion 2 no.
 3 Egg white 1 no.
4 Corn flour 4 tablespoon
5 Pineapple 1 can small
6 Vinegar 4 tablespoon
7 Soy sugar 1 tablespoon
8 Salt To taste
9 Onion 1 medium size
10 Green bell pepper 1 medium size
11 Sugar ½ tablespoon
12 Oil 1 quart
13 Celery stalks 3 no.
14 Ketchup 1 tablespoon.
15 Apple cider vinegar 4 tablespoon.

 Method
1. Place cubed pork in a medium bowl and season with 1 teaspoon salt ,1/4 sugar and 1
teaspoon soy sauce. Mix in the egg white and green onions. Cover and refrigerate for at
least one hour.
2. Heat 1 quart oil to 365 degree F(185 degree C) in a large saucepan or deep fryer.
3. Coat the pork with ½ cup cornstarch, and fry in heated oil about 10 minute until evenly
browned. Drain on paper towel.
4. Heat 1 tablespoon oil in a wok over medium heat, stir in the celery, green bell paper and
onion, and cook until tender. Season with salt and sugar. Remove from heat and set aside.
5. In a large sauce pan, mix 1 cup water,1/4 teaspoon salt, ¾ cup sugar, apple cider vinegar,
ketchup and ½ teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery
mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoon
cornstarch and ¼ cup water to thicken. Cook until well blended.
6. Serve hot garnished with spring onion.
Hakka Noodles
SNo. Ingredients Quantity
1 Noodles 400gms
2 Salt To tatse
3 Onion 1 medium
4 Cabbage ¼ small
5 Oil 3 tablespoon
6 Carrot 1 medium
7 White pepper ¼ teaspoon
8 Green capsicum 1 medium
9 Beans sprouts ½ cup
10 Vinegar 1 tablespoon

Method
1. Heat 7 cups water in a Wok add salt and place a colander in it. Put the noodles in the
colander and allow them to cook. String beans slit them lengthwise and then cut them
diagonally or cut into diamonds.
2. Slice onion and shred cabbage. You can use a slicer to shred the cabbage. When the
noodles are done, lift the colander with the noodles and put into another pan with cold
water. Heat 2 tbsp oil in a non-stick wok. Add onion, French beans, carrot and toss. Add
cabbage and toss.
3. Remove the colander with the noodles from cold water and add to the vegetables. Add 1
tbsp oil. Add salt, pepper powder, soy sauce and toss on high heat. Add capsicum, bean
sprouts and vinegar and toss again. Serve hot
 Menu 6
Gazpacho
Pollo En Pepitoria
Paella
Fritata De Patata
Pastel De Mazaana
Gazpacho
SNo. Ingredients Quantity
1 Stale crusty bread 100 gm
2 Tomatoes 1 kg
3 Red & green pepper 1 each
4 Cucumber 1 medium
5 Garlic 2 cloves
6 Olive oil 150 ml
7 Vinegar 2 tbsp
8 Salt To taste

Method
1. Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the
bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and
add to the mixture.
2. Blend until smooth, then add the salt and vinegar to taste and stir well.
3. Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.
4. Serve with garnishes of your choice: I liked diced black olives, hard-boiled egg and small
pieces of cucumber and pepper; mint or parsley also works well, and many people add
spring onion, cubes of Spanish ham and so on.
Pollo En Pepitoria
 SNo. Ingredients Quantity
For Sauce
1 Blanched almonds 100 gm
2 Yolks boiled 6 nos.
3 Saffron threads A pinch
4 Water 1 tbsp
5 Salt A pinch
For Chicken
6 Chicken 12 pieces(1.6 kg)
7 Flour To coat
8 Olive oil ¾ cup
9 Onions 4
10 Bay leaves 4
11 Garlic 5 cloves
12 Saffron threads 2 pinch
13 White wine 1 cup
14 Juniper berries 6
15 Chicken stock 700 ml

