Custard

Ingredients needed:

1. 1cup Custard powder,
2. 4l Milk,
3. 2cups Sugar,
4. 20ml Water.

Equipment required:

• Mixing bowl,
• Pot,
• Balloon whisk.

Method for recipe:

1. On the gas stove, in a pot, bring the milk to boil,
2. Add the sugar,
3. In the mixing bowl, mix the custard powder and water,
4. Add the custard mixture to the milk-sugar mixture,
5. Cook until ready.

Chef tip and variations:

• You can add more custard mixture if the milk mixture is too bleak
• First mix the custard powder and water before adding it to the milk mixture (look for correct texture and color).

Lasange (For 3 Bamerian inserts)

Ingredients needed:

1. 3kg Mince,
2. 100g Bechemal sauce,
3. 500g Tomato and onion sauce,
4. 1kg Lasange,
5. 500g Cheese,
6. 250g Mixed herbs.

Equipment required: 

• Perverted basting spoon,
• Pan or pot,
• Bamerian inserts.

Method for recipe:

1. Cook the lasange,
2. At the bottom of the bamerian insert put a layer of bechemal sauce,
3. Put some mince and a layer of lasange,
4. Repeat number 3,
5. Add a thin layer of bechmal sauce the tomato mix, mix the two sauces with your hands,
6. Add a layer of cheese then mixed herbs,
7. Cook for about 30 minutes.

Garlic cheese sauce

Ingredients needed:

1. 500g Butter,
2. 250g Maziena,
3. 150g Mixed herbs,
4. 250ml Cream.

Equipment required: 

• Pan,
• Basting brush,
• Enamel tray,
• Perverted basting spoon.

Method for recipe:

1. Melt all the ingredients in a pan.
2. Brush the mosboltjies with the past.
3. Braai or roast as desired.
4. Serve.

Toasted chicken mayonnaise

Ingredients required:

1. 2 Slices of bread,
2. Chicken mayonnaise mixture,
3.        2g Butter,
4. 15g Lettuce (side salad),
5. 2 Tomato quarters (side salad),
6. 2 Cucumber slices (side salad),
7. 2 Raw onion rings (side salad),
8. 20 Chips or 15 Potato wedges.

Equipment needed:

• Toaster,
• Chef’s knife,
• White serving plate,
• White chopping board,
• Spatchaler.

Method for recipe:

1. Butter one side of each slice of bread on the white chopping board.
2. On the unbuttered side of one slice put
3. Close the bread slice with toppings on with the other slice of bread, buttered side facing up.
4. Put onto the toaster and close toaster.
5. Toast for 2 minutes.
6. Using the spatchaler flip the sandwich around on the toaster and close the toaster.
7. Toast for another 2 minutes or until golden brown.
8. Use your spatchaler to put the sandwich on white chopping board from toaster.
9. Use the chef’s knife to cut the toasted sandwich from one corner to the opposite corner.
10. On the white serving plate make a side salad using the required ingredients (see ingredients required for list of side salad ingredients).
11. Put toasted sandwich on serving plate with side salad.
12. Add chips or potato wedges.

Chef’s tip:

• Put the toaster on before you make the sandwich.

Toasted ham and cheese

Ingredients required:

1. 2 Slices of bread,
2. 1 Slice of ham,
3. 1 Slice of cheese,
4. 2g Butter,
5. 15g Lettuce (side salad),
6. 2 Tomato quarters (side salad),
7. 2 Cucumber slices (side salad),
8. 2 Raw onion rings (side salad),
9. 20 Chips or 15 Potato wedges.

Equipment needed:

• Toaster,
• Chef’s knife,
• White serving plate,
• White chopping board,
• Spatchaler.

Method for recipe:

1. Butter one side of each slice of bread on the white chopping board.
2. On the unbuttered side of one slice put the slice of ham and cheese.
3. Close the bread slice with toppings on with the other slice of bread, buttered side facing up.
4. Put onto the toaster and close toaster.
5. Toast for 2 minutes.
6. Using the spatchaler flip the sandwich around on the toaster and close the toaster.
7. Toast for another 2 minutes or until golden brown.
8. Use your spatchaler to put the sandwich on white chopping board from toaster.
9. Use the chef’s knife to cut the toasted sandwich from one corner to the opposite corner.
10. On the white serving plate make a side salad using the required ingredients (see ingredients required for list of side salad ingredients).
11. Put toasted sandwich on serving plate with side salad.
12. Add chips or potato wedges.

Chef’s tip:

• Put the toaster on before you make the sandwich.

Toasted ham, cheese and tomato

Ingredients required:

1. 2 Slices of bread,
2. 1 Ham slice,
3. 1 Cheese slice,
4. 2 Tomato slices,
5. 2g Butter,
6. 15g Lettuce (side salad),
7. 2 Tomato quarters (side salad),
8. 2 Cucumber slices (side salad),
9. 2 Raw onion rings (side salad),
10. 20 Chips or 15 Potato wedges.

