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Chef Siddhartha Dey

Lab Manual

LAB MANUAL

Programme Name:-BSC HHM (RCM)

Course Code: –RCP-358/HHA-355
Course name: Advanced Food Production /Advanced Food
Production practical.
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Chef Siddhartha Dey

Semester -6

Yea Se Course Course Title L T P Cre

r m Code dits

3 6 RCY- Hospitality Management (Moocs- 0 0 0 6

351 1/Simulation1)

3 6 RCT- Advanced Catering Management 2 0 0 2

352

3 6 RCT- Hospitality & Restaurant Law India 2 0 0 2

353

3 6 RCT- Restaurant Theme Designing 2 0 0 2

354

3 6 RCT- Farm To Plate 2 0 0 2

355

3 6 RCT- Hospitality Entrepreneurship 2 0 0 2

356

3 6 RCP- Soft Skills 0 0 4 2

357

3 6 RCP- Advanced Food Production 0 0 4 2

358

3 6 RCP- Food Production Entremets 0 0 3 1.5

359

3 6 RCP- Research Project 0 0 3 1.5

360
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3 6 RCP- Farm To Plate Practical 0 0 2 1
361

3 6 RCY- Food And Wine Philosophy 2 0 0 2

362

12 0 18 22
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Chef Siddhartha Dey

Lab Manual

FOOD PRODUCTION
LAB
SEM 6th (BSC RCM)

Syllabus

Main Objective Of This Course Is To Make Student Acquainted With The Advanced Knowledge
Of
Food Production. To Import Skills Knowledge, And Attitude Required To Plan, Organise Produce
&
Cost Indian, Continental, Chinese & Fusion Food In Any Type Of Food Production Operation

COURSE CONTENTS:

List Of Practical’s

Pre-Requisites:

Sr. No. Name Of Practical Total 64 Hrs

Caribbean
Caribbean Salad Platter
1 Virgin Island 6 Hrs
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Bahamas
Carribean Banana Dessert

Australian Cuisine
Grilled Barramundi With Mustard Topping
Pumpkin Soup
Pappardelle With Broccoli
Apple Strudel With Strawberry Sauce N Vanilla Ice Cream
2 6 Hrs
Carmen Salad
Beignet De Aubergine
Veg Florentine
3 Chocolate Mousse 6 Hrs
Greece
Soupeavogolemeno
Moussaka A La Greque
Dolmas
4 Tzaziki 6 Hrs
Greek
Pesto Hummus
Tomato And Chickpea Soup
5 Tabouleh 6 Hrs
Italy
Minestrone
Ravioli Arabeata
Fettocinecarbonara
Polloalla Cacciatore
6 Medanzaneparmigiane 6 Hrs
Mexican
Chicken Lime Soup
Nachos With Salsa Sauce
Cheese Enchiladas
Carnitas Tacos
7 Vanilla Flan With Butterscotch Sauce 6 Hrs
Lebanese
Broad Bean Soup
Lebanese Cabbage Rolls
Abgushtemiveh (Dried Fruit Soup)
(Steamed Rice With Sour Cherries
8 Eggplant Hors D'oeuvre 6 Hrs
Pomegranate Soup
Baked Guavas Stuffed With Mushrooms & Olives
9 Baked Kibbeh(Steamed Rice With Saffron Potatoes 6 Hrs
Australian
Pawpaw Seed Dressing With Parsley
Potato And Roasted Garlic Soup
Ricotta Cheese And Watermelon
10 Trifle 6 Hrs
11 Spain 4 Hrs
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Gazpacho
Pollo En Pepitoria
Paella
Fritata De Patata
Pastel De Mazaana

Textbook:
Food Production Operations: Parvinder S Bali
Culinary Institute Of America , The Professional Chef.
Larder Chef : MJ Leto
1Additional Readings:
Food Around The World : Margaret
The Master Chef By Jean Conil
Theory Of Catering D Fosket,V Cesrani

Australian Cuisine

Learning Objectives:
The objective of the learning session is to incorporate knowledge about the method and recipe
– Also to inculcate the skills required within the students to prepare the desserts as per the
specified standards with reference to cooking method , colour, texture consistency of the
product.

Contant :
Grilled Barramundi With Mustard Topping

Pumpkin Soup

Pappardelle With Broccoli

Apple Strudel With Strawberry Sauce N Vanilla Ice Cream

Pumpkin Soup
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Ingredients Quantity
Yellow pumpkin 1kg
Onion brown 2no
Apples 2no
Garlic clove 4no
Olive oil extra virgin 50ml
Cinnamon powder 5gm
Nutmeg powder A pinch
Chicken stock 1lt
FOR THE GARNISH
Sour cream 100gm
Green apple slice 2no
Hazelnuts 25gm
Sage leaves 10gm

Select All Ingredients

ADD TO SHOPPING LISTSHOP INGREDIENTS NOWPRINT RECIPE
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METHOD
• Step 1
Heat Oil Over High Heat Until Hot. Flash Fry The Fresh Sage Leaves For 30 Seconds. Carefully
Drain On Paper Towels. Set Aside.
• Step 2
Preheat The Oven To 180C.
• Step 3
Add Pumpkin, Onions, Apple And Garlic To A Large Baking Tray. Toss The Veg In The Olive Oil.
Sprinkle Over The Cinnamon, Salt And Pepper And Grate Over Nutmeg. Toss Again.
• Step 4
Bake Your Vegetables In The Oven For 30-40 Minutes Until Cooked And Nicely Softened.
Remove Your Baking Tray From The Oven And Leave The Veg To Cool A Little.
• Step 5
When They Are Still Hot But Safe To Handle, Take The Skin Off The Pumpkin And Squeeze
Garlic From Its Papery Skin. Transfer All Baked Ingredients To A Large Pot – Garlic, Pumpkin,
Onions And Apples. Add Your Stock And Bring To The Boil.
• Step 6
Reduce Heat To A Mild Simmer And Allow The Soup To Reduce For A Further 15 Minutes. Turn
Off The Heat And Blitz Until Smooth. Season To Taste.
• Step 7
If You Want A Silky Smooth Soup, Pass It Through A Fine Sieve Using A Wooden Spoon But To
Be Honest, I Usually Cannot Be Bothered.
• Step 8
To Serve, Dollop A Generous Amount Of Creme Fraiche On Soup Followed By Apple Batons,
Sage And Hazelnuts So You Have A Little Pile In The Middle Of The Soup.
• Step 9
Oh, And Don't Forget To Season With A Little Flake Salt And A Grind Of Black Pepper.

Grilled Barramundi With Mustard Topping

A Tangy Mustard And Caper Topping Keeps The Fish Moist And Tender As It Cooks Under The
Grill.
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\\\\

Ingredients
Potato 400g
Corn 240gm
Broccoli 500gm
Green beans 200gm
Barramundi fish 800gm
Oil olive 50gm
Dijon mustard 20gm
Green shallot 2no
Baby cappers 10gm
Lemon 1no

Instructions
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Boil, Steam Or Microwave The Potatoes, Corn, Broccolini And Beans, Separately, Until Just
Tender. Drain.

Meanwhile, Preheat Grill On Medium-High. Line A Baking Tray With Baking Paper. Place The
Fish On The Prepared Tray And Lightly Spray With Oil. Cook The Fish Under The Preheated Grill
For 5 Minutes.

Combine The Mustard, Oil, Shallots And Capers In A Small Bowl. Remove Fish From The Grill
And Spread With The Mustard Mixture. Grill For A Further 4–5 Minutes Or Until The Fish Is
Cooked Through.

Serve The Fish With The Steamed Vegetables, Lemon Wedges And Sprinkled With Freshly
Ground Black Pepper.

