A while back we did a food costing project as part of our block b for school
here are some recipes Mostly my own , but some from other places and they have been given recognition where needed
we had to write a menu and provide recipes for which we did food costings
Recipes for food costings project.
Carrot and tomato soup:
serves 6 people
1kg carrots, peeled and grated
2 x 440gms tins chopped tomato
1litre water
2tbsp olive oil
3 cloves of garlic
200 gms basil plus 6 small top leaves of basil for garnish
1 bunch parsley minus stalks
1 tsp chopped red chilli deseeded
black pepper and salt to season
300grams pancetta
6tsps cream
either 18 cherry tomatoes or 2 whole tomatoes cut in to 3cm chunks for garnish
6 slices of thinly sliced ciabatta baked in the oven till crisp and rubbed with a garlic clove
Method:
1.place carrots, tinned tomatoes, water , first lot of fresh tomatoes, garlic
first portion of basil and 2/3 bunch of parsley ,1/5 tbsps of the olive oil , chilli in pot and bring to boil
2. let simmer for 10 minutes untill carrot feels cooked add black pepper and a tiny amount of salt to season.
3.Let cool slightly , just enough that it can be blended safely with out splashing or burning issues.
4.Bring back to simmering add garnish tomatoes and simmer for 2-3 minutes more.
5.While soup is in this last stage use the remaining olive oil in a hot pan and fry off the
pancetta till crispy cut in to 4 cm strips, finely chop remainder of parsley and serve.
6.Place soup in to bowls with 3 cherry tomatoes or 3 chunks of tomato in each
7. place cream on top and swirl with a skewer lightly , then add on top crispy pancetta,
a small basil leaf and a sprinkling of chopped parsley and
a little black pepper and serve a garlic ciabatta croute on the side.
for the vegetarian option just leave out the pancetta.
cherry tomatoes to be used in summer , recipe will be reviewed
on a monthly basis as to which is the best price fresh tomato product
Chicken Livers:
Serves 4
500gms chicken livers finely sliced
2 large onions sliced
300gms button mushrooms chopped in to chunks
2 cloves of garlic crushed
400 mls cream
2tbsps olive oil
400gms spinach destemed
1 cup white rice
enough water to cover rice in steaming dish
black pepper and salt to season
8 chives for garnish
plus EVOO for drizzling as a garnish
Method:
1.place rice in to steamer tray with water and cook for 10-15 mins untill rice iscooked
and fluffy.
2.heat up first lot of oil in a hot pan then add onions and garlic and sweat off
till onions are just starting to go translucent, add mushrooms and saute tossing
with the onions, add chicken livers gently cook with veges.
3. add cream and black pepper and salt to season and simmer , letting cream reduce to a thick
texture.
4. In a separate pot place spinach and a minimum amount of water place lid on and heat quickly untill
spinach has just wilted then drain of liquid.
5. place 150 gms rice on to plate 100gms spinach,on top , 1 ladle of chicken liver mix over the top
then garnish with 2 chives on each plate and a little drizzle of EVOO around the edge of the plate.
Singapore style Prawns and noodles:
serves 4
20 shelled and deveined King prawns and 4 King prawns with shell and head intact
3 cm peice of ginger thinly sliced
2 thin long red chillies deseeded and thinly sliced
4 large cloves of garlic thinly sliced
4 tbsps kikkoman soy sauce
600gms singapore style noodles (fresh)
1 red capsicum sliced in thin strips 1cm
1 green capsicum sliced in thin strips 1cm
1 yellow capsicum sliced in thin strips 1cm
300gms diagonally sliced 1cm celery
1tbsp olive oil
1 tbsp butter
2 spring onions finely chopped on a diagonal
Method:
1. In a hot deep frypan add olive oil and butter, then add ginger, chilli,garlic
raw prawns cooking the unshelled ones as well and removing when just cooked
and keep hot.
2. to rest of prawns add chopped capsicums and celery,toss regularly
then add soy sauce tossing in well,
3.add noodles and toss through till noodles are hot and everything is mixed in well
4.divide evenly between 4 plates with 5 prawns in each plate
then garnish with an unshelled prawn and 2 dessertspoonfuls of spring onions.
