Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

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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