Recipes from Cucina
Roasted Vegetables & Feta Cheese SaladINGREDIENTS 3 Portions 100g Feta cheese 50g Cous cous rice 1 Red onion ½ Red pepper ½ green pepper 1 Courgette ¼ Diced red pepper ¼ Diced courgette 1 Diced carrot ½ Diced red onion 50g Washed baby spinach leaves
COOKING METHOD / PRODUCTION
Chop the vegetables into large chunks drizzle with olive oil Place the vegetables in the oven 180degC for 20 mins until it is cooked Allow the vegetables to cool Pour boiling vegetable stock on to the cous cous stir & allow to stand for 5 mins until cooked Add all the diced vegetables & check seasoning Lay the spinach leaves in the bottom of the container Place the cous cous on top of the spinach then arrange the roasted vegetables on top of the cous cous Garnish with a drizzle of balsamic syrup.
BULK PRODUCTION TIPS
Roasted Vegetables can be cooked 24 hours in advance
Cous cous mix should be produced on the day of consumption to retain as much nutritional value as possible
CRITICAL CONTROL POINTS
When preparing salad items a GREEN chopping board must be used
QUALITY IDENTIFIERS & CHECKS
Cous cous needs to still be moist & not clogged together
Vegetables should still have a light crunch to them after they have been roasted
INGREDIENTS 24 Portions
Beef strips for stir-fry 1.25kg Dried Noodles 1.5kg Peppers 4 Baby Corn 1 Mange Tout 250g Bunch Spring Onions 1 Carrots 500g Black Bean Sauce 750g Soy sauce 50ml
COOKING METHOD / PRODUCTION
Cut the beef into thin strips Cut all vegetables into julienne Cook the noodles in boiling salted water then drain & refresh Mix the olive oil & sesame oil together then heat some in a wok until smoking Add the beef & seal over a high heat for 2-3 mins then add the sliced red onion & stir fry for a further minute Add the remaining vegetables & stir fry for a further 3-4 mins then add the black bean & soy sauce Heat until all ingredients are hot & beef is cooked Allow to cool then portion into the salad bowls
BULK PRODUCTION TIPS Stir fry should be made in small batches to ensure that vegetables stay crisp All ingredients can be prepared up to 24hours in advance
CRITICAL CONTROL POINTS Raw meat must be stored in the fridge on the raw meat shelf between 1-4degc When preparing raw meat a RED chopping board must be used The core temperature of the beef must reach at least 75degC for 30 seconds On delivery of raw meat best before dates must be checked and delivery temperature taken
QUALITY IDENTIFIERS & CHECKS Stir fry should be moist with crunchy vegetables and soft beef
Crunchy Veggie Burger
INGREDIENTS 12 Portions Carrots (large dice) 500g Peeled Potatoes (large dice) 500g Sweet Potatoes (large dice) 250g Red Onion (fine dice) 2 Olive oil 15ml Sweetcorn 250g Green beans (chopped) 250g Natural Breadcrumbs 250g Eggs 8 Tomato Puree 150g Mango 1 Green Chilli 1 Spring Onion 1 bunch Tomatoes 2 Fresh coriander 1 bunch Flat leaf lettuce 1 Salt & pepper 1 large pinch Plain flour 50g Pitta bread 12
COOKING METHOD / PRODUCTION
Cook the carrot & potato in boiling seasoned water for 10 mins then add the sweet potato & cook for a further 10 mins. Drain & mash until smooth Sweat of ½ the onions in olive oil then add the green beans, Sweetcorn & ½ the chopped spring onions then add to the mashed mix. Add ½ the chopped coriander, tomato puree, breadcrumbs & eggs then mix together thoroughly Taste & adjust the seasoning then for into 12 even sized patties Dust the patties on both sides with flour then seal in a hot pan until golden colour on both sides Lay on to a tray & bake in the oven at 180degC for 20 mins ¼ deseed and dice the tomato, deseed & chop the chilli, stone & dice the mango then mix all together with the remainder of the red onions, spring onions & chopped coriander Bind all the ingredients together with the remainder of the olive oil & adjust the seasoning Heat the skillet until hot & smoking Place the pitta onto the skillet and warm on both sides until they start to puff open Remove from the pan & split around the side with a sharp knife & open Place the salad leaves into the pitta then the burger Finish with the salsa as shown