Method
For the Sauce
1. Pound the roasted almonds using a mortar and pestle until broken like fine breadcrumbs.
Add the egg yolks and pound until well mashed together. Gently toast the saffron in a
non-stick frying pan until you can just detect the aroma. This should only take a minute or
so. Put the saffron in a small dish and add the water. Let the saffron steep in the water for
1 minute then add to the almond mix. Blend through and season with the salt.
For chicken
2. Lightly coat the chicken with the flour. Heat 1/2 cup of the olive oil in a large heavy-
based saucepan over high heat and add six pieces o f chicken. After 30 seconds, reduce
 the heat to medium and season with a pinch of salt. After 4 minutes, turn the chicken over,
season the other side and cook for a further 4 minutes until lightly browned. Remove from
the pan and repeat with the remaining chicken.
3. Discard the oil, scrape the pan clean, and heat the remaining oil in the pan over medium
heat. Add the onion, bay leaves and garlic and saute for about 10 minutes until the onion
is soft and beginning to brown. Add the saffron and cook, stirring, for 1 minute.
4. Add the sherry and wine and scrape the bottom of the pan with a wooden spoon. Allow to
boil for a few minutes then reduce to a simmer and cook for 10 minutes.
5. Add the chicken and berries and cover with enough of the stock to just cover the chicken
pieces. Increase the heat to high, bring to the boil then reduce to a slow simmer. Cover
and cook for 1 hour. After 30 minutes, check for seasoning and add salt if necessary.
6. When ready, the meat should be beginning to separate and come away from the bone. Just
before serving, stir through the sauce and simmer for 1 minute to thicken the sauce.
Sprinkle with the parsley and serve.

Paella SNo. Ingredients Quantity

1 Olive oil 6 tbsp
2 Paprika 1 tbsp
3 Dried oregano 1tbsp
4 Salt & black pepper To taste
5 Chicken breast 2 pound
6 Garlic 3 cloves
7 Red pepper flakes 1 tbsp
8 Short-grain rice 2 cups
9 Saffron threads 1 pinch
10 Bay leaf 1
11 Chicken stock 1quart
12 Lemon zest 2 nos.
13 Onion 1
14 Red bell pepper 1
15 Sausage 1 pound
16 Shrimps 1 pound
 Method
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and
pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in
garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes.
Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil,
cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in
marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5
minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood and mixture.
 Fritata De Patata

SNo. Ingredients Quantity

1 Potatoes 4 large
2 Onions 2
3 Olive oil ½ cup
4 Egg 8 nos.
5 Salt 1 tsp
6 White pepper ½ tsp


Method

1. Wash and peel potatoes and slice very thin with a mandolin slicer.
2. Heat oil in a large skillet. Add onions and cook for five minutes at medium heat.
3. Add prepared potatoes and cook until fork tender. Season with salt and pepper.
4. Drain extra oil from the pan. Break the eggs in a bowl season with salt and pepper and stir
until smooth.
5. Add eggs to potato mixture and blend well. Place skillet pan back on the stove and cook
until set.
6. Place a big plate on top of the skillet and flip the tortilla allowing it to fall onto the plate.
7. Slide tortilla back onto the skillet and finish cooking until firm and lightly brown.
8. Cool and serve sliced into pie-Like slices

Pastel De Mazaana

S.No. Ingredients Quantity

1 Butter ½ ounce
 2 Sugar ½ lb
3 Flour 4 oz
4 Baking powder ½ tsp
5 Egg 1no.
6 Mint leaves 2 ½ tsp
7 Ground cinnamon 2 ½ tsp
8 Apples 4 medium
9 Double cream 3/8 pint
whipped

Method
1. Preheat the oven to 350ºF. Grease the bottom and sides of an 8 by 8 by 2 inch baking dish
with softened butter, using a pastry brush. Set aside.
2. Mix the sugar, flour, and baking powder and sift them into a mixing bowl. Make a well in
the center and drop in the egg. Mix together with two table knives until the flour has
thoroughly absorbed the egg.
3. Stir the mint leaves and cinnamon together in a large mixing bowl. Add the apples and toss
them about with a wooden spoon until the slices are evenly coated on both sides.
4. Arrange the slices in the baking dish and scatter the flour mixture over them, spreading and
pressing it gently into a smooth layer to cover the apples completely.
5. Bake in the center of the oven for about 45 minutes, until the topping is crusty.
6. Remove the dish from the oven, cover it tightly with a lid or foil, set aside to cool.
7. Serve at room temperature.
 Menu 7
Minestrone
Ravioli Arabeata
Fettocine Carbonara
Pollo en Cacciatore
Melanzane Parmigiana
Minestrone