Mains:
Preserved lemon and roasted pepper risotto:
serves 4
2 preserved lemons
2 red peppers
1/4 tsp of saffron strands
2 tbsps olive oil
1 tbsp butter
1 small finely chopped onion
2 tbsps finely chopped parsley
2 cups of arborio rice
6 cups of vegetable stock
100gms shaved parmesian
100gms fresh lemon zest
black pepper and salt to season
2 cloves of garlic finely crushed
Method:
1.Roast peppers over gas flame turning regularly to blacken the skin
when skin is evenly blackened rub off all the outside on a dry towel, destem
and deseed and cut in to 1cm strips.
2. cut lemons into 1cm strips discarding the flesh
3.heat oil and butter in saucepan, add garlic and onion and saute till
tender and lightly golden.
4.Add lemon and pepper and sautee briefly
5. Add rice and stir to coat with the oil (the heat should be fairly high).
6.just start adding stock. About one and a half cups at a time, add the hot stock to the frying pan,
stirring to mix and then leaving on a low heat to absorb.
Stir frequently. When the rice has absorbed most of the stock mix the saffron with some of the liquid and mix in,
add another quantity, continuing until the stock is all added.
About 5 minutes before the risotto is cooked (before you add the last quantity of stock, check the rice for doneness)
It should take between 20-30 minutes
7. add parsley and black pepper and stir through, season to taste
place in deep bowls and garnish with 25 gms of parmesian and 25 grams of lemon zest on each bowl.
recipes for the Vegetable stock and for preserved lemons.
Vegetable stock
serves 4
100gms carrots
100gms onions
100gms celery
100gms leek
1.5 litres water
Method:
1 chop all vegetables roughly
2.place all ingrediants in to saucep and add the water and bring to the boil
3.allow to simmer for about 1 hour
4. skim as necessary , strain and use.
Preserved Lemons:
Traditionally, a very small variety of lemons is used, and preferred for its thin skin and abundant juice. The large, thick-skinned variety commonly grown here works very well, with a few alterations to the traditional method of simply salting and squeezing extra juice into a jar.
6 – 8 lemons
1/2 cup coarse sea salt
1 litre preserving jar, sterilised
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1. 1. Wash and dry the lemons (if you are using store bought lemons you will need to scrub them well to remove their wax coating and any pesticide that might remain). Cut a thin slice from the top and bottom of each lemon. |
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2. 2. Cut through each lemon vertically, leaving about 1cm at the base; don’t cut right through. Turn upside down and rotate; make another vertical cut top to bottom, again leaving about 1cm at the base. You will have four quarters all still attached. |
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3. 3.Gently open the cuts in the lemons and fill with as much salt as possible (usually about a tablespoon per cut). Hold one cut end together while you fill the other cut, to avoid the salt spilling out. |
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4. 4.Carefully squeeze the lemons into the sterilised jar, compressing them as you go so some juice comes out, but try to retain their shape as much as possible. |
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5. 5. Fill the jar to halfway with extra lemon juice if necessary, wipe the top of the jar clean with a cloth dipped in boiling water, then seal. Store the lemons in a cool place (not the refrigerator) for one month before using. The lemons will release more juice as they pickle, if they are not fully covered. Turn the jar a few times during the month.
Before using, rinse and dry the lemons, remove and discard the flesh, then use the peel as required. |
Recipe taken from Cuisine Magazine
Beef Schasliks:
Serves 4
600 gms scotch fillet steak
16 baby onions
2 cloves of garlic crushed
16 equal sized button mushrooms
16 cherry tomatoes
2 -3 large courgettes cut in to 1cm peices
500 mls mushroom sauce
2 D spoons olive oil
black pepper and salt for seasoning
fresh herbs for garnish such as dill, or chives,fresh thyme
4 potato and pea galettes
Method:
1.chop steak in to 4 cm cubes and place on 4 metal skewers
alternating with vegetables, brush each with olive oil
2.sprinkle with garlic, black pepper
and place on a hot grill and cook turning once,season with a little salt
serve rare to medium unless customer requests other wise
3.place 1 skewer on top of each potato galette
and pour 125 mls of mushroom sauce over top and round the edge of the plate
garnish with fresh herbs
this is for a summer menu , menu will be revised seasonally
recipes for Mushroom sauce and potato and pea galette
Mushroom Sauce
300 gms sliced button mushrooms
1/2 a large onion finely chopped
2 tsps fresh thyme leaves
2dsps olive oil
2 dsps flour
500 mls beef stock hot
50 mls red wine
black pepper
Method:
1.Pan fry onions and mushrooms with thyme leaves in olive oil
till onions are golden brown, add flour , mix in till all ingrediants are coated
2.and cook for 2 minutes stirring regularly, add hot stock a little at a time till
sauce is thick and smooth , add red wine and let stock simmer for a few minutes till
reduced by 1/3 , stirring regularly, then pour 100 mls over schaslik and around the edge of the plate.