BULK PRODUCTION TIPS
Mashed potato does not freeze well so only make enough for the one day
CRITICAL CONTROL POINTS
When cooking the burgers they must reach 75degC for at least 30 seconds
QUALITY IDENTIFIERS & CHECKS
In the burger the green beans should still be crunchy and not over cooked
Taste the salsa to make sure that it is not to spicy, it should be lightly spiced
CORNED BEEF HASH WITH HOME BAKED BEANS
INGREDIENTS 40 portions
Corned Beef 2.75kg tin Large Spanish onions 5 Carrots 1kg Haricot beans 1.5kg Bulb Garlic 1 Tin chopped tomatoes 2 Tomato Puree 200g Flat leaf parsley to garnish
COOKING METHOD / PRODUCTION
Soak the beans in water for 24 hours Cook the potatoes and carrots until soft then crush Sweat 1/2 the onions & add chopped corned beef Mix corned beef with the potato & carrot & adjust seasoning For the beans finely dice the other ½ of the onions & all the garlic then sweat of Add the beans & chopped tomatoes then bring to the boil Simmer the beans for 1 hour or until the beans are cooked & soft Top & tail the green beans then cook in a pan of boiling water until just soft
BULK PRODUCTION TIPS Take care not to allow the beans to boil to quickly & stick to the pan
CRITICAL CONTROL POINTS All food must be served & held at above 70degC Corned beef opened has a shelf life of 3 days in the fridge between 1-4degC Flat leaf parsley must be washed thoroughly
QUALITY IDENTIFIERS & CHECKS
Ensure that the beans are cooked properly and not hard
Check that the beans & hash are seasoned correctly
INGREDIENTS 30 Portions Spaghetti 2kg North Atlantic Prawns 500g Rocket Lettuce 500g Chopped Tomatoes ½ A10 tin Tomato Puree 100g Spanish Onion 1 Mixed herbs 50g Garlic 2 cloves Salt & pepper 2 large pinches
COOKING METHOD / PRODUCTION
Sweat of the Spanish onion in ½ the olive oil, and then add 2 cloves of crushed garlic & mixed herbs then sweat lightly Add the chopped tomatoes & tomato puree then simmer for 1 hour then season Cook the pasta in boiling salted water for 8-10 mins Refresh the pasta immediately in cold water then drain & toss in ½ the olive oil to stop it from sticking together Add the prawns to the tomato sauce Warm the pasta in the pasta boiler for 1 minute then add to the sauce & adjust the seasoning Stir in the rocket lettuce & serve immediately
BULK PRODUCTION TIPS Tomato sauce can be made the day before and stored in the fridge until needed Pasta is best made in batches with the rocket added right at the very end so that it dies not fall to much
CRITICAL CONTROL POINTS Prawns must be stored in the freezer until needed then defrosted as quickly as possible Once defrosted the prawns should either be added to the pasta or stored in the fridge on the cooked fish shelf between 1-4degC Prawns have a shelf life of 2 days in the fridge once defrosted
QUALITY IDENTIFIERS & CHECKS
When the dish is served the prawns should still be plump and juice, if they are cooked for to long the will shrink & become tough.
Rocket should be well washed and stored in the fridge until needed to help keep it fresh & crisp.
INGREDIENTS 3 Portions 50g Basmati rice 1 Red onion ½ Red pepper ½ green pepper 1 Courgette ¼ Diced red pepper ¼ Diced courgette 1 Diced carrot ½ Diced red onion 15g Chopped coriander 15g Chopped watercress 20g Mixed seeds (pumpkin, sunflower, Sesame, linseed) 2 Radishes diced 50g Washed baby spinach leaves
COOKING METHOD / PRODUCTION
Chop the vegetables into large chunks drizzle with olive oil Place the vegetables in the oven 180degC for 20 mins until it is cooked Allow the vegetables to cool Cook the rice in boiling seasoned water for 15 mins or as instructed on the bag Drain the rice & add all the diced vegetables, herbs & seeds then cool Lay the spinach leaves in the bottom of the container Place the rice on top of the spinach then arrange the chicken on top of the rice Garnish with a sprig of watercress.
