Stuffed Quil Eggs in Cherry Tomato

8/12/2019 Stuffed Quil Eggs in Cherry Tomato

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STUFFED QUIL EGGS IN CHERRY TOMATO

Ingredient

Ingredient QuantityCherry Tomato 12 pcsBalsamic Vinegar 100 mlSalt A pinchSugar 2 tbspBoston Lettuce 00 gm

Quil !ggs 12 pcs!ggs 2 nos"ayonnaise #0 ml$i%on "ustard 10 gm&resh $ill 20 gm

Ancho'y 20 gm

Cooking Method


2/14

CUCUMBER CUPS ITH DILLED CRAB AND PRA NS

Ingredient

Ingredient QuantityCucumber 200 gmSalt To taste(ra)n*"ed +,0 gmSea-ood Stoc. 00 mlLemon /al- &resh $ill 10 gmCrab "eat 2 0 gmChopped Shallot 0 gmIceberg Lettuce 2 0 gm

"ayonnaise ,0 gm

Cooking Method


3/14

GRILLED MUSSELS ITH SAUCE MORNAY

Ingredient

Ingredient QuantityLarge "ussels 00 gm"ince arlic 10 gm

ed Bell (epper 200 gmCarrots 200 gmButter 10 gm(armesan Cheese 1 0 gmBechamel Sauce 200 ml&resh "il. 200 ml$ouble Cream 100 ml

&rench "ustard +0 gm

D!"or

omaine Lettuce 1 0 gm(arsley 10 gm

nion 1 3oLee. 400 gm

Cooking Method

NICOISE SALAD


4/14

Ingredient

Ingredient Quantity&rench Beans 200 gmTuna &la.es 200 gm

(otato 200 gmBlac. li'e 0 gmTomato 2 nos

omaine Lettuce 400 gmli'e il 100 gm

Vinegar 100 gm/oney +0 gmSalt*(epper To taste

nion 1 3o

Cooking Method

HAM AND GER#INS CANAPE$SQUARE


5/14

Ingredient

Ingredient Quantityye Bread 10 slices

Slice Cheese 10 slices

Butter 100 gmTur.ey /am 10 slices

Cooking Method

A%ACADO CHIC#EN SALAD TO ER


6/14

Ingredient

Ingredient Quantityipe A'ocado 1 3o

Boneless Chic.en 200 gm

"ayonaisse 100 mlSalt*(epper To TasteChopped Shallots 0 gm(opiah S.in 1 p.tBeet oot 200 gm/oney 100 gm(arsley 10 gm

Cooking Method

PRA N COC#TAIL


7/14

Ingredient

Ingredient Quantity(ra)n 200 gmLemon 1 3o

"ayonnaise 1 0 gmChilli Sauce 5 gmCucumber 200 gmQuil !gg 2 3osChicory Salad 200 gm

Cooking Method

STUFFED EGGIngredient


8/14

Ingredient Quantity!ggs 2 3osTomato 1 3o"ayonnaise 1 0 gmSalt*(epper To tasteLettuce 200 gm(arsley gm

nion 1 3o

Cooking Method

ALDOF SALAD

Ingredient


9/14

Ingredient Quantity Apple Cider Vinegar 240 ml"ayonnaise 200 mlLemon 6uice 1 ml

reen Apple , 3osCelery 200 ml7alnut 1 0 mlIce Berg Lettuce 400 ml!ndi'e Salad 2 pcs

omaine Lettuce 400 gm

Cooking Method

GALATINE OF CHIC#EN

Ingredient


10/14

Chi"ken &iner 'nd ('t (')ri"'tion*

Ingredient QuantityChic.en 1 3oSalt A pinch

(epper A pinch

Fini+hing For"e,e't*

Ingredient Quantity!gg 7hite 2 3osChic.en Breast + 3osCarrots 2 0 gmQuil !ggs 4 3os$ar. (itted li'e il 10 pcs

Stu--ed li'e 10 pcsCucumber 1 3o$ouble Cream 200 mlSeasoningShallots 1 0 gm

arlic 120 gm(apri.a + gm

regano + gm

Cooking Method

TROPICAL SEAFOOD S#E ER ITH MANGO DIP

Ingredient


11/14

Ingredient Quantity(ineapple Cube 1 Tin

ed Bell (epper 200 gm(ra)ns 2 0 gmS8uid 2 0 gm$ory &ish 2 0 gm"ince arlic gm"ince Shallots 1 gmLime 2 3osLime 9est gm

range 9est gmButton "ushroom 1 TinScallop 200 gmLime 6uice 10 ml

range 6uice 10 gm

Sugar 40 gmBamboo S.e)er 2 pcs

M'ngo Di-*

Ingredient Quantity"ango* ipe 1 3o"ayonnaise 0 ml/oney 1 tbspChili (o)der + gm

Salt*(epper A (inchCurry (o)der + gm

Cooking Method

MI.ED %EGETABLES TERRIN

Ingredient


12/14

Ingredient QuantityCarrot 00 gmBroccoli 00 gmCauli-lo)er 00 gm

elatin :0 gm$ouble Cream +00 gm!gg + 3osSalt*(epper A pinchThyme + gm

A+-i" /e&&0*

Ingredient QuantityClear Chic.en Stoc. 2 lt

elatin 100 gm

Cooking Method

SEAFOOD MOUSSE

Ingredient


13/14

Ingredient QuantityCold Sea-ood Stoc. ,0 mlShallots ,0 gm&ish &illet 400 gmSalt To TasteLemon 6uice Quarter

round (epper To Taste!gg 7hite 2 3os$ouble Cream 120 ml

;Shrimp +00 gm;Spinach 00 gm;Salmon 00 gm

Cooking Method

CHIC#EN LI%ER PATE

Ingredient


14/14

P'n'de*

Ingredient QuantityButter +0 gm&lour +0 gm

Chic.en Stoc. 120 ml$ouble Cream 240 gm!ggs 2 3osSalt*(epper A (inch

For"e,e't*

Ingredient QuantityChic.en &at 2 0 gmChic.en Li'er 200 gm

inger*Blend 10 gmClo'e gm(eppercorns 10 gmCanned (imientos 0 mlSmo.ed Bee- Bacon 00 gm

&rench Toast 1 pcSand)ich < Loa- &resh $ill 20 gm

Cooking Method

Stuffed Quil Eggs in Cherry Tomato

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