S.No. Ingredients Quantity

1 Vegetable broth 4 cups
2 Tomatoes diced 3 cup
3 Basil 1 tbsp
4 Oregano ½ tsp
5 Carrots 2
6 Zucchini 3
7 Green beans 1 cup
8 Garlic 3 cloves
9 Bay leaf 1
10 Salt and pepper To taste
11 Macaroni pasta 1 ½ cups

Method
1. In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at
least one hour, or until vegetables are tender.
2. Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is
done cooking.
3. Serve hot. Small cheese balls can be used for garnish.
Ravioli Arabeata

S.No. Ingredients Quantity

1 Olive oil 2 tbsp
2 Garlic 1 clove
3 Crushed pepper flakes 1 tsp
4 Rosemary 1 stem
5 Basil 1 tbsp
6 Tomatoes 1 large
7 Salt and pepper To taste
8 Penne pasta 1 pound

Method

 In skillet, saute garlic, rosemary and red pepper flakes in oil. Add tomatoes, wine, salt and
pepper. Cook on medium heat. When sauce begins to bubble, stir and add basil. Reduce
heat; cook for 15 minutes
or until thickened. Toss with cooked ravioli (stuffed pasta) or Penne.

Fettuccine Carbonara

S.No. Ingredients Quantity

1 Olive oil 5 tbsp
2 Shallots 4
3 Large onion 1
4 Bacon 1 pound
5 Garlic 1 clove
6 Egg yolks 3
7 Heavy cream ½ cup
 8 Parmesan cheese ¾ cup
9 Salt and pepper To taste

Method

1. Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened.
Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is
about half done. Remove from heat.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or
until al dente. Drain pasta, then return it to the pot.
3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the
bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Pollo en Cacciatore
SNo. Ingredients Quantity
1 Chicken 1.5 kg
2 Flour 1 cup
3 Salt 1 tsp
4 Pepper ½ tsp
5 Olive oil 3 tbsp
6 Onion 1
7 Garlic 3 cloves
8 Mushrooms 2 cup

9 Tomatoes 1 cup
10 Chicken stock 2 cups
11 Parsley ¼ cup
12 Rosemary 2 tsp
 13 Thyme 1 tsp
14 Salt and pepper To taste

Method
1. Rinse the chicken pieces and pat them dry. Mix the flour, salt and pepper together in a
large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set
aside.
2. Heat the olive oil in a large saute pan over medium-high flame. Add a few chicken pieces
at a time and brown them on both sides. Remove the chicken to a plate. Add the onions and
saute for 2 to 3 minutes. Add the garlic and mushrooms and saute for another 3 or 4
minutes, or until the mushrooms are wilted and cooked through.
3. Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat.
Then stir in the water or stock, herbs and salt and pepper to taste. Reduce heat to medium-
low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.
4. Adjust seasoning to taste and serve with polenta or roasted potatoes.

Melanzane Parmigiane
S.No. Ingredients Quantity
1 Olive oil 4 tbsp
2 Garlic 2 cloves
4 Tomatoes 800 gm
5 Cinnamon stick 1
6 Basil 1 bunch
7 Aubergine 3 medium
8 Mozzarella 2 balls
9 Grated Parmesan A handful

Method

1. Heat the oven to 180 C to 160 C. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle
for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened.
Stir in the basil and season.
2. Slice the aubergines length ways about 1/2 cm thick. Brush both sides with oil, season and
griddle (char-grill), turning a few times until completely tender (you could also do this in a
non-stick frying pan). It's important to get the aubergine as tender as possible, so give it
time.
3. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an
ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin
layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40
minutes until bubbling and golden.

