Thursday, February 08Th 2018
Hallo guys,
This is my second blog in the first week of my training. Today’s
theme is European buffet. This day is the most busy day for me due to four food
menus that should be provided for 60 portions. Yesterday, we had prepared our
kitchen. We open the restaurant at 01.00 PM. Therefor, we begin to start to
cook at as we ought to serve the dishes immediately. The following writing is our
menus:
1.
SPAGHETTI
BOLOGNESE
Ingredients :
Bolognese sauce:
-
15gr Butter
-
3tbsp olive oil
-
1pcs large onion ( finely chopped )
-
1stalk celery stick
-
3pcs garlic cloves (crushed )
-
500gr lean minced beef
-
150ml red wine
-
800gr cans chopped tomatoes
-
2tbsp tomato paste
-
3tbsp oregano
-
3 bay leaves
-
As needed salt and papper
-
To serve grated parmesan
For pasta
-
1kg dried spaghetti
-
As needed olive oil
-
As needed salt
Procedure
1.
Melt the butter with the oil in a large ,
heavy-based saucepan and gently fry the onion for 5 minutes. Add the celery and
fry gently for a further 2 minutes
2.
Stir in the garlic, then add minced beef . fry
gentle, breaking up the meat , until lightly browned
3.
Add the wine and let the mixture bubble until
the wine reduces slightly
4.
Stir in the chopped tomatoes, tomato paste ,
oregano and bay leaves and bring to the boil
5.
Reduce the heat and cook very gently, uncovered, for about 45 minutes or until the
sauce is very thick and pulpy . check the seasoning .
6.
Boil water and than spinkle some salt into water
, pour some olive oil
7.
Then add paste and boiling for 7 minutes or al
dente , drained in colander , pour some olive oil into pasta and mix well. Let
it cool
8.
For finishing spaghetti bolognase ,put 150 gr
pasta on the pasta plate, than pour warm bolognase sauté, serve with grated
parmasen
2.
ROAST
TURKEY WITH GIBLET GRAVY
Ingredients :
-
1 Turkey, dressed
-
Salt
-
Pepper
-
Oil
Mirepoix
-
250g Onions, chopped medium
-
125g Carrots, chopped medium
-
125g Celery , chopped medium
-
3 L
Chicken stock, hot
-
175g
Bread flour
-
To taste salt
Procudure
1.
Remove the gibles from the csvity of the turkey,
check inside the turkey to make sure it has been well clanned. Look the wings
in place by twisting the wing tips behind the back of the turkey.
2.
Season
the inside of the turkey with salt an pepper, rub the skin thoroughly
with oil.
3.
Place the turkey on one side in a roasting
pan,on a rack it possible (see note).
4.
Place in an oven preheated to 325°f (165°C).(lower temperatures are preferable if production
schedule
5.
Roast for ½
hours. Turn the turkey on the other side. Roast another ½ hours. Baste turkey
with drippings (fat only) every 30
minutes.
6.
While turkey is
roasting, placeturkey heart, gizzard, and neck in a saucepan. (reserve the
liver for another use, or add it to bread dressing). Cover the gibbets with
water and simmer until very tender, about 2-3 hours. Reserve the broth and the
gibbets for gravy.
7.
Turn the turkey
breast up. Place the mirepoix in the pan.
8.
Return the
turkey to the oven and continue to roast. Baste occasionally by sponing the fat
in the pan over the turkey.
9.
The turkey is done
when a thermometer inserted into the thickest part of the inside of the high
reads 180°f(82°C). total roasting time
is about 5 hours.( see chapter 12 for a discussion of how to determine
doneness).
10.
Remove the
turkey from the roasting pan and let stand
ina warm place at least 15 minutes before carving.
11.
Drain off and
save the fat from the roasting pan
12.
Set the roasting
pan with the mirepoix an dripping on the range to reduce the moistureand brown
the mirepoix. Brown lightly if a light gravy is desired. Brown heavly if a dark
gravy is desired.
13.
Deglaze the pan with
about 1 qt (1L) of the chicken stock.
Pour into a saucepan with the rest of the stock and the gibbet broth(from step
6). Bring to a simmer. Degrease well.
3.
VEGETABLE
TAGLIATELLE
Ingredients:
-
800gr zuchinni ( trimmed )
-
800gr carrots ( peeled and trimmed )
-
800gr celery root ( peeled )
-
60gr butter
Procedure:
1.
Cut the vegetables lengthwise into thin slices,
about 1/8in, 93 mm thick, then cut into long,thin strips so the vegetable
resemble flat noodles ( tagliatelle )
2.
Blanch each vegetable separately in boiling
salted water. Vegetables should be tender but stilol firm . refresh under cold
water and drain
3.
Just before serving , heat the butter in a
saucepan over moderate heat. Add the vegetables and toss in the butter until
hot
4.
SPAETZLE
Ingredientas:
-
6pcs egg
-
375ml milk or water
-
5ml salt
-
0.5ml nutmeg
-
0.5ml white pepper
-
450gr flour
-
As needed butter for service
Procedure:
1.
Beat the eggs in a bowl and add the milk or
water , salt, nutmeg, and papper
2.
Add the flour and beat untul smooth. You should
have a thick batter . if is too thin , beat in e little more flour
3.
Let the batter stand 1 hour before cooking to
relax the gluten
4.
Set a colander ( or a spaetzle machine, if
available ) over a large pot of boiling salted water . the colander should be
high enough so that steam doesn’t cook the better in the colander
5.
Place the butter in the colander and force it
through the holes with a spoon
6.
After the speatzle float to the top of the water
, let them simmer 1-2 minutes, then
remove them with a skimmer . cool quickly in cold water and drain well
7.
Cover and refrigerate until service
8.
Sauté portions to order in butter until hot,
serve immediately.
Well guys, those is menus that I
and my group had made yesterday. I hope this blog will be able to give the
benefit to all readers. Thank you
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