Sondela Donkey

13 September 2011

Sondela Donkey

Ingredients

Bacon Strips       3 kg

Chicken Livers   4 kg

Tooth picks         150 each

Method

1. Cut bacon into strips (if not already)

2. Cut pieces of chicken liver in half

3. Roll a piece of chicken liver into a bacon strips

4. Secure with a toothpick

Chef Tips

The traditional recipe (devils on horseback) includes bacon wrapped, almond stuffed dates.

Can replace stuffing

Spatchcock

7 September 2011

Spatchcock

Ingredients

Chicken (whole – free range)       12 each

Chicken stock                           100 g

Rosemary                                     7 sprigs

Lemons                                        4 each

Oil                                            250 ml

Method

1. Cut chicken open down breast bone

2. Cut off tail, wing tips and any excess skin and fat

3. Wash off chicken to remove any remaining blood and fat

4. Put chicken onto roasting tray

5. Pour over oil and rub in

6. Sprinkle with chicken stock

7. Squeeze over lemon juice

8. Place sprigs of rosemary between chickens

9. Rub with hands to completely cover chick in spices, oil and juice

Chef Tips

Do the same with a peri-peri chicken using oil and chili sauce instead of other ingredients

Can use mixed herbs or any other fresh herbs for variation in flavor.

Cutting Goulash

6 September 2011

Cutting topside beef into Goulash

Ingredients

Topside beef     10 kg

Method

1. Place pieces of meat onto chopping board

2. Cut into thick slices then into strips

3. Cut off any excess fat beforehand

4. Place in a mixing bowl and wrap

5. Store in deep freeze if not used

Chef Tips

No variation

Choux Paste and Eclairs

5 September 2011

Choux Paste

Ingredients

Water                   600 ml

Pinch of sugar           3 g

Pinch of salt              3 g

Flour                    300 g

Butter                   250 g

Eggs                       10 each

Method

1. Bring water, sugar and fat to the boil in saucepan

2. Remove from heat

3. Add sieved flour and mix with wooden spoon

4. Return to moderate heat and stir constantly until mixture leave sides of pan

5. Remove from heat and allow cooling

6. Gradually add beaten eggs, mixing well

7. The paste should be a dropping consistency

Chef Tips

50, 70 and 100% whole meal flour may be used

Éclairs

Ingredients

Choux paste                       44 each (baked)

Grape Jelly                       110 g

Cream                                  1 L

White Chocolate                 50 g

Coco Powder                     20 g

 

Method

1. Place 22 pastry puffs on working counter in a row

2. Spoon 5 g of grape jelly on each puff

3. Pipe Whipped cream on each puff till jelly is covered

4. Place last 22 pastry puff on top of cream to create éclair

5. Place éclairs on serving tray

6. Dust with coco powder

7. Drizzle melted white chocolate over éclairs

Chef Tips

Place any topping on éclair for variation

Quiche Custard and Vegetarian Quiche

31 August 2011

Quiche Custard

Ingredients

Milk       3 L

Eggs       18 each

Method

1. Add milk and eggs together in mixing bowl

2. Whisk until completely blended

3. Fill quiche pastries until full with custard

4. Bake in oven at 180 degrees Celsius for 10 minutes

Chef Tips

Use soup powders for extra flavor

Add sun-dried tomato to pastry for a hint of extra flavor (good for vegetarian quiche)

Vegetarian Quiche

Ingredients

Spinach                   1 kg

Rosemary            100 g

Chives                 100 g

Turmeric              100 g

Strawberries        200 g

Pineapple             200 g

Method

1. Chiffonade spinach and chop strawberries and pineapple into small pieces

2. Mix all the ingredients together in a mixing bowl

3. Spoon mixture into pre-prepared pastry shells

4. Add quiche custard into pastry shells and bake at 180 degrees Celsius for 10 minutes until set. 

Chef Tips 

Can add any meat ingredients and leave out fruits in recipe

Cheese dips, Lamingtons

30 August 2011

Cheese Dips 

     

Ingredients

Recipe 1

Cottage cheese                                                               

Chives

Parsley

Recipe 2

Cottage cheese

Wasabi

Avocado puree

Lemon juice

Recipe 3

Cottage cheese

Dijon mustard

Honey

Sesame seed

Recipe 4

Curry Paste

Chives

Method

1. Mix all ingredients together and adjust to taste

2. Put into serving dish

3. Store in refrigerator until service

Chef Tips

Can add any preferred herbs to cheese dips for a variation on combination and flavor.

Lamingtons

Ingredients

Chocolate sauce                  2 L

Coconut                          500 g

Sponge cake                       2 recipes

Method

1. Cut baked sponge cake into equal size cubes

2. Put coconut into a mixing bowl

3. Put chocolate sauce in a sauce pan and heat up

4. Stir chocolate sauce until warm and less viscous then remove from heat

5. Dip cubes of sponge cakes in chocolate then coconut

6. Roll pieces until they are completely covered in both

7. Place in a serving dish and store in refrigerator

Chef Tips

Use real cooking chocolate as an alternative.

Keep re-heating chocolate when it becomes too thick to roll pieces of sponge in.