Potato and Pea Galette:
serves 4
4 large baking potatoes
To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter melted
1cup peas, (frozen is fine)
1/4 cup finely chopped parsley
100mls sourcream
Method:
mix the peas, sour cream and parsley together
1.In a small bowl stir together the butter and the oil.
2.In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device,
slice the potatoes thin. Working quickly to prevent the potatoes from discoloring,
3.brush the insides of 4 10cm diameter x8cm moulds with some of the butter mixture and fill with a layer of the potato slices,
overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the peas and parsely sourcream mix,
and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the peas and parsley,sour cream mix in the same manner.
4.Finishing with a layer of potatoes and butter mix
5.Place in the middle of a preheated 200 degrees celcius. oven, and bake the galette for 30-35 minutes, or until it is golden and the potatoes are tender.
Honeyed Walnut and Blue Cheese Stuffed Chicken Breast:
Serves 4
4 x 150gm skinless chicken breasts
125 gms kikorangi blue cheese
200 gms roasted honeyed walnuts plus 50 gms extra for garnish
300 gms flour
400 gms panko bread crumbs
2 eggs beaten lightly
2 tbps olive oil
salt and black pepper to taste
400 gms mesculan salad plus 50 gms extra for garnish
600 gms potato and pumpkin mash
100 gms manuka honey melted with 20 gms whole grain mustard
Method:
Pat chicken breasts dry and make a horizontal slice half way through each breast , stuff with 30 gms cheese
50 gms walnuts and press each side together.
place salt and pepper in to flour and mix together, eggs, bread crumbs, and in 3 separate dishes
then dip each breast in to each dish giving a good coating.
Let chicken sit in a covered dish in the fridge for 15 minutes to set.
place oil in metal pan to heat
place chicken in hot pan and brown both sides then
place in hot oven 180 degrees celcius and bake for 15 minutes or so untill fully cooked.
Let rest in a warm place for 5 minutes then slice diagonally in to 3 pieces
place 150 gms potato and pumpkin mash piled in the centre of the plate
surround the potato with 100 gms of mesculan
then one chicken breast per plate resting on the mash and salad.
sprinkle 12.5 gms roasted honeyed walnuts and 30 gms of the
melted honey mustard mix drizzled over the top of each chicken breast.
and garnish with 12.5 gms remaining mesculan.
Roasted Honeyed walnuts:
serves 8
400 gms walnuts
150 gms manuka honey melted
100gms white sesame seeds
a pinch of salt and a grind of black pepper
Method:
1.dry roast walnuts in an oven dish for about 5 min at 180 degrees celcius
untill light golden colour , add honey and toast for 5 minutes more , tossing regularly
2.take out of oven and toss with the sesame seed and season with salt and pepper
and give the pan a good shake to coat evenly. tip tray evenly on to baking paper on top of
a cake rack and let cool before storing in an airtight container.
Potato and pumpkin Mash:
serves 4
500 gms agra potatoes,peeled and chopped in to even size peices
300 gms buttersquash pumpkin peeled, deseeded and chopped in to even size peices
1/4 cup chopped parsley
2 pinches grated nutmeg
salt 1 tsp plus salt and black pepper to taste
2 tsps olive oil
1tsps butter
3 dessertspoons milk
1dessertspoon sour cream
Method:
1.boil potatoes and pumpkin till cooked in salted water using 1 tsp salt,
drain well and reserve water to use for vege stock for something else
2.push potatoes and pumpkin through a potato ricer or mash very well with a sturdy masher
3.then add parsley, butter, olive oil, milk, sour cream, nutmeg and season to taste
4.mix all together with a wooden spoon till nice and creamy and velvety , dont over mix
it will make the potato a bit gluey
Desserts:
A Peppermint Chocolate Dream:
serves 6
4 eggs separated
1/2 cup castor sugar
500 mls cream
30 mls Creme de Menthe
1/3 cup finely chopped fresh mint
Method:
1.Steep fresh mint in enough boiling water to just cover leaves ,
for 5 minutes then drain well and let dry on kitchen paper.
