Standard Recipe Food Cost New

Figure 1.
1 Standard Recipe Appetizer
GREEN ASPARAGUS WITH BEARNAISE SAUCE

wrapped asparagus with chicken salami,
sautéed prawn with creole sauce
7 PORTION
Asparagus wrapped chicken salami
40 nos thin slice of chicken salami
30 nos asparagus; trimmed
5 tbsp. tablespoon of olive oil
20 g butter
6 nos shallots; finely chopped
100 ml juice or grape / caramelized solution
1. Sauté the shallots with olive oil until translucent deglaze with the juice and wait to dry for few minutes
2. In the other pan, sauté the asparagus in medium heat until sweat with and translucent, add in the shallots,
finish portion butter
Béarnaise sauce
500 melted butter
5 nos yolks, room temperature
100 ml tarragon reduction
10 g tarragon leaves finely chopped
1. In the thermomix, set at 60C and thoroughly run the machine at medium speed until it form the sauce
2. Check the taste and run the machine further if you adding in salt or sugar for taste alteration.
3. Serve beautifully on top of the chicken wrapped
Tarragon reduction
100 g distilled vinegar
5 g parsley stalks
2 g black pepper crushed
10 g red shallots, diced
10 g tarragon leaves
30 g sugar, to finish
1. Boil the ingredients,

2. Once it boiled, add in sugar, let it dissolve
3. Strain the solutions, keep aside
Sautéed prawn
500 g prawn, shell removed, divined
20 garlic, chopped finely
20 dills, cuts
olive oil or butter to sauté
1. Heat the pan with olive oil or butter.

2. Add in the garlic, sauté until shell removed divined golden brown, add in the dills. set aside.
3. In another pan, heat the pan and add in olive oil, sauté the prawn until cooked, and set aside, mix both
garlic dill into the prawn and check seasoning
4. Mix with the creole sauce.
Creole sauce
10 g capsicum, green, diced
10 g celery, diced
10 g onion, dice
10 g garlic chopped finely
40 g tomato coulis
Olive oil to sauté
Seasoning as needed
1. Sauté the capsicum, celery and onion with garlic until translucent
2. Add in the tomato coulis, and check the consistency.
3. Adjust the taste by add some sugar, salt or stock as needed.
4. Serve alongside the asparagus and chicken wrapped.
Figure 1.2 Standard Recipe Main Course
CHIMICHURRI SEABASS FILLET & CHIVE BUTTER SAUCE

Omega 3 soft poached egg, potato mousseline, vegetables of the day
5 PORTION
Chimichurri
1 cup olive oil
4 tbsp. vinegar
2 cup parsley; finely chopped
8 nos cloves, garlic finely chopped
4 nos red chillies, finely chopped or minced (deseeded)
1 tsp oregano, dried or fresh chopped
salt and pepper to taste
xanthan gum or active
1. Mix all the ingredients, and keep aside for serving

Seabass (2 each plate)
10 no seabass
150 g butter
4 nos lemon juice
as needed salt
as needed vegetable oil
1. Wash and dry the filet

2. Rub the fillet with lemon juice and some salt
3. On the cold non-stick pan, placed the skin side; turn on the gas and you may add some oil on the pan but
not too much.
4. Cook for 90 seconds or until the % of the flesh become translucent and turn it around and add some butter
and cook for 60 seconds
5. Place the chimichurri on the top to serve the fish.
Chive butter sauce
5 nos clove garlic dice or chopped
3 no sprig thyme
100 ml vinegar
50 g sugar
200 g cooking cream
500 g butter
20 g chives, chopped
As needed salt
1. Add in the shallots; garlic; thyme; vinegar and sugar in a pan

