Starters

-Non Vegetarian

*Black tiger Prawns with Ginger Carrot Pure and dried Apricot and Caper Salsa

*Pixar Ratatouille

MAIN COURSE
Non Vegetarian
* Roasted pork belly with Apple Parsnip puree

*Grilled Salmon

Vegetarian
* Cannelloni with Spinach Ricotta , stuffed portabella mushroom and Rucola Salad

Starch
*Purple mashed potatoes

*Linguine ( two types of sauce )

-For fish creamy basil sauce

- Pork belly Ali Oligo

Dessert
*Mango and Coconut Panna Cotta served with meringue

* Chocolate Eclairs

Starter
* tiger prawn with Ginger Carrot Pure and Apricot and Caper
Salsa
Ginger Carrot Pure

6 kg , quartered carrots

4 kg onion halved

cup chicken stock

20 ml maple syrup

30 gm unsalted butter

2 tsp grainy Dijon mustard

2 tsp fresh ginger, minced

lemon juice

1 tb spoon white wine vinegar

salt

tsp ground black pepper

1. Preheat oven to 400F.

2. Place carrots and onions on a baking sheet and drizzle with olive oil.

3. Roast in oven for 20 minutes.

4. Once carrots and onions are done roasting, transfer to blender along with
remaining ingredients and pure until very smooth.

5. Pour into a medium pot and keep warm on stove until ready to serve.

Apricot Caper Salsa

6 kg dried apricot,

8 shallot, minced

8 Tbsp capers, minced

8 Tbsp fresh parsley, finely chopped

8 tsp lemon zest

8 tsp lemon juice

tsp salt

Apricot Caper Salsa

Pure dried apricot

1. Place all ingredients in a small bowl and stir to combine.

2. Cover and set aside until ready to serve

Prawn

Ingredients

100 tiger prawns

10 shallot or small red onion

15 garlic gloves

1 small red chilli, optional

fresh coriander, finely chopped

lemon, juice to taste

sea salt, black pepper to taste

Butter Sauce
600g butter

coriander, finely chopped

juice of 2 lemons

Cut prawns in the middle and clean. You can cut off heads or leave it. Arrange them in a big
shallow dish.

Finely chop shallot, garlic and chilli. Sprinkle it over prawns along with coriander, add salt and
pepper to taste. Cover the dish and let it marinate in the fridge for 1-3 hours or overnight.

Remove from the fridge 30 minutes before grilling. Grill for 5-7 minutes.

Make the sauce. Heat the butter in a small pan, add remaining coriander and lemon juice; adjust
seasoning.

*Pixar Ratatouille Served with Zuchini Flower

-Mixture like a piperade

1kg onion, chopped
1kg.) carrots, washed, unpeeled and chopped
500 g celery ribs, washed and chopped
150 g butter
150 ml olive oil
5 Tbsp garlic, minced
5 yellow and 20red bell pepper, charred, peeled, seeds and ribs removed
4kg tomato puree

15 sprigs fresh thyme (optional)

1 tsp herbes de Provence*
Salt, pepper to taste
20 fresh basil leaves
*These mixtures typically contain savory, fennel, basil, thyme, and, for the American market
lavender, and other herbs.
-Sliced Veggies
10yellow Zucchini, sliced into 1/16-in. (2mm) rounds
10 zucchinis, sliced into 1/16-in. rounds
10 Japanese or Chinese eggplants, sliced into 1/16-in. rounds
20 tomatoes, sliced into 1/16-in. rounds

Seasoning
150 ml olive oil
1 tbs minced garlic)
1 tbs thyme leaves, chopped
Salt, pepper to taste

1. Saute Mirepoix for about 10 15 minutes with oil and butter

2. Add garlic and continue
3. Add chopped Bell peppers and Tomato Puree
4. Add Thyme and Oregano
5. Then add few leaves of Basil
6. Then Puree
7. Transfer into a casserole
8. Then align each vegetable in a circular pattern layer after layer
9. Top with olive oil garlic thyme seasoning and salt
10. Cover with foil
11. Oven 280 degrees for 2 hours
 Main Course
Roasted pork belly with Apple Parsnip puree and purple
mashed potatoes

Pork Belly
Ingredients

10kg pork belly

Sea salt and black pepper

10 fennel bulb, trimmed and roughly sliced

15 fresh bay leaves

15 garlic cloves, peeled and bashed

8 tsp cardamom pods, bashed

15 star anise

15 gmgrams fennel seeds

Olive oil

1l white wine

2 l chicken stock (depending on the size of your pan)

Whole grain mustard

1. 1 tbsp wPreheat the oven to 180C/Gas 4.