Pappardelle With Broccoli

Ingredients
Olive oil 15gm
Garlic 5no
Pappardelle 500gm
Broccoli 200gm
Pecorino grated 100gm
cream 100gm
eggs 1n0
Basil leaves 5no
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Directions
For The Pappardelle

1. Bring A Large Saucepan Of Water With A Pinch Of Salt To A Boil.

2. While The Water Is Warming Up, Heat A Little Olive Oil In A Frying Pan Over Medium
Heat And Fry The Garlic Until Golden Brown. Set Aside.
3. Pop The Pasta In The Boiling Water; Fresh Pasta Should Only Take 8-10 Minutes. Around
The 5-Minute Mark, Add The Broccoli To The Pasta Pan. When The Pasta Is Al Dente,
Drain With The Broccoli And Return To The Pasta Pan.
4. Stir Through The Fried Garlic, Pecorino, Mascarpone And Egg, Then Season To Taste.
5. Serve With Extra Pecorino And A Drizzle Of Your Finest Olive Juice.

Broad Bean Salad

Learning Out comes:

At the end of the learning session the student will be able to describe the recipe and explain the method
. The student will demonstrate the skills required to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product.

Question:-

1. What food is Australia known for?

2. What are the most popular food?

3. What is the main dish in Australia?

4. What is a typical Australian dinner?

5. What do you eat on Australia Day?

Menu-2

FRENCH CUISINE;

Learning Objectives:
The objective of the learning session is to incorporate knowledge about the method and recipe – Also to
inculcate the skills required within the students to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product.
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Conten

Carmen Salad
Beignet De Aborigine
Florentine
Chocolate Mousse

Carmen Salad
Rice 50g
Seasoning To taste
Saffron A pinch
Diced ham 3 slice
Peas 50g
Slice bell pepper 2 number
Olive oil 10ml
Vinegar 20ml
Tomatoes 3 number
Cooked egg 1 number

Directions
1. Stir Rice, Water, Salt And Saffron Into A Large Saucepan.
2. Bring To A Vigorous Boil.
3. Reduce Heat.
4. Cover And Simmer Until Liquid Is Absorbed, About 5 Minutes.
5. 45Chill.
6. In A Large Mixing Bowl, Combine Rice, Ham, Peas And Olives.
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7. Add Olive Oil And Vinegar.
8. Mix Carefully Until All Ingredients Are Evenly Coated With Oil And Vinegar.
9. Chill About 1 Hour.
10. Spoon Salad In Center Of Large Salad Plate.
11. Cut Tomato Slices In H

Vegetable florentine
Ingredients
Spinach 1 bunch
Onion 2 no.
Butter 50g
Refined flour 50g
Fresh cream 100g
Seasoning To taste
Mix Vegetables seasonal 150g
Process Cheese 50g
Salt and pepper To taste
Milk 200g

Method

For The Spinach Layer

1. Place The Spinach In A Microwave Safe Plate And Microwave On High For 1 Minute. Cool
Slightly.
2. Blend The Spinach In A Blender To A Smooth Purée And Keep Aside.
3. Put The Butter In A Microwave Safe Bowl And Microwave On High For 40 Seconds. Add
The Onions, Flour And Green Chillies, Mix Well And Microwave On High For 3 Minutes,
Stirring Once In Between After 1½ Minutes.
4. Add The Spinach, Cream, Salt And Pepper, Mix Well And Microwave On High For 4
Minutes, Stirring Once In Between After 2 Minutes. Keep Aside.
5. For The Vegetable Layer
6. Combine The Mixed Vegetables With ½ Cup Of Water In A Microwave Safe Shallow Dish
And Microwave On High For 15 Minutes, Stirring Twice After Every 5 Minutes.
7. Add The White Sauce And Mix Well. Keep Aside.
How To Proceed

Spread The Prepared Spinach Layer In A Shallow Microwave Safe Dish, Top With The
Prepared Vegetable Layer And Cheese And Microwave On High For 4 Minutes. Serve
Immediately.
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Chocolate Mousse

Ingredients
Chocolate 100g
Butter 20g
Egg yolk 2 no.
Heavy cream 50g
Custard sugar 50g
Vanilla extract 2-3 drps

Directions

1. In A Microwave Safe Bowl, Combine The Chopped Chocolate And The Butter.
2. Heat In The Microwave Until Melted, About 35 Seconds Depending On Your Microwave,
And Stir To Melt Completely.
3. Whisk In The Egg Yolks And Set Aside To Cool.
4. Pour The Cream Into A Chilled Bowl Of A Mixer And Beat On Medium Speed Until It
Starts To Thicken.
5. Add The Sugar And Vanilla And Whisk Until The Cream Starts To Form Stiff Peaks.
Carefully Fold The Whipped Cream Into The Cooled Chocolate Mixture.
6. Serve Immediately Or Cover And Chill Until Ready To Serve.

Learning Out comes:

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At the end of the learning session the student will be able to describe the recipe and explain the
method of . The student will demonstrate the skills required to prepare the desserts as per the
specified standards with reference to cooking method , colour, texture consistency of the product

Questions:-

List four types of dishes of France cuisine.

Write a short note on “Sanitation in the kitchen”.

Explain standardized recipes.

Define different types of derivates of basic sauces.

Explain different types of availabilities of France cuisine.

GREECE

Learning Objectives:
The objective of the learning session is to incorporate knowledge about the method and recipe – Also to
inculcate the skills required within the students to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product.

Content:

Soupe Avogolemeno
Moussaka A La Greque
Dolmas
Tzaziki

Soupe Avogolemeno

Ingredients Nutrition
Chicken broth 500ml
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Arborio Rice 50g
Lemon
Egg yolk

Directions

1. Bring Broth To Boil In Saucepan, And Add Rice Or Orzo.

2. Cover And Cook On Medium Low Heat For 20-25 Minutes (Rice) Or 10 Minutes (Orzo).
3. While The Rice Cooks, Lightly Beat The Eggs And The Lemon Juice Together.
4. Remove The Broth From Heat.
5. Slowly Mix About One Cup Of The Hot Broth Into Egg-Lemon Mixture.
6. Add To The Soup Gradually While Stirring.
7. Place Saucepan Back On The Heat, And Stir Until Soup Is Heated Through (DO NOT BOIL).
8. Serve.

Moussaka A La Greque

Ingredients
Egg plant 4 no.
Olive oil 50ml
Bread Crum 20g
Mince Mutton 150g
Tomato 2 no.
Onion 1 no.
Butter 50g
Garlic 3 cloves
Seasoning to
Red wine
Vinegar
Mozzarella Cheese
White sauce

Method

1. Peel The Eggplant And Slice It Crosswise 1/2-Inch Thick. Sprinkle Both Sides Of Each
Slice Lightly With Salt, Arrange In 1 Layer On Paper Towels And Let Drain For 30
Minutes.
2. In A Large Skillet Heat 2 Tablespoons Of The Oil Over Moderate Heat; Add As Many
Slices As Will Fit In 1 Layer And Brown On Both Sides. Repeat The Procedure With 4
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Tablespoons Of The Remaining Oil And The Remaining Eggplant. Drain The Eggplant As
They Are Cooked On Paper Towels.
3. Add The Remaining 2 Tablespoons Oil And The Onion To The Skillet And Cook Until The
Onions Are Brown. Add The Ground Meat And Cook, Stirring Occasionally, Until The
Meat Is No Longer Pink. Combine The Tomato Paste With The Wine, Parsley, And
Cinnamon. Add This Mixture To The Skillet And Simmer Over Low Heat, Stirring Often,
Until All The Liquid Has Evaporated. Add Salt And Pepper, To Taste.

In A Sauce Pan, Over Low Heat, Melt The Butter, Add The Flour And Whisk For 5 Minutes.
Turn Up The Heat To Moderate And Add The Milk In A Stream, Whisking. Simmer For 5
Minutes, Add Salt And Pepper, To Taste, And Remove From The Heat. Cool Slightly And Stir In
The Eggs, Nutmeg, And Ricotta.

4. Grease And 11 By 16-Inch Pan And Sprinkle The Bottom Lightly With Bread Crumbs.
Arrange Alternating Layers Of Eggplant And Meat Sauce In The Pan, Sprinkling Each
Layer With Parmesan And Bread Crumbs. Pour The Egg Sauce Over The Top And Bake
One Hour In A Preheat 350 Degree Oven, Or Until Top Is Golden. Let Cool Twenty
Minutes Before Slicing.