Menu 7
Linsensuppe
Sauerbraten
Spaetzle
German Potato Salad
Linsensuppe
S.No. Ingredients Quantity
1 Lentils 150 gm
2 Meaty ham bone 1
3 Bacon scraps 150 gm
4 Onion 1 large
5 Potatoes 2 large
6 Water 1ltr

7 Chicken stock 500 ml

8 Lemon juice 1 piece
9 Celery 1 stalk
10 Thyme ½ tsp
11 Bay leaves 2
12 Salt To taste
 13 Black pepper To taste
14 Oil As required

Method
1. In a large pot add a small amount of oil, put in medium heat and once its hot add the bacon
& cook until crispy and golden brown.
2. Add the onions, celery and carrots then cook until onions caramelize.
3. Drain and add the lentils, ham bone, one portion of the potatoes, water, chicken stock,
thyme, bay leaves, salt black pepper. Bring to boil and gently simmer for 2.5 hrs to 3 hrs
until lentils are tender.
4. Remove the ham bone and bay leaves, separate meat from bones and return the meat to the
soup together with the remaining potatoes are tender.
5. Just before serving add lemon juice and adjust your seasonings, serve while hot.
Sauerbraten
S.No. Ingredients Quantity
1 Beef 2 pounds
2 Onions 1 large
3 Vinegar 2/3 cup
4 Water 2/3 cup
5 Salt To taste
6 Black pepper To taste
7 Sugar 2 tsp
8 Cloves 6 nos.

9 Bay leaf 1
10 Flour 1 tbsp
11 Oil 1 tbsp
12 Gingersnap cookies 6 nos.
 Method
1. Place the beef rump roast, onions vinegar, water, salt, black pepper, sugar, cloves, and bay
leaf in a large pot. Cover and refrigerate for 2-3 days, turning meat daily.
2. Season flour to taste with salt & pepper in a large bowl.
3. Heat oil in a large oven or pot over medium heat. Cook beef until brown about 10 minutes.
Pour reserved marinade over beef, cover and reduce heat to medium low. Simmer until
beef is tender.
4. Strain solids from remaining liquid and continue cooking over medium heat. Add
gingersnap cookies and simmer until gravy is thickened about 10 minutes.
German Potato Salad
S.No. Ingredient Quantity
1 Potatoes 3 cups
2 Bacon slices 4
3 Onion 1 small
4 Vinegar ¼ cup
5 Water 2 tbsp
6 Sugar 2 tbsp
7 Salt 1 tsp
8 Black pepper 1/8 tsp
9 Parsley 1 tbsp

Method
1. Place the potatoes into a pot, and fill with enough water to cover. Bring to boil, and cook for
about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
2. Place the bacon in a large deep skillet over medium high heat. Fry until browned and crisp,
turning as needed. Remove from the pan and set aside.
3. Add onions to the bacon grease, and cook over medium heat until browned. Add the
vinegar, water, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley.
Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the
remaining bacon over the top, and serve warm.
 Menu 9
Scotch Broth
Roast Beef
Yorkshire Pudding
Glazed Carrots and Turnips
Roast Potatoes
Roast Potato Salad
Scotch Broth
S.No. Ingredients Quantity
1 Carrot 250 gm
2 Turnips 250 gm
3 Onions 2
4 Celery 1 stalk
5 Barley 100 gm
6 Peas 125 gm
7 Salt & pepper To taste
8 Mutton stock 2.3 litre

Method

1. Heat all of the ingredients, in a large saucepan until boiling.

2. Reduce the heat and simmer gently for 2-3 hours or until the peas and barley are soft.
3. Season with salt and pepper.
Roast Beef
S.No. Ingredients Quantity
1 Beef top- side 1.5 kg
2 Onions 2 medium
 3 Carrots 2
4 Celery 2 sticks
5 Garlic 1 clove
6 Herbs mixed 1 bunch
7 Olive oil As required
8 Salt and pepper To taste