2. Score the pork belly skin diagonally in a diamond pattern at 1 cm

intervals. Season generously with salt and pepper, rubbing it well into the skin.

3. Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel
seeds into a hot roasting tray on the hob with a little oil and heat for about 2
 minutes until aromatic. Push to the side of the tray, then add the pork, skin side
down, and cook for at least 5 minutes until turning golden brown. Turn the pork
over, season the skin again with salt and sprinkle with the remaining fennel
seeds. Pour in the wine to deglaze the pan, scraping up the bits from the bottom
(be careful not to get the skin of the pork wet). Bring to the boil, then pour in
enough stock to come up to the layer of fat just below the skin and allow to boil
again.

4. Transfer the tray to the preheated oven and cook for 2 hours.

5. Transfer the meat to a warm plate and set aside to rest. Meanwhile, spoon
off any excess fat in the roasting tray or drag a slice of bread along the surface of
the cooking juices to absorb it. Heat the tray on the hob, adding the mustard. Mix
in with a whisk, then taste and adjust the flavours as necessary. Remove the star
anise and cardamom pods and pour the sauce into a jug. Serve the rested pork
with the sauce alongside.

Parsnip Apple Puree

40g of melted butter

2 Yellow onions

1 kg Parsnip

3 kg Apples

500 g yellow onions

5-6 garlic gloves

Orange zest

Thyme leaves

Sage leaves

500 ml chicken stock

Process:

Melt butter
Sautee Onions till cook
Add parsnip, apples and cook it for sometime
 Reduce a little bit and let the water to evaporate from the vegetables
Add sage, thyme, orange zest
Reduce chicken stock and make puree

Purple mashed potatoes with Beetroot

1 head garlic
2/ 5kg purple potatoes, well washed and peeled
1 teaspoon fine grain sea salt
Ground black pepper
4 tablespoons butter (or olive oil)
cup / L ml milk (your choice of milk)

1kg beetroot as a substitute and 3 kg normal otoatoes

Directions

Preheat oven to 425F (210C), place a rack in the middle.

Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil.
Place on a baking sheet and bake until tender and fragrant, about 35 minutes.
Remove from the oven, let cool a little bit and peel. Set aside.
In the meantime, place potatoes in a large pot and cover with cold water. Add salt
and bring to a boil. Cook until fork tender, about 12 to 15 minutes and drain.
Return pot to the stove and over low heat, heat the milk and butter until butter
melts. Add roasted garlic and potatoes, and mash until smooth and creamy

Grilled Salmon with Linguine cream

Pasta

INGREDIENTS:
Ingredients
4 tablespoons olive oil
4 tablespoons butter
 3 cloves garlic, chopped
5 sundried tomatoes, chopped
4 l fish stock
1 cup finely chopped basil leaves
heavy cream
1 teaspoon salt
1 teaspoon pepper
200 g linguine
Parmesan cheese

Port wine

Boil Pasta half cooked and take it out cool in cold water and drizzle in olive
oil till service

Boil fish stock

Chop shallots and saut and reduce in port wine

Then add fish stock

Service ala minute with heavy cream and pasta and basil Topped with
Salmon

Salmon
40 pieces salmon

Grill salt and pepper

Spinach Riccota Cannelloni

Tomato pasta sauce

Ingredients

Tomato puree 5kg

olive oil (or tallow)

15 medium onions, diced

8 cloves of fresh garlic (or more to taste), finely minced

 cup fresh basil leaves, finely chopped

1 sprig of fresh thyme leaves (or tsp dried)

1 sprig of fresh oregano (or 1 teaspoon dried oregano)

2 bay leaves (remove when done)

2 sprigs of parsley (or 1 tsp dried)

1 teaspoon sea salt

Pour the olive oil into a large stockpot over medium heat.

Add diced onions, garlic.

Saute for 6-8 minutes or until onions are translucent and tender.

Add tomatoes, chopped basil leaves, oregano, thyme bay leaves, parsley and
sea salt.

Simmer on low heat for 30 minutes or until cooked down and starting to
darken.

Optional: Use an immersion blender to puree sauce until smooth (for a

thicker sauce, skip this step.

1 cup (250ml) tomato pasta sauce

2kg ricotta (low-fat, if desired)

2 kg chopped spinach,

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

 1/4 cup (20g) grated parmesan

salt and cracked black pepper

25 fresh canneloni sheets

3/4 cup tomato puree

1 cup grated low fat mozzarella

1/3 cup (25g) grated parmesan, extra

green salad, to serve

Cook tomato pure in chopped garlic

1. Step 1

Preheat oven to 190C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof

dish. Pour in tomato puree, spreading evenly over base.

2. Step 2

Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large
bowl, and mix to combine.