Equipment needed:

• Toaster,
• Chef’s knife,
• White serving plate,
• White chopping board,
• Spatchaler.

Method for recipe:

1. Butter one side of each slice of bread on the white chopping board.
2. On the unbuttered side of one slice put the cheese, ham and tomato.
3. Close the bread slice with toppings on with the other slice of bread, buttered side facing up.
4. Put onto the toaster and close toaster.
5. Toast for 2 minutes.
6. Using the spatchaler flip the sandwich around on the toaster and close the toaster.
7. Toast for another 2 minutes or until golden brown.
8. Use your spatchaler to put the sandwich on white chopping board from toaster.
9. Use the chef’s knife to cut the toasted sandwich from one corner to the opposite corner.
10. On the white serving plate make a side salad using the required ingredients (see ingredients required for list of side salad ingredients).
11. Put toasted sandwich on serving plate with side salad.
12. Add chips or potato wedges.

Chef’s tip:

• Put the toaster on before you make the sandwich.

Toasted 3 Cheeses

Ingredients required:

  

1.       2 Slices of bread, 

2.     10g cottage cheese, 

3.      10g mozzarella cheese,

4.       1 Slice of cheese, 

5.       2g Butter, 

6.       15g Lettuce (side salad),

7.       2 Tomato quarters (side salad).

8.       2 Cucumber slices (side salad), 

9.       2 Raw onion rings (side salad),

10.   20 Chips or 15 Potato wedges.

Equipment needed:

 ·         Toaster, 

·         Chef’s knife, 

·         White serving plate, 

·         White chopping board, 

·         Spatchaler.

Method for recipe:

1.       Butter one side of each slice of bread on the white chopping board.

2.       On the unbuttered side of one slice  put 1 slice cheese, spread cottage cheese and grated mozzarella.

3.       Close the bread slice with toppings on with the other slice of bread, buttered side facing up.

4.       Put onto the toaster and close toaster.

5.       Toast for 2 minutes.

6.       Using the spatchaler flip the sandwich around on the toaster and close the toaster.

7.       Toast for another 2 minutes or until golden brown.

8.       Use your spatchaler to put the sandwich on white chopping board from toaster.

9.       Use the chef’s knife to cut the toasted sandwich from one corner to the opposite corner.

10.   On the white serving plate make a side salad using the required ingredients (see ingredients required for list of side salad ingredients).

11.   Put toasted sandwich on serving plate with side salad.

12.   Add chips or potato wedges.

Chef’s tip:

·         Put the toaster on before you make the sandwich.

Toasted bacon, egg and cheese

Ingredients required:

1.       2 Slices of bread, 

2.       3 Bacon strips, 

3.       2 Eggs, 

4.       1 Slice of cheese, 

5.       2g Butter, 

6.       15g Lettuce, 

7.       2 Tomato quarters, 

8.       2 Cucumber slices, 

9.       2 Raw onion rings 

10.   20 Chips or 15 Potato wedges.

Equipment needed:

 ·         Toaster, 

·         Chef’s knife, 

·         White serving plate, 

·         White chopping board, 

·         Spatchaler.

 

Method for recipe:

 1.       Butter one side of each slice of bread on the white chopping board. 

2.       On the unbuttered side of one slice  put 3bacon strips and 2 eggs.

3.       Close the bread slice with toppings on with the other slice of bread, buttered side facing up. 

4.       Put onto the toaster and close toaster. 

5.       Toast for 2 minutes. 

6.       Using the spatchaler flip the sandwich around on the toaster and close the toaster. 

7.       Toast for another 2 minutes or until golden brown. 

8.       Use your spatchaler to put the sandwich on white chopping board from toaster. 

9.       Use the chef’s knife to cut the toasted sandwich from one corner to the opposite corner. 

10.   On the white serving plate make a side salad using the required ingredients (see ingredients required for list of side salad ingredients). 

11.   Put toasted sandwich on serving plate with side salad. 

12.   Add chips or potato wedges.

Chef’s tip:

• ·         Put the toaster on before you make the sandwich.

Toasted egg and bacon

Ingredients required:

• 2 Slices of bread,
• 2 Eggs,
• 3 Bacon strips,
• 2g Butter,
• 15g Lettuce (side salad),
• 2 Tomato quarters (side salad),
• 2 Cucumber slices (side salad), 
• 2 Raw onion rings (side salad),
• 20 Chips or
• 15 Potato wedges.