Dolmas

Olive oil 20ml

Rice 50g
Onion 2 no.
Tomato paste 15g
Pine nuts 15g
Cinnamon pinch
Mint 5g
Spice 10g
Cumin powder 5g
Season To taste
Grape leaves 4 no.
Mince meat 100g

Method:-

1. Heat Oil In A Medium Saucepan Over Medium Heat. Saute Onions Until Tender. Stir In
Rice And Hot Water To Cover. Cover And Simmer Until Rice Is Half Cooked, About 10
Minutes.
2. Remove From Heat And Stir In Tomato Paste, Currants, Pine Nuts, Cinnamon, Mint
Leaves, Dill Weed, Allspice And Cumin. Let Mixture Cool.
3. Prepare A Large Pot By Placing An Inverted Plate On The Bottom; This Protects The
Dolmas From Direct Heat When Steaming.
4. Rinse Grape Leaves In Warm Water; Drain And Cut Off Any Stems. Place About 1
Teaspoon Of The Cooled Rice Mixture In The Center Of A Leaf. Fold In The Sides And
Then Roll Into A Cigar Shape. Place In Prepared Pot. Repeat With Remaining Ingredients.
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5. Pour In Just Enough Warm Water To Reach The Bottom Of The First Layer Of Dolmas.
Cover And Simmer Over Low Heat For 30 To 45 Minutes, Or Until Rice Is Totally Cooked.
Check The Water Level Often And Add More As Necessary.

Tzaziki
Ingredients
Hang curd 150g
Cucumber 1 no.
Lemon juice 1 no.
Seasoning To taste
Mint 5g
Olive oil 10g
Garlic 2 cloves
Cumin powder 5g

Directions

1. In A Food Processor Or Blender, Combine Yogurt, Cucumber, Olive Oil, Lemon Juice, Salt,
Pepper, Dill And Garlic. Process Until Well-Combined. Transfer To A Separate Dish, Cover
And Refrigerate For At Least One Hour For Best Flavor.

Learning Out comes:

At the end of the learning session the student will be able to describe the recipe and explain the method
of . The student will demonstrate the skills required to prepare the desserts as per the specified
standards with reference to cooking method , colour, texture consistency of the product

Questions:-

What food is Greece famous for?

What is traditional Greek cuisine?

What can you eat and drink in Greece?

What do you serve at a Greek dinner party

Greek

Learning Objectives:
The objective of the learning session is to incorporate knowledge about the method and recipe – Also to
inculcate the skills required within the students to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product.
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Content:

Pesto Hummus

Tomato and Chickpea Soup

Tabbouleh

Pesto Hummus Recipe

This Recipe Brings Together The Two Most Popular Condiments - Pesto And Hummus. Serve It
With Crisp Toasts Or Vegetable Crudites And Win Praises From Your Friends And Family.

Ingredients Of Basil Pesto Hummus

Chick pea 100g
Garlic clove 5no.
Pine nut 20g
Basil 10g
Olive oil 25ml
Parmesan cheese 40g
Seasoning To taste
Lemon juice 15ml

How To Make Basil Pesto Hummus

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1.Method:
2.1. First Prepare The Pesto Sauce: Mix Basil Leaves, Garlic, Parmesan And Pine Nuts In A
Blender. Add The Olive Oil, A Little At A Time To Emulsify, And Continue Blending Until All
The Ingredients Come Together.
3.2. Add The Chickpeas And Salt, And Blend Again Until Smooth.
4.3. Transfer To A Bowl, And Add The Lemon Juice. Mix Well And Check Seasoning. Finish With
A Drizzling Of Olive Oil, A Sprinkling Of Red Chilli Powder And Fresh Basil Sleaves On Top.
Serve With Pita Breads.

TOMATO AND CHEAK PEAS SOUP

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INGREDIENTS
Onion 1 no.
Vegetable broth 500ml
Garlic clove 3 cloves
Lemon juice 15ml
Tomato 2 no.
Chick peas 30g
Basil leaves 10g
Fresh parsley 10g
Salt and pepper To taste
Olive oil 15ml

Method:

1. Add First 4 Ingredients And Half The Tomatoes & Chickpeas To A Pot And Bring To Light
Boil.
2. Blend With Hand Blender Or Regular Blender And Place Back Onto Stove Top.
3. Stir In The Reserved Ingredients And Cook Until Thoroughly Heated.
4. Place All Ingredients, Except The Reserved Ingredients, Into The Container In The Order
Listed And Secure Lid. Select Variable 1. Turn Machine On And Quickly Increase Speed
To Variable 10, Then To High. Blend For 6-7 Minutes Or Until Heavy Steam Escapes From
The Vented Lid.
5. Reduce Speed To Variable 4 And Remove The Lid Plug. Add The Remaining Reserved
Ingredients Through The Lid Plug Opening. Blend For An Additional 10 Seconds.

TABOULEH
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Tabouleha Refreshing Parsley Salad With Bulgur, Tomatoes, Cucumbers And Tomatoes Dressed
With A Lemon Vinaigrette. Tips For Making The Best Tabouleh.Marc Matsumoto

INGREDIENTS
Lemon zest 1 no.
Lemon Juice 15ml
Olive oil 20ml
Ground black pepper and salt To taste
Bulgur 50g
Onions 2 no.
Parsley 10g
Cucumber 1 no.
Tomatoes 2no.

STEPS
1. Whisk The Lemon Zest, Lemon Juice, Olive Oil, Black Pepper And Salt Together In A
Small Bowl, Then Add The Bulgur Wheat. Let This Soak For 1 To 2 Hours, Depending On
The Coarseness Of Your Bulgur And How Soft You Want It.

2. If The Raw Onion Is Too Strong For Your Tastes, Soak The Minced Onion In Cold Water
For An Hour Or Two To Tame It. You May Need To Change The Water A Few Times.
Drain And Dry Thoroughly With Paper Towels Before Using Them In The Salad.
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3. Wash The Parsley Then Use A Salad Spinner Or Paper Towels To Thoroughly Dry It.
Remove All The Stems, Then Grab A Handful And Roll It Up And Slice The Roll As
Thinly As Possible. Chop The Parsley In The Opposite Direction To The Direction You
Sliced And You Should Get It Pretty Evenly Chopped.

4. Add The Parsley To A Large Bowl Along With The Cucumbers, Tomatoes And Onions.
Add The Soaked Bulgur Along With The Dressing And Toss Everything Together.
Tabouleh Tastes Fresh The Day It's Made, But If You Let It Sit Overnight, The Flavors
Have A Chance To Meld And It Tastes Even Better.

Learning Out comes:

At the end of the learning session the student will be able to describe the recipe and explain the
method of . The student will demonstrate the skills required to prepare the desserts as per the
specified standards with reference to cooking method , colour, texture consistency of the product

Questions:-

1) Which of the following best describes a typical Ancient Greek meal?

2) Which of the following was a main staple of the Greek diet?
3) How many meals a day did the Ancient Greeks typically eat?
4) What was the main meal of the day?

Italy

Learning Objectives:
The objective of the learning session is to incorporate knowledge about the method and recipe – Also to
inculcate the skills required within the students to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product.

Content

Minestrone

Ravioli Arabeata

Fettocinecarbonara
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Polloalla Cacciatore

Medanzaneparmigiane

• .

Minestrone Soup

Ingredients
Onion 1no
Tomatoes 3no
Seasonal vegetables 60gm
Red kidney beans 25gm
Seasoning To taste
Parmesan cheese 15gm
Basil 5gm
Parsley 5gm
Pasta 20gm
Ham /bacon 15gm
Chicken broth 500ml
Red wine vinegar 10ml
Tomato paste 20ml

METHOD

Heat The Olive Oil In A Large Pot Over Medium-High Heat. Add The Onion And Cook Until
Translucent, About 4 Minutes. Add The Garlic And Cook 30 Seconds. Add The Celery And Carrot
And Cook Until They Begin To Soften, About 5 Minutes. Stir In The Green Beans, Dried Oregano
And Basil, 3/4 Teaspoon Salt, And Pepper To Taste; Cook 3 More Minutes.

Add The Diced And Crushed Tomatoes And The Chicken Broth To The Pot And Bring To A Boil.
Reduce The Heat To Medium Low And Simmer 10 Minutes. Stir In The Kidney Beans And Pasta
And Cook Until The Pasta And Vegetables Are Tender, About 10 Minutes. Season With Salt. Ladle
Into Bowls And Top With The Parmesan And Chopped Basil.