3Step 3
 Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta
mixture along length of each lasagne sheet and roll up to form a tube. The
mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over
extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes
or until golden. Serve with salad.

Stuffed Portabella Mushroom

\

25 large portobello mushroom caps, stems and gills

removed

7 tablespoon reduced-fat Italian salad dressing

7 egg

7clove garlic, minced

salt and ground black pepper to taste

7 (10 ounce) bag fresh spinach, chopped

Parmesan cheese
 shredded mozzarella cheese, divided

3 tablespoons seasoned bread crumbs, divided

Preheat oven to 350 degrees F (175 degrees C).

Brush both sides of each portobello mushroom cap with

Italian dressing. Arrange mushroom on a baking sheet,
gill sides up.

Bake mushrooms in the preheated oven until tender,

about 12 minutes. Drain any juice that has formed in the
mushrooms.

Beat egg, garlic, salt, and black pepper together in a

large bowl.

Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons

mozzarella cheese, and 3 tablespoons bread crumbs into
the eggs until evenly mixed.

Divide spinach mixture over mushroom caps; sprinkle

mushrooms with remaining 1 tablespoon mozzarella
cheese and 1 tablespoon bread crumbs. Return
mushrooms to the oven.

Continue baking until topping is golden brown and

cheese is melted, about 10 minutes more

Served over Ruccola Salad

Dessert

Mango and coconut pannacota

*1L mango pulp

1L cup coconut milk

2 Lcream

gelatin

1 kg castor sugar

Few drops- vanilla essence

10 ripe mango, peeled

Fresh mint leaves for garnishing

1. Take gelatin in a bowl.

2. Add 1 tbsp hot water, mix well and let it dissolve completely.

3. Heat cream in a deep non-stick pan.

4. Add castor sugar and vanilla essence, mix well.

5. Bring to a boil.

6. Add half the gelatin to mango pulp and remaining to the coconut milk, mix well.

7. Add half the cooked cream to mango pulp and remaining to coconut milk, mix well.

8. Spread a layer of mango cream into a short glass and refrigerate for 1/2 hour or till set.

9. Spread a layer of coconut cream over the mango cream layer and refrigerate for 1/2 hour
or till set.
 10. Repeat both layers once more after each layer sets properly.

11. Cut mango into small dices.

12. Top pannacotta with mango dices.

13. Garnish with mint leaves and serve chilled.

Chocolate Eclairs

Filling:

1L whole, 2 percent fat, or 1 percent fat milk

1/2 vanilla bean, split lengthwise

6 egg yolks

200 g sugar

100g cornstarch

1 tablespoon cold unsalted butter

Pastry:

1l water

8 tablespoons (1 stick) unsalted butter

 1/2 teaspoon salt

1 1/2 teaspoons sugar

80 g all-purpose flour

3 eggs, plus 1 extra, if needed

Egg Wash:

1 egg

1 1/2 teaspoons water

Chocolate Glaze:

1/2 cup heavy cream

4 ounces semisweet chocolate, coarsely chopped

Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium
heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl,
whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk
vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until
incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour
the mixture through a strainer back into the saucepan. Cook over medium-high heat,
whisking constantly, until thickened and slowly boiling. Remove from the heat and stir
in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic
against the surface to prevent a skin from forming. Chill at least 2 hours or until ready
to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1
hour before using.

Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In
a large saucepan, bring the water, butter, salt and sugar to a rolling boil over
medium-high heat. When it boils, immediately take the pan off the heat. Stirring with
a wooden spoon, add all the flour at once and stir hard until all the flour is
incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds.
Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand
mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time.
 nStop mixing after each addition to scrape down the sides of the bowl. Mix until the
dough is smooth and glossy and the eggs are completely incorporated. The dough
should be thick, but should fall slowly and steadily from the beaters when you lift
them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1
egg and mix until incorporated.

Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the
size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of
space between them. You should have 8 to 10 lengths.

Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each
eclair with the egg wash. Use your fingers to smooth out any bumps of points of
dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375
degrees and bake until puffed up and light golden brown, about 25 minutes more. Try
not to open the oven door too often during the baking. Let cool on the baking sheet.
Fit a medium-size plain pastry tip over your index finger and use it to make a hole in
the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a
medium-size plain tip, gently pipe the custard into the eclairs, using only just enough
to fill the inside (don't stuff them full).

Glaze: In a small saucepan, heat the cream over medium heat just until it boils.
Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot
cream over the chocolate and whisk until melted and smooth. Set aside and keep
warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until
ready to use, and rewarm in a microwave or over hot water when ready to use.

Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill,
uncovered, at least 1 hour to set the glaze. Serve chilled.