ROUND June DUBAI JUMEIRAH BEACH HOTEL Winning Team RECIPE SOUP

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ROUND June DUBAI JUMEIRAH BEACH HOTEL Winning Team RECIPE SOUP Powered By Docstoc
					                                       ROUND 4 2006-2008
                                                 DUBAI
                                           9-10 June, 2007



                              JUMEIRAH BEACH HOTEL
                                        Winning Team
                                          RECIPE




                                                SOUP

                                         Tomato Gazpacho

                                              ENTREE

                                Tandoori marinated Australian Lamb
                                         Pasta andCoconut

                                          MAIN COURSE

                             Braised Australian Angus Beef Blade with
                            Oregano Mashed Potato, Salsify and Pastille

                                             DESSERT

                                 Orange Mousse, Chocolate Pudding
                                       and Mandarin Sorbet

                                                *****



Team Manager    Members Kitchen       Team Service          Address        Contacts
Wan Thim Tang   Anand Ramakrishnan    Dionette Monteleone   PO Box 11416   T: +971 4 3480000
                Bholanath Rajakdas    Hanzel D' Souza       Dubai          F: +971 4 4868141
                Jesusa Lackson        Hassan Bdeir                         M: +971 50 8853 149
                                      Maria Nagai                          E: Andrea.Strim@jumeirah.com
                                         ROUND 4 2006-2008
                                                   DUBAI
                                             9-10 June, 2007




Winning Team
Jumeirah Beach Hotel

RECIPE (Yield 4 serving)

SOUP
Tomato Gazpacho

 Quantity      Ingredients                            Preparation
               TOMATO GAZPACHO
 800 g         Tomato
 100 g         Celery
   1 pc        Yellow Capsicum
  50 ml        Red Vinegar
  20 ml        Tabasco
 100 g         Cucumber
   5g          Mint Leaves
 To taste      Salt and Pepper
               TOMATO SORBET
 500 ml        Tomato Liquid
  50 g         Glucose
 To taste      Salt
               GARNISH
  40 g         Golden fried Croutons
  80 g         Romaine Lettuce
  20 ml        Olive Oil
  40 .         Radish

Method:
1. Mix all the ingredients together, (capsicum without skin) blend fine and strain. Seasoning. Keep the
   gazpacho in the fridge ready to be served.
2. For the tomato sorbet cook all the ingredients together and process through the ice cream machine and
   ready to be served.
3. Serve the soup with golden friend croutons, Romaine lettuce and garnish with radish sprout. Drizzle
  olive oil n the top.
                                          ROUND 4 2006-2008
                                                    DUBAI
                                              9-10 June, 2007




Winning Team
Jumeirah Beach Hotel

RECIPE (Yield 4 serving)

ENTREE
Tandoori marinated Australian Lamb,
Pasta andCoconut

Quantity        Ingredients                             Preparation
                TANDOORI LAMB
300 ml          Tandoori marinate
480 g           Australian Lamb Leg Meat Cube
200 g           Felicetti Pasta
 50 ml          Cream
 50 ml          Vegetable Stock
 20 g           Parmesan Cheese
To taste        Salt and Pepper
                COCONUT FOAM
100 g           Coconut Power
 60 ml          Coconut Cream
 10 g           Butter
 80 ml          Vegetable Stock
 50 g           Onions
To taste        Salt and Pepper
                GARNISH
100 g           Spring Onion
 50 ml          Coriander Oil

Method:
1. Marinate the lamb leg over night, seasoning and then slow cook in the tandoori oven.
2. Boil the pasta in salted water, strain and finish with cream and grated Parmesan cheese. Pose the pasta in
   mono portions rings and bake in the oven for a couple of minutes.
3. For the coconut foam boil together all the ingredients, blend and strain.
4. Garnish the plate with spring onion and coriander oil.
                                          ROUND 4 2006-2008
                                                    DUBAI
                                               9-10 June, 2007



Winning Team
Jumeirah Beach Hotel

RECIPE (Yield 4 serving)


MAIN COURSE
Braised Australian Angus Beef Blade with
Oregano Mashed Potato, Salsify and Pastille


Quantity        Ingredients                        Preparation
                BRAISED BEEF
500 g           Beef Blade
 50 g           Carrot
 50 g           Leek
 50 g           Celery
 10 g           Garlic
  1 lt          Veal Jus
  1 pc          Bay Leave
 10 g           Herbs
To taste        Salt and Pepper
180 g           Vichy Carrot
200 g           Oregano Mashed Potato
120 g           Boiled Green Beans
120 g           Beef Kofta
 80 g           Sautéed Salsify
                Carrot reduction
                Filo Pastry

Method:
1. Sauté the beef, seasoning and braise with the vegetables, jus and herbs. Slow cook on low flame for 3
   hours.
2. Cook the carrot on low flame, Vichy style.
3. Sauté the peeled salsify, herbs and butter. Seasoning.
4. Sauté the green beans with butte, seasoning and keep hot.
5. Pan fried the beef kofta and keeps the hot.
5. Heat up the mashed potato and before serve adds the fresh oregano and butter.
6. Braise the beef trimming with the vegetables and the jus, with the filo dough create a pastille and brush
   the top with egg wash.
7. Garnish the plate with carrot reduction.
                                        ROUND 4 2006-2008
                                                   DUBAI
                                             9-10 June, 2007



Winning Team
Jumeirah Beach Hotel

RECIPE (Yield 4 serving)

DESSERT
Orange Mousse, Chocolate Pudding and Mandarin Sorbet


Quantity       Ingredients                          Preparation
               ORANGE MOUSSE
400 g          Orange Brulee
400 g          Crunchy Base
  20 g         Gelatine
150 g          Cream Bianca
150 g          Milk
 15 g          Sugar
130 g          Egg Yolk
   2 pcs       Orange Zest
   2g          Salt
600 g          White Chocolate
750 g          Whipped Cream
               CHOCCOLATE PUDDING
600 g          Pain de Genes
125 g          Almond Powder
  80 g         Sugar Icing
  80 g         Flour
 80 g          White Chocolate
  80 g         Butter
270 g.         Egg White
120 g          Sugar
320 g          Mandarin Sorbet
  50 ml        Apricot Sauce
100 g          Orange Compote
   4 pcs       Caramelized Cherry Apple
               Fresh Figs
Method:
1. Boil the milk and cream with the orange zest. Cook the egg and sugar in Bain Marie, add the milk and
cream on the eggs and then add the gelatins. Add the white chocolate, cold down and then add the whipped
cream. Pose the orange mousse on the crunchy base and the orange brulee on the top of the mousse. Cover
with the mandarin jelly and the top again with the mousse.

For the pudding
2. Mix all dry ingredients with the butter and fold with the meringue and white chocolate
3. Fill half of the mixture in the moulds and insert the ganache ball and bake at 180 C.
4. Decorate with the sugar ball and orange zest.
Garnish
5. Garnish with Mandarin sorbet, fresh figs, strawberries and orange compote and apricots sauce. Garnish
with orange jelly and some gold leaves.

				
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