We tend to have sudden orders in
the kitchen. With that, our time for preparations is shorter than usual. So, on
rush orders, we rely on the dishes that are within time-bound but still quality
efficient to serve for our customers. For canapes, the easiest ones to make on
a rush order are Bolognese with Parmesan on Tart, Ratatouille with Halloumi
Cheese Tart, and Beetroot Cream Cheese and Strawberry Tortilla Wrapped. These
three dishes fit not just the time budget but also maintaining a high quality
on our menu during rush orders.
Bolognese with Parmesan on Tart
Ingredients:
Quantity Description
1kg Tomato Pelute
100 Shallots
50ml Corn oil
25ml Olive oil
2g Basil
200g Celery
150 Carrots
1 leaf Bay leaf
500g Minced Beef
10g Parmesan Cheese
Procedure:
1. Pre-heat the sauté pan with olive oil and corn oil. Once the temperature of the oil is ready, add shallots, celery, and carrots. Cook the vegetables and onion until the color turn into translucent.
2. Add the minced beef into the vegetables. Make it sure the beef is golden brown or well done. Stir it gradually until it will become crumble. Season with salt and pepper to taste.
3. Pour peeled tomatoes into a clean bowl. Crush them by using your fingers or you may use robot coupe hand blender . Blend the tomato until you can see the chunky pieces. Add water to chunky tomatoes and pour it to the sauce . Bring to boil and simmer for about 3 to 4 hours.
4. Reduce the heat to low and stir it gradually until the sauce become thick. Check the seasoning to achieve the desired taste.
5. Keep the Bolognese sauce inside the blast chiller to cool down it quickly, if you don't have blast chiller you can do ice bath cooling method. Bring a big deep container with full of ice. Add water into it. Merge the Bolognese Sauce in container into the deep container with ice and water.
6. Check the temperature of the sauce . The temperature should be not below 1 degree and not more than 4 degree Celsius.
To Assemble:
1. Bring one savory tart. Fill the tart with Bolognese Sauce. Sprinkle with grated parmesan cheese and garnish with edible flower.
Ratatouille with Halloumi Cheese Tart
Ingredients:
Quantity Description
1kg Tomato Pelute
100 Shallots
50ml Corn oil
25ml Olive Oil
200g Carrots
150g Celery
2g Basil
1 leaf Bay leaf
1kg Zucchini (yellow and green)
500g Tomato
500g Bell pepper (red)
2kg Eggplant
Procedure:
1. Pre-heat the sauté pan with olive oil and corn oil. Once the temperature of the oil is ready, add shallots, celery, and carrots. Cook the vegetables and onion until the color turn into translucent.
2. Pour peeled tomatoes into a clean bowl. Crush them by using your fingers or you may use robot coupe hand blender . Blend the tomato until you can see the chunky pieces. Add water to chunky tomatoes and pour it to the sauce . Bring to boil and simmer for about 3 to 4 hours.
3. Wash and sanitize the zucchini, tomato and eggplant. Cut the vegetables into small cubes.
4. In a hot Sautee pan with olive oil. Add onion , wait until the onion turn into translucent color before adding the crushed garlic. Now, let's add cut zucchinis . Cook for 3 to 5 minutes.
5. Add eggplant to zucchinis and stir to mix with other vegetables. Lastly, add diced tomatoes and cook for 3 to 4 minutes. Season with salt and pepper to taste.
Beetroot Cream Cheese and Strawberry Tortilla Wrapped
Ingredients:
Quantity Description
300g Beetroot Pest
250g Cream Chees
15g Arugula
10g Strawberry
1 pc. Tortilla Wrap
Procedure:
1. Bring to boil the beetroot and let it cook until it will become tender. Peel the beetroot and cut into cubes or coarse size. Put the beetroot in the food processor. Blend it well until it will become very fine paste.
2. Place the cream cheese into a mixer in a slow speed. Make it sure, cream cheese is properly mix before adding the beetroot paste. Season with salt and pepper.
To Assemble:
1. In a tortilla wrap, spread with beetroot cream cheese. Place the arugula and Strawberry. Roll the sandwich. Garnish with julienne red capsicum and powdered pistachio.
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