2.Whisk egg yolks and sugar in a bowl over a pot of hot water
on the stove till thick and creamy,dont let bowl get too hot
remove and let cool to blood temp.
3.whip cream and fold in creme de menthe and mint leaves place aside
4.In clean bowl whisk egg whites untill stiff
5.add egg sabiyon and egg whites alternatly to cream folding in gently
till all mixed together.
6.Either place in icecream churn and follow manufacturers instructions or
place in airtight bowl and freeze till solid, just making sure to mix the bowl up
regularly during the freezing process , if possible every hour or so.
Tuile Basket:
serves 12
115 gms butter, softened
120 gms icing sugar
4 egg whites
3 ml vanilla
145 gms flour
200 gms good quality dark 70% chocolate
Method:
- In a bowl cream the butter and sugar together on medium high speed. Beat in the egg whites, one at a time. Beat in the vanilla.
- Lower the speed and add the flour mix until just combined. Do not overmix. Cover and chill for at least 1 hour.
- Preheat oven to (165 degrees C).
- Cut a small hole (about 3 1/2 inch diameter) in a thin piece of cardboard or plastic to serve as a template in forming the tuiles. Line a cookie sheet with parchment paper or a silicon mat and place the stencil on it. Using a spatula, place a small amount of the batter in the center of the hole of the stencil and spread it out evenly. Carefully lift the stencil off. Repeat for more cookies.
- Bake at (165 degrees C) for 8 to 10 minutes or until lightly brown around the edges. Remove from the oven and while still hot, remove them from the pan and place them either over a round cup, over a glass . Allow to sit a few minutes to harden and cool.
- Melt chocolate gently and dip the base of each tuile in to the chocolate turn upside down to dry,once dry Store in an airtight container.
recipe from www.allrecipes.com
Chocolate Sauce:
serves 6
300 mls cream
60 gms cold butter in cubes
150 gms good quality dark 70% chocolate broken up
3 tsps brown sugar
Method:
1.Scald cream and sugar together whisking gently to dissolve the sugar
2.Take off heat and add chocolate in a bit at a time till all chocolate is melted
3.place back on heat and whisk a cube of butter in at a time untill all melted and sauce is smooth and shiny.
Trio of Tarts:
Sweet Short Pastry:
makes 24 tart shells
1 1/2 cups flour
1/2 tsp salt
1/2 cup caster or icing sugar
100 grams butter at room temperature
4 egg yolks
Method
1.Sift the flour and salt onto a bench and then make a well in the centre.
2.Place the sugar, egg yolks and butter into the centre and knead together using your fingertips, preferably of one hand only.
3.Once the ingredients are well mixed, begin to bring in the flour from the edges. Continue using your fingertips,
as these are the coolest part of your hand.
4.Once all the flour is incorporated and the pastry is smooth, wrap it in greaseproof paper and refrigerate for 1 hour.
This will allow the pastry to rest and makes it far more manageable when rolling out.
recipe from Allyson G
Velvet Vanilla Mousse:
Serves
500mls milk
500 mls cream
4 eggs separated
1/2 cup of castor sugar
2 Tbsp gelatine
60 mls cold water
1vanilla bean scraped down
Method:
1. Dissolve gelatine in cold water,
2.heat milk and vanilla bean and vanilla scrapings to just below boiling
3.whisk egg yolks and sugar untill thick , then add milk removing vanilla bean pod
4.place back on heat and cook untill just coats the spoon
5. take egg mix off heat and mix in gelatine and let cool till just warm
6.whip cream and fold in to egg mix
7.whisk egg whites untill stiff and fold in to egg and cream mix
8. place in fridge till almost set, place in piping bag with star tip ready for piping in to tart shells.
