I.

STOCKS AND SAUCES

Groups 1 and 2

BROWN STOCK (Fond Brun)

Yield: 10 L

INGREDIENTS:

Veal or beef bones, chopped 6 kg

Fat 100 g
Water 15 L
Mirepoix 500 g
Tomato Puree 100 g
Pork Rind 100 g
Iodized Salt 1g
Garlic 3 cloves

PROCEDURE:

1. Place the bones and rind in a roasting pan. Brown in the oven at 190˚C.
2. Turn bones occasionally to brown uniformly.
3. Add mirepoix and tomato puree, continue browning.
4. Drain fat from pan.
5. Deglaze roasting pan with a small amount of water and reduce.

Group 3, 4 and 5

FISH STOCK (Fond de Poisson)

Yield: 10 L

INGREDIENTS:

Fish Bones 5-6 kg

Mirepoix 250 g
Mushroom Trimmings 100 g
Butter 85 g
Water 12 L
White Wine 0.5 L
Iodized Salt 15 g

PROCEDURE:

1. Chop and wash the bones

2. Saute the mirepoix in butter.

1
 3. Combine the fish bones, mirepoix and water.
4. Heat to boiling point. Remove scum as it accumulates.
5. Add wine and salt to the stock for 30 minutes. Strain.

Groups 6 and 7

CHICKEN STOCK (Fond de Vocaille)

Yield: 10 L

INGREDIENTS:

Chicken Bones 5 kg
Mirepoix 4c
Water 12 L
Bouquet Garni 700 g

PROCEDURE:

1. Wash the bones in cold water.

2. Place the bones in a stock pot, cover with cold water. Bring to a boil.
3. Add bouquet garni. Simmer for 4 hours. Remove scum as it
accumulates.
4. Strain through a cheesecloth.

Groups 8, 9 and 10

VEGETABLE STOCK
Yield: 10 L

INGREDIENTS:

Vegetables(turnips, celery, carrots) 6 kg

Onion Water 12 L
Bouquet Garni 700 g
Iodized Salt 15 g

PROCEDURE:

1. Chop and wash the vegetables.

2. Place the washed vegetables in a stock pot. Add water, bouquet garni
and iodized salt.
3. Heat to boiling point. Remove scum as it accumulates.
4. Strain through a cheesecloth.

2
 II. SOUPS
Groups 1 and 2

SOUPE ALA OIGNON GRATINEE

French Onion Soup
Yield: 12 Servings

INGREDIENTS:

Dried Thyme ½t
Brown Stock 3L
Iodized Salt 3g
Butter 30 g
Olive Oil 1T
Large Onions, thinly sliced 4 pcs
Plain Flour ½c
Dry Red Wine ½c
Sugar 1t
Small French Bread 1 pc
Butter 45 g
Garlic, crushed 2 cloves
Grayere, Ementhal, or
Parmesan cheese ¼c

PROCEDURE:

1. To make the stock, combine beef, chopped onions, bay leaves, parsley,
peppercorns and water in a sauce pan, bring stock to a boil, reduce heat,
cover and simmer gently for 45 minutes. Correct the seasoning with salt.
2. Heat the butter and olive oil in a large sauce pan, add the sliced onions.
Cook over low heat until onions are golden brown and soft. This will take
about 30 minutes, stir occasionally. Add the flour, stir over heat 1 minute.
3. Add wine, sugar and the strained beef stock, stir constantly over heat until
mixture boils. Simmer cover 10 minutes.
4. Slice the bread, melt extra butter and garlic, brush onto each side of the
bread. Place onto an ungreased tray, bake in moderate oven until bread
is dry and crisp. Sprinkle slices of bread with grayere Ementhal, or
Parmesan Cheese. Place the slices in serving dishes, top with hot soup.

3
 Group 3, 4 and 5

SOUPE DE MOULES SOFRANEE

Saffron Mussel Soup
Yield: 8 Servings
INGREDIENTS:

Unsalted Butter 40 g.
Shallots, finely chopped 8 pcs
Bouquet Garni 1 pc
Black Peppercorns 5 mL
Dry White Wine 1 1/2 c
Mussels, scrubbed and debeard 1 kg
Onion Leeks, finely chopped 2 pcs
Fennel Leaves 3g
Carrot, finely chopped 1 pc
Saffron Strands 1g
Fish or Chicken Stock 1L
Whipping Cream 125 mL
Corn Flour 3T
Cold Water 3T
Whipping Cream 125 mL
Medium Tomato, peeled, seeded,
Finely chopped 1 pc
Iodized Salt pinch
Ground Black Pepper Pinch

PROCEDURE:

1. In a sauce pan, melt the half butter and half shallots, cook until softened.
Add the bouquet Garni, peppercorns and white wine and bring to a boil.
Add the mussels, cover tightly and until the mussels have opened.
2. With a slotted spoon, transfer the mussels into a bowl. Strain the cooking
liquid and reserve.
3. When the mussel shells are cool enough to handle, pull open and remove
most of the mussels.
4. Rinse the sauce pan and melt the remaining butter and shallots and the
leeks, fennel, carrot and saffron and cook for 3-5 minutes until softened.
5. Stir in the reserved cooking liquid, bring to boil, skimming any foam that
rises to the surface. Season with salt and ground pepper.
6. Stir the blended corn flour into the soup. Simmer for 2-3 minutes until the
soup is slightly thickened, then add the cream mussels and chopped
tomato.

