APPETIZER

Roasted Asparagus with Prosciutto and Cheese

SOUP

Cream of Mushroom

MAIN COURSE

Roasted Tenderloin served with black pepper sauce accompanied with Potato Gratin and chef selected
vegetable (saut cauliflower, capsicum (red, yellow, green) and button mushroom)

Or

Roasted chicken served with mushroom sauce accompanied with steam corn and chef selected
vegetable (saut baby carrot, broccoli, cauliflower and baby tomato).

DESSERT

Cheesecakes with mixed berry coulis

Or

Fruits platter

(Watermelon, honeydew, papaya)

COFFEE AND TEA

 Roasted Asparagus with Prosciutto and Cheese

Ingredient:

600gm or bunch of fresh thin asparagus (about 35 spears)

6 slices of prosciutto
3 slices of Swiss cheese -cut in halves
extra virgin olive oil to drizzle
optional: pepper to taste

Rinse asparagus and cut off ends, about 3 inches from the bottom.
Using a non-stick baking sheet, layer one slice of prosciutto and place a piece of Swiss cheese
in the center.

Place about 5 to 6 thin asparagus spears in the center. Start at one end of the prosciutto and
begin to wrap them into a bundle.
Place the bundle onto the baking sheet. Repeat this process until all the asparagus have been
wrapped. Lightly drizzle olive oil over them.
Roast in a preheat oven to 350 degrees for 15 minutes.
Remove and serve. Yields about 6 wrapped asparagus bundles.

Serves 6
 Cream of Mushroom Soup

Cook time: 40 minutesYield: Serves 6

Ingredients

4 Tbsp olive oil

4 Tbsp butter
2 pounds (900 g) cremini (or button) mushrooms, (roughly chopped or sliced 1/8-inch
thick)
Small handful of shiitake mushrooms (chopped)
3/4 cup minced shallots (6 ounces, 170 g)
3 cloves garlic, minced (3 teaspoons)
1 teaspoon kosher salt
3/4 teaspoon dried tarragon
4 cups (1 liter) chicken stock (or vegetable stock for vegetarian option)
1/2 (120 ml) cup heavy cream
1/2 teaspoon freshly ground black pepper (more or less to taste)

Method

1 Saut the mushrooms: Heat olive oil on medium high heat in a 5-6 quart thick-bottomed
pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms,
stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they
are lightly browned and have released most of their water. Remove 1 cup of the cooked
mushrooms from the pot and set aside (they will be added back in later).

2 Add shallots, tarragon, stock, bring to simmer: Reduce heat to medium. Add the minced
shallots and the garlic to the pot, stir to combine, cook for about a minute. Add the salt, dried
tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and
cook, uncovered, for 10 minutes. Remove from heat.

3 Pure soup: Using an immersion blender or working in batches with a standing blender,
pure the soup until smooth. Then return to the pot. (If the soup is too thick for you, add
some water or more stock to thin the soup to the desired level of thickness.)

4 Stir in cream and reserved mushrooms: Whisk the cream into the soup and add the black
pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.
 Roasted Tenderloin served with black pepper sauce accompanied with Potato Gratin and
chef selected vegetable (saut cauliflower, capsicum (red, yellow, green) and button
mushroom)

Ingredients:

1) 1kg-cut beef tenderloin Salt

2) Freshly ground black pepper
3) Cajun spice
4) 2 tablespoons vegetable oil
5) 3 sprigs fresh thyme, leaves stripped
6) 1/2 cup sparkling juice
7) Dijon or Whole-grain mustard, cracked mixed peppercorns, or herbs d' Provence
(mustard)
8) 1 tablespoon butter

Cooking method:

1) Preheat the oven to 400 degrees F.

