Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

PREPARATION

1. 2. 3. 4. 5. 6. 7. 8. 9.

Wash and peel all vegetables

Chop the parsley

Clean. peel and trim the calamari

Peel the red capsicums:

Burn the capsicum under the salamander

Refresh in ice water

Peel off the skin

Slice the capsicum Chop the onions Peel the tomatoes

10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23.

Prepare a Bouquet garni

Cut half of the chorizo and all ham in tiny Brunoise

Slice the other half in rondelles

Chop the pork fillet

Season with smoked paprika, paprika, garlic salt and Espelette pepper

Infuse the saffron in the chicken stock

Sweat 1/3 of the chopped = onion with ½ of the garlic in olive oil

Add the rice sweat together

Add the infused strained chicken stock and cook the rice

Incorporate the ham and the chorizo Brunoise

Set aside

Chop the pork fillet

Season with smoked paprika, paprika, garlic salt and Espelette pepper

24. 25.

Mix with the rice

Stuff the calamari with the farce and close with tooth pick

SAUCE AND COOKING

26.

In a pan with hot olive oil sear the calamari, sear the chorizo rondelles

27. 28. 29. 30. 31. 32. 33. 34. 35.

Once seared, set aside

In the same pan, sweat the onions, add garlic Add capsicum, tomato paste and tomatoes slices Season with paprika, smoked paprika and Espelette chili

Deglaze with white wine Put back the calamari

Cover and bake in oven at 170C for 30mn

Take out the cooked calamari and strain the sauce Add the olives and chorizo rondelle and plate

118|Page