Microsoft Word - Mediterranean 96 hour Course Recipe Book

RECIPE BOOK

Mediterranean Cuisine

Spring 2023

CERTIFICATE IN MEDITERRANEAN CUISINE

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CERTIFICATE IN MEDITERRANEAN CUISINE

COURSE SYLLABUS Spring 2023 4 th - 20 th of May 2023

Course Title:

Mediterranean Cuisine (QF Level 2)

Course Number:

HT312344

Duration:

12 Lessons

Contact Hours: Self-Study Hours:

96 Hours 54 Hours 150 Hours

Minimum Total hours:

Credits:

15 Credit Hours

Instructor Name Office Location: Office Phone: Email Address:

Georges Ringeisen

ICI 307

3840-5652

g.ringeisen@vtc.edu,hk

Office Hours:

By Appointment

Course Description: Students are introduced to the main concepts around traditional northern and southern Italian cuisine and produce relevant dishes, including fresh pasta, pizza, polenta and risotto. Learners get also introduced to the food of relevant Mediterranean countries, including Turkey, Greece, Italy, France, Spain, Portugal, and North Africa. It explores their distinct flavour profile, ingredients, traditional dishes and cooking methods. The main emphasis here is on the correct combination and use of ethnic ingredients and spices and the authentic preparation and presentation of the plates. The proper use of tools, equipment and Mise en Place is emphasised.

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Course Outcomes:

Upon completion of this course, the students will be

able to: - Distinguish between several distinctive Mediterranean flavours. - Distinguish the main specificities of each cuisine - Recognize the main ingredient needed in a Mediterranean recipe - Cook Turkish, Greek, Italian, French, Spanish, and North African specialities - Compose a full Mediterranean content influenced Menu

Timing:

4 –16 May (Monday –Saturday) & 20 May 2023 (Saturday)

Evaluative Criteria:

1 Written Examination 1 Practical Examination on the 20 th of May

Attendance Policy:

The attendance requirement for this Certificate Module is 75%

Academic Integrity

Classroom Policies:

Students have to be in full uniform ( Clean and Ironed Chefs Jacket, Pants, Apron, Black Steel-toed shoes) No one other than registered students can attend academic sessions, laboratory classes, computer labs, and other academically supported areas. Disruptive behaviour, such as inappropriate and disruptive socialising during lectures, may result in dismissal from class. Personal items such as handbags, newspapers etc must be stored in lockers and not brought into the food preparation areas.

Note:

The instructor reserves the right to contextualise and change the content and syllabus throughout the course.

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Content Outline:

Reference text(s): Allen, N. K. Discovering Global Cuisines . 2014. New Jersey: Pearson ISBN-10: 0135113482 | ISBN-13: 9780135113486

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Hand Washing

 Be sure to wash hands with soap and warm water for at least 20 seconds.  Upon reporting to work.  After using a handkerchief, visiting the restroom, eating, using the phone, or smoking.  After handling raw food.  After touching or scratching body areas like mouth, nose, or hair.  After clearing, scraping, or washing dirty plates or utensils.  After removing trash and debris.  Use hand sanitiser after handling high-risk foods

Uniform and Jewellery

 No Jewellery worn outside of uniform.  Watches not worn by students handling food.  Thermal jackets are worn only in fridges and freezers.  Wear clean uniforms and fresh aprons for each day on duty  Always keep the shoes clean and shining.  No nail polish or false fingernails. If not, why not? Because of Chemical food contamination

Harmful bacteria on unwashed hands

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Get Rid of Bad Habits

 Coughing or sneezing into food.  Scratching your head or fixing your hair.  Touching clothes or skin.  Wiping mouth or nose with your fingers.  Smoking, chewing gum, or eating in non-designated areas.  Failing to wash hands as needed.  Washing hands in sinks used to prepare foods.  Touching the food-contact surface of glassware and tableware with bare hands.  Tasting food with hands or with a spoon used for cooking.  Nibbling on food in a food preparation area.

Sneezing and coughing Disperses micro-fine Droplets of germs in the air that can spread viruses and infection

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12 Lessons, 8 hours per lesson, including 1 hour Lunch break, written and practical exams at the end of the course

Thursday 4th May Lesson 1: Turkey

Introduction to the Course and Lecture 1. Braised Lamb Shanks, 2. Yoghurt Sauce, 3. Frika Rice 4. Turkish Bread, 5. Red Onions Jam

Friday 5th May Lesson 2: Greece

1. Greek Salad, 2. Tzatziki, 3. Greek-Style Marinated Vegetables, 4. Stuffed Zucchini, 5. Spanakopita

Saturday 6th May Lesson 3: Greece

6. Dolmas, 7. Garides Saganaki, 8. Moussaka, ,9. Walnut Baklava

Monday 8th May Lesson 4: Italy

1. Brodetto di Pesce del l’Adriatico 2. Ciabiatta Bread, 3. Insalata Frittata, 4. Pesto, 5. Eggplant ala Parmigiana, 6. Fritto Misto

Tuesday 9th May Lesson 5: Italy

7. Pasta Dough, 8. Tagliatelle ai Vongole, 9. Spaghetti ala Putanesca, 10. Poulpo alla Luciana 11. Peperone Ripieno

Wednesday 10th May Lesson 6: Italy

12. Pizza Dough, 12. Pizza Baking, 13. Tiramisu, 14. Amaretti

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Thursday 11th May Lesson 7: France

1.Salade Niçoise, 2. Tapenade, 3. Fougasse, 4. Ratatouille, 5. Pissaladiere

Friday 12th May Lesson 8: France

6.Bouillabaise Marseillaise, 7. Rouille 8. Aioli with Vegetables, 9. Tourte aux blettes