2) Marinate beef tenderloin with freshly ground black pepper, Cajun spice, oil,
thyme, sparkling juice and mustard.
3) Heat a large oven-proof skillet over medium-high heat. Add the oil to the skillet
and heat until shimmering. Add the butter and swirl to melt. Add the beef and sear
until mahogany brown on all sides, about 8 minutes total.
4) Transfer the skillet to the oven. Roast until an instant-read thermometer inserted in
the center registers 125 degrees F. for medium-rare, about 25 minutes. Transfer the
roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for
10 to 15 minutes.
 Black pepper Sauce

Servings : 5

Ingredients:

1) 1 nos French Shallot Finely Chopped

2) 1 tbsp. Freshly Ground Black Pepper
3) 200ml beef stock/ demi glaze
4) 200ml Fresh Double Cream

Roux

Ingredients

40g/1oz flour

40g/1oz butter or other fat

Method:

1) Dissolve the butter in a pan and add the flour.

2) Stir until the mixture forms a smooth paste which leaves the sides and base of pan
cleanly.
3) Cook for a minimum of 2 minutes to cook out the taste of the flour.

Method:

1) Toast the pepper in a dry sauce pan over a medium heat, be careful not to burn
it this should only take a minute or so.
2) Add oil into sauce pan, add the finely chopped shallot and stir until brown.
1) After that add stock. On a medium/High heat reduce for 5 minutes
2) Finally add the cream and simmer, stirring occasionally, until you reach the
desired consistency. Add roux if needed.
 Individual Potato Gratin

Preparation time: about 20 minutes (excludes baking time)

Ingredient:

1) 250g potatoes (about 2 small potatoes)

2) Salt and pepper
3) 30g peeled and very thinly sliced onion
4) 30g (1/2 cup, very loosely packed) grated tasty cheddar cheese
5) 62ml (1/4 cup) cream

Cooking method:

1) Preheat oven to 200 degrees Celsius. For this recipe, we don't find it necessary to use a
lower temperature for a fan-forced oven.

2) Lightly grease two 1-cup capacity ramekins. Cut 2 strips of baking paper
approximately 3cm wide and long enough to extend along the base and up over the
sides of each ramekin (these strips are used to lift the cooked gratins out of the
ramekins). Place one strip of baking paper across the base of each ramekin. Then line
the base of each ramekin with baking paper.

3) Peel potatoes and slice very thinly. Line the base of each ramekin with a layer of
potato slices (using about 1/4 of the potato). Season potato with salt and pepper. Top
potato slices with about 1/3 of the onion. Divide the grated cheese into two equal
portions. Reserve one portion for sprinkling on top of the gratins. Use about 1/3 of the
remaining cheese portion to sprinkle over the onion. Continue this layering process,
finishing with the reserved cheese. Drizzle the cream over the gratins.

4) Cover each ramekin with greaseproof paper (make sure the paper isn't resting on the
cheese, or the melted cheese topping will lift off when you remove the paper). Bake
for about 55 minutes, or until the potato is tender when tested with a skewer or sharp
knife, and the cheese is golden.

5) Run a sharp knife around the inside of each ramekin to loosen the gratins. Lift gratins,
using baking paper strips as handles, onto warm serving plates. Holding the flat blade
of a knife against the side of the gratin facing you, gently pull the baking paper out
from under the gratin.
 Roasted chicken served with mushroom sauce accompanied with steam corn and
chef selected vegetable (saut baby carrot, broccoli, cauliflower and baby tomato)

Ingredients

1 tbsp. lemon juice

tsp. dried thyme
tsp. dried red-pepper flakes
1 clove garlic
c. olive oil
tsp. salt
tsp. fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)

Directions

1. Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the
thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the
mixture.
2. Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes.
Turn and cook until the chicken is just done, about 10 minutes longer.
3. Variations: Try any dried herb you like in place of the thyme. Marjoram, oregano,
rosemary or sage are all good choices. Use boneless, skinless chicken breasts instead
of bone-in breasts. Grill them until just done, about five minutes per side over
moderately high heat. Use a quartered chicken instead of bone-in breasts. Cook the
breast sections as directed in Step 2 and allow thirteen minutes per side for the leg
quarters.
 Mushroom sauce

Ingredients

o 1 pound mixed fresh white and exotic mushrooms such as cremini, oyster, or
shiitake (discard shiitake stems)
o 4 large garlic cloves, minced
o 2 tablespoons unsalted butter
o 1 onion, chopped fine
o 1 tablespoon soy sauce
o 1 tablespoon corn-starch dissolved in 1 1/2 cups cold water
o 1/2 teaspoon sugar
o 2 tablespoons finely chopped fresh parsley leaves

Roux

Ingredients

40g/1oz flour

40g/1oz butter or other fat

Method:

4) Dissolve the butter in a pan and add the flour.