Method
1. Remove the beef from the fridge 30 minutes before cook it, let to let it come up to room
temperature.
2. Preheat the oven to 240 degree Celsius.
3. Wash and roughly chop the vegetables.
4. Pile all the vegetables, garlic and herbs into the middle of a large roasting tray.
5. Drizzle the beef with oil and season well with salt and pepper. Place the beef on the top of
vegetables.
6. Place the tray in the oven, then turn the heat down immediately to 200 degree Celsius and
cook for 1 hours. If the veg look dry add the splash of water.
7. When the beef is cooked to your liking, take the tray out of the oven. And serve with
horseradish sauce and Yorkshire pudding.
Yorkshire Pudding
SNo. Ingredients Quantity
1 Flour 140 gm
2 Eggs 4 nos.
3 Milk 200 ml
4 Oil For cooking
5 Salt and pepper To taste
 Method
1. Heat oven to 230 C.
2. Drizzle a little oil evenly into 4 holes Yorkshire pudding tins and place in the oven to heat
through.
3. To make the batter, put the flour into a bowl and beat in eggs until smooth.
4. Gradually add milk and carry on beating until the mix is completely lumb-free. Season with
salt and pepper.
5. Pour the batter in a jug, then remove the hot tins from the oven. Pour the batter into the
holes.
6. Place back in the ovens and leaves until the puddings have puffed up and browned.
7. Serve immediately.
Glazed Carrots and Turnips
S.No. Ingredients Quantity
1 Turnips ¾ pounds
2 Carrots ¾ pound
3 Butter 2 tsp
4 Sugar ½ tsp
5 Salt and pepper To taste

Method
1. Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough
water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil
over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round
of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set
ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise
the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a
shiny smooth glaze. Season with salt and pepper to taste and serve.
Roast Potatoes
S.No. Ingredients Quantity
1 Potatoes 2 pound
 2 Oil 2 tbsp
3 Salt To taste
4 Black pepper To taste
5 Rosemary ½ tsp

Method
1. Preheat oven to 450 degrees F (250 degrees C).
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until
evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately .
Roast Potato Salad
S.No. Ingredients Quantity
1 Potatoes 2 pounds
2 Olive Oil 100 ml
3 Salt 1 tsp
4 Black pepper ½ tsp
5 Rosemary ½ tsp

Method

1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and
heat oven to 200 C to 180 C.
2. Peel the 1 kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if
smaller (5 cm pieces).
3. Drop the potatoes into a large pan and pour in enough water to barely cover them.
 4. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil,
lower the heat, put your timer on and simmer the potatoes uncovered, reasonably
vigorously, for 2 mins.
5. Meanwhile, put 100 g duck or goose fat or 100 ml olive oil into the hot roasting tin and
heat it in the oven for a few mins, so it’s really hot.
6. Drain the potatoes in a colander then shake the colander back and forth a few times to
fluff up the outsides.
7. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and
roll them around so they are coated all over.
8. Spread them in a single layer making sure they have plenty of room.
9. Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
10. Roast for another 15 mins and turn them over again. Put them back in the oven for
another 10-20 mins, or however long it takes to get them really golden and crisp.

Menu 9
Soupe Avgolemono
Moussaka a la Grecque
Dolmas
Tzatziki
Soupe Avgolemono
SNo. Ingredients Quantity
1 Chicken broth 4 cups
2 Rice ¼ cup
3 Salt and pepper To taste
4 Eggs 3 no.
5 Lemon juice 3 tbsp

Method
1. In a large saucepan, bring the broth to a boil.
2. Add the orzo, rice, or pastina and cook until tender but still al dente, about 7 minutes (20,
if using rice). Season with the salt and pepper and reduce heat to low; simmer.
 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
4. Add the mixture back to the simmering saucepan. Stir just until the soup becomes opaque
and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and
serve.
Moussaka a la Grecque
SNo. Ingredients Quantity
1 Eggplants 2
Sauce
2 Onions 3
3 Garlic 3 cloves
4 Oil 2 tsp
5 Ground lamb 2 lbs
6 Tomatoes 1 can
7 Tomato sauce 1 can
8 Parsley 4 tsp

9 Salt and pepper To taste

Method
1. Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice
lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes.
2. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as
will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of
the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on
paper towels.
3. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the
onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is
no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add
this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has
evaporated. Add salt and pepper, to taste.
 4. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes.
Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5
minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in
the eggs, nutmeg, and ricotta.
5. Grease an 11*16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange
alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with
Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a
preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing.
Dolmas
SNo. Ingredients Quantity
1 Olive oil 1 tsp
2 Onions 1
3 Rice ¾ cup
4 Tomato paste 1 tbsp
5 Dried currants 1 tbsp
6 Pine nuts 1 tbsp
7 Cinnamon 1 tbsp
8 Mint 1 tbsp
9 Cumin ½ tsp

