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    Advance Western Chef Dado Day 3 07-22-20

    Uploaded by

    Lords Mobile

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    © All Rights Reserved
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    Advance Western Chef Dado Day 3 07-22-20

    Uploaded by

    Lords Mobile
    12 views2 pages

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    12 views2 pages

    Advance Western Chef Dado Day 3 07-22-20

    Uploaded by

    Lords Mobile

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    Fresh Tagliatelle Pasta

    Ingredients:
    450g / 1lb strong white flour, plus extra for dredging
    2 teaspoons salt
    4 eggs beaten
    3 tablespoons olive oil
    75g / 2 ¾ oz. /5 Tbsp. butter melted
    Procedures:
    1. Sift the flour into a large bowl and stir in the salt.
    2. Make a well in the middle of the dry ingredients and add eggs and 2 tablespoons of oil. Using a wooden
    spoon, stir in the eggs, gradually drawing in the flour. After a few minutes the dough will be too stiff to
    use a spoon and you will need to use your fingers.
    3. Once all of the flour has been incorporated, turn the dough out on to a floured surface and knead for
    about 5 minutes, until smooth and elastic. If you find the dough is too wet, add a little more flour and
    continue kneading. Cover with cling film (plastic wrap) and leave to rest for at least 15 minutes.
    4. The basic dough is now ready; roll out the pasta thinly and create the pasta shapes required. This can
    be done by hand or using a pasta machine. Results from a machine are usually neater and thinner, but
    not necessarily better.
    5. To make the tagliatelle by hand, fold the thinly rolled pasta sheets into 3 and cut out long, thin strips,
    about 1 cm/ ½ inch wide.
    6. To cook, bring a large pan of water to the boil, add 1 tablespoon of oil, and the pasta. It will take 2-3
    minutes to cook, and the texture should have a slight bite to it. Drain thoroughly.
    7. To make a tagliatelle with garlic butter, chopped 3 cloves of garlic, 2 tablespoons chopped fresh
    parsley. Stir into the pasta and serve immediately with plenty of black pepper.
    8. Serving portion per person 150g /5 ½ oz. or about 100g if using dried pasta .

    Pasta Tomato Sauce


    Ingredients:
    2 teaspoons dried oregano
    2 tablespoons olive oil
    1 large onion minced
    2 garlic cloves minced
    400g chopped tomatoes
    1 vegetable stock cube (dissolved in 100ml. water)
    2 Tablespoon basil leaves
    Fresh basil leaves for garnish
    Salt and pepper to taste
    Procedures:
    1.

    Italian Meat Balls


    Ingredients:
    1 kilo pork lean meat
    100g minced garlic
    250g minced onions
    100g minced carrots
    100g minced celery
    1 whole egg (optional)
    150g All Purpose flour (optional)
    200g freshly crumbs bread
    Season with salt and pepper to taste

    Procedures:
    1. In a mixing bowl please all the prepared ingredients
    2. Mix to combine well
    3. Set aside for 1-2 hour in the fridge to ferment or blend
    4. Form meat mixtures into a ball of about 50g each and place in the baking pan if you are going bake the
    meat balls.
    5. Temperature @ 180*F for about 18-20 minutes or more.
    6. Let it cool for about 15 minutes and place in a prepared container and place in the freezer if not going
    immediately.
    or simmer in the tomato sauce if serving asap.

    Panna Cotta

    Ingredients:

    250ml. Fresh Milk


    225ml. Fresh Cream
    100g Caster Sugar
    1 Envelope unflavored gelatine powder/ approximately 2 tsp.
    15ml. Water
    1 small lemon peel
    2 teaspoon vanilla essence

    Procedure:

    1. Combine milk, fresh cream, sugar, lemon peel and bring to boil.
    2. Main while soak the unflavored gelatine powder in 15ml. Water for approximately 5 minutes.
    3. Add gelatine mixtures to milk mixtures whisk a little bit and strain the mixture.
    4. Add vanilla essence and pour on to the desired containers or molders.
    Example; shot glasses / martini glasses etc.
    5. Refrigerate for about 3 hours until firm.
    6. Garnish with any fruits desires.

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