Saturday 13th May Lesson 9: Spain

1.Tortillas de Batata, 2. Fideua, 3. Gazpacho Andalous, 4. Pulpo Gallicean 5. Catalane Cream

Monday 15th May Lesson 10: Spain

6.Ajo Blanco, 6. Empanadas, 7. Paella, 8. Stuffed Calamaris Catalane Syle, 9. Montecaos

Tuesday 16th May Lesson 11: North Africa

1.Preserved Lemon, 2. Couscous agneau, 3. Tunisian Merguez 4. Marrocan Chicken Tajine 5. Beghrirs / Crêpe aux milles trous 6. Shorba

Saturday 20th of May

EXAM DAY

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Recipes From Turkey

1. BRAISED LAMB SHANKS 2. YOGHURT SAUCE 3. RED ONION MARMALADE 4. FRIKA RICE 5. TURKISH BREAD

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TURKISH RECIPE 1

BRAISED LAMB SHANK

2 Portions

Ingredients :

 125

ml

Olive oil

    

30

g

Flour

2

pc

Lamb shanks (approx. 500 g each)

TT TT

Sea Salt

Black Pepper, freshly ground

30

g g g

Tomato paste

 145  145

Onions, medium dice Carrots, medium dice Celery, medium dice Leeks, medium dice



75

ml

 145  250  500  145

g

pc

Red wine

TT TT

Brown veal stock Chicken stock

  

2 2 2

g g g

Whole black peppercorns

fresh thyme Bay leaves Rosemary

 0.25

sprig

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PREPARATION METHOD

1. Season the Shanks 2. Dust with little flour and sear on high heat in a sauté pan with olive oil 3. Set aside 4. Add the tomato paste and cook for 2-3 minutes 5. Add the mirepoix and caramelise 6. Add wine and reduce 50%. 7. Place the shanks on top of the mirepoix.

8. Add the stock and the remaining ingredients 9. Cook in 170 C oven for approx 3.5 – 4 hours 10. Let it cool in its liquid 11. Set aside

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TURKISH RECIPE 2

LAMB SHANK GARNISH

2 Portions

Ingredients:

   

60 10 15 15

ml

Picked parsley

g g g

Finely minced chives

Panko breadcrumbs, pre sautéed in a bit of olive oil

Lemon zest

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PREPARATION METHOD

1. Place some of the cooking liquid on top of the shank. 2. Sprinkle parsley leaves, panko, chives and lemon zest. 3. Serve hot

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TURKISH RECIPE 3

FIRIK RICE

2 Portions

Ingredients:

 100

g g g g g

Firik wheat

           

30 80 15

White onions, fine Brunoise

Yellow capsicum Peppermint Minced garlic Dry white wine Chicken stock

4

15

ml ml

 275

30

g

Chopped flat parsley picked fresh thyme

2

sprigs

30 15

ml

Heavy cream / or yoghurt

g

Butter

TT

Salt and pepper

1 1

pc pc

Bay leaves

Buttered baking paper cartouche

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PREPARATION METHOD

1. Sweat the onions and garlic in butter. 2. Add the rice and continue to cook. 3. Add wine and reduce 50%. 4. Add the stock. 5. Cook until the rice is completely soft. 6. Fold in cream 7. Add butter, mounting, till ultimately, and incorporate

8. Taste and adjust the seasoning 9. Add chopped parsley and thyme. 10. Set aside and keep warm

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TURKISH RECIPE 4

YOGHURT SAUCE

2 Portions

Ingredients:

   

60 10 15 15

ml

Unsweetened Greek or strained yoghurt or Labneh

g g g

minced Sea Salt

Lemon zest

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PREPARATION METHOD

4. Mix all ingredients in a mixing bowl, and set aside.

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TURKISH RECIPE 5

RED ONION MARMALADE

- Demo only-

Ingredients:

 

1.5 2.7

kg kg

Julienne of shallots Julienne of red onions

 150

g

Sugar

 600  600  450  300

ml ml ml ml pc

Port wine Red wine

Balsamic vinegar

Sherry vinegar



30

Star anise

  

40 35

pc

Cloves Sea salt

g

TT

Cayenne

 600  200

g

Honey

TT

Grapeseed oil

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PREPARATION METHOD

1. Caramelize onions with grapeseed oil. 2. Add the vinegar and wine. 3. Reduce by 90%. 4. Add the rest of the ingredients. 5. Simmer until you get a marmalade consistency.

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TURKISH RECIPE 6

TURKISH BREAD

Ingredients :

 2.500

kg

Flour T55

   

15 45

g g g

Sugar

Salt

100

Yeast

2

l

Cold water 27C

 1.160

kg

Biga

Pre-fermented dough Biga:

  

1

kg

Flour T55

450

g g

Cold water 27C

10

Yeast

Topping:

 Egg wash (50% egg + 50% water)  White sesame  Nigella seeds  Thyme or zaatar

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PREPARATION METHOD

1. Gather all utensils and ingredients. 2. Place all ingredients in a mixing machine with a dough hook. 3. Mix for 2 minutes on slow 4. 6 minutes on second speed. 5. Give the dough a table rest for 30 minutes to relax the gluten 6. Divide into 180g portions and shape round. 7. Rest the dough for another 20 minutes 8. Roll the rounds into discs of 1cm thickness and place them on a floured cloth. 9. Allow proofing for 15 minutes 10. Glaze the bread with egg wash, and sprinkle with nigella seeds and white sesame. 11. Upon order, bake the bread in a hot stone oven (180°C bottom/250°C top heat). 12. The bread should rise like a pillow during the baking process