Method
1. Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and
hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
2. Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill
weed, allspice and cumin. Let mixture cool.
3. Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from
direct heat when steaming.
4. Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the
cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape.
Place in prepared pot. Repeat with remaining ingredients.
5. Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and
simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water
level often and add more as necessary.
Tzatziki
S.No. Ingredients Quantity
1 Cucumber 150 gm
2 Yogurt 2 cups
3 Garlic 6 cloves
4 Dill !/3cup
5 Salt and Black pepper To taste

Method
1. Peel the cucumber dice it finely and squeeze it in tight in your fist.
2. Combine the strained and chopped cucumber with yogurt, pressed garlic clove,
chopped dill, salt and black pepper.
3. Mix everything together and add more salt to taste if needed. It’s best to refrigerate for
about 1 hour before serving to let the flavors meld.
Chicken Liver Pâté
Ingredients
 6 tablespoons unsalted butter, divided
 1/3 cup minced shallot
 1 pound chicken livers
 Kosher salt
 1 clove garlic, minced
 2 tablespoons capers
 1 teaspoon dried thyme
 1 teaspoon anchovy paste, optional
 1/4 cup brandy
 1/4 cup cream
Method

1. Trim the connective tissue and fat:

 Trim any fat or connective tissue from the livers and discard.

2. Brown the butter:

Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter
brown, about 3 to 5 minutes. Do not let it burn.

3. Sauté the shallots and livers:

Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the
pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one
side browns, about 2 minutes.

4. Add the capers, thyme, garlic, and anchovy paste:

Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using,
and sauté another minute.

5. Deglaze the pan with brandy:

Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as
it could flame up, especially if you are using a gas range. If it does, cover the pan for a
moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of
syrup, about 1 to 2 minutes. Turn off heat and allow the mixture to cool.

6. Purée in a food processor:

Put the mixture into a food processor or blender and pulse a few times to combine. Add
the remaining butter and the cream and purée. The mixture will look a little loose, but it
will firm up in the fridge.

7. Place into ramekins and chill:

Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour
before using.

The pâté will last a week or so in the fridge. If you want to preserve it for up to a month,
pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté,
you will need to reseal the top to preserve it.

Serve spread on crackers or baguette slices.

Chicken Galantine
LIST OF INGREDIENTS
 2.2 LBS. of whole chicken
 7 OZ. of tongue in brine
 7 OZ. of ground veal
 7 OZ. of ground pork
 4 OZ. of cooked prosciutto ham, sliced thick
 4 OZ. of Canadian bacon
 2 1/2 OZ. of shelled pistachios
 2 TBSP. of fresh cream
 1/2 OZ. of black truffle (summer truffle)
 2 of eggs
 1 stalk celery
 1 onion
 1 carrot
 One bay leaf
 Cloves
 Cognac
 Salt
METHOD
1. Cut the chicken open from the back, remove the bones or have the butcher remove them,
keeping the skin intact. Keep the bones. Clean and pare the onion, the carrot and the celery.
Cut them in pieces and place them in a large oval saucepan with 5 whole cloves, 1 bay leaf, a
pinch of salt and the chicken bones; cover with 6 quarts of water and boil for 1 hour to
obtain a tasty broth. Remove the meat from the chicken, separating it from the skin without
tearing it.

2. Cut the tongue, 10 ounces chicken breast, the bacon and the cooked prosciutto into cubes
about 1/2 inch wide, then put only the chicken cubes into 5 teaspoons Cognac to marinate for
10 minutes. Mince 1 pound chicken, choosing the more flavorful meat of the legs and the
thighs, and the truffle; mix these in a bowl with the ground veal and pork, the whole
pistachios, the cubes of bacon, tongue, prosciutto and chicken, with the Cognac used for the
marinade, then add the cream, a pinch of salt and the eggs and mix it all with your hands to
obtain an even filling.