Ravioli Arrabiata
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Ingredients

Spinach 200g
Pine nuts 50g
Parmesan cheese 50g
Basil 10g
Pasta 5g
Refined flour 100g
Eggs 1 no.
Seasoning To taste

FOR SAUCE
Onions 2 no.
Olive oil 20ml
Garlic 3-5
Diced tomato 50g
Tomato paste 50g
Chilly flakes 5g
Basil 5g
Seasoning To taste

Method

1. To Make Sauce, Heat Oil In A Large Saucepan Over A Medium Heat. Add Onion And Garlic.
Cook, Stirring Occasionally, Until Soft. Add Basil And Chili. Cook, Stirring, For 1 Minute, Until
Fragrant. Add Paste. Cook, Stirring, For 2 Minutes.

2. Add Tomatoes, Water And Sugar. Season With Salt And Pepper. Bring To Boil. Simmer, Covered,
For 10 Minutes. Uncover. Simmer For A Further 10 Minutes, Or Until Thickened.

3. Meanwhile, Cook Pasta According To Packet Directions. Drain. Add To Sauce. Stir To Combine.
Stir In Nuts.
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4. Garnish With Shaved Parmesan And Basil.

Fettuccine Carbonara

Ingredients

Refined Flour 100g

Pancetta 50g

Egg 1 no.

Egg yolk 2 no.

Parmesan Cheese 50g

Cream 50g

Seasoning To taste

Salad Leaves 3 no.

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Method

Cook The Pasta In A Large Saucepan Of Salted Boiling Water Until Al Dente. Drain Well.

Meanwhile, Heat A Medium Frying Pan Over High Heat. Add The Pancetta And Cook, Stirring
Occasionally, For 2-3 Minutes Or Until Just Crisp. Remove From Heat.

Whisk The Eggs, Egg Yolks, Parmesan And Cream In A Medium Bowl Until Well Combined.
Season With Salt And Pepper.

Return The Hot Pasta To The Pan. Add The Pancetta And Pour Over The Egg Mixture. Gently Toss
Until Just Combined (The Heat Of The Pasta Should Cook The Eggs; Do Not Overcook).

Divide Evenly Among Serving Bowls. Top With Shaved Parmesan And Serve Immediately With
Mixed Salad Leaves, If Desired

Pollo Alla Cacciatora

Ingredients

Olive oil 20ml

Pancetta Cubes 50g

Scallions 30g

Chicken 4 pieces
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Celery 10g

Salt and pepper To taste

Sugar 3g

Tomatoes 3 no.

White wine 20ml

Method

Put The Garlic Oil Into A Pan With The Pancetta, Sliced Scallions And Chopped Rosemary And
Fry For A Couple Of Minutes.

Add The Bite-Sized Chicken Pieces, Stirring Well, And Sprinkle In The Celery Salt.

Pour In The Wine And Let It Come To A Bubble Before Adding The Tomatoes, Bay Leaves And
Sugar. Put The Lid On And Let The Pan Simmer For 20 Minutes.

Drain And Add A Tin Of Cannellini Beans And When They Have Warmed Through Too, You Are
Ready To Eat

Melanzane Parmigiana

Ingredients

2 Tbsp Olive Oil

, Plus Extra For Brushing

3 Garlic Cloves, Crushed

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3 Thyme

Sprigs

8 Large Sage

Leaves, Finely Chopped

4 X 400g Cans Chopped Tomatoes

3 Tbsp Red Wine Vinegar

3 Tbsp Golden Caster Or Granulated Sugar

6 Large Aubergines

, Sliced Lengthways As Thinly As You Can

100g Vegetarian Parmesan-Style Cheese, Finely Grated

85g White Breadcrumb

50g Pine Nut

2 X 125g Balls Vegetarian Mozzarella Cheese, Torn Into Small Chunks

Handful Basil Leaves

Method

1. Heat The Oil In A Large Frying Pan (Or Wide Saucepan), Add The Garlic, Thyme And Sage, And
Cook Gently For A Few Mins. Tip In The Tomatoes, Vinegar And Sugar, And Gently Simmer For
20-25 Mins Until Thickened A Little.
2. Meanwhile, Heat A Griddle (Or Frying) Pan. Brush The Aubergine Slices On Both Sides With
Olive Oil, Then Griddle In Batches. You Want Each Slice Softened And Slightly Charred, So Don’t
Have The Heat Too High Or The Aubergine Will Char Before Softening. Remove To A Plate As
You Go.
3. In A Large Baking Dish, Spread A Little Of The Tomato Sauce Over The Base. Mix 25g Of The
Parmesan With The Breadcrumbs And Pine Nuts, And Set Aside. Top The Sauce With A Layer Or
Two Of Aubergine Slices, Then Season Well. Spoon Over A Bit More Sauce, Then Scatter Over
Some Mozzarella, Parmesan And Basil Leaves. Repeat, Layering Up – And Finish With The Last
Of The Tomato Sauce. Scatter Over The Cheesy Breadcrumbs And Chill For Up To 24 Hrs, Or
Bake Straight Away.
4. Heat Oven To 200C/180C Fan/Gas 6. Bake For 30-40 Mins Until The Top Is Crisp And Golden,
And The Tomato Sauce Bubbling. Rest For 10 Mins, Then Scatter With Basil Leaves And Serve
With Salad And Focaccia (See 'Goes Well With')

Learning Out comes:

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Chef Siddhartha Dey
At the end of the learning session the student will be able to describe the recipe and explain the method
of . The student will demonstrate the skills required to prepare the desserts as per the specified
standards with reference to cooking method , colour, texture consistency of the product

Questions:-

• What to use with pasta?

• Quick and Simple The Italian breakfast

• What is the Real shape of Pasta?

• Do Italians consume pasta each and every day?

• What is the real Pasta?

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Chef Siddhartha Dey

Mexican

Learning Objectives:
The objective of the learning session is to incorporate knowledge about the method and recipe – Also to
inculcate the skills required within the students to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product.

Chicken Lime Soup

Ingredients

Olive oil 15ml

Onions 1 no.
Celery 1 stalk
Jalapeno 1 no.
Garlic cloves 4 no.
Boneless Chicken 100g
Chicken broth 500ml
Oregano 5g
Lime 1 no.
Tomato 2 no.
Avocado ¼
Seasoning To taste

Method

1. Dice The Onion, Celery, And Jalapeno (Scrape The Seeds Out Of The Jalapeno Before
Dicing). Mince The Garlic. Cook The Onion, Celery, Jalapeno, And Garlic In Olive Oil Over
Medium Heat For About 5 Minutes Or Until Tender.
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Chef Siddhartha Dey
2. Add The Chicken Breast, Chicken Broth, Canned Tomatoes With Chiles, Oregano, And
Cumin To The Pot. Bring The Whole Pot Up To A Boil Over High Heat Then Reduce The
Heat To Low, Place A Lid On Top, And Let Simmer For One Hour.
3. After Simmering For An Hour With A Lid On, Carefully Remove The Chicken Breast From
The Pot And Use Two Forks To Shred The Meat. Return The Meat To The Pot. Squeeze The
Juice Of One Lime Into The Soup. Get As Much Juice As Possible From The Lime By Using
A Spoon To Scrape The Inside Of The Lime.
4. Rinse The Cilantro And Then Roughly Chop The Leaves. Add To The Pot, Give It A Quick
Stir, And Serve. Dice The Avocado And Add A Few Chunks To Each Bowl.

Nachos With Sal.sa Sauce

Ingredients

Onions 2 onions
Tomatoes 4 tomatoes
Bell pepper 2 no.
Olive oil 20 ml
Lime juice 2 no.
Parsley 10g
Corn chips 200g
Mozzarella cheese 50g
Seasoning To taste

Method

• To Make The Fresh Salsa, Combine The Spring Onion, Tomato, Capsicum, Parsley, Olive Oil And
Lime Juice. Season With Salt And Pepper.