5) Stir until the mixture forms a smooth paste which leaves the sides and base of pan
cleanly.
6) Cook for a minimum of 2 minutes to cook out the taste of the flour.
Cooking method

1. Slice mushrooms. In a 10-inch heavy non-stick skillet cook garlic in butter

over moderately low heat, stirring, until pale golden. Add onion and cook,
stirring, until softened. Add mushrooms and soy sauce and saut mixture over
moderately high heat, stirring, until liquid mushrooms give off is evaporated
and mushrooms begin to brown.

2. Add wine and vinegar and boil until liquid is evaporated. Stir cornstarch
mixture and add to skillet with sugar. Bring mixture to a boil, stirring, and
simmer 2 minutes. Stir in parsley and season gravy with salt and pepper. Gravy
may be made 1 day ahead and chilled, covered. When reheating gravy, add
water if necessary to thin to desired consistency.
 Steamed Corn On The Cob

Ingredients:

ears of fresh, sweet corn

large pot

water

salt to taste

Preparation

Shuck the sweet corn and discard the husks. Trim any insect-chewed ends from the corn cobs.
Put 2 of water in the bottom of the pot, add salt to the water and cover with a steamer basket.
Place corn over the basket and cover pot. Break the corn cobs in half if necessary to fit them
all in to the pot. Bring the water to a boil and steam the corn about 7- 10 min depending on
tenderness of corn. Check water periodically and add more if necessary. When tender,
remove with tongs and cover with foil until served. Serve with butter and salt, olive oil and
garlic, or plain on its own!
 Cheesecake With Mixed Berry Coulis

Ingredients for 10

200 g digestive biscuit crumbs

50 g butter, melted
360 g Philadelphia Original, softened
150 g caster sugar
1 tsp grated lemon rind
10 g gelatine granules dissolved in 50 ml boiling water, cooled
200 g white chocolate, melted
200 ml double cream, lightly whipped
icing sugar, to dust

Instructions
1 Step

Combine the biscuit crumbs and butter and press into the base of a greased 20 cm spring form
tin.

2 Step

Beat the Philly, sugar and lemon rind using an electric mixer until smooth. Stir in the gelatine
mixture and chocolate until smooth, then fold in the cream and frozen raspberries.

3 Step

Pour the filling on to the prepared crumb base and refrigerate for 3 hours or until set.
Mixed berry coulis

Ingredients

1.
o 3 ounces fresh strawberries (or thawed if frozen)
o 3 ounces fresh blueberries (or thawed if frozen)
o 3 ounces fresh raspberries (or thawed if frozen)
o 3 ounces fresh blackberries (or thawed if frozen)
o 5 - 7 tablespoons granulated sugar
o 1/8 teaspoon table salt
o 2 teaspoons lemon juice

Preparation

1) In medium saucepan, bring berries, 1/4 cup water, 5 tablespoons sugar, and salt to bare
simmer over medium heat, stirring occasionally; cook until sugar is dissolved and
berries are heated through, about 1 minute longer

2) Transfer mixture to blender or food processor; puree until smooth, about 20 seconds.
Strain through fine-mesh strainer into small bowl, pressing and stirring puree with
rubber spatula to extract as much seedless puree as possible.