4
 Group 6 and 7

CRÈME DE CITROUILLE
Pumpkin Soup
Yield: 10 servings
INGREDIENTS:

Butter 2T
Large Onion, chopped 1 pc
Shallots 2 pcs
Medium Potatoes, cubed 2 pcs
Pumpkin, cubed 900 g
Chicken Stock 2L
Cumin ½t
Grated Nutmeg pinch
Iodized Salt pinch
Ground Black Pepper pinch
Fresh Parsley to garnish

PROCEDURE:

1. Melt butter in a large sauce pan. Add the onion and shallots to the pan
and cook until softened.
2. Add the potatoes, pumpkin, stock and spices to the pan, and season with
a little salt and black pepper. Reduce the heat to low and simmer,
covered for about 1 hour, stirring occasionally.
3. With a slotted spoon, transfer the cooked vegetables to a food processor
and process until smooth, adding the little liquid if needed. Return the
puree to the pan and stir into the cooking liquid. Adjust seasoning and
reheat gently. Garnish with the fresh parsley.

Groups 8, 9 and 10

BISQUE DE CRESETTES
Prawn Bisque
Yield: 12 Servings
INGREDIENTS:

Medium Prawns 675 g

Vegetable Oil 2T
Medium Onion, halved and sliced 2 pcs
Carrots 1 pc
Celery Sticks 2 pcs
Vegetable Stock 2L
Lemon Juice 1T
Tomato Puree or Sauce 2T
Bouquet Garni 1 pc
Butter 4T
Plain Flour 4T
5
Brandy 4T
Whipping Cream 150 mL
Iodized Salt pinch
Ground White Pepper pinch
Fresh Dill Leaves 3g

PROCEDURE:

1. Remove the heads and shells of prawns, chill the peeled prawns.
2. Heat the oil in a large sauce pot, add the prawn heads and shells and
cook over high heat, stirring frequently, until they start to brown. Reduce
the heat to medium, add the onions, carrots and celery, stirring
occasionally until the onions are softened.
3. Add the water, lemon juice, tomato puree and bouquet garni. Bring the
stock to a boil, then reduce heat, cover and simmer gently for 25 minutes.
Strain the stock through a sieve.
4. Melt the butter in a heavy sauce pan over a medium heat, stir in flour and
cook until just golden. Add the brandy and gradually pour in about half of
the prawn stock, whisking vigorously until smooth, then whisk in the
remaining liquid. Season with salt and ground white pepper.
5. Strain the soup into a clean saucepan. Add the cream and little lemon
juice to taste, then stir in most of the reserved prawns and cook over
medium heat. Garnish with fresh dill leaves.

III. Salads and Salad Dressings

MAYONNAISE
Yield: 2 L

INGREDIENTS:

Egg Yolks 8 pcs

Vinegar 2T
Salt 2t
Mustard 2t
Corn Oil 1.7 L
Vinegar 4T
Fresh Lemon Juice 3T

PROCEDURE:

1. Place the egg yolk in a mixing bowl, beat using a wire whisk until well
beaten.
2. Add 2T of vinegar and beat well.
3. Add salt and mustard, beat again until well mixed.
4. While beating vigorously, add the oil drop by drop. When the emulsion
starts, you can add the oil a little faster.
5. When the mayonnaise becomes thick, whisk in vinegar alternately with the
remaining oil.
6
 6. adjust the tartness and the consistency using the lemon juice.

Groups 1, 2 and 3

CHICKEN WALDORF SALAD

Yield: 40 Servings

INGREDIENTS:

Mayonnaise 2c
Red Apples 1,800 g
Chicken Breast, cooked, diced 1,000 g
Celery, small dice 200 g
Walnuts, chopped 300 g
Iceberg Lettuce Cups 25 pcs

PROCEDURE:

1. Prepare the mayonnaise. Chill

2. Core the apples and dice them (1/2 in) without peeling them.
3. As soon as the apples are cut, add them to the mayonnaise to prevent
darkening.
4. Add the celery and the walnuts.
5. Arrange the lettuce cups into salad plates and place a mound of salad
over the lettuce.
6. Sprinkle with chopped walnuts for garnishing.

Groups 4 and 5

Tuna, Grape and Potato Salad

Serves 8

Ingredients:

1 can Tuna, drained

1c Grapes, seeded, cut into halves
250 g Potatoes, boiled, cut into cubes
¾c Mayonnaise
1c Cheddar Cheese, cubed
5 pcs Curly Leaf Lettuce Leaves
Procedure:

1. Combine all ingredients except lettuce.

2. Chill well.
3. Scoop approximately ½ c of the salad over the lettuce leaves.

7
 Groups 6, 7 and 8

SALAD DE POMME DE TERRE

Potato Salad with Sausage

INGREDIENTS:

Baby or Marble Potatoes 500 g

Dry White Wine 3T
Shallots, finely chopped 2 pcs
Fresh Parsley, finely chopped 1T
Fresh Tarragon, chopped 1T
Garlic Sausage 175 g

For the vinaigrette:

Dijon Mustard 2t
Tarragon Vinegar or
White Wine Vinegar 1T
Extra Virgin Olive Oil 5T
Iodized Salt pinch
Ground Pepper pinch

PROCEDURE:

1. In a medium sauce pan, cover the potatoes with cold salted water and
bring to a boil. Reduce heat and simmer for at least 10-12 minutes until
tender. Drain the potatoes and refresh under cold running water.
2. Peel the potatoes if you like or leave in their skins. Cut into slices, sprinkle
with the wine and shallots.
3. To make the vinaigrette, mix the mustard and the vinegar in a small bowl,
then whisk in the oil 1 T at a time, season with salt and pepper.
4. Add herbs to the potatoes and toss until well mixed.
5. Slice the sausage thinly and toss with potatoes. Season with salt and
pepper to taste. Garnish with parsley sprig.