Preheat A Grill To Medium. Spread The Corn Chips Over A Large Ovenproof Plate. Spoon Over
The Fresh Salsa And Sprinkle With The Grated Mozzarella. Grill The Nachos For 1-2 Minutes
Until The Mozzarella Is Golden And Bubbling. Sprinkle With The Extra Chopped Parsley And
Serve.

Cheese Enchiladas
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Chef Siddhartha Dey

Ingredients

Monterey cheese 50g

Cheddar 50g
Picante Sauce 100g
Bell paper 2 no.
Onions 2 no.
Tomatoes 2 no.
Cumin’s 5g
Flower for tortillas 100g
Lettuce 2 no.

Combine 1 Cup Each Of Jack And Cheddar, And The Cream Cheese, 1/4 Cup Picante, Peppers,

Method

1. Onion, And Seasonings; Mix Well.

2. Spoon 1/4 Cup Mix Down The Middle Of Each Tortilla.
3. Roll And Place Seam Side Down In 13x9-Inch Baking Dish.
4. Spoon Remaining Sauce Over Top.
5. Cover With Remaining Mixed Cheese.
6. Bake At 350° For 20 Minutes.
7. Top With Lettuce And Tomato And Serve With Additional Picante Sauce

Carnitas Tacos
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Chef Siddhartha Dey

Ingredients
For Pork Carnitas
Chicken 150g
Lemon juice 1 no.
Black salt To taste
Cumin powder 5g
Chilli powder 2g
Garlic powder 5g
Onion powder 5g
Black pepper A pinch
Oregano A pinch

For Tacos & Toppings

Corn tortillas 2 no.
Avocado 1/4th
cilantro 10g
Onions ½ half
Lime 1 no.

Method

1. Cut Pork Should Into Large 3-4 Inch Chunks, Removing Any Excess Fat.
2. Place Pork In Slow Cooker.
3. Combine All Other Ingredients In Slow Cooker.
4. Stir To Mix Thoroughly.
5. Cover And Cook On High For 4 Hours Or Until Very Tender.
6. When Tender, Pull Apart With A Fork.
7. Serve On Warm Corn Tortillas And Top With Onions, Cilantro, Avocado Slices And
Lime Juice!
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Chef Siddhartha Dey
Vanilla Flan With Butterscotch Sauce

Ingredients

1/2 Cup Firmly-Packed Brown Sugar

3 Cups Vanilla Soy Milk
2 Teaspoons Pure Vanilla Extract
5 Large Eggs
1/2 Cup Granulated Sugar
1/4 Teaspoon Salt

Method

1. Preheat Oven To 350 Degrees F. Position Oven Rack In Lower-Third Of Oven.

2. Place Deep-Dish Pie Plate, Ramekins, Or Custard Cups Into An Ovenproof Roasting Or
Baking Pan. If Cooking Custards In A Metal Pan, Cover The Bottom Of The Pan With A
Layer Of Newspaper To Ensure An Even Temperature On The Bottom.
3. Spread Brown Sugar On The Bottom Of Your Baking Dish/Dishes. Pack Into A Firm, Even
Layer; Set Aside.
4. In A Microwave-Proof Bowl, Heat Soy Milk And Vanilla Extract Until Hot; Set Aside.
5. In The Bowl Of Your Electric Mixer, Beat Eggs, Sugar, And Salt Until
Combined. Gradually Add The Warm Soy Milk Until Well Combined.
6. Slowly Pour Egg Mixture In Prepared Pie Plate Or Ramekins Over The Brown
Sugar. NOTE: Some Sugar May Float Up But Will Settle To Bottom As It Cooks.
7. Bring The Water For The Water Bath (See Definition Below) To A Light Simmer On Top
Of The Stove; Carefully Pour Hot Water Into The Baking Pan To Come Half-Way Up The
Sides Of The Custard Cups. NOTE: The Most Common Mistake People Make In Baking
Custard Is Not Putting Enough Water In The Hot-Water Bath.
8. Bake Approximately 35 To 40 Minutes For Ramekins Or 55 To 60 Minutes For Pie Plate Or
Until Set Around The Edges But Still Loose In The Center.
9. NOTE: The Cooking Time Will Depend Largely On The Size Of The Custard Cups You
Are Using, But Begin Checking At 20 Minutes And Check Back Regularly. When The
Center Of Custard Is Just Set, It Will Jiggle A Little When Shaken, That's When You Can
Remove It From The Oven (The Flans Will Continue To Set As They Cool).
10. Remove From Oven And Leave In The Water Bath Until Cooled. Remove Cups From
Water Bath And Refrigerate At Least 2 Hours Or Overnight.
11. To Unmold And Serve, Run A Thin Knife Around The Edge Of The Pie Plate Or Each
Ramekin To Loosen It From The Inside Of The Bowl. Wipe The Outside Of The Mold
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Chef Siddhartha Dey
Dry, Place An Individual Chilled Serving Plate (Topside Down) On Top Of Each
Flan. Invert The Custard Onto The Plate And Carefully Lift Off The Pie Plate Or Ramekin
(Shake Gently To Release Flan), Allowing Caramel Syrup To Run Over Flan; Pour Any
Extra Caramel Remaining In The Mold Over The Custard.
12. Makes 6 To 8 Servings (Depending On Size Of The Custard Cups).

Learning Out comes:

At the end of the learning session the student will be able to describe the recipe and explain the
method . The student will demonstrate the skills required to prepare the desserts as per the
specified standards with reference to cooking method , colour, texture consistency of the
product

Lebanese

Learning Objectives:
 Page No39
Chef Siddhartha Dey
The objective of the learning session is to incorporate knowledge about the method and recipe –
Also to inculcate the skills required within the students to prepare the desserts as per the specified
standards with reference to cooking method , colour, texture consistency of the product.

Broad Bean Soup

Ingredients
Onions 1 no.
Garlic cloves 2 no.
Olive oil 20ml
Vegetable stalk 500ml
Broad beans 400g
Mint 5g
Basil 5g
Parmesan cheese 20g
Salt and pepper To taste

Method
1. Sauté The Onion And Garlic In The Olive Oil For 10 Minutes, Until Soft But Not Coloured. Add
The Grated Courgettes, Cover The Pan And Sweat For 10 Minutes.
2. Pour In The Vegetable Stock, Add The Broad Beans And Simmer For 10 Minutes Until The
Courgettes And Beans Are Tender. Season With Salt And Pepper, Then Add A Splash Of Olive Oil
And Lots Of Chopped Mint And Basil.
3. Take Out A Third Of The Soup, Liquidise It Until Smooth And Then Stir It Back Into The Pan.
Sprinkle With Parmesan And Serve Warm Or At Room Temperature.

Lebanese Cabbage Roll

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Chef Siddhartha Dey

Ingredients

Green cabbage 1 no.

Mince meat 150g
Rice 50g
Black salt To taste
Black pepper A pinch
Lemon juice 1 no.
Cinnamon A pinch
Garlic cloves 5g
Mint leaves 5g

Method

• Bring A Large Pot Of Water (Or Chicken Broth) To A Boil.

• Cut Cabbage In Half And Remove Tough Inner Core. Carefully Remove As Many Outer
Leaves As Possible And Set Aside.
• When Water Or Broth Has Come To A Boil, Use Tongs To Immerse Cabbage Leaves
Into The Liquid.
• Cook For 2-3 Minutes Or Until Tender; Set Aside To Cool.
• Drain Liquid From The Pot And Set Aside To Use When Cooking Stuffed Cabbage
Leaves.
• In A Medium Bowl, Combine Sirloin, Rice, Salt, Pepper, Lemon Juice, Cinnamon And
Half Of The Garlic.
• Working One Leaf At A Time, Place 1-2 Tablespoons Of Meat Mixture In The Middle
And Roll Until Meat Is Covered With Cabbage.
• Place Stuffed Cabbage Rolls In The Same Pot You Used To Cook The Leaves And Line
Them Up Close Together, Alternating Direction With Each Layer. Continue Until
Leaves Are Gone.
• If You Have Any Extra Meat Mixture, Roll Them Into Tiny Meatballs And Add Them
On Top Of The Stuffed Rolls.
• Cover Stuffed Cabbage With Water - About ½ In Above Top Layer.
• Throw In Dried Mint And Remaining 2 Crushed Garlic Cloves.
• Squeeze Any Leftover Lemon Juice And Season With Salt And Pepper To Taste.
• Take A Small Plate And Turn It Upside Down And Place On Top Of Rolls.Push Down
To Ensure All Rolls Are Submersed In Liquid.
• Cover Pot And Bring To A Boil.
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Chef Siddhartha Dey
• Simmer For 20-30 Minutes Or Until Meat Is Fully Cooked Through. Serve With Plain
Yogurt.