3. Stretch out the chicken skin and put the filling in the shape of a cylinder in the middle of it,
along the entire length, then wrap the cylinder in the skin so you have a roll (the galantine)
about 12 inches long and 1 1/2 inches wide; wrap this roll in a tea towel and tie it up the way
you would a salami.

4. Cook the galantine in barely simmering broth for 1 hour and 30 minutes, then drain it,
remove it from the tea towel and wrap it up again after 5 minutes. Allow it to cool
unrefrigerated, covered by a moderate weight to compact it, then put it in the refrigerator for
at least 3 hours, preferably overnight. Serve in slices.

Spiced Christmas gammon with membrillo glaze

Ingredients

 3½ kg boneless tied gammon joint (check with your butcher if it needs to be soaked)
 2 carrots, halved
 2 celery sticks, halved
 2 leeks, quartered
 2 onions, halved
 2 bay leaves
 2 tsp peppercorn
 small handful clove, for studding

For the glaze

 ¼ tsp ground allspice

 ¼ tsp ground cinnamon
 6 tbsp membrillo (quince paste)
  3 tbsp sherry vinegar
 2 tbsp orange juice

Method

 STEP 1

Pop your soaked (see tip, below) or ready-to-use joint in a large stock pot or preserving pan and nestle
the vegetables, bay leaves and peppercorns around it. Pour over enough water to cover the gammon and
bring to a simmer. Cover with a lid and cook for 21⁄2 hrs, turning once, topping up with boiling water if
it needs it, and skimming off any impurities.

 STEP 2

Heat oven to 190C/170C fan/gas 5. Remove the joint from the poaching liquid and place in a roasting tin
(you can use the strained poaching liquid for soups). Pat it dry with some kitchen paper and leave to cool
a little until you can handle it. Remove the ties around the gammon and carefully trim away the skin,
leaving an even layer of fat. Score all over in a diamond pattern and stud with cloves.

 STEP 3

Pop the glaze ingredients in a small saucepan and cook for a couple of mins to thicken and dissolve the
membrillo. Brush half the mixture over the gammon, then bake for 15 mins. Brush on another layer and
bake for another 15 mins or until golden and sticky. Rest for 15 mins before slicing, or eat cold over the
next few days.

Chicken Ballotine
INGREDIENTS
 2 tablespoons butter
 1 medium shallot finely chopped
 1 medium carrot finely chopped
 3 medium cloves garlic finely chopped
 ½ teaspoon kosher salt divided, plus more for seasoning skin
 ¼ teaspoon freshly ground black pepper plus more for seasoning skin
 olive oil or other vegetable oil, for brushing rack
 4 bone-in, skin-on chicken thighs (Recipe note #1)

INSTRUCTIONS

1. Melt butter in a large skillet over medium heat; add shallot, carrot, garlic, and ½
teaspoon kosher salt. Cook and stir until tender, 1 to 2 minutes. Remove from heat and
set aside to cool.
2. Preheat oven to 425˚F. Line a baking sheet with parchment paper (for easy cleanup) and
place an oven safe baking rack on top. Lightly brush rack with oil to prevent sticking.
(Recipe note #2)
 3. Carefully remove skin from chicken thighs in one piece, using a sharp paring knife as
needed and reserve. (Recipe note #3)
4. Turn chicken thigh so that bone is visible. With the tip of a sharp paring knife, carefully
cut along the length of the bone on each side. Continue cutting along the bone on each
side until it's fully exposed. When you've cut most of the meat from the bone, pull the
bone away and use the knife as needed to remove it completely. (Be very careful to
protect your fingers during this process!) Cut thigh meat into large chunks (4 to 6
pieces). Repeat with remaining chicken thighs.
5. Add thigh meat, vegetables, remaining ½ teaspoon kosher salt, and pepper to the bowl of
a food processor. Pulse until meat is finely ground (not pureed) and ingredients well
combined.
6. Spread thigh skins, top side down on a large cutting board. Divide meat mixture into 4
equal portions and place one portion in center of each skin. Starting on one side and
working all the way around, pull edges of skin over meat mixture to wrap completely
(edges will overlap); place on rack in baking sheet, edges down. Season skin with salt
and pepper. Roast 25 to 30 minutes, or until skin is crisp and golden brown with an
interior temperature of 165˚F on an instant read thermometer. Serve.