Groups 9 and 10

SALAD NICOISE
Yield: 25 Servings

INGREDIENTS:

Potatoes, cleaned, boiled, peeled, sliced 1,400 g

Green Beans, washed, trimmed, blanched 1,400 g
Lettuce, washed, trimmed 3 heads
Tuna Chunks, drained 500 g
Anchovy Fillets 25 pcs
Black Olives 50 pcs
Hard Boiled Eggs, quartered 50 pcs
8
Tomato wedges 100 pcs
Parsley, chopped ½c

Vinaigrette:

Olive Oil 1L
Red Wine Vinegar 1c
Garlic, minced 1 tsp
Salt 1T
Pepper ½ tsp

PROCEDURE:

1. Slice the beans into 2 inch sticks.

2. Line the bottoms of salad bowls with lettuce leaves.
3. Combine the potatoes, green beans, divide the mixture among the salad
bowls.
4. Place 20 grams of tuna at the center of the salad.
5. Arrange the anchovy fillets, olives, egg quarters, and tomato wedges
attractively on the salads.
6. Sprinkle the salads with chopped parsley.
7. To make the vinaigrette, combine all ingredients together until well
incorporated. Drizzle over the salad just before serving.

IV. Meats

Groups 1 and 2

Baked Tenderloin Roulade Wrapped in Bacon with Cacciatore Sauce

Serves 5

Ingredients:

1 pc (1kg) Pork Tenderloin (Whole)

8 pcs Honey-cured Bacon
4T Olive Oil
1t Cayenne Pepper
2T Fresh Rosemary, chopped
2T Fresh Oregano, chopped
2T Fresh Thyme, chopped
To taste Salt and Pepper
As needed Butcher’s string
To garnish Fresh oregano stems or rosemary

Sauce:

Onion, minced 2T
Garlic, minced 1T
9
Chicken Broth 1c
Tomato Paste 1T
Tomato Sauce ½c
Red Bell Pepper, cubed 100 g
Green Bell Pepper, cubed 100 g
Button Mushrooms, sliced 100 g
Oregano ¼t
Olive Oil 2T

Procedure:

1. Combine Olive oil, cayenne pepper, rosemary, oregano, thyme, salt and
pepper. Rub the tenderloin with this mixture and let stand for 30 minutes.
2. Wrap the tenderloin with bacon. Secure with a string.
3. Bake it for 1 ½ to 2 ½ hours at 375 degrees Celsius or until medium well.
4. For the sauce, sauté the garlic, mushroom and onion. Add the tomato
paste and stir in a low heat for 5 minutes. Add the broth and tomato
sauce. Bring to a boil. Put all the remaining ingredients and season.
5. To assemble, slice approximately 200 g of tenderloin, pour cacciatore
sauce over and garnish with fresh herbs.

Groups 3, 4 and 5

Grilled Spicy Ribs with Barbecue Sauce

Portions: 2

400g Special Cut Pork Ribs

50 g Onions, peeled and quartered
50 g Carrot, cubed
25 g Celery, sliced
1 pc Bayleaf
¾t Thyme
¼t Cayenne Pepper
¼t Paprika
To taste Salt

Sauce:

2T Soy Sauce
1T+1t Teriyaki Sauce
2T Brown Sugar
1 clove Garlic, peeled and sliced
2T White wine
2t Ginger
½ pc Chili
Dash Allspice
Dash Nutmeg

Additional:
10
1/3 c Tomato Sauce (Hunt’s Three Cheese)
To garnish Fresh Oregano or rosemary or sage

Procedure
1. Place all chops ingredients in a roasting pan and pour in enough cold
water to barely cover. Cook 30 minutes over medium heat or until tender.
2. Remove pan from heat and set aside
3. Place all sauce ingredients in a saucepan and cook for 3 minutes or until
sugar dissolves. Pour over ribs chops and marinate for 15 minutes.
4. Remove chops from marinade and grill, basting it often, until desired color
is achieved
5. Simmer the marinade for about 2 minutes, add tomato sauce and simmer
again for another 2 minutes.
6. Pour the sauce over the chops. Garnish with fresh herbs.

Groups 6, 7 and 8

Grilled Chopped Lamb Steaks with Rosemary and Pine Nuts

Serves 25

Ingredients:

Onions, Chopped fine 175g

Corn Oil 60 g
Ground Lamb 3.25 kg
Bread Crumbs 250 g
Toasted Pine/Cashew Nuts 250 g
Milk 300 mL
Chopped Parsley 30 g
Rosemary 10 g
Salt 2.5 tsp
White Pepper 1 tsp
Bacon 25 strips

Procedure:

1. Saute the onion in oil until tender. Do not brown. Cool thoroughly.
2. Combine all ingredients except bacon in a bowl. Mix gently until evenly
combined. Do not over mix.
3. Scale the meat into 150g potions. Form the portions into thick patties,
about ¾ in. thick.
4. Wrap a strip of bacon around each patty and fasten with picks.
5. Grill or broil the patties under moderate heat until done, turning once.
6. Remove picks before serving.