13. It is usually done after 3-5 minutes. 14. Serve immediately while oven-fresh

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Recipes from Greece

1. HORIATIKI, GREEK SHEPPERD SALAD 2. TZAZIKI 3. GREEK-STYLE MARINATED VEGETABLES 4. STUFFED ZUCCHINI 5. SPANAKOPITA 6. DOLMAS 7. GARIDES SAGANAKIS (SAUTEED PRAWNS) 8. MOUSSAKA 9. WALNUT BAKLAVA

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GREEK RECIPE 1

HORIATIKI GREEK SALAD

2 Portions

Ingredients:

        

150 g 250 g 150 g 110 g 60 g 175 g 15 g 100 g 200 g

Cucumber peeled into regular cubes

Ripe wine tomato or Roma tomato in wedges

Green bell pepper, thin slices Red onions finely sliced into rings Large pitted Kalamata olives

Greek feta cheese

Fresh oregano, chopped Italian Parsley, picked

Arabic Pita Bread

Dressing & Finish

    

40 g 120 g 25 g

Red wine vinegar Extra virgin olive oil Pistachios, chopped

TT TT

Salt

Pepper

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PREPARATION METHOD

1. Wash and cut all ingredients as indicated 2. Mix all vegetables in a large bowl 3. Separately prepare the vinaigrette sauce 4. Cut the Pita bread either in triangles or diamonds and deep fry until crispy 5. Season the salad 6. Plate either in a bowl or in a deep plate 7. Place a piece of feta cheese topped with chopped pistachios on top

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GREEK RECIPE 2

TZATZIKI

2 Portions

Ingredients:

      

250 g 180 g 50 g 10 g 1/2 pc

English cucumber Plain Greek yoghurt

Fresh mint

garlic

Lemon juice Fine sea salt White pepper

TT TT

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PREPARATION METHOD

1. Peel and trim the cucumber from its seeds 2. Grate the cucumber with a large grater 3. Crush the garlic and chop it very fine 4. Wash the mint and slice it into very fine “chiffonade.” 5. Press the lemon juice 6. Mix all together with sea salt and rest for a few minutes 7. Press the water out of the cucumber 8. Incorporate the grated cucumber into the yoghurt 9. Season up to taste with salt, pepper, and lemon juice 10. Plate in a small bowl 11. garnish with a mint leaf

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GREEK RECIPE 3

GREEK STYLE MARINATED VEGETABLES

2 Portions

Ingredients:

                 

4 pc

Violet artichokes Green zucchini Yellow zucchini

150 g 150 g 80 g 100 g 120 g 60 g 80 g 45 g

Button mushroom (small, very firm)

Baby onions cauliflower

Shallot

Spring onions / new onions

Garlic

5 g

Coriander seeds Dry white wine

200 ml

2 pc

Lemon

100 ml 100 ml

White wine vinegar

Olive oil

1 pc

Bouquet garni (fresh thyme, green leek leaf, parsley stem, bay leaf)

10 g

Fresh oregano Fine sea salt White pepper

TT TT

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PREPARATION METHOD

1. Wash and trim all vegetables 2. Cut the capsicums into small dice (Brunoise) 3. Trim the artichokes 4. Chop the shallot finely 5. Sweat the chopped shallot in olive oil 6. Add the Brunoise of capsicum 7. Deglaze with vinegar and add the white wine 8. Add the bouquet garni, coriander seeds 9. Bring to boil 10. Cook each vegetable one after the other, lid on Respectively: - Artichoke – 10-12 Mn - Cauliflower rosettes – 8-10 Mn - Onion – 6 Mn - Mushroom – 3 Mn - Zucchini – 2-3 Mn 11. Spread with oregano 12. Let the vegetables cool down 13. Serve cooled

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GREEK RECIPE 4

STUFFED AND BRAISED ZUCCHINI

2 Portions

Ingredients:

               

400 g 400 g 150 g 140 g 120 g 75 g 50 g

Zucchini

Local tomatoes

Onions

Minced lean beef meat

Toulouse sausage of minced lean pork meat

Rice

Tomato paste

5 g 5 g

Thyme

Dill

15 g

Flat Italian parsley Green Coriander

5 g

5

g

Fresh mint

50 g

Grated Parmesan, or Gruyere or Haloumi

2 g

Cinnamon and cumin powder

TT TT

Salt

Pepper

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PREPARATION METHOD

1. Soak the rice 2. Wash the vegetables 3. Cut the Zucchini in length and empty them with a small spoon to remove the seeds 4. Cut 1/3 of the zucchini into small dice (Brunoise) 5. Chop the onions 6. Peel and cut the tomatoes into cubes 7. Sweat the onions in olive oil 8. Add the meat (beef and Pork) 9. Then add the rice 10. Siri together 11. Add the tomato and zucchini diced 12. Season with salt, pepper, cinnamon and cumin powder 13. Spread the mint, coriander leaf and, Italian parsley, dill chopped on top 14. Cover and cook for 15mn 15. Garnish the zucchini with this mix generously 16. Bake in the oven at 160C for 45mn 17. Spread with parmesan, Haloumi, or Gruyere cheese 18. Gratinate

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GREEK RECIPE 5

SPANAKOPIDA

4 Portions

Ingredients:

               

1 packet

Filo paste Spinach

1.5 kg

250 g

Green onions

60 ml

Olive oil Shallot

120 g 300 g 60 g 10 g 15 g 15 g 15 g

Feta Cheese

Pine seeds

Dill

Mint

Italian Parsley

Basil

1 pc 1 pc

Lemon for juice

Egg Salt

TT TT TT

Pepper Olive oil

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PREPARATION METHOD

1. Wash the Spinach 2. Trim the spinach 3. Chop the onions very fine 4. Slice the green onions 5. Cut the feta cheese into small cubes 6. Heat a pan with olive oil 7. Sweat the onions in olive oil 8. Add the spring onions and spinach 9. Complete with the finely chopped herbs and toasted pine seeds 10. Sauter 11. Season up to taste

