Chicken Blanquette
Ingredients for 10 portions Qty Unit Description 2 KG Chicken curry cut 0.65 KG Onion 0.1 KG Leeks 0.13 KG Celery 4 LTS Chicken Stock 0.2 KG Egg Yolk 0.25 …
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Chicken Fricasse
Ingredients for 10 portions Qty Unit Description 2 KG Chicken 0.3 KG Onion 0.06 KG Garlic 0.3 KG Butter 0.02 KG Parsley 2 LTS Chicken Stock 0.1 KG Refined Flour …
Confit of duck with mushrooms
Ingredients for 2 Portions Qty Unit Description 0.4 KG Duck breast 0.15 KG Juniper berries 0.2 KG Button Mushrooms 0.05 KG Shitake 0.05 KG Morels 0.5 KG Pumpkin macedoine cut …
Whole Wheat Crepes with Spinach & Feta
Crepe is a thin pancake, which has originated from France. Crepes are differentiated with the filling used – sweet crepes or savoury crepes/galette. Savoury crepes are consumed either for lunch …
Risotto – Standard Recipe
Risotto is a northern Italian rice dish (main course) cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. The recipe …
Penne Napolitana
Napolitana or Napoli sauce originated from southern Italy, is the collective name for the tomato-based sauce which is used in Italian cuisines. Popularly used pasta with Napolitana sauce is Spaghetti. …
Grilled snapper in clam sauce
Clam sauce is an Italian sauce which is a topping for pasta. But the sauce goes well with grilled sea food as well. Ingredients for 1 Portion Qty Unit Description …
Pan seared scallops
Scallop is a type of mollusk (seafood – a shellfish). There are 2 types of scallops available in market – wet & dry. Its better to use dry scallops. In …
Comte crusted norwegian salmon with lime confit
A french recipie – Lemon confit should be made atleast a week prior. Ingredients for _10 portions Qty Unit Description 1.8 Kg Norwegian salmon steak 0.1 Kg Bread crumbs 0.025 …
Barbeque Lamb Skewers
Barbecue is a method of cooking. This technique includes smoking, roasting, and grilling at the same time.Allowing the meat to rest after marination helps to absorb flavor.Then cook on a …