11
 Groups 9 and 10

Pork Satay
Makes 20 pcs

Ingredients:

Lean Pork 450 g

Ginger Root, grated 1 tsp
Lemon Grass Stalk, finely chopped 1 pc
Curry Powder 1 Tbsp
Ground Cumin 1 tsp
Ground Turmeric 1 tsp
Coconut Cream (Gata, 1st extraction) 1/4c
Fish Sauce 2 Tbsp
Granulated Sugar 1 tsp
Bamboo Skewers 20 pcs
Oil as needed
Sprigs of mint/cilantro for garnishing

Sauce:

Coconut Milk (Gata 2nd extraction) 1c

Red Curry Paste 2 Tbsp
Crunchy Peanut Butter 75 g
Chicken Stock 1/2c
Brown Sugar 3 Tbsp
Tamarind Sauce 2 Tbsp
Fish Sauce 1 Tbsp
Salt 1/2Tbsp

Procedure:

1. Cut the pork thinly into 2 in strips. Mix together the ginger, lemon grass,
garlic, curry powder, cumin, turmeric, coconut cream, fish sauce and
sugar.
2. Pour the mixture over the pork and leave to marinate for about 30
minutes.
3. Meanwhile, make the sauce. Heat the coconut milk over medium heat,
then add red curry paste, peanut butter, chicken stock and sugar.
4. Cook and stir until smooth, for about 5-6 minutes. Add the tamarind juice,
fish sauce and salt to taste.
5. Thread the meat on to the skewers. Brush with oil and grill for 3-4 minutes
on each side, turning occasionally, until cooked. Garnish with mint or
cilantro and serve with the satay sauce.

12
 V. Poultry

Groups 1 and 2

Duckling in Paprika
Serves 12

Ingredients:

Ducklings, 2 kg each 3 pcs

Paprika 2 tsp
Salt to taste
Pepper to taste
Oil 90 mL
Onions, diced 125 g
Carrots 125 g
Celery, diced 75 g
Paprika 3g
White Wine 300 mL
Brown Stock 1.2 L
Salt to taste
Pepper to taste

Procedure:

1. Preheat oven at 425F.

2. Clean the ducklings well. Rub them with the paprika and season them
inside and out with salt and pepper. Reserve any trimmings, including
neck, heart and gizzard.
3. Heat the oil in a roasting pan, Brown the ducks well, place in an oven
preheated at 425F. Roast for 45 minutes or until done.
4. Remove the ducks from the pan and set aside. Drain off most of the fat.
5. Place the roasting pan on the stovetop, add the onions, celery, carrots and
duck trimmings. Brown the vegetables then drain off excess fat.
6. Add the paprika. Mix well and cook for a few minutes. Deglaze with the
white wine and reduce a few minutes before adding the brown stock.
Reduce until thick enough to coat the back of the spoon. Skim off any fat
from the surface. Strain and season.
7. Carve the duckling and serve the sauce around.

Groups 3 and 4

COQ AU VIN
Chicken Braised in Red Wine
Yield: 8 Servings
INGREDIENTS:

Chicken Quarters (leg with thigh) 4 pcs

13
Butter 60 g
Bacon, chopped 4 pcs
Baby Onions 375 g
Garlic, crushed 2 cloves
Dry White Wine 1½c
Water 1c
Chicken Cube 1 pc
Brandy 2T
Tomato Paste 1T
Baby Mushrooms 250 g
Plain Flour 1T
Iodized Salt pinch
Ground Pepper pinch
Plain Flour 1T
Water 2T

PROCEDURE:

1. Cut the chicken into serving size pieces. Trim off any fat.
2. Melt the butter in a large frying pan, add the chicken in a single layer. Fry
until brown all over. Remove from pan. Remove fat leaving 1 T on the
pan.
3. Add bacon, onions and garlic to frying pan. Fry until onions are browned.
Stir in red wine, water and crushed chicken cubes, brandy and tomato
paste. Return the chicken into the pan, bring to a boil, cover, reduce heat
and simmer until chicken juices run clear when the thickest part of the
meat is pierced with a knife.
4. Add mushrooms, simmer uncovered for 10 minutes. Remove chicken and
place them into serving plates. Add the flour-water mixture into the pan,
stir constantly over heat until mixture boils and thickens. Pour the sauce
over chicken.

Groups 5, 6 and 7

Drunken Chicken Burrito

Serves 8

Ingredients:

Flour Tortilla:

All Purpose Flour 2c

Salt ½tsp
Baking Powder 1 ½tsp
Lukewarm Water ¾c
Vegetable Oil 2Tbsp

Pollo Borracho(Drunken Chicken):

14
Chicken Thigh 8 pcs
Oregano 1Tbsp
Salt 1Tbsp
Pepper 1Tbsp
Extra Virgin Olive Oil ¼c
Large White Onion, thinly sliced 1 pc
Garlic Cloves 3 pcs
Bay Leaf 1 pc
Dry White Wine ½c
Tequila ½c

Condiments:
Sour Cream
Fresh Salsa
Grated Cheese

Procedure:

1. To make the tortilla, combine all ingredients in a bowl.

2. Add oil and slowly add water. Mix and form into a ball. Rest for 30
minutes.
3. Form into small balls and rest before rolling out. Roll into flat dough and
place on hot dry griddle until both sides are light brown.
4. To make the chicken, Season the chicken with oregano, salt and pepper.
5. Heat oil in an ovenproof container and sear chicken pieces. Work in
batches. When brown, set aside.
6. Preheat oven to 375F. Using the same pan, sauté onions, garlic and bay
leaf. Pour wine and tequila.
7. Put back the chicken and olives. Cover and roast in the oven for 30
minutes or until done.
8. Cool down. Roasted chicken can be deboned and cut and use as filling
for burrito.

