Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

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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