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November 27 Sausage Rolls 香肠卷1. Mix sausage meat, garlic, brunoise onion, chopped parsley 2. Roll the pastry out into 10cm wide strips, 3mm thick 3. Pipe the sausage along the length of the pastry 4. Seal edges with egg wash and roll up. Cut into 4cm lengths 5. Brush with egg wash 6. Bake seam side down at 220c for about 20min
INGREDIENTS LIST
PRODUCT
QUANTITY
NOTES
Sausage meat
200g
Garlic
1 clove
Onion
30g
White
Parsley
4g
Sauce
25ml
Worcester
Tomato Sauce
1tsp
Egg
1ea
Rough puff pastry
1portion
MUSHROOM SOUP 蘑菇浓汤 1. Boil the chicken stock 2. Gently sweat the onions, leeks and celery in butter 3. Mix in the flour and cool without browning 4. cool for a couple of minutes 5. Slowly mix in hot stock and boil 6. Add sliced mushrooms, bouquet garni and seasoning 7. simmer for 20 minutes 8. Remove the bouquet garni and skim 9. Blend in a liquidiser 10. Return to a clean pan and re boil 11. Correct the seasoning 12. Stir in warmed cream
INGREDIENTS LIST
PRODUCT
QUANTITY
NOTES
Butter
44g
Plain flour
12g
Onion
30g
Chopped
Leek
10g
Chopped
Celery
10g
Chopped
Mushroom
50g
Flat
Dry white wine
40g
Chicken stock
750ml
Bay leaf
1ea
Cream
20ml
Warmed MINESTRONE SOUP 蔬菜通心粉汤 1. cut the peeled and washed veg into paysanne 2. slowly cook without colour in oil in lid pan 3. add stock, bouquet garni and seasoning, simmer approx 20min 4. add peas, beans simmer for 10min 5. add spaghetti in 2cm lengths, also the cut paysanne potatoes 6. add tomato puree and tomato simmer gently until all veg are cooked 7. whilst cooking finely blend the bacon, parsley, garlic form into a paste 8. mould the paste into pellets the size of pea, drop into th boiling soup 9. remove bouquet garni and correct seasoning 10. serve with grated parmesan cheese and thin toasted flutes
PRODUCT
QUANTITY
NOTES
Onion
50g
White
Leek
50g
Celery
50g
Carrot
50g
Turnip
50g
White
Butter
50g
Salted
Stock
750ml
Chicken
Peas
25g
Bean
25g
Green flat
Pasta
25g
Spaghetti
Potato
25g
General
Tomato puree
1tsp
Tomato
100g
Bacon
40g
Streaky
Parsley
5g
Curly
Garlic
1clove
Cheese
20g
Parmesan
Bayuette
0.25 ea
BG
1 portion
Lemon Meringue pie 蛋白柠檬派
ITALIAN MERINGUE INGREDIENTS LIST
Lemon Sauce Method: 1. warm the water and lemon juice in pan 2. in bowl mix the sugar and egg yolk add the corn flour 3. pour the boiling lemon juice into the yolk mix, stir and bring it back to the stove continuing to stir very well 4. after boiling remove from the stove and add the butter, stir continuously 5. can place directly into the pastry shell or piped separately once cold Italian meringue Method: 6. pour the egg white in the bowl of the mixer 7. into a saucepan pour the sugar and the water and boil to 118c. 8. start whisking the egg whites at a fast speed and pour the boiling sugar slowly down the inner edge of the mixer bowl 9. mix well assemble the meringue on top of the lemon mixture in the pastry shell |
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