Cullen Skink

What can I say.

Amplify’d from www.rampantscotland.com

Traditional Scottish Recipes - Cullen Skink The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock. Ingredients: A large smoked haddock (weighing around 2 lb) 1 medium onion, finely chopped. 1½ pints (900ml) milk 2 tablespoons butter 8 oz mashed potato Salt and pepper 1 bay leaf Chopped parsley Water Triangles of toast (as an accompaniment) Method Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup. Serve with chopped parsley on top, accompanied by triangles of toast. Read more at www.rampantscotland.com

 

See this Amp at http://amplify.com/u/a147vt

Brie Stuffed Chicken

2 chicken breasts
150g of brie
1/2 a bunch of dill
200g of mushrooms
1 bunch of spring onions
50g of sun dried tomatoes
1 jar of Always Fresh tomato, oregano and Italian herb salsa
Grated lemon zest
Flour, egg and breadcrumbs (for crumbing)
Measurement Conversion Calculator
In a large pan lightly sear the diced spring onions and mushrooms with the jar of salsa.
Cut 1 slice down the inside of your chicken breast creating a pouch. Place two sun dried tomatoes in the pouch with some dill and a thick slice of brie.
Crumb you chicken breasts: Cover in flour first, dip in the egg wash second and bread crumb last. Grate some lemon zest into your breadcrumbs for extra flavour. You should follow this order when crumbing anything.
Shallow fry your crumbed chicken breasts in canola oil until they are golden brown and crispy. Place them on a baking tray and cook in a hot oven (250C) for about 5 minutes.
Serve the stuffed crumbed chicken on a bed of mushroom and spring onion salsa.

Kangaroo Pie Floater James Reeson

Kangaroo Pie Floater


500g kangaroo steak
1 shallot finely diced
1 crushed garlic
½ glass of red wine
200ml mixed Vegeta Beef stock
2 tbsp plain flour
3 sheets of filo pastry
100g melted butter
1 tin of mushy peas
Measurement Conversion Calculator
Chop the kangaroo into thin strips and fry with the diced shallots and garlic
De-glaze with red wine pour in the stock, bring to a boil then thicken with a flour “slurry”
Brush the filo pastry with melted butter, fold into a pie dish and bake at 200 degrees for ten minutes
Pan fry the mushy peas with a knob of butter, then pour onto a plate, place the filo pastry case on top and fill with the kangaroo

Cock a Leekie Soup

Traditional Scottish Recipes
- Cock-a-Leekie Soup

This traditional soup, with prunes included in the ingredients, is mentioned as early as the 16th century. It is often served at Burns Suppers or St Andrew's Night Dinner (30 November) as well as an every-day soup in winter. Some people omit the prunes though!


--------------------------------------------------------------------------------

Ingredients:
1 boiling fowl, about 4lb, including legs and wings
1lb leeks (about 12) cleaned and cut into 1-inch pieces
4 pints stock or water
1oz long grained rice
4oz cooked, stoned prunes
One teaspoon brown sugar
Salt and pepper
Garni of bay leaf, parsley, thyme
Some recipes also have 3 chopped rashers of streaky bacon

Method:
Put the fowl and bacon in a large saucepan and cover with water. Bring to the boil and remove any scum. Add three-quarters of the leeks, (green as well as white sections), herbs (tied together in a bundle), salt and pepper and return to the boil. Simmer gently for 2-3 hours, adding more water if necessary.

Remove the bird. Some thrifty chefs use the bird as another course, others cut the meat into small pieces and add them back to the soup (certainly it should have some pieces of chicken in it when served). Add the rice and drained prunes and the remaining leeks and simmer for another 30 minutes. Check for flavour and serve with a little chopped parsley.

Serves 6/8 people.

Menu Ideas

Entree

Salad
Tomato Bruschetta
Nachos
Tasting Platter
Haggis Pizza

Cock a Leekie Soup

Moroccan Chicken Wrap
Beef and Bacon Burger
Salt and Pepper Tommy Ruffs
Black Peppered Tofu with Scallops
Cashew Nut Baklava
White Chocolate Bavarois
Creme Caramel

Project Outline

Introduction

Short Essay of approximately 300 words on restaurant concept.

Either a 50 seater lunch cafe with 3 or 4 staff open 5 days or 60 seater fine dining dinner restaurant with 4 to 5 staff open 5 evenings

Describe the profile of the restaurant. Discuss the reasons for the type of menu offered.

Seating Capacity
Service Style
Days and Times of Trading
Anticipated numbers of customers per individual service time and day

Customer Profile
Type of customer
Level of service expected
Customer food style expectations
Expectation of spending pattern for food
Anticipated turnover based on number of customers who will visit the restaurant on any given day and for a week

Produce a menu card suitable for presentation to the general manager and shareholders of your restaurant.
High quality required

Menu Card for Entree and Main Course
Menu Card for Desserts

Menu and Content

Winter Menu suitable for contemporary high quality restaurant somewhere in Australia

Minimum Menu Content

2 Cold Entrees
2 Hot Entrees
1 Soup
5 Main Courses
2 Cold Dessert
2 Hot Dessert

Culinary Balance and Nutritional Requirements

Include innovative vegetarian culturral dietetic aware dishes in different part of the menu

All menu items should be light and modern structure

Menus should be commercially viable ie realistic food cost

All menu items to be made from fresh food products where possible

Standard Recipe Cards (10 portions)

Prepare and cost 4 individual menu items on standard recipe cards

Prepare and cost four menu items including 1 entree 2 main course dishes and 1 dessert

Include food item specifications

All recipes based on kg lt or individual items

Include sauce as a seperate recipe card. Cost per litre

Include costings for all garnishes

Provide all required costing details based on food cost guidelines.

Cold Entrees 20%
Soups 18%
Hot Entrees 21%
Main Courses
Poultry 21%
Beef/Veal 23%
Fish 23%
Shellfish 25%
Game 24%
Vegetables and Salads 18%
Desserts Hot and Cold 18%

Yield Test

Conduct yield test on an uncooked product Use standard format

Culinary Balance Sheet

Assess all menu items on the balance sheet

Include explanation of seasonal influence on menu compilation and individual dish selection

Explain how and where nutritional and culinary balances are implemented on the menu.

Staff Allocation, Duty description and wages/salary costings

Provide detailed information on requirements for the kitchen
Create one week roster to assist with the detailed costing requirements for individual staff wages
Use award rates

Place staff according to abilities and related salary

Management staff on salary

Duty descriptions

Labour cost details for one week and one month for the kitchen

Short Conclusion

Express thoughts on financial success or lack of it in market place. Estimate profitability for menu. Ask colleaques for opinion? How could you fix it?

Bibliography

Appendix




Appendix of supporting materials required

Price lists and product information to back up your costing strategy.

Presentation of Project Content

Title Page

Contents Page

Introduction

Restaurant Profile

Customer Profile

Menu Card

Standard Recipe Cards

Yield Test

Culinary Balance Sheet

Staff Allocation and Costing

Conclusion

Bibliography

Appendices

Presentation in a ring file typel binder with plastic inserts

How Do You Make Adelaide Green Porridge?

This is where you go to find all the stuff that goes to make Adelaide Green Porridge, the stuff you have grown to love at Adelaide Green Porridge Cafe.