Hot seasonal fruit:
500 gms golden queen peaches
100gms butter softened
100gms brown sugar
20 gms crystallised ginger finely chopped
Method:
1. Peel and slice peaches about 1.5 cm thick
2. mix butter, sugar and ginger together to well combined
3.place 3 slices peach in a tart shell and dot with a tsp of butter sugar mix
and place in a moderate oven for about 5-10 minutes, to caramellise butter mix and peaches
and have it melted and golden in tart
Berry tarts:
500 gms berries depending on whats in season
can be mixed or just one variety , (mixed looks great)
3 tbsps icing sugar
1/3 cup orange juice
2 tbsp rose wine
a sprinkling of ground black pepper
and a splash of balsamic vinegar
Method:
mix all ingrediants together and let marinate for 30 minutes
then pile on to a layer of white chocolate whipped ganache in tart shell.
White Chocolate Ganache:
200 mls cream
150gms white chocolate
20 gms butter
Method:
1.bring cream to just below boiling
2.pour over chocolate and stir till melted and smooth
3.then add butter and mix well
4. set aside to almost cool and beat till soft and voluptious looking
5. place in piping bag with small straight nozzle and pipe a thin layer of ganache in
bottom of tart and top with berries.
Each of these tart trios to be done to order not in advance , it will make the pastry soggy.
Creme Anglaise:
2 egg yolks
1 d sp castor sugar
1 vanilla bean scraped
300 mls cream
2 tsps cornflour
Method:
1.heat cream and vanilla bean and vanilla scrapings to just below boiling
2.whisk egg yolks and sugar,cornflour untill thick , then add cream removing vanilla bean pod
3.place back on heat and cook untill just coats the spoon
4. Strain and let cool.
To assemble , place one of each tart on to plate with 60 mls of creme anglaise on side and fresh fruit garnish.
Coffee Baked Alaska:
4/5 cup (200 g) butter
8 eggs
1 ¼ cup (260 g) sugar
1¼ cup (160 g) all-purpose flour
200mls firmly whipped cream
1/3 cup good espresso
Method
- Preheat oven to 180 deg c
- Grease 15 dariole moulds
- melt butter and let cool slightly
- fold in half of the coffee in to the cream
- Beat the eggs with sugar and mix with flour and remaining espresso.
- fold half of cream mixe in to cake mix, half fill dariole mould with cake mix, place a spoonful of cream mix then top up with more cake mix
- Bake at 180 degrees for only 8-12 minutes; the outer part should be cooked and the inner part liquidy and rich.
- let cool and place aside.
Vanilla Icecream:
4 eggs separated
1/2 cup castor sugar
500 mls cream
2 vanilla beans
Method:
1. Scrape down vanilla pods( put empty pods in to a jar and fill with sugar for when you need vanilla sugar)
2.Whisk egg yolks and sugar,and vanilla scrapings in a bowl over a pot of hot water
on the stove till thick and creamy,dont let bowl get too hot
remove and let cool to blood temp.
3.whip cream
4.In clean bowl whisk egg whites untill stiff
5.add egg sabiyon and egg whites alternatly to cream folding in gently
till all mixed together.
6.Either place in icecream churn and follow manufacturers instructions or
place in airtight bowl and freeze till solid, just making sure to mix the bowl up
regularly during the freezing process , if possible every hour or so.
will keep for 1 month frozen
Meringue:
3 Tbsp castor sugar
2 egg whites
2 tsps cold espresso
Method:
1.beat egg whites till stiff adding sugar gradually
fold in espresso
To assemble desserts
1. soften icecream slightly , spread all over each coffee cake and put back in freezer for at least 30 minutes
2. cover in meringue just before serving and place in a preheated oven 150 degrees c for 5-10 mins or untill
meringue is golden brown serve immediatly with sauce of customers choice
Licquer Sauce:
125 grams sugar
200mls cream
75 grams butter
30 mls Kahlua or Baileys or Vanilla Vodka depending on which sauce is being used
Method:
1.In a saucepan, bring the sugar, cream, and butter to a boil.
2. Reduce heat and simmer gently for 5 minutes.
3. Remove from the heat and stir in the alcohol
cinammon for sprinkling
Serve 60 mls with baked alaska , place half in to a shot glass and some on the plate with alaska in the middle of the plate.
sprinkle plate lightly with cinammon before putting sauce on.
Beef Stock:
serves 4
1kg beef bones
4.5 litres water
400 grms carrots,onions,leeks,celery
bouqet garni
Method:
brown bones and veges in hot oven drain off fat from bones and deglaze pan with water
place in large pot and cover with water, bring to boil
turn down heat and let simmer for 6-8 hours, skimming regularly to get scum off
when water comes to boil add bouquet garni