12. After 3- 4mn take out of the Heat 13. Transfer to a bowl and cool down 14. Add the feta cubes to it

Method Number 1

15. Lay the filo paste on a board 16. Cut the Filo in bands and, with a brush, spread olive oil at the surface 17. Purr a little spinach and fold the filo into a triangle shape 18. Brush with beaten egg 19. Bake in the oven at 180C for 15mnm, or deep fry at 175C

Method Number 2

20. Place filo paste in an oiled baking pan 21. Brush olive oil at the surface of the filo paste/total of 6-7 layer 22. Garnish with the spinach farce 23. Cover the same with 6-7 layers of foiled filo paste 24. Brush with beaten egg 25. Bake in oven at 180C until golden brown 26. Take out from the oven and let cool down before serving

Both versions can be served hot or cold.

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ANNEXE TO GREEK RECIPE 5

FILO PASTRY

Ingredients:

      

800 g 10 g 20 ml 30 ml 250 ml

T45 Flour

Salt

White vinegar

Olive oil

Hot water

1 pc

Lemon (for juice)

4 g

Baking soda

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PREPARATION METHOD

1. Mix all ingredients 2. Knead about 10mn first speed of the dough mixer

3. The dough should be slightly elastic 4. Cover and wrap with transparent film

5. Rest for 24 hours in the cooler 6. Roll out the filo pastry very thin 7. Best is to use a tablecloth and cornstarch to roll it out 8. Use immediately since the dough is drying very fast and becoming extremely fragile

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GREEK RECIPE 6

DOLMAS

2 Portions

Ingredients:

 100 g

Wine leaves

   

40 g 50 g 30 g 15 g

Dry raisins

Lemon juice Peppermint Flat parsley

 125 g  250 ml

Roma tomatoes

Olive oil



80 g

Onion

 250 ml  150 ml

Dry white wine Chicken stock Coriander leaf

 

10 g 65 g

Cooked chickpeas

 160 g

Round rice

  

3 g 2 g 5 g

Cumin powder White pepper

Salt

 200 g

Local tomatoes Lemon in slices



3 pc

 15 g  200 g  200 g  200 g

Pine seeds Potatoes Cucumber

Tomato Lemon



1 pc

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PREPARATION METHOD

1. Peel and slice the potatoes for approx. 2-3mm thick 2. Open the glass and select the wine leaves 3. Keep in a wet towel flat 4. Rince the rice and blanch it 5. Chop all the herbs 6. Slightly toast the pine seeds and chop 7. Cut the Roma tomato into a very fine Brunoise (small cubes)

8. Chop the onions very fine as well 9. Soak the dry raisins in warm water 10. Press the lemon of lemon juice and slice two-pieces into fine slices 11. Rince the blanched rice (1/4 cooked) 12. Mix all ingredients except the wine leaf; of course 13. Season with the cumin powder, salt and pepper, as well as a bit of lemon juice and olive oil 14. The rice mixture should be sticky enough to permit making balls out of it 15. Press a little farce in your palm 16. Lay in the wine leaf and wrap as per Chef’s instruction 17. The Wine Leaf should be rolled tied enough 18. Once the wine leaves are rolled: 19. Place baking paper at the base of a pan 20. Lay the potatoes on the paper 21. Then place 3 to 4 slices of tomato on top 22. Lay down the Dolmas on top of it 23. The pot should be ¾ full 24. Cover with wine and chicken stock 25. Add some lemon juice 26. Cover with tomato slices and lemon slices 27. Then cover with a baking paper cartouche 28. Cover with lid and bake in the oven at medium to low temperature 29. 140C for 40mn 30. Once cooked, let it cool down 31. Then press the Dolmas in the pot slightly overnight

The Next Day

32. Prepare an olive oil and lemon juice vinaigrette 33. Unmold the wine leaves 34. Season the wine leaves with olive oil and lemon juice 35. Plate tastefully decorates tomato, cucumber and lemon slices

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GREEK RECIPE 7

GARIDES SAGANAKI

3 Portions

“saganaki” refers to the cooking pan, a flat little frying pan with squat handles on both sides. It looks like a cross between a tawa and karahi, the equivalents from East Asia.

Ingredients:



9

pcs

Prawn size10/12

 300

g

Roma tomatoes peeled

    

60 ml 20 g 10 g 15 g 25 g

Olive Oil

Shallot peeled and finely chopped

Garlic finely chopped

Fresh oregano

Fresh basil

 150 g

Crumbled Feta Cheese

 

80 ml

Ouzo

6

Slices Baguette Bread

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PREPARATION METHOD

1. Peel the prawns’ bodies, leaving the heads and tails on for extra flavour by making a very shallow cut along the back of the prawn with a sharp knife, just enough to see the vein and remove it. 2. Grate the tomatoes into a bowl using the large blades of the grater. Grate only the flesh and discard the skin. 3. Let them strain in a colander so that no excess water is added to the sauce. 4. In a saucepan, heat 38 ml of olive oil over medium heat, add the Brunoise shallot and sauté until it looks translucent. 5. Stir in the chopped garlic and Aleppo pepper, and season with salt and pepper. Add the chopped tomatoes, cover with the lid, 6. boil and, at a simmer, for about 5-10 minutes, until the sauce thickens and all water evaporates. 7. Preheat the oven to 220C 8. Season the prawns with salt on both sides. Heat a large frying pan over medium heat and pour in 15 ml olive oil. Add the prawns, sauté for 1 minute on each side and deglaze with the ouzo until it almost evaporates. Your ingredients might catch fire since this is flambéing – oversee it don’t panic, as it should quickly die down. 9. Pour the tomato sauce over the prawns and shake the pan to cover all ingredients evenly. Press them down gently with your fingers to sink into the sauce. 10. Top it with the crumbled feta, place the pan in the oven and cook for five more minutes until the feta slightly melts. 11. Shred the basil. Sprinkle it with the remaining olive oil and the oregano, and serve while still hot with plenty of crusty baguette.