BULK PRODUCTION TIPS Roasted Vegetables can be cooked 24 hours in advance Rice should be produced on the day of consumption to retain as much nutritional value as possible CRITICAL CONTROL POINTS
Care must be taken to cool rice through the danger zone as quickly as possible
Spaghetti with Prawns & Rocket
INGREDIENTS 30 Portions Spaghetti 2kg North Atlantic Prawns 500g Rocket Lettuce 500g Chopped Tomatoes ½ A10 tin Tomato Puree 100g Spanish Onion 1 Mixed herbs 50g Garlic 2 cloves Salt & pepper 2 large pinches
COOKING METHOD / PRODUCTION
Sweat of the Spanish onion in ½ the olive oil, and then add 2 cloves of crushed garlic & mixed herbs then sweat lightly Add the chopped tomatoes & tomato puree then simmer for 1 hour then season Cook the pasta in boiling salted water for 8-10 mins Refresh the pasta immediately in cold water then drain & toss in ½ the olive oil to stop it from sticking together Add the prawns to the tomato sauce Warm the pasta in the pasta boiler for 1 minute then add to the sauce & adjust the seasoning Stir in the rocket lettuce & serve immediately
BULK PRODUCTION TIPS Tomato sauce can be made the day before and stored in the fridge until needed Pasta is best made in batches with the rocket added right at the very end so that it dies not fall to much
CRITICAL CONTROL POINTS Prawns must be stored in the freezer until needed then defrosted as quickly as possible Once defrosted the prawns should either be added to the pasta or stored in the fridge on the cooked fish shelf between 1-4degC Prawns have a shelf life of 2 days in the fridge once defrosted
QUALITY IDENTIFIERS & CHECKS
When the dish is served the prawns should still be plump and juice, if they are cooked for to long the will shrink & become tough.
Rocket should be well washed and stored in the fridge until needed to help keep it fresh & crisp.
Pasta with Roast Chicken & Rocket
INGREDIENTS 30 portions
Pasta shells 2kg Whole chicken 1.5-2kg Rocket Lettuce 500g Chopped Tomatoes ½ A10 tin Tomato Puree 100g Spanish Onion 1 Mixed herbs 50g Garlic 2 cloves Salt & pepper 2 large pinches
COOKING METHOD / PRODUCTION
Season the chicken place on to a roasting tin and cook in the oven for 1-1.5 hours at 170degC When the chicken has cooled take it of the bone and cut or shred into small pieces Sweat of the Spanish onion in ½ the olive oil, and then add 2 cloves of crushed garlic & mixed herbs then sweat lightly Add the chopped tomatoes & tomato puree then simmer for 1 hour then season Cook the pasta in boiling salted water for 8-10 mins Refresh the pasta immediately in cold water then drain & toss in ½ the olive oil to stop it from sticking together Add the chicken to the tomato sauce Warm the pasta in the pasta boiler for 1 minute then add to the sauce & adjust the seasoning Stir in the rocket lettuce & serve immediately
BULK PRODUCTION TIPS Tomato sauce can be made the day before and stored in the fridge until needed Pasta is best made in batches with the rocket added right at the very end so that it dies not fall to much
CRITICAL CONTROL POINTS Raw chicken must be stored on the raw meat shelf below any high risk foods between 1-4degC When cooking the chicken it must be probe checked to ensure that it has reached 75degC for at least 30 seconds Cooked chicken has a shelf life in the fridge of 3 days Once chicken is cooked it becomes a high risk food and should be stored accordingly When preparing raw meat a RED chopping board must be used When warming the chicken in the tomato sauce it must reach 75degC for at least 30 seconds
QUALITY IDENTIFIERS & CHECKS Rocket should be well washed and stored in the fridge until needed to help keep it fresh & crisp.
Stir Fried Beef in Noodles
INGREDIENTS ? Portions
Beef strips for stir-fry 1.25kg Dried Noodles 1.5kg Peppers 4 Baby Corn 1 Mange Tout 250g Bunch Spring Onions 1 Carrots 500g Black Bean Sauce 750g
COOKING METHOD / PRODUCTION
Cut the beef into thin strips Cut all vegetables into julienne Cook the noodles in boiling salted water then drain & refresh Mix the olive oil & sesame oil together then heat some in a wok until smoking Add the beef & seal over a high heat for 2-3 mins then add the sliced red onion & stir fry for a further minute Add the remaining vegetables & stir fry for a further 3-4 mins then add the black bean sauce Heat until all ingredients are hot & beef is cooked Serve immediately
BULK PRODUCTION TIPS Stir fry should be made in small batches to ensure that vegetables stay crisp All ingredients can be prepared up to 24hours in advance
CRITICAL CONTROL POINTS Raw meat must be stored in the fridge on the raw meat shelf between 1-4degc When preparing raw meat a RED chopping board must be used The core temperature of the beef must reach at least 75degC for 30 seconds On delivery of raw meat best before dates must be checked and delivery temperature taken
QUALITY IDENTIFIERS & CHECKS
Stir fry should be moist with crunchy vegetables and soft beef