2. Add some water about 10Oml, boiled and reduced by half
3. Add in the cooking cream and boiled again, turn off heat
4. Whisk in the butter until combined, strain and add in chives,
5. Keep at warm place not on the stove
Poached egg
1 litre salted water
50 g vinegar
5 nos omega 3
1. Remove the shell, and poach the egg with 80C and place or use cling to hold the poached egg at the desire
shape during cling
2. Put the poached egg on top of the seabass on plate.
Potato mousseline
500 g russet potato, peeled and sliced thin
50 g cooking cream
500 ml vegetable stock/water
50 g sugar
150 g butter
100 g cooking cream
To taste salt
1. Place the potato into the pot, add in cream, stock, salt, sugar and butter.
2. Boil until liquid is almost vaporized, and run thru the fine wire mesh or strainer.
3. In a bowl, whipped the cooking cream, and fold into the potato.
4. Scoop the potato and serve along with the seabass
Vegetables
200 g watercress, sauté
400 g baby spinach, sauté
300 g cherry tomato, deep fried
50 g water cress, fresh
1. Plating the sautéed vegetables on the plate.

Figure 1.3 Standard Recipe Dessert
APPLE CRUMBLE TART WITH VANILLA ICE CREAM

1 whole= 8 pieces
Apple Tart Crumble

190 g All-purpose flour
113 g unsalted butter (room temperature)
¼ teaspoon Salt
50 g Sugar
1 Egg yolk
60 ml Chilled water (as needed)
½ teaspoon Vanilla extract
30 g apple pie filing
70 g vanilla ice cream
1. Cream butter and sugar in a stand of mixer until well combined.

2. Add the flour and combine.
3. Then add the vanilla extract, salt, and egg yolk. Combine well. The mixture should be forming crumbs and
hold together when pinched.
4. Chill the dough in the refrigerator for at least 30 minutes until firm to roll.
5. Roll the chilled dough on a lightly dusted surface dusted with flour to the size of a 9-inch tart pan.
6. Fill the apple pie filling. Arrange neatly on pie casing.
Crumble Topping
190 g All-purpose flour
113 g Cube butter
55 g Brown sugar
50 g White sugar
½ teaspoon Pumpkin spice (or ground cinnamon)
¼ teaspoon Salt
1 tub Vanilla ice cream
1. Preheat oven at 190°C

2. In the same mixer add the flour, salt, sugar, and chilled cubed butter. Pulse until it is large breadcrumb
consistency.
3. Spread the crumble over the apples filling – making sure it coats the entire tart evenly.
4. Bake the crumble tart in the preheated oven for about 45 to 50 minutes or until the crumble on top looks
lightly golden.
5. Serve with the baked crumble on the top of the apple pie and vanilla ice cream on top

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Figure 1.

1 Standard Recipe Appetizer

GREEN ASPARAGUS WITH BEARNAISE SAUCE

Asparagus wrapped chicken salami

40 nos thin slice of chicken salami

30 nos asparagus; trimmed

5 tbsp. tablespoon of olive oil

6 nos shallots; finely chopped

100 ml juice or grape / caramelized solution

500 melted butter

5 nos yolks, room temperature

100 ml tarragon reduction

10 g tarragon leaves finely chopped

1. Boil the ingredients,

500 g prawn, shell removed, divined

20 garlic, chopped finely

olive oil or butter to sauté

1. Heat the pan with olive oil or butter.

10 g capsicum, green, diced

10 g garlic chopped finely

Olive oil to sauté

CHIMICHURRI SEABASS FILLET & CHIVE BUTTER SAUCE

1 cup olive oil

2 cup parsley; finely chopped

8 nos cloves, garlic finely chopped

4 nos red chillies, finely chopped or minced (deseeded)

1 tsp oregano, dried or fresh chopped

salt and pepper to taste

xanthan gum or active

1. Mix all the ingredients, and keep aside for serving

4 nos lemon juice

as needed vegetable oil

1. Wash and dry the filet

Chive butter sauce

5 nos clove garlic dice or chopped

200 g cooking cream

1. Add in the shallots; garlic; thyme; vinegar and sugar in a pan

1 litre salted water

500 g russet potato, peeled and sliced thin

500 ml vegetable stock/water

100 g cooking cream

200 g watercress, sauté

400 g baby spinach, sauté

300 g cherry tomato, deep fried

50 g water cress, fresh

1. Plating the sautéed vegetables on the plate.

APPLE CRUMBLE TART WITH VANILLA ICE CREAM

Apple Tart Crumble

1. Cream butter and sugar in a stand of mixer until well combined.

1. Preheat oven at 190°C

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