Groups 8, 9 and 10

BAKED HERBED CHICKEN

Yield: 4 servings

INGREDIENTS:

Whole Chicken 1pc

Fresh Rosemary, chopped 2T
Fresh Sage, chopped 2T
Fresh Thyme, chopped 2T
Salt and Pepper to taste
Lemon Zest 1T
Olive Oil 1/3 c
Whole Lemon 1 pc
Cotton White String as needed

15
Gravy:

Butter 2T
Bread Flour 2T
White Wine (Don Garcia) 1 1/2 c
Salt and Pepper to taste

PROCEDURE:

1. Preheat the Oven to 400 degrees Celsius.

2. Simmer the lemon just until ready to use.
3. Combine the rosemary, sage, thyme, salt, pepper, olive oil and lemon
zest.
4. Rub the herb mixture throughout the fowl including the skin, inside cavity
and between the skin and meat.
5. Insert the simmered lemon inside the chicken and truss it using the string.
6. Place it in a roasting pan (Breast side down) and bake it for 1 hour or until
it is done. You may check the doneness by inserting and fork in the
thickest part of the thigh, if the juice that comes out is clear, the chicken is
done, or you may also use a meat thermometer inserted also at the
thickest part of the thigh.
7. Once the chicken is done, set it aside. Rest the chicken before cutting it
up to keep its juices. Reserve the drippings.
8. Deglaze the used roasting pan using the white wine. Reserve with the
drippings.
9. In a sauce pan, melt the butter, add the flour and cook to make a brown
roux.
10. Add the reserved drippings and white wine. Whisk until the sauce is thick
(just enough to coat the back of a spoon). Adjust the taste with salt and
pepper.
11. Cut up the chicken into serving pieces. Serve with the gravy.

VI. FISH
Groups 1 and 2

Malaysian Fish Curry

Yield: 5 Servings

Ingredients:

Labahita/Dorado Fillet 675g

Shredded Coconut 3 Tbsp
Vegetable Oil 2 Tbsp
Fresh Ginger, peeled and thinly sliced 40g
Red Chillies, seeded and finely chopped 2 pcs
Garlic, crushed 2 cloves
Lemon Grass, shredded 1 pc

16
Fish Sauce 1 Tbsp
Coconut Milk 400 mL
Chicken Stock 600 mL
Turmeric 1/2tsp
Sugar 1 Tbsp
Juice of 1/2Lemon
Salt to taste
Chunks of Lime to garnish
Coriander to garnish

Procedure:

1. Cut the fish into large chunks, season with salt and set aside.
2. Deep fry the coconut in a wok until evenly brown. Add the oil, Ginger,
chillies, garlic and lemon grass and fry briefly. Stir in the shrimp paste or
fish sauce. Strain the coconutmilk through a sieve, and add the thin
coconut liquid.
3. Add the chicken stock, turmeric, sugar, a little salt and lime or lemon juice.
Simmer for 10 minutes. Add the fish and the solid coconut milk, simmer
gently to thicken. Transfer to a large bowl. Decorate with chunks of lime
and coriander to serve.

Groups 3 and 4

FILETS DE POISSON BEURRE BLANC

Fish with Butter Sauce
Yield: 4 Servings

INGREDIENTS:

Skinless Labahita/Dorado Fillets 750 g

Iodized Salt pinch
Ground White Pepper pinch

Butter Sauce:

Shallots, finely chopped 2 pcs

White Wine Vinegar 6T
Whipping Cream 1T
Unsalted Butter, cut into cubes 175 g
Fresh Tarragon or Chives, chopped 1T

PROCEDURE:

1. To make the sauce, put the shallots and vinegar in a small heavy
saucepan and boil over high heat until the liquid has almost evaporated,
leaving only about 1 T. Then stir in cream.
2. Reduce the heat to medium and add the butter, one piece at a time,
whisking constantly until it melts before adding the next.

17
 3. Season the sauce with salt and pepper to taste and whisk in the tarragon
or chives. Cover the pan and set aside in a warm place.
4. Bring some water to a boil in the bottom of a covered steamer. Season
the fish fillet with salt and pepper then steam for 3-5 minutes until the flesh
is opaque. Serve the fish with the sauce, garnish with fresh tarragon.

Groups 5, 6 and 7

Almond-Crusted Salmon Fillet with Red Wine Butter Sauce

Yield: 12 servings

Ingredients:

Ground Almonds 100g

Bread Crumbs 100g
Parsley, chopped 30g
Eggs, beaten 2 pcs
Softened Butter 125g
Salt to taste
White Pepper to taste
Salmon Fillets 1,800g
Clarified Butter 90g

Red Wine Butter Sauce:

Procedure:

1. Mix together the almonds, bread crumbs and chopped parsley. Add the
egg and mix gently.
2. Add the soft butter and mix until incorporated.
3. Season to taste with salt and white pepper.
4. Cut the salmon fillets into 150g portions.
5. Pan fry the salmon in butter, starting with the flesh side down. Do not
cook the fish completely, as it will continue cooking with the almond crust.
It should still be somewhat rare inside.
6. Spread a layer of the almond crust mixture over the salmon.
7. Place under a salamander or broiler to brown the crust and finish cooking
the salmon. Adjust the height of the salamander rack so that the crust is
not too browned before the salmon is cooked.
8. To make the sauce, combine the red wine and the shallots in a saucepan.
Reduce until almost completely evaporated.
9. Add the fish stock. Reduce by two-thirds.
10. Cut the butter into small pieces.
11. Add the butter to the hot reduction. Set the pan over moderate high heat
and whip vigorously. When the butter is nearly all incorporated, remove
from the heat and continue to whip until smooth.
12. Season to taste. The shallots may be left in the sauce or strained out.
13. Plate the salmon. Ladle the sauce around it not over it.
18
 Groups 8, 9 and 10

Peppered Tuna Fillet with Garlic Whipped Potatoes and Parsley Sauce
Yield: 12 Servings

Ingredients:

Olive Oil 300 mL

Fresh Lemon Juice 30 mL
Parsley, chopped 1/2c
Salt 1/2tsp
Tuna Fillet 1,800g
Black Peppercorns, crushed 2 Tbsp
Salt 1 tsp

