Hello guys, welcome back to my blog. So today, i'm doing the rotation menu. I've watched about the rotation menu on youtube based on the recipe 1.1, so, i search the menu recipe one by one on youtube. And i learn how to make it. And it's very helpfull for today. I'm very blessed haha. I arrived at kitchen on 07:15 am. And then we gathered in the main kitchen and do the one line. The senior tell us to read and watch again about the rotation menu.
Then i take my phone and open my youtube and search the menu one by one again. Not too long Chef Ichal is coming and he group us for 5 group. Group 1 is making appetizer menu, group 2 is making soup, group 3 is making the main course, group 4 is making desert . And i'm in group 3, we got beef stew, baked potatoes, and zucchini saute provencale.
We discuss a minute about the menu and who want to prepare this menu and the others, then we do it and make a team works. Me, i got beef stew. So i'm preparing the meat, and brown stock. For brown stock, i'm roasting the bones first until it got brown. Then i prepare the mirepoix and bouquet garnie, and i saute the onions until it caramelized for brown stock.
My friends idong and the others do the baked potatoes and zucchini. So they make 40 pax baked potatoes, she baked the potatoes for 250°C until it soft. After that we want to prepare the zucchini but the zucchini are empty in the chiller, so we do the zucchini tomorrow morning before 08:00 am. After that we do the general cleaning
Beef Stew Recipe
3 kg beef chunk
125 mL oil
500 gr Onion
10 mL Chopped garlic
125 gr Flour
250 gr tomato puree
2L Brown stock
As needed Bay Leaf
Pinch Thyme
Small sping celery leaves
500 gr celery
750 gr Carrot
500 gr Small pearl onion
250 Tomatoes
250 gr Peas
To taste Salt
To taste Pepper
Procedure :
1. Cut the meat into in. (2.5 cm) cubes
2. Heat the oil in a brazier until very hot. Add the meat and brown well, stirring occasionally to brown all sides. If necessary, brown the meat in several small batches to avoid overcrowding the pan.
3. Add the onion and garlic to the pan and continue to cook until onion is lightly browned
4. Add the flour to the meat and stir to make a roux. Continue to cook over high heat until roux is slightly browned.
5. Stir in the tomato puree and stock and bring to a boil.
6. Add the sachet. Cover the pot and place in a oven at 325°F. Braise until the meat is tender, 11/2 - 2 hours.
7. Cut the celery and carrots into large dice
8. Cook the celery, carrots, and onions separately in boiling salted water until just tender
9. When meat is tender, remove the sachet and adjust seasoning. Degrease the sauce
10. Immediately before service, add the peas. Alternatively, garnis the top each portion with peas. Season with salt and pepper.
Baked Potatoes
As needed Baking potatoes
As needed Vegetable oi
Procedure :
1. Scrub the potatoes well and pierce the ends with a skewer or fork to allow steam tl escape
2. Lightly oil the potatoes if a crisp skin is desired, leave them dry for a somewhat softer skin
3. Place on sheet pan in 400°F oven . Bake until done, about 1 hour. Test for doneness by squeezing a potato gently.
Zucchini Saute Provencale
2.7 kg Zucchini
175 mL Olive oil
175 gr Shallot or onion (minced)
4-6 pcs Garlic Cloves (chopped)
To taste. chopped parsley
To taste. Salt
To taste . White pepper
Procedure :
1. Wash and trim the zucchini. Cut crosswise into thin slices.
2. Heat the oil in two or three saute pans. Add the shallot or onion and the garlic. Saute until sauce but not browned.
3. Add the zucchini and saute until slightly browned but still somewhat crisp
4. Add the parsley and toss to mix. Season to taste
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