Equipment used:

1. Toaster,
2. Chef's knife,
3. White serving plate,
4. White chopping board,
5. Spatchaler,

Method for recipe:

• Butter one side of each slice of bread on the white chopping board.
• On the unbuttered side of one slice, put 2 eggs and 3 bacon strips.
• Close the bread slice with toppings on with the other slice of bread, buttered side facing up.
• Put onto toaster and close toaster.
• Toast for about 2 minutes.
• Using the spatchaler flip the sandwich around on the toaster and close toaster. 
• Toast for another 2 minutes. 
• Use you spatchaler to put the sandwich on the white chopping from the toaster.
• Use the chef's knife to cut the toasted sandwich in half from one corner to the opposite corner.
• On the white serving plate make a side salad using the required ingredients (see list of ingredients required)
• Put toasted sandwich on serving plate with side salad.
• Add chips or potato wedges.

Chef's tip:

1. Put the toaster on before you make the sandwich.

Fond blanc

Ingredients required: 

• 2.5 Carrots,
• 4 Celery sticks,
• 1.4kg Whole chicken,
• 1.5 Onions,
• 300ml Dry white wine,
• 5ml Pepper corns,
• 2g Bay leaves (Royal herbs).

Equipment used:

1. Chef's knife,
2. Peering knife,
3. Mixing bowls,
4. Pot and lid (Small stock pot),
5. Peeler,
6. Yellow chopping board,
7. Green chopping board,
8. Cloths,
9. Perverted basting spoon.

Method for recipe:

1. On a green chopping board peel the ugly sides off the required vegetables.
2. Cut the vegetables into mire poix.
3. Remove the skin and insides of the chicken.
4. Wash the vegetables.
5. Put some vegetables into the chicken (stuff it with vegetables).
6. Put half the remaining vegetables at the bottom of the pot, then the chicken and the remaining vegetables.
7. Fill the pot till full of water with water.
8. Light the gas stove and put the pot with chicken on and put the lid on.
9. Once the water starts boiling take the lid off and remove the scum.
10. Cook for about 35 minutes then add the wine.
11. cook for 2-3 hours.

Chef's tips:

• Don't put the water into the pot before the chicken and vegetables, first put your ingredients in.

Butternut puree

Ingredients required:

• Butternut offcuts,
• Carrot offcuts,
• Chicken stock (Fond blanc)

Equipment needed:

1. Robo coop,
2. Ladle,
3. Chinwa,
4. French whisk.

Methods needed to prepare recipe:

• Add the butternut and carrot off cuts into a stock pot.
• Add the chicken stock.
• Light the gas stove and let it boil for +- 1 hour.
• Take pot off stove.
• Put chinwa into large mixing bowl.
• Pour the boiled vegetables through the chinwa to make puree to classical French style soup.

Chef's tip:

1. You can also add carrots if desired.

Birds nest potatoes

Ingredients required:

• 1 Potato,
• 3l per 5l pot Oil.

Equipment needed:

1. Green chopping board,
2. Mixing bowls,
3. Mandolin,
4. Peeler,
5. Chef's knife,
6. Turning knife,
7. Pot,
8. Skimming spider
9. Eggs nest,
10. Spray and cook,
11. Gas stove plate,
12. Lighter or box of matches.

Methods needed to prepare recipe:

1. Put on gas stove and light the gas. Put the pot filled with 3l oil on and heat the oil up.
2. Put water into a mixing bowl to submerge the potato. Peel potato with a peeler on a green chopping board. 
3. Cut potato into thin julienne (after cutting it in half and slicing it on the Mandolin).
4. Spray birds nest thoroughly with cook and spray.
5. Arrange julienne into birds nest.
6. Put birds nest into hot cooking oil to deep fry until golden brown.

Chef's tip:

1. Don't make the julienne of the potatoes too thick otherwise the birds nest formation will break and not stay firm as required.

Beef olive

Ingredients required:

• 333g Rump,
• 20ml Oil,
• 30g Butter,
• 200g Mushrooms,
• 1 Whole Green pepper,
• 1 Whole Onion.

Equipment needed:

1. Mixing bowls,
2. Boning knife,
3. Chef's knife,
4. Red cutting board,
5. Green cutting board,
6. Brown cutting board,
7. Pan,
8. Basting spoon,
9. Palet knife,
10. Meet malet,
11. Toothpicks.

Methods needed to prepare recipe:

1. On a red chopping board, placed on a damp cloth on your working station, cut your rump into minute steak slices. Hit your meat with your meat mallet and store in a mixing bowl. Wrap it with plastic wrap.
2. In a basin with warm water and soap wash your red chopping board and place it back on the board rack.
3. On a green chopping board bruinose your green pepper, onion and mushroom and mix together in a mixing bowl.
4. Wash your green chopping board in the same water as your red chopping water and place it back on the chopping board rack.
5. On the red chopping board place a couple of mini steaks and spoon a spoonful of vegetables onto one side of the mini steaks, roll them up and put toothpicks in them to seal them when you shallow fry the mini steaks.
6. Light the gas stove (1 plate) and put a pan with a bit of oil in.
7. Shallow fry your beef olive until cooked.
8. On the brown chopping board, remove the toothpicks.