Garlic Whipped Potatoes:

Garlic 4 cloves
Potatoes 2,000g
Butter 90g
Light Cream 125 mL
Milk, hot as needed
Salt to taste
White Pepper to taste

Procedure:

1. Prepare the sauce: Combine the oil, lemon juice, chopped parsley and
salt in a blender. Process until parsley is pureed.
2. To make the potatoes, Peel and eye the potatoes and cut them into
uniform slices. Simmer with garlic in salted water to cover until tender.
3. Drain well and let the potatoes and garlic steam dry for a few minutes.
4. Place the potatoes in a mixer with a paddle attachment. Mix until well
broken up, replace the paddle with a whip and beat until well pureed. Do
not overwhip, or potatoes will become pasty.
5. Beat in butter, then cream.
6. Add enough milk to bring potatoes to proper consistency. They should be
soft and moist, but firm enough to hold their shape, not runny.
7. Add salt and white pepper to taste.
8. Whip briefly at high speed until potatoes are light and fluffy. Do not
overwhip.
9. Coat the fillets evenly with crushed peppercorns and salt.
10. Place the fish in the pans, presentation side down, and sauté over
moderate heat until lightly browned and about half cooked. Turn over and
finish the cooking.
11. Place a 90g portion of the potatoes in the center of the plate. Top with the
fish fillet. Drizzle with the sauce in a circle around the fish.

19
 VII. PASTA
Fresh Egg Pasta
Yield: 750g

Ingredients:

Bread Flour 450 g

Eggs 5
Olive Oil 15 mL
Salt Pinch

Additional Ingredients:

Groups 1,2 and 3 100g Carrots, Peeled, Boiled, mashed

Groups 4 and 5 1 c Spinach Leaves, Blanched, mashed
Groups 6, 7 and 8 1 c Black Olives, Mashed
Groups 9 and 10 1/4c Parsley, finely chopped

Procedure:

1. Put the flour in a mound on a work surface. Make a well in the center and
add the eggs, oil, salt and additional ingredient for color (if necessary)
2. Working from the center outward, gradually mix the flour into the eggs to
make a dough.
3. when it is firm enough to knead, begin kneading the dough, incorporating
more flour. If the dough is still sticky when the all the flour has been
incorporated, add more flour, a littler at a time. Knead well for about 10
minutes.
4. Cover the dough and let it rest for 20 minutes.
5. Using the pasta maker, cut into desired shapes.

Groups 1, 2 and 3

Linguini in Aligue with Grilled Tiger Prawns

Serves 4

Ingredients:

600 g Linguini, cooked

2T Garlic, chopped
¼c Onions, chopped
1T Fresh Lemon Juice
1 1/2 c Bottled Aligue (Navarro)
2T Oil
To taste Salt
5T Parmesan Cheese

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 Prawns:

10 pcs Tiger Prawns, butterflied, deveined

4T Olive Oil
To taste Salt and Pepper

Procedure:

1. In a sauté pan, heat oil, sauté garlic and onions over low heat until tender.
2. Add aligue, simmer for about 3 minutes.
3. Preheat the grill.
4. Add lemon juice and season with salt.
5. Drizzle the prawns with olive oil and season with salt and pepper.
6. Grill the prawns until cooked.
7. To assemble, toss the linguini in the sauce. Scoop about 80g on a plate.
Top with 2 pcs of prawns and sprinkle with parmesan cheese.

Groups 4 and 5

Fettuccini Alfredo
Serves 10

Ingredients:

1500g Fettuccini, cooked

500 g Plain Bacon
1½c Button Mushroom, sliced
½c Butter
2 cans Cream of Mushroom
2 All purpose Cream
1 small can Evap Milk
1 pc Chicken cube
½c Grated Parmesan Cheese
½c Coarsely Chopped Cashew
Procedure:

1. Melt the butter, sauté bacon until cooked, add mushrooms and sauté for
another 2 minutes.
2. Whisk in the cream of mushroom.
3. Add the all purpose cream, evap milk and chicken cube.
4. Simmer until well incorporated.
5. Toss in the pasta. Top with grated parmesan cheese and cashew nuts.

Groups 6, 7 and 8

Spaghetti Bolognese
Serves 10
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1500 g Spaghetti, cooked
500 g Ground Beef
5 cloves Garlic, minced
1 medium Onion, chopped
4T Extra Virgin Olive Oil
1c Red Wine (Don Garcia)
4c Whole Canned Tomatoes (Molinera), diced
1T Dried Oregano
1T Dried Basil
to taste Salt and Pepper
1¼c Grated Parmesan Cheese

Procedure:
1. Saute garlic and onions in olive oil over low heat. Let it sweat for about 5
minutes.
2. Add ground beef. Saute until beef completely changes its color.
3. Add red wine, let simmer for about 3 minutes to let the alcohol escape.
4. Add the tomatoes, basil and oregano. Let it simmer for another 5 minutes.
5. Adjust seasoning with salt and pepper.
6. Serve over the cooked pasta. Sprinkle with grated parmesan cheese.
7. Serve with 2 pcs of garlic toast.