3) Stir in lemon juice and additional sugar, if desired. Cover with plastic wrap and
refrigerate until cold, at least 1 hour. Stir to recombine before serving. (If too thick
after chilling, add 1 to 2 teaspoons water.) Can be refrigerated in airtight container for
up to 4 days.
Fruits platter

Ingredient:

1) Watermelon
2) Honeydew
3) papaya
 Chef Selected Vegetable

(saut cauliflower, capsicum (red, yellow, green) and button mushroom)

Roasted Tenderloin

Vegetables

Cauliflower

Capsicum(red, yellow, green)

Button mushroom

Cooking method :

1. Blanch

2. Saut onion and garlic (fine chopped), salt, pepper with butter.
 Chef Selected Vegetable

(Saut Baby Carrot, Broccoli, Cauliflower And Baby Tomato).

Roasted chicken

Vegetables

Baby carrot

Broccoli

Cauliflower

Baby tomato

Coking method :

3. Blanch

4. Saut onion and garlic (fine chopped), salt, pepper with butter.
 APPETIZER

Avocado, Orange and Jicama Salad

SOUP

Asparagus Soup

MAIN COURSE

Roasted Tenderloin served with black pepper sauce accompanied with Potato Gratin and chef selected
vegetable (saut cauliflower, capsicum (red, yellow, green) and button mushroom)

Or

Roasted chicken served with mushroom sauce accompanied with steam corn and chef selected
vegetable (saut baby carrot, broccoli, cauliflower and baby tomato).

DESSERT

Cheesecakes with mixed berry coulis

Or

Fruits platter

(Watermelon, honeydew, papaya)

COFFEE AND TEA

 Asparagus Soup

Prep time: 15 minutes

Cook time: 30 minutes

Yield: Serves 4-6.

A fresh and easy asparagus soup in a base of chicken broth, cream, and onion, seasoned
with thyme and dry vermouth.

Ingredients

2 lbs asparagus, trimmed of woody

stem bottoms
1 large yellow onion, chopped (1
1/2 to 2 cups chopped)
3 Tbsp unsalted butter
4 cups chicken stock
1 cup water
Leaves of 2 sprigs of fresh thyme
2 Tbsp chopped fresh parsley
1/4 cup heavy cream
A squeeze of fresh lemon juice
Salt and pepper
Method:

1. Cut tips from the asparagus 1 1/2 inches from top and halve tips lengthwise if thick.
Reserve for garnish. Chop the remaining asparagus stalks into 1/4-inch rounds.

2. Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until
translucent, about 5 minutes. Add the chopped asparagus (not the spear tips) to the
onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.

3. Add the broth, water, and thyme to the pot. Increase the heat to a boil, then reduce to
a simmer. Simmer, covered, until the asparagus are tender, 10 to 15 minutes. At the
end of cooking, stir in the chopped parsley.

4. While the soup is cooking, blanche the asparagus tips in a small pot of boiling, salted
water (about 1 1/2 teaspoons of salt per quart of water), until the tips are just tender,
about 2-4 minutes, depending on the size of the asparagus. Drain. Rinse with cool
water to stop the cooking. Set aside.

5. Use an immersion blender to blend the soup until smooth. (If you use an upright
blender, work in small batches, fill no more than a third the blender bowl at a time,
and hold down the lid while blending.) For a creamy texture, if you want, press the
pured soup through a sieve or food mill. Stir in the cream. Stir in the vermouth and a
squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips.

 AVOCADO, ORANGE AND JICAMA SALAD
Total Time: 30 MIN Servings: 6

Ingredients
3 navel oranges
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
Salt and freshly ground black pepper
1 small jicama (1 pound)peeled, quartered and thinly sliced
2 Hass avocados, quartered lengthwise and thinly sliced
1 cup crumbled feta cheese
1/4 cup chopped cilantro

Instructions

1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working
over a small bowl, cut in between the membranes to release the sections.
2. Squeeze the membranes over a bowl to extract the juice. Whisk in the lime juice,
vinegar, oil and cayenne; season with salt and pepper. Add the jicama and let stand
for 15 minutes. Fold in the orange sections, avocado, feta and cilantro; serve.