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GREEK RECIPE 8

MOUSSAKA

4 Portions

Ingredients:

                  

30 g 30 g

Butter

flour milk

350 ml 100 ml 600 g 600 g 200 g 20 g 30 g 400 g 400 g

cream

Large eggplants

Tomatoes

Onions Garlic Butter

Potatoes

Chopped lean beef

5 g 3 g 2 g

Honey

Cumin powder

Cinnamon powder

0.1 g

Nutmeg Olive oil

150 ml

8 g 2 g

Salt

Ground White Pepper

50 g

Tomato paste

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Preparation of tomato sauce. 2. Chop the onions and brown them in a small saucepan. 3. Add the diced tomatoes and two good tablespoons of olive oil, cinnamon, honey, and season with salt and pepper. 4. Allow to reduce for 25 minutes (or more, until you get to the meat preparation) over medium heat. 5. You must get a sauce that can be mixed with ready-made tomato coulis. 6. Cut the eggplants in length (without peeling), salt generously, and let them disgorge the time of the next step. 7. Advice for disgorging eggplant: in a dish, alternate a layer of salted eggplant slices and a layer of paper towel, or leave them in a colander 8. Peel and cut the potatoes into thin slices. 9. Arrange the potato rings at the bottom of a reasonably high, oiled gratin dish. 10. . Drizzle the potatoes with a little (3 tablespoons) with the juice made by the simmering tomatoes. 11. Pass the potato dish under the grill for 5 to 15mn, depending on your oven, so it browns. 12. Now that they have disgorged, pass the eggplant slices to the pan over high heat to grill them a little on each side, 13. Meat preparation. In a pot, sauté the ground meat in butter over high enough heat, salt, and pepper and remove the water returned by the meat. 14. Add the tomato-onion sauce and lower the heat (very soft). 15. Remove the potato dish from the oven and preheat the oven to 200°C (thermostat 6-7). 16. Preparation of the béchamel. In a small saucepan over low heat, brown the 20 g of butter, add the flour and mix to obtain a homogeneous device. 17. Incorporate the milk little by little, never stopping to stir; it can take 10 minutes, 19. Assembly of the moussaka: On top of the layer of potatoes, spread half of the minced meat with the tomato, then half of the eggplants, then the other half of meat, 20. then the other half of the eggplants, a drizzle of olive oil and finish with the béchamel. 21. Bake everything in the oven at 200 ° C (thermostat 6-7) and cook for 1 hour (the béchamel must crisp and be golden). and you have to get a fairly thick sauce. 18. Salt, pepper and grate a little nutmeg

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GREEK RECIPE 9

WALNUT BAKLAVAS

2 Portions

Ingredients:

        

125 g 100 g 80 g 150 g 125 g 60 g

Walnut kernels

Almonds Pistachios

Butter Honey Sugar

40 ml 10 g

Orange Blossom water Cinnamon powder

8 pcs

Filo Paste

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PREPARATION METHOD

1. Grind dried fruits in a food processor without grinding them to powder, but only into small pieces. 2. Add the powdered sugar, the orange blossom water and 100 g melted butter 3. Melt the remaining 50 g of butter. Preheat the oven to 200°C. 4. Cut 5 sheets of filo dough to the dimensions of the dish (keep the others in a damp cloth so that they do not dry out while you work). Butter the leaves one by one with a brush, and stack them at the bottom of the mould. Pour in half the dried fruit mixture. 5. Put on top of 5 other leaves, also buttered, then the rest of the stuffing. 6. Cut and butter the remaining 5 sheets and stack them on top of the second layer of stuffing. Sprinkle with cinnamon. With a sharp knife, cut squares or diamonds along the entire depth of the baklava to the size you want after cooking. 7. Bake for about twenty minutes when the filo dough browns. 8. Heat the honey and 2 tablespoons of orange blossom in a small saucepan. Pour the hot honey over the baklava. Let cool and dry for at least a whole day before tasting 9. Baklava can be cut in advance and presented in small paper boxes, which are often more convenient for serving.

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CERTIFICATE IN MEDITERRANEAN CUISINE

Recipes from Italy

1. BRODETTO DI PESCE (FISH SOUP) 2. CIABIATTA BREAD FLAVOURED WITH ROSEMARY 3. INSALATA FRITTATA 4. PESTO 5. MELANZANA ALA PARMIGIANA (STUFFED EGGPLANT) 6. FRITTO MISTO 7. PASTA DOUGH

8. TAGLIATELLE AI VONGOLE 9. SPAGHETTI ALA PUTANESCA 10. PULPO ALA LUCIANA 11. PEPERONE RIPIENO IN MODO DE SARNO 12. PIZZA DOUGH 13. PIZZA PREPARATION AND BAKING

14. TIRAMISU 15. AMARETTI

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 1

BRODETTO DI PESCE (FISH SOUP)

4 Portions

Ingredients :

                