Abgoosht Miveh Dried Fruit Soup

Ingredients

Chick pea 50g

Pinto beans 30g
Plumes 100g
Apricot 50g
Parsley 10g
Onions 1 no.
Garlic cloves 2 no.
Red pepper 1 no.
Cardamom powder A Pinch
Thin Soup Noodles 50g
Lemon 1 no.
Olive oil 15 ml
Dry fruit 25g

Method

1. After Beans Have Been Soaked Place Them Into A Large Pot, Add 6 Cups Of Water
Covering The Beans. Bring To A Boil, Reduce Heat To Medium, Cover And Cook For 50
Minutes.
2. Add The Chopped Vegetables, Stir.
3. In A Small Skillet, Heat 2 Tablespoons Of Olive Oil And Saute Onions Until Golden
Brown. Add Turmeric, Stir Well, Add The Minced Garlic, Cardamom And Red Pepper Flakes
And Saute For 3-5 Minutes.
4. Add The Content Of The Skillet (Onion, Garlic And The Spices) To The Pot And Continue
Cooking For Another 10-15 Minutes. Add Noodles And More Water If Needed.
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Chef Siddhartha Dey
5. Add The Fruits To The Soup And Simmer On The Lowest Heat Setting For Another 20-30
Minutes, Allowing The Fruits To Cook And The Flavors To Blend Without Boiling So That
The Fruits Hold Their Shapes And Don't Become Too Mushy.
6. Taste And Adjust The Seasoning And Add Lemon Juice To Taste.
Serve Warm With Bread.

Steamed Rice Sour Cherry

INGREDIENTS

Chicken 150g
Onions 1 no.
Salt To taste
Saffron A pinch
Cherries 50g
Butter 50g
cinnamon Pinch
Lavas bread 3 – 4 no.
Almond 10g
Pista 10g
Cherry syrup 15ml
Rice 100g

Method
• Stuff The Hens With The Whole Onions And 1 Teaspoon Salt. Add A Few Drops Of The
Saffron Water And Cook In A Covered Baking Dish In A 350°F Oven For 2 Hours.
• Drain The Cherries. Place Cherries And Sugar In A Saucepan. Cook For 35 Minutes Over High
Heat. Strain The Cherries Over A Bowl Until No Syrup Remains. Save The Syrup. Add 2
Tablespoons Butter, And Cinnamon To The Cherries And Set Aside.
• Clean And Wash 3 Cups Of Rice 5 Times In Warm Water.
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Chef Siddhartha Dey
• Bring 8 Cups Water And 2 Tablespoons Salt To A Boil In A Large, Non-Stick Pot. Pour The
Rice Into The Pot. Boil Briskly For 6 To 10 Minutes, Gently Stirring Twice With A Wooden
Spoon To Loosen Grains Stuck Together. Bite A Few Grains. If The Rice Is Soft, It Is Ready
To Be Drained. Drain In A Large, Fine-Mesh Colander And Rinse With 2 Or 3 Cups Lukewarm
Water.
• In The Same Pot, Place 4 Tablespoons Oil, 1/2 Cup Water, And 1 Tablespoon Saffron Water
On A Layer Of Lavash Bread So That It Sits Evenly Over The Bottom Of The Pot To Help
Make A Golden Crust (Tah Dig).
• Place 2 Spatulas Of Rice In The Pot, Then Add 1 Spatula Of Cherries. Do Not Add Syrup. Set
Aside 2 Spatulas Of Cherries For Garnish.
• Repeat, Alternating Layers Of Rice And Cherries In The Shape Of A Pyramid.
• Cover And Cook Over Medium Heat For 10 Minutes. This Will Help Form A Golden Crust On
The Bottom Of The Pan. Pour The Saffron Water Over The Pyramid And Reduce The Heat.
• Place A Clean Dish Towel Or 2 Layers Of Paper Towels Over The Pot; Cover Firmly With The
Lid To Prevent Steam From Escaping. Cook 40 Minutes Longer Over Low Heat. Remove The
Lid And Pour A Mixture Of 1/2 Cup Of Cherry Syrup And 1/4 Cup Of Melted Butter Over The
Rice. Cook For Another 10 Minutes.
• Remove The Pot From Heat And Allow To Cool On A Damp Surface For 5 Minutes Without
Uncovering It. Take Out 2 Tablespoons Of Saffron-Flavored Rice And Set Aside With The Rest
Of The Garnish.
• Gently Taking 1 Spatula At A Time, Place The Rice On A Platter Without Disturbing The Crust
On The Bottom Of The Pot. Place The Hens Or Chicken Around The Rice. Mound Rice In The
Shape Of A Pyramid. Garnish With The Saffron Rice, Cherries, Almonds, And Pistachios. Pour
1/4 Cup Hot Cherry Syrup And 2 Tablespoons Melted Butter Over The Rice Pyramid. Detach
Crust From The Bottom Of The Pot With A Wooden Spatula And Serve On The Side.

Eggplant Hors D'oeuvres

Ingredients

Egg plant 3 no.

Olive oil 20 ml
Tomatoes 3 no.
Parmesan chesse 20g
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Chef Siddhartha Dey
Mayonnaise Sauce 50g
Garlic clove 4 no.
Fresh thine 10g
Salt and pepper To taste

Method

1. Toss Eggplant Slices With Olive Oil, Salt And Pepper.

2. Grill Eggplant Until Soft, Flipping After 2-3 Minutes.

3. Combine Remaining Ingredients, Except For Tomato, And Mix Well.

4. Top Each Eggplant Slice With A Slice Of Tomato. Divide Cheese Mixture Evenly Across
Vegetable Stacks.

5. Garnish With Fresh Thyme And Serve War

Learning Out comes:

At the end of the learning session the student will be able to describe the recipe and explain the method
. The student will demonstrate the skills required to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product

Pomegranate Soup
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Chef Siddhartha Dey

Ingredients

Olive oil 20ml

Onions 1no.
Carrots 25g
Cumin powder 5g
Coriander 5g
lentils 50g
Salt and pepper To taste
Pomegranate juice 50 ml
One large pomegranate 1 no.

Method

Heat Olive Oil In A Large Pot Over Medium Heat. Add Onion And Carrot And Sauté Until Onion
Is Translucent.

Add Cumin And Coriander And Sauté For Another Minute.

Add Lentils, Chard, Water, And 1/2 Teaspoon Salt And Stir To Combine. Bring To A Boil. Reduce
Heat And Simmer Until Lentils Are Tender, About 30 Minutes.

Stir In Pomegranate Juice And Simmer For Another 5 Minutes.

Season To Taste With Salt And Pepper.

To Serve, Ladle Soup Into Bowls And

Sprinkle With Pomegranate Seeds

Baked Guavas Stuffed With Mushroom

And Olives
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Chef Siddhartha Dey
Ingredients

Guava 4 no.
Oil 20 ml
Mushroom 100g
Onions 1 no.
Olives 50g
Parsley 10g
Dill 4 no.
Salt and pepper To taste
Sesame seed 10g

Method

Preheat Oven To 325F. To Prepare The Guavas For Stuffing, Cut A Thin Slice From The Top Of
The Guava. With A Melon Ball Scoop Or Small Spoon, Remove The Seeds And Set The Guavas
Aside. Heat The Oil In A Skillet. Add Mushrooms, Onion, Green Olives, Herbs, Salt And Pepper;
Saute Until Vegetables Are Soft. Remove The Mixture From The Flame; Cool. Stuff The Guavas,
Filling Them To The Top. Place Stuffed Guavas In A Baking Dish Just Large Enough To Hold
Them And Sprinkle Sesame Seeds Over The Guava Tops. Bake For 1 Hour, Or Until The Fruit Is
Tender. Serve Hot.