Chicken Galantine
LIST OF INGREDIENTS
 2.2 LBS. of whole chicken
 7 OZ. of tongue in brine
 7 OZ. of ground veal
 7 OZ. of ground pork
 4 OZ. of cooked prosciutto ham, sliced thick
 4 OZ. of Canadian bacon
 2 1/2 OZ. of shelled pistachios
 2 TBSP. of fresh cream
 1/2 OZ. of black truffle (summer truffle)
 2 of eggs
 1 stalk celery
 1 onion
 1 carrot
 One bay leaf
 Cloves
 Cognac
 Salt
METHOD

1. Cut the chicken open from the back, remove the bones or have the butcher remove them,
keeping the skin intact. Keep the bones. Clean and pare the onion, the carrot and the celery.
Cut them in pieces and place them in a large oval saucepan with 5 whole cloves, 1 bay leaf, a
pinch of salt and the chicken bones; cover with 6 quarts of water and boil for 1 hour to
obtain a tasty broth. Remove the meat from the chicken, separating it from the skin without
tearing it.
2. Cut the tongue, 10 ounces chicken breast, the bacon and the cooked prosciutto into cubes
about 1/2 inch wide, then put only the chicken cubes into 5 teaspoons Cognac to marinate for
10 minutes. Mince 1 pound chicken, choosing the more flavorful meat of the legs and the
thighs, and the truffle; mix these in a bowl with the ground veal and pork, the whole
pistachios, the cubes of bacon, tongue, prosciutto and chicken, with the Cognac used for the
marinade, then add the cream, a pinch of salt and the eggs and mix it all with your hands to
obtain an even filling.
3. Stretch out the chicken skin and put the filling in the shape of a cylinder in the middle of it,
along the entire length, then wrap the cylinder in the skin so you have a roll (the galantine)
about 12 inches long and 1 1/2 inches wide; wrap this roll in a tea towel and tie it up the way
you would a salami.
4. Cook the galantine in barely simmering broth for 1 hour and 30 minutes, then drain it,
remove it from the tea towel and wrap it up again after 5 minutes. Allow it to cool
unrefrigerated, covered by a moderate weight to compact it, then put it in the refrigerator for
at least 3 hours, preferably overnight. Serve in slices.

Chocolate Mousse
Ingredients
 550 g Double cream divided
 240 g high-quality semi-sweet chocolate
 50 g sugar granulated
 2 large eggs
 Optional: 1 teaspoon orange zest
Instructions
1. Heat 240g of the double cream with chocolate over medium-low heat, stirring constantly,
until chocolate has melted. Set aside.
2. In a medium bowl, beat eggs and sugar with a hand-held mixer at medium speed for 3-
minutes.
3. While mixing on the same setting as above, slowly add the melted chocolate mixture to
the egg mixture. Stir in the orange zest, if using. Once combined, pour back into the pan
used to melt the chocolate. Heat over medium heat, stirring constantly, until thickened.
4. Remove from heat and cool slightly before transferring to the refrigerator to chill for 2
hours.

Chicken Roulade
Ingredient
2 tablespoons extra-virgin olive oil plus more for brushing
6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness

Kosher salt and freshly ground black pepper

4 ounces feta, crumbled

2 tablespoons minced fresh oregano
4 garlic cloves, minced
1/2 teaspoon finely grated lemon zest
1/2 cup dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice
Lemon wedges

Preparation
1. Step 1

Line a baking sheet with waxed paper; brush with oil. Arrange chicken breasts in a single layer on
prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with feta,
oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges. Beginning at the
narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen
twine at 1" intervals to secure. Repeat with remaining chicken breasts.
Step 2

Preheat oven to 450°. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken
roulades and cook until brown on all sides, about 10 minutes. Transfer chicken roulades to a small
roasting pan and bake until an instant-read thermometer inserted into the thickest part of roulades
registers 160°, 5-7 minutes.

Step 3

Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until
reduced to 1/2 cup, about 5 minutes. Cut strings from roulades and place on plates. Spoon pan juices
over; serve lemon wedges alongside for squeezing over.