250 g 250 g 200 g 200 g 200 g 300 g 200 g 30 g 200 g

Clams

Black Mussel

Calamari Cod Filet Monkfish

Prawn 11/12 Vine tomatoes

Garlic onions

60 ml 15 g

Olive oil

Italian parsley

5 g 5 g 2 g

White wine vinegar

Fine salt Pepper

8 Slice

Baguette Bread Tomato paste Dry white wine

40 gr

200 ml

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Disgorge the clams in clear water for few hours 2. Clean the Mussels 3. Clean the filet of Cod and remove the bones eventually 4. Remove the skin of the codfish 5. Sweat the chopped onions in olive oil 6. Cut the tomatoes in half or in four depending the size 7. Sauter with the onions 8. Clean the calamari, remove their skin and slice in rondelles 9. Add the garlic to the tomatoes in the pan 10. Sweat and then add the calamari and the Mussels 11. Deglaze with the white wine vinegar 12. Add the white wine and water to cover the vegetables entirely 13. Season salt and pepper 14. In another pan pour olive oil and add garlic

15. Add a little bit of water and the clams 16. Cover with lid and cook the clams 17. Once cooked remove the flesh of the bivalves 18. Keep few for the decoration 19. Plunge the cod fillet in the soup 20. Blanch the prawn, refresh and peel them 21. Add them to the soup 22. Finally add the clam meat to the soup 23. Toast the baguette slices 24. Platte in clean and hot large deep plate 25. Springle with chopped parsley

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 2

CIABIATTA BREAD FLAVOURED WITH ROSEMARY

500g

Ingredients :

       

350 g 20 g 210 ml 80 ml

Flour T55

Yeast

Water @ 27C

Olive oil Sea Salt

15 g

8 g

Caster Sugar

15 g 75 g

Rosemary

Sundried Tomatoes

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Finely chop the sundried tomato petals and fresh or dried rosemary. 2. Mix the yeast with the water 3. In a bowl, mix the flour with salt and sugar, add olive oil, yeast diluted in a little water and the rest of water, 4. Knead your dough for a good 8 minutes, then incorporate rosemary and sundried tomatoes, knead again 1-2 minutes. 5. Place your dough back in the bowl, cover with a clean cloth and let stand for 1 hour 30 minutes at room temperature. 6. Once the rest time is over, degas your dough, work it lightly and lower it with a rolling pin about 2 cm thick. 7. Using a rectangular, square cookie cutter or even a knife, detail your ciabattas, place them on baking sheet covered with parchment paper. 8. Cover your ciabattas with a cloth and let it rest for another 20/25 minutes. 9. Preheat the th.8 oven to 240° by adding a little water to the pan. 10. Bake your ciabattas for about 25 minutes. 11. Once the cooking is finished, remove the ciabattas from the oven and let cool slightly before enjoying as a sandwich, bruschetta or bread to accompany one of your dishes for example. 12. Dust with little flour and sear on high heat in a sauté pan with olive oil

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 3

INSALATA FRITTATA

2 Portions

Ingredients :

              

75 g 20 g 60 g

Romaine lettuce heart

Frisee

Cherry tomatoes Red capsicum

125 g 150 g 125 g 110 g 150 g

Red onion

Green capsicum

Pancetta or smoked pork belly

Mozzarella

6 pcs

Grade A medium size Eggs

250 g

Cucumber

25 g

Italian parsley

60 ml 20 ml

Extra virgin olive oil

Red wine vinegar or balsamic vinegar

TT TT

Fine salt Pepper

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Peel and finely chop 1/2 red onions. 2. Curt the red pepper into Brunoise, set aside. 3. Coarsely cut the bacon, reserve Pour the oil into a pan and bring over low heat, add the shallot, pepper and bacon. 4. Season. 5. In a small bowl, crack the eggs and beat them into an omelet together with the mozzarella. 6. Pour the beaten eggs into the pan and bring over low heat. 7. Cover Cook for 3 min and turn the omelet to cook on the other side. 8. Slide the omelet onto a plate and cut into cubes. 9. Reserve. 10. Prepare the romaine salad, peel and slice the cucumber, cut the green

capsicum into cubes, ½ cherry tomatoes 11. Season and mix with the omelet pieces

12. Make the vinaigrette 13. Serve without waiting.

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 4

PESTO

150 gr

Ingredients :

      

125 ml

Olive oil

80 g 30 g

Basil

Pine seeds

100 g

Garlic

50 g

Parmesan

4 g 2 g

Salt

Pepper

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Peel and crash the garlic 2. Wash and trim the basil 3. Grate the parmesan 4. Pour the garlic and salt in the blender 5. Puree 6. Then add the grossly chopped basil 7. And slightly toasted pine seeds 8. Mix and mount with olive oil until smooth and stable 9. Eventually one drop of cold water at the end

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 5

MELANZANA ALA PARMIGIANA

2 Portions

Ingredients :



2 pcs

Eggplants

 300 g

Tomato Sauce (see adjacent recipe)



2 pc

Garlic cloves

 300 g  150 g

Mozzarella Parmesan

 

3 pcs

Egg Grade A, medium size

15 g

Basil

Tomato Sauce  4 pcs

Garlic cloves Red onions



80 g

 300 g  240 g

Roma tomatoes

Peeled tomatoes from the can Double concentrated tomato paste



40 g

 1/2 pc

Fresh red chili finely chopped

    

1 l

Vegetable Stock

1 pc

Bouquet garni rich on thyme

5 g

Fresh origan

5 g

Fine Salt Oliver oil

25 ml

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

The Melanzana:

1. Salt the eggplant slices generously 2. Salt helps to reduce the bitterness of eggplants.

3. After 1/2 hours, wash the eggplants and dry them between two tea towels. While the eggplants free themselves from bitterness, prepare the tomato sauce.