Baked Kibbeh Steamed Rice With Saffron Potatoes

Ingredients

Rice 100g

Saffron a pinch

Warm water 1 teaspoon

Potatoes 3 no.

butter 50g

water 400ml
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Chef Siddhartha Dey

Method

• Clean, Wash, And Soak Rice For 30 Minutes.

• Cook In A Pan With 4 Cups Water.
• Boil On High Heat For 5 Minutes.
• Reduce Heat, Stir Rice, And Leave On Low Heat Again For 5 Minutes, Then Drain In A Sieve.
• Mix Saffron And Warm Water; Set Aside.
• Peel Potatoes And Cut Into Thick Round Slices.
• Pour Saffron In A Pan.
• Add 2 Tbsps. Melted Butter And Potatoes, And Mix Very Well.
• Spread Sliced Potatoes In The Bottom Of The Pan And Spoon All Rice Over.
• Sprinkle With Remaining Butter.
• Cover Pan With Aluminum Foil And Leave On Very Low Fire Until Done.
• Transfer Rice To A Platter So That Sliced Potatoes Are On Top Of Rice

Learning Out comes:

At the end of the learning session the student will be able to describe the recipe and explain the method
. The student will demonstrate the skills required to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product
 Page No48
Chef Siddhartha Dey
Australian

Learning Objective:

The objective of the learning session is to incorporate knowledge about

the method and recipe – Also to inculcate the skills required within the students to prepare the desserts
as per the specified standards with reference to cooking method , colour, texture consistency of the
product.

Papaya Seed Dressing With Parsley

Ingredients

Papaya seed 15g

Onions 1 no.
Raspberry Vinegar 50 ml
Sugar 30g
Salt To taste
Mustard 5g
Vegetable oil 30g

Method

1. In A Food Processor, Whir Together The Papaya Seeds And Onion Until Finely Chopped.
2. Add The Vinegar, Sugar, Salt, And Mustard And Pulse 3 Or 4 Times.
3. With The Processor Running, Gradually Add The Oil In A Thin Stream Until Dressing
Emulsifies.
4. Use On Your Favorite Salad Greens.
5. Good With A Bit Of Crumbled Feta Added, Too!

Potato And Roasted Garlic Soup

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Chef Siddhartha Dey

Ingredients

Garlic 50g
Butter 50g
Potatoes 2 no.
Olive oil 10 ml
Spring onion 2 bulb
Refined flour 20g
Milk 100 ml
Onions 2 no.
Salt To taste

Method

1. Remove Papery Outer Skin From Garlic (Do Not Peel Or Separate Cloves); Cut Top Off
Bulb. Melt 1-1/2 Teaspoons Butter; Drizzle Over Garlic. Wrap In Heavy-Duty Foil. Place In
A 9-In. Round Baking Pan; Set Aside.
2. Place Potatoes And Onions In A Single Layer In An Ungreased 15-In. X 10-In. X 1-In.
Baking Pan. Drizzle With Oil; Sprinkle With Salt And Pepper. Toss To Coat.
3. Bake Garlic And Potato Mixture At 400° For 35-40 Minutes Or Until Tender, Stirring
Vegetables Once. Cool Slightly.
4. In A Blender, Combine 2 Cups Broth And Half Of The Vegetable Mixture; Cover And
Process Until Blended. Repeat With 2 Cups Broth And Remaining Vegetable Mixture; Set
Aside.
5. In A Large Saucepan, Melt Remaining Butter. Stir In Flour Until Smooth; Gradually Add
Remaining Broth. Bring To A Boil; Cook And Stir For 2 Minutes Or Until Thickened.
Squeeze Softened Garlic Into Pan. Stir In Milk And Pureed Vegetables; Heat Through.

Ricotta Cheese And Watermelon

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Chef Siddhartha Dey

Ingredients
Watermelon 500g
Rocket leaf 1 bunch
Onion 1 no.
Olives 20 g
Ricotta 50g
Lemon 1 no.
Cedar vinegar 15ml
Extra virgin olive oil 10g
Salt and pepper To taste

Method

1. In Your Salad Mixing Bowl First Dress The Onion With Half The Lemon Juice And
Keep Aside.
2. Prepare The Dressing By Mixing Cider Vinegar, Olive Oil, Remaining Lemon Juice ,
Salt And Pepper Together Untill They Emulsify.
3. Now, Add Cleaned Salad Rocket To The Onion And Dress With Some Salt And Toss
Together. Then, Either Cut The Watermelons Into Small Bite Size Cubes Or Scoop Into
Small Balls Using A Fruit Scooper And Add It To The Salad Rocket Followed By Olives
And The Dressing.
4. Genteelly Toss The Salad Together With Your Hands, Add A Load Of Coarsely Crushed
Pepper And A Generous Sprinkle Of Black Salt As Per Your Taste.
5. Finally Add Crumbled Ricotta, Give A Very Gentle Toss And What Else, Simply Grab
The Bowl Or Serve In Salad Dish And Enjoy The Refreshing Flavors.

Trifle
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Chef Siddhartha Dey

Ingredients
Black berry 500g
Custard sugar 250g
Gelatine 50g
Milk 250ml
Cake cube 100g
Sherry wine 25ml
Double cream 200g
Vanilla extract 5g
Biscuit 10 no.

Method
1. Put The Fruit In A Pan With 200g Sugar And 1 Litre Water And Bring To A Gentle Simmer. Cook
For 2 Mins, Then Scoop Out 6 Tbsp Fruit And 150ml Juice. Now Carry On Cooking The Fruit In
The Pan For 5 Mins.
2. Meanwhile, Soak The Gelatine In Cold Water To Soften It. If You Have A Hand Blender, Blitz The
Cooked Fruit Or Mash With A Potato Masher, Then Strain Through A Sieve Into A Large Bowl
And Push Through The Pulp So Just The Skins And Seeds Are Left. Squeeze Excess Water From
The Gelatine, Add To The Hot Fruit Syrup And Stir To Dissolve. Cool, Then Chill Until On The
Point Of Almost Setting.
3. Make The Custard According To Pack Instructions With The Custard Powder, Milk And 50g Sugar
To Create A Really Thick Custard. Cover The Surface With Baking Paper While It Cools A Little.
4. Pile The Cake Into A Trifle Bowl, Spoon Over The Reserved Juice And Berries, Then The Sherry.
Pour Over A Thick Layer Of Custard, Pushing It Against The Side Of The Dish To Seal In The
Cake Below. Leave To Cool And Set With A Skin – This Makes A Barrier For The Jelly.
5. When The Custard Is Cold And Set, And The Jelly Is On The Point Of Setting, Spoon The Jelly
Over The Custard And Chill Until Ready To Complete.
6. Whip The Cream With The Vanilla And Icing Sugar Until Just Holding Its Shape, Then Spoon
Round The Bowl Over The Set Jelly. Scatter With The Crushed Biscuits And Chill Until Ready To
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Chef Siddhartha Dey
Learning Out comes:
At the end of the learning session the student will be able to describe the recipe and explain the method
. The student will demonstrate the skills required to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product

SPAIN CUISINE:
Learning Objectives:

The objective of the learning session is to incorporate knowledge about the method and recipe – Also to
inculcate the skills required within the students to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product.

Gazpacho
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Chef Siddhartha Dey

Ingredients
Ripened tomato 2 no.
Jalapeno 1 no.
Red Bell pepper 1 no.
Cucumber 1 no.
Extra virgin Olive oil 15 ml
Lemon Juice 1 no.
Balsamic vinegar 15 ml
WC sauce 15ml
Black salt To taste
Cumin powder 5g
Black pepper 5g
Basil 5g
Onion 1 no.

Method

Fill A 6-Quart Pot Halfway Full Of Water, Set Over High Heat And Bring To A Boil.