Groups 9 and 10

Beef Stroganoff
Serves 10

1500g Linguini, cooked

300 g Beef Tenderloin, cut into strips, marinated in salt and pepper
½c Sliced Button Mushroom
¼c Butter
5 cloves Garlic, minced
1 medium Onion, chopped
2c Water
2 pcs Beef Cubes
2 cans Cream of Mushroom
1 pack All Purpose Cream
to taste Salt and Pepper
to garnish Parsley

Procedure:
1. Melt the butter, sauté onions and garlic, let it sweat for about 2 minutes.
2. Add the mushroom, sauté for a minute.
3. Add Tenderloin, sauté until almost cooked.
4. Add water and chicken cubes, let it boil for about 3 minutes.
5. Add the cream of mushroom, mix until well incorporated.
6. Adjust seasoning with salt and pepper.
7. Add the all purpose cream.
8. Toss the sauce with the pasta, serve with 2 pcs of garlic toast.
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 VIII. Vegetables

Groups 1, 2 and 3

Eggplant Parmigiana
Serves 10

Ingredients:

20 large Eggplant, sliced 1/8in thick

1/4c Olive Oil

Red Sauce:

2T Extra Virgin Olive Oil

5 cloves Garlic, sliced thinly
2c Canned Whole Tomatoes (Molinera), cut into small dice
2t Dried Oregano
20 g Fresh Basil, chiffonade OR 2 tsp Dried Basil
1/2 c White Wine
To taste Salt

White Sauce:

1/3 c Butter
1/3 c All Purpose Flour
3c Evap Milk
1/4tsp Nutmeg

Topping/Filling:

1c Grated Mozzarella Cheese

1/2 c Grated Parmesan Cheese
To garnish Chopped Parsley

Procedure:

1. Pan Fry the slices of eggplant in olive oil, set aside.

2. To make the red sauce, saute the garlic in olive oil over low heat for about
5 minutes. Add the tomatoes, oregano, basil and white wine. Simmer for
20 minutes. Season with salt.
3. For the white sauce, melt the butter. Add the flour and whisk to avoid
curdling, let it cook to make a blonde roux. Add the milk while
continuously whisking until thick. Season with nutmeg.
4. To Assemble, pour about 1/4c of red sauce in an oven proof container.
Start layering the container with Eggplant, Red Sauce, White Sauce,

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 Mozzarella and Parmesan respectively until the container is filled. Make
sure to end the layering with the cheeses.
5. Bake for 20 minutes or until the cheese has melted and has started to
brown.

Groups 4, 5 and 6

Vegetable Au Gratin
Serves 10

Ingredients:

200 g Baguio Beans, cleaned, cut into 1 ½ in. long, blanched

200 g Carrots, cut into sticks ( ¼ in X ¼ in X 1 ½ in), blanched
200 g Turnips, cut into sticks ( ¼ in X ¼ in X 1 ½ in), blanched
200 g Young Corn, blanched

Sauce:

½c All Purpose Flour

½c Butter (Anchor or Magnolia Gold)
3 cans Evap Milk
To taste Salt

Topping:

½ c Bread Crumbs
1/3 c Eden Cheese
Procedure:

1. In a Hotel pan, mix all vegetables. Set aside.

2. Preheat oven at 375 degrees Fahrenheit.
3. To make the sauce, over low heat, melt butter, add flour to create a
blonde roux.
4. Add milk and whisk until it has smooth and thick consistency.
5. Season with salt
6. To assemble, pour the sauce evenly over the vegetables.
7. Top with bread crumbs and cheese.
8. Bake until cheese has melted and turned golden brown.

Crustless Spinach Quiche

Serves 4

Ingredients

Extra-virgin olive oil, for greasing and drizzling

200g spinach leaves, cleaned, blanched
2 pcs large eggs plus
2 egg whites
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 300g ricotta cheese or Cream Cheese
2T all-purpose flour
1/2 t freshly grated nutmeg
6 to 8 pcs scallions, chopped
1T grated parmesan cheese
1t paprika
2 heads romaine lettuce, sliced lengthwise
2 tablespoons chopped walnuts

Procedure:

1. preheat oven to 450 degrees F.

2. Lightly grease a 9-inch round or 8-inch square baking dish with olive oil.
3. In a food processor pulse the spinach, whole eggs and egg whites, ricotta,
flour and nutmeg and process until well combined, about 30 seconds.
4. Add the scallions and pulse to mix.
5. Pour the mixture into the prepared dish and sprinkle with the parmesan
and paprika.
6. Place the quiche on the preheated baking sheet and bake until the center
is just set, 25 to 30 minutes.
7. Drizzle the endive and walnuts lightly with olive oil and toss. Serve the
quiche hot or at room temperature with the endive.

Groups 9 and 10

Ratatouille
Serves 20

Ingredients:

500g Zucchini, cut into ½ in slices

500g Eggplant, Peeled, cut into large dice
500g Onions, sliced
4 pcs Green Peppers, cored, seeded, diced (1 in X 1in)
4 cloves Garlic, chopped
1 kg Whole Canned Tomatoes (Molinera)
200 mL Olive Oil
1/2c Parsley, chopped
1 pc Bay Leaf
1/4tsp Thyme
To taste Salt
To Taste Pepper

Procedure:

1. Saute the zucchini in a little of the olive oil until it is about half cooked.
Remove from the pan.
2. Saute the eggplant in olive oil until half cooked. Remove from the pan.

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 3. Saute the onions and peppers until half cooked. Add the garlic and sauté
for another minute.
4. Combine all vegetables and all seasonings in a heavy saucepan. Cover
and cook in a slow oven (325F) for about 30 minutes, until vegetables are
tender and flavors are well blended. If the vegetables are too juicy, cook
uncovered on a rangetop for a few minutes to reduce. Be creful not to
scorch the vegetables on the bottom.
5. Adjust seasoning. Serve Hot or Cold.