4. Pour 3 tablespoons of extra virgin olive oil into a saucepan. 5. Heat over low heat. Wash, peel and chop the garlic cloves. 6. Add the garlic to the olive oil, then add the tomato sauce. 7. Let the tomato sauce cook for about 10 minutes.

8. When the tomato sauce has thickened, turn off the heat. 9. Add the basil leaves and reserve the tomato sauce. 10. When the eggplants have released their bitterness, rinse them with water. 11. Dry the eggplant slices before breading. 12. Prepare 3 bowls. In a bowl, pour the flour. In a second, break the eggs and beat them. In the third bowl, scrape some Parmesan cheese. 13. Dip each slice of eggplant in flour, then in the beaten eggs and then in grated Parmesan cheese. 14. Reserve on a plate your slices of breaded eggplant 15. Heat a large amount of extra virgin olive oil. 16. The temperature of the oil should reach 180°C 17. Fry the eggplant slices little by little. 18. Once well coloured, transfer the eggplant slices to paper towels to absorb excess oil 19. Grease a baking dish and place the first layer of eggplant next to each other without layering them. 20. Adding salt is unnecessary because eggplants always retain some salt from the cured meat. 21. Pour 2 tablespoons of tomato sauce over the eggplants and spread the sauce evenly with the back of a spoon. 22. Sprinkle with a bit of Parmesan cheese without overdoing it. 23. Cut the mozzarella into thin slices and spread part over the sauce. 24. You can replace mozzarella with a fior di latte or provola. 25. Proceed this way, in layers, until all the ingredients are exhausted. 26. Finish generously with a final layer of tomato sauce. 27. Sprinkle with Parmesan cheese to your liking. 28. Pour a drizzle of extra virgin olive oil 29. Bake the parmigiana in an oven preheated at 200° for about 45 minutes.

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

The tomato sauce:

1. Chop the garlic, onions and chilli pepper 2. Sweat the garlic, onion and chilli pepper in olive oil until tender. 3. Add the tomato paste and continue cooking for 2 minutes. 4. Season with pepper and salt. 5. Add the tomato wedges and thyme bunch, stir and simmer for 15 minutes over low heat. 6. Add the peeled tomato and the vegetable stock and cook over low heat for 1 hour and a half so that the flavours have time to intensify. 7. Remove the bouquet garni and mix the sauce. 8. Add the oregano and adjust the pepper and salt seasoning. 9. Strain

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 6

FRITTO MISTO

4 Portions

Ingredients :

              

200 g 150 g 150 g 150 g 100 g 100 g 100 g

Calamari

Prawn 11/12

Fresh anchovies or other small fish

Cooked NZ Green mussel

Fennel

Zucchini

Small onions

2 pcs

Egg

240 g 200 ml

All-purpose flour

Soda water

5 L

Frying oil

2 pcs

Lemon

15 g 25 g 20 g

Rosemary

Basil

Sage

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Trim and peel the calamari 2. Peel the prawns 3. Trim and clean the small fish / anchovies 4. Peel the onion and slice rings 5. Trim the fennel slice in the height 6. Cut the zucchini in slices 7. Separate the egg yolk from the egg white 8. Mix the egg yolk and the flour adding a little salt 9. Pour bit by bit the soda water in 10. Beat the egg white 11. Add bit by bit the beaten egg white in the bater 9no need to add it all) 12. Dry all fish and seafood thoroughly 13. Heat up the deep fryer at 175 C 14. Plunge the vegetable, herb (these first, fish and seafood one by one in the bater and fry 15. Proceed like for a tempura 16. Once fried, absorb the exceeding fat on a kitchen paper towel 17. Plate on a paper towel 18. Lemon Wedges on the side

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 7

PASTA DOUGH

2 Portions

Ingredients :

     

100 g 200 g

Flour

Semolina 000

3 pc 10 ml

Eggs Grade A, Medium Size

Olive oil

3 ml

White vinegar

6 g

Fine salt

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Strain the flour and the semolina in a large bowl 2. Break the eggs in another bowl, add the salt, oil and little vinegar and blend 3. Incorporate the egg with the dry elements 4. Mix until you have a smooth dough 5. Make a ball

6. Not it is not necessary to knead this dough 7. Let the dough rest for one hour minimum

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 8

TAGLIATELLE AI VONGOLE

2 Portions

Ingredients :

           

125 g 800 g

Pasta Dough Clam Local Italian Parsley

20 g 25 g 40 g

Garlic Shallot

150 ml 40 ml 200 g

Dry White Wine

Olive oil Tomato

3 g 15 g

Salt Basil

1 g

Pepper Bottarga

10 g

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Wash and peel all vegetables 2. Wash and disgorge the clams 5 hours in advance 3. Chop Shallot, parsley, and garlic very fine 4. In a skillet, put the shallot with olive oil 5. Sweat thoroughly 6. Add the clams

7. Drizzle with the white wine 8. Pour the clams in and cover 9. Open the clams over high heat 10. Remove the lid and separate the clam from the juice 11. Strain the juice 12. In a separate russe sweat shallot and add the peeled tomato cut into Brunoise 13. Pour the chopped parsley into the tomato concassed 14. Bring a large soup pot of water to boil 15. Heat the filtered clam juice in a LARGE SAUTEUSE OR PAN! 16. Undo the clams and keep some with the shell for decoration 17. Pour the tomato concassed into the clam juice 18. Heat the clams 19. Blanch the pasta 3mn in boiling water and saute the pasta with the clam 20. Platte in a CLEAN AND HOT deep pasta plate 21. Use a ladle and pliers or meat fork to allow to make a dome in the plate 22. Place some clams on top as decoration 23. Drizzle with olive oil 24. Grate some bottarga on top