1. Make An X With A Paring Knife On The Bottom Of The Tomatoes.

2. Drop The Tomatoes Into The Boiling Water For 15 Seconds, Remove And Transfer To An
Ice Bath And Allow To Cool Until Able To Handle, Approximately 1 Minute.
3. Remove And Pat Dry. Peel, Core And Seed The Tomatoes. When Seeding The Tomatoes,
Place The Seeds And Pulp Into A Fine Mesh Strainer Set Over A Bowl In Order To Catch
The Juice.
4. Press As Much Of The Juice Through As Possible And Then Add Enough Bottled Tomato
Juice To Bring The Total To 1 Cup.
5. Place The Tomatoes And Juice Into A Large Mixing Bowl. Add The Cucumber, Bell
Pepper, Red Onion, Jalapeno, Garlic Clove, Olive Oil, Lime Juice, Balsamic Vinegar,
Worcestershire, Cumin, Salt And Pepper And Stir To Combine.
6. Transfer 1 1/2 Cups Of The Mixture To A Blender And Puree For 15 To 20 Seconds On
High Speed. Return The Pureed Mixture To The Bowl And Stir To Combine.
7. Cover And Chill For 2 Hours And Up To Overnight. Serve With Chiffonade Of Basil.

Pollo En Pepitoria
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Chef Siddhartha Dey

Ingredients
Chicken 4 pieces
Seasoning To taste
Extra virgin olive oil 15ml
Onions 1 no.
White wine 15ml
Bay leaf 1 no.
Thine 5g
Clove 3 no.
Garlic 3 no.
Almond 10 no.
Saffron A pinch

Method

1. Cut The Chicken Into 10 Pieces And Salt Well. Heat A Few Tablespoons Of Olive Oil In A Large
Heavy-Bottomed Frying Pan Or Casserole Dish And Brown The Chicken On All Sides. When
Finished Browning Reserve On A Plate.
2. While The Chicken Is Browning, Finely Chop The Onions And Garlic And Set Aside.
3. When The Chicken Is Browned Add The Onions To The Same Pan With The Chicken Drippings.
Sauté The Onions Until Translucent, Pour A Bit More Oil Into The Pan If Necessary. Add The
Garlic And Sauté For About One Minute.

1. Put Chicken Back Into The Pan And Add The White Wine, Chicken Stock, Bay Leaf And Thyme.
Cover And Simmer On Medium Heat For Approximately 25-30 Minutes.
2. While The Chicken Is Cooking, Boil Two Eggs And Set Aside To Cool. When Cool Enough To
Touch, Peel And Remove The Hard-Boiled Yolks.
3. Grind The Almonds In A Food Processor Or Blender. Place The Ground Almonds, Saffron
Threads, Cinnamon And Egg Yolks Into A Mortar Along With A Couple Of Tablespoons Of Stock
From The Pan. Grind The Mixture Grind Into A Paste With The Pestle.
4. Slowly Stir The Almond-Egg Mixture Into The Pan And Simmer For Another Five Minutes. This
Will Thicken The Sauce A Bit.
5. Serve The Chicken And Spoon Sauce Over Rice Or Fried Potatoes. The Spanish Like To Use
Rustic Bread To Soak Up The Extra Sauce.

Variations:
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Chef Siddhartha Dey
• Add Carrots – When Frying The Onions, Include Two Carrots Chopped Into 1/2-Inch Cubes.
• Marinate Overnight – After Cutting The Chicken, Marinate Overnight In The White Wine, A Finely
Chopped Garlic Clove And 1 Tsp Of Chopped Parsley. When Ready To Brown The Chicken,
Remove From The Marinade And Allow To Drain Before Placing In Frying Pan. Use White Wine
From Marinade For Sauce.

Paella

Ingredients
Parsley 10g
Lemon juice 20 ml
Garlic 4 no.
Olive oil 30ml
Saffron A pinch
Chicken broth 400 ml
Shrimp 50 g
Sausages 50g
Prawn 50g
Tomato 2 no.
Sweet paprika 10g
Mussels 30g
Green peas 30g
Arborio rice 200g
Seasoning To taste
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1. Method
To Prepare The Herb Blend, Combine The First 4 Ingredients, And Set Aside.

2. To Prepare Paella, Combine Water, Saffron, And Broth In A Large Saucepan. Bring To A
Simmer (Do Not Boil). Keep Warm Over Low Heat. Peel And Devein Shrimp, Leaving
Tails Intact; Set Aside.
3. Heat 1 Tablespoon Oil In A Large Paella Pan Or Large Skillet Over Medium-High Heat.
Add Chicken; Saute 2 Minutes On Each Side. Remove From Pan. Add Sausage And
Prosciutto; Saute 2 Minutes.
4. Remove From Pan. Add Shrimp, And Saute 2 Minutes. Remove From Pan. Reduce Heat To
Medium-Low. Add Onion And Bell Pepper; Saute 15 Minutes, Stirring Occasionally. Add
Tomatoes, Paprika, And 3 Garlic Cloves; Cook 5 Minutes. Add Rice; Cook 1 Minute,
Stirring Constantly.
5. Stir In Herb Blend, Broth Mixture, Chicken, Sausage Mixture, And Peas. Bring To A Low
Boil; Cook 10 Minutes, Stirring Frequently. Add Mussels To Pan, Nestling Them Into Rice
Mixture. Cook 5 Minutes Or Until Shells Open; Discard Any Unopened Shells. Arrange
Shrimp, Heads Down, In Rice Mixture, And Cook 5 Minutes Or Until Shrimp Are Done.
Sprinkle With 1/4 Cup Lemon Juice.
6. Remove From Heat; Cover With A Towel, And Let Stand 10 Minutes. Serve With Lemon
Wedges, If Desired.

Frittata De Patata

Ingredients

Potatoes 4 no.
Olive oil 50ml
Salt To taste
white pepper 5g
Onion 2 no.
Egg 8 no.
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Chef Siddhartha Dey
Method

1. Wash And Peel Potatoes And Slice Very Thin With A Mandolin Slicer.
2. Heat Oil In A Large Skillet. Add Onions And Cook For Five Minutes At Medium Heat.
3. Add Prepared Potatoes And Cook Until Fork Tender. Season With Salt And Pepper.
4. Drain Extra Oil From The Pan. Break The Eggs In A Bowl Season With Salt And Pepper
And Stir Until Smooth.
5. Add Eggs To Potato Mixture And Blend Well. Place Skillet Pan Back On The Stove And
Cook Until Set.
6. Place A Big Plate On Top Of The Skillet And Flip The Tortilla Allowing It To Fall Onto
The Plate.
7. Slide Tortilla Back Onto The Skillet And Finish Cooking Until Firm And Lightly Brown.
8. Cool And Serve Sliced Into Pie-Iike Slices.

Pastel De Manzana

Ingredients

Butter 50g
Sugar 5g
Plane flour 40g
Baking powder 5g
Egg 1 no.
Mint leaves 5g
Cinnamon A pinch
Apples 4 no.
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Method

1. Preheat The Oven To 350ºf. Grease The Bottom And Sides Of An 8 By 8 By 2 Inch Baking Dish
With Softened Butter, Using A Pastry Brush. Set Aside.
2. Mix The Sugar, Flour, And Baking Powder And Sift Them Into A Mixing Bowl. Make A Well In
The Centre And Drop In The Egg. Mix Together With Two Table Knives Until The Flour Has
Thoroughly Absorbed The Egg.
3. Stir The Mint Leaves And Cinnamon Together In A Large Mixing Bowl. Add The Apples And
Toss Them About With A Wooden Spoon Until The Slices Are Evenly Coated On Both Sides.
4. Arrange The Slices In The Baking Dish And Scatter The Flour Mixture Over Them, Spreading
And Pressing It Gently Into A Smooth Layer To Cover The Apples Completely.
5. Bake In The Centre Of The Oven For About 45 Minutes, Until The Topping Is Crusty.
6. Remove The Dish From The Oven, Cover It Tightly With A Lid Or Foil, Set Aside To Cool.
7. Serve At Room Temperature.

Learning Out comes:

At the end of the learning session the student will be able to describe the recipe and explain the method
. The student will demonstrate the skills required to prepare the desserts as per the specified standards
with reference to cooking method , colour, texture consistency of the product

1) Which of the following best describes a typical Span meal?

2) Which of the following was a main staple of the Span diet?
3) How many meals a day did the Ancient Span typically eat?
4) What was the main meal of the day?
5) Define two types of cold soup.
6) Write name five main ingredients to make gazpacho soup.