X. DESSERTS

Groups 1, 2 and 3

Apple Clafouti
Serves 6
Batter:

1/2 c unbleached all-purpose flour

1/3 c plus 2T sugar
1/4 t ground cinnamon
Pinch salt
3 eggs
1 egg yolk
1c whole milk

Apples:
1/2t vanilla bean
2T unsalted butter
Pinch salt
1 1/2 c Red apples, peeled and diced
2T sugar
1T brandy
Confectioners' sugar, for dusting
1/3 c creme fraiche (1/3c All Purpose Cream + 1T fresh lemon
juice)
Procedure:

1. Preheat the oven to 400 degrees F.

2. To make the batter, sift the flour, sugar, cinnamon and salt into a bowl. .
3. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended.
4. Add about 1/3 of the egg mixture to the flour mixture and whisk until
smooth, then gradually incorporate the remaining egg mixture. Whisk until
well blended.
5. Cover with plastic wrap and refrigerate while you prepare the apples.
6. To cook the apples, in an ovenproof 10-inch cast iron or stainless steel
skillet, heat the butter and cook over moderately high heat until the butter
turns nut brown. Add a pinch of salt. Add the apples and cook, stirring
often, until slightly softened, about 2 minutes.

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 7. Sprinkle the apples with the sugar and vanilla, reduce the heat to
moderately low, and cook until the apples are almost cooked through and
the sugar has melted and is coating the apples in a light syrup.
8. Add the brandy off the fire while pouring, place back on the fire, wait for
flame to die down.
9. Spread the fruit evenly in the skillet.
10. Working quickly, pour batter evenly over the fruit. Bake until the edges of
the clafouti are puffed and browned and the center is set, about 15
minutes.
11. Put some confectioners' sugar in a sieve and generously dust the surface
of the clafouti. Serve warm directly from the pan with a dollop of creme
fraiche.

Groups 4, 5 and 6

Chocolate Mouse
Serves 4
Ingredients
6 (4-ounce) bar bittersweet chocolate
2/3 c extra-strong black coffee
4 large eggs, at room temperature separated
1c sugar
1/2 c sugar
2c heavy cream
Whipped cream, for toping
Shaved chocolate, for garnish
Berries, for garnish

Procedure:

1. Break chocolate into smaller pieces and melt on top of a double boiler.
2. When close to being melted add coffee and stir together.
3. In a separate bowl, beat 3 egg yolks and 1 cup of sugar, mixing well.
4. Add mixture to melted chocolate and cook over heat. Stir well until sugar
is dissolved. Remove from heat. Cool.
5. Using a handheld electric mixer, beat 4 egg whites until they form soft
peaks. Fold into chocolate mixture.
6. Beat heavy cream with the remaining 1/2 cup sugar until soft peaks begin
to form. Fold into chocolate mixture.
7. Serve in a beautiful crystal dish or glass. Garnish with dollops of fresh
whipped cream, berries and shaved chocolate.

Grous 7 and 8

Panna Cotta
Serves 2

Ingredients:

1/2 c whole milk

1 1/2 t unflavored powdered gelatin
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1 1/2 c heavy cream
4t instant espresso powder
1/4 c sugar
Pinch salt
1 small white chocolate bar, for garnishing
1 small dark chocolate bar, for garnishing

Procedure:

1. Place the milk in a heavy, small saucepan.

2. Sprinkle the gelatin over and let stand for 5 minutes to soften the gelatin.
3. Stir over medium heat just until the gelatin dissolves, the milk should not
boil, about 2 minutes.
4. Add the cream, espresso powder, sugar, and salt.
5. Stir over low heat, until the sugar dissolves, about 3 more minutes.
6. Remove from the heat and let cool slightly.
7. Pour the cream mixture into 2 martini glasses, dividing equally. Cover and
refrigerate, stirring every 20 minutes during the first hour. Chill until set.
8. When ready to serve, use a vegetable peeler on the chocolate blocks to
create about 1 tablespoon each of the white and dark chocolate shavings.
9. Sprinkle the shavings over each panna cotta and serve.

Groups 9 and 10

Mango Crepes
Serves 4
Ingredients:

1 stick butter
1c brown sugar
1 cup walnut pieces
4 ripe Mangoes, sliced
1/4 c Brandy
8 scoops Vanilla ice cream
8 crepes

Crepe:

 3 eggs, large
 1 1/3 cups milk
 3/4 cup all-purpose flour
 6 tablespoons butter, melted, plus more for pan
 2 tablespoons cocoa powder
 Pinch salt

Procedure:

1. In a medium mixing bowl, whisk the eggs. Add remaining ingredients and
whisk vigorously until combined, small lumps are ok. Set batter aside to
rest for 20 minutes.
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2. Heat an 8-inch nonstick saute pan over medium heat. Lightly brush the
pan with melted butter. Pour 1/4 cup batter into the hot pan, twirling the
pan so the batter spreads out evenly into a very thin layer.
3. Cook about 30 seconds until the crepe comes away from the sides of the
pan.
4. Gently flip the crepe over with your fingers or the help of a rubber spatula
and continue cooking another few seconds. Transfer to a plate and repeat
cooking crepes until all the batter is used.
5. Spread a scoop of the ice cream evenly over each crepe. Starting with
one side, gently roll the crepe up like a jellyroll.
6. Place the crepes in the freezer and freeze until firm, about 1 hour.
7. In a saute pan, melt the butter. Stir in the brown sugar. Cook the mixture
for 1 minute to dissolve the sugar. Add the walnuts and mangoes. Cook it
for 1 to 2 minutes, or until it caramelizes.
8. Remove the pan from the heat and add the brandy. Place the pan back on
the stove. Shake the pan a couple of times to ignite the flame. If the flame
does not ignite, carefully light the flame with a match.
9. Take the crepes out from the freezer. Divide the crepes between four
shallow bowls. Spoon the apple/walnut mixture over the crepes. Sprinkle
the cheese over the top and serve immediately.

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