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 9

SPAGHETTI ALLA PUTANESCA

2 Portions

Ingredients :

         

150 g

Pasta dough

30 g 15 g 30 g

Anchovies in oil Italian Parsley

Garlic

800 g

Roma tomato peeled

15 g

Capers

100 g

Calamata black olive pitted

1 pc

Small red chilli pepper

5 g

Salt

30 g

Olive oil

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Peel the tomatoes and concassed them finely 2. Rinse the capers under running water to remove the excess salt 3. Dry them and chop them roughly with a knife 4. Take the pitted olives and crush them by pushing them down with the blade of a knife 5. Wash, dry, and chop the parsley 6. Bring a pot of water to a boil to cook the pasta, salting it to taste once boiling 7. In the meantime, add the oil, whole peeled garlic cloves, chopped dried chilli and anchovies 8. To a large frying pan 9. add the rinsed capers 10. Brown over medium heat for 5 minutes, stirring often, so the anchovies dissolve and release all their aromas 11. Mash the peeled tomatoes slightly 12. Add them to the pan. 13. Stir with a spoon and cook for another 10 minutes over medium heat 14. Meanwhile, cook the spaghetti until it’s al dente 15. Once the sauce has cooked, remove the garlic cloves 16. Add the crushed olives 17. Season the sauce with the chopped parsley 18. When the pasta is al dente, drain it and pour it directly into the pan 19. flipping it in the pan for 30 seconds, just enough time to allow all the flavours to meld together 20. Your spaghetti alla puttanesca is ready to serve hot

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 10

PULPO ALLA LUCIANA

2 Portions

Ingredients :

       

300 g

Octopus

50 g 25 g

Garlic finely chopped

Parsley

400 g

Cherry tomatoes

80 ml 30 g 85 g

Olive oil Capers

Pitted Black Calamata Olive

6 Slices

Baguette

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. To prepare the octopus Luciana to start by cleaning the octopuses 2. open the bag sideways and empty it. 3. Using scissors or a knife with a sharp tip, remove the eyes and the tooth 4. wash the octopuses very well under running water to remove any residual sand, especially between the suction cups of the tentacles. 5. Also, clean well the inside of the head that will serve for the filling 6. Before starting cooking, fill the head of the octopus with some whole olives, parsley, two cloves of garlic, half of the capers 7. close the head with one or two toothpicks 8. then put them to cook upside down in a large pan with a bit of oil, fresh chili, ground pepper, a little chopped garlic 9. then when the octopuses are well browned, lower the heat and cook for about 30 minutes. 10. With this cooking, the skin of the octopus tends to remain attached, without getting rid of excessively. 11. Wash the cherry tomatoes, cut them in half and let them drain 12. In another pot, heat a little oil, chopped 2/3 cloves of garlic and fry, then add the vegetation water of the cherry tomatoes 13. After a few minutes of cooking, add the tomatoes and lightly salt 14. Let them cook for about 20 minutes, crushing them so that they lose water 15. After the initial cooking time for the octopus, when it is now tender, add the remaining olives and capers and a handful of parsley 16. Then about halfway through cooking the tomatoes add them in the pot with the octopus and continue to cook it for another 20/25 minutes 17. At this point prepare the croutons: cut diagonally the slices of baguette bread and toast them in the oven at 180 degrees for 5/7 minutes 18. Serve the octopus Luciana in a deep dish, covered with its sauce accompanied by slices of toasted baguette

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 11

PEPERONE RIPIENO IN MODO DE SARNO

2 Portions

Ingredients :

          

4 pcs

Red capsicums

150 g

Dried bread

2 pc

Egg

60 g 80 G 80 g 50 G 15 g 20 g 145 g

Chopped parsley

Capers

Black kalamata olives

Anchovy’s filets

Basil

Chopped Garlic

Pecorino Olive oil

50 ml

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Wash the capsicums and fry them in an absorbent kitchen paper 2. place on a baking sheet. 3. Bake under the salamander with a little olive oil, (turn after 15 minutes). 4. Chop the parsley, the basil, the salt, the garlic and finally grate the cheese. 5. While the peppers cook, bathe the bread in a little water, hug it, then crumble it in a container. 6. Add the egg, the capers previously passed under water, the black olives chopped roughly, the anchovy fillets cut in half lengthwise, 7. Add the parsley, the basil, the salt, the garlic and the grated cheese. Mix well with hands. 8. Gently remove the skin, of the pepper as well as the cap and seeds. 9. Be careful not to damage the peppers during this operation. 10. Cut them in 2 lengthwise and fill them with your preparation 11. Close the peppers by rolling them. 12. In a frying pan, pour 2 tablespoons of olive oil and place the peppers. Cook each side over medium heat for about 6 minutes 13. Finish in the oven at 180°C

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CERTIFICATE IN MEDITERRANEAN CUISINE

ITALIAN RECIPE 12

PIZZA DOUGH

1 kg

Ingredients :

       

500 g 310 g

Bread Flour T55

Water 27 ° C

15 g 12 g

Yeast

Sea Salt

3 g

Sugar

8 ml

Olive oil Semolina Olive Oil

TT TT

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CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Mix the water, yeast & sugar 2. Add half the flour to a mixing bowl 3. On slow speed add the water mixture 4. Add the remaining flour mixed with the salt until combined 5. Mix on second speed for 6 minutes until the dough has an elasticity allowing for you to stretch with your hands to a very thinness. 6. Lightly grease your marble surface or tray with oil sitting the dough onto it 7. Pat it lightly with your oiled hand and cover with cling film. 8. Rest for 20 minutes in a 20° C area 9. Portion into 120g balls and reserve for use.

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