Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

MISE EN PLACE 1. Wash and peel all vegetables and salads 2. Boil the potato 3. Cook hard-boiled eggs 4. Blanch Broad beans and green beans 5. Slice very fine rondelles of onions

6. Slice the capsicum in julienne 7. Cut the cooked potato in cubes

8. Eventually unsalted the anchovies under running cold water 9. Cup hard-boiled eggs, artichoke hearts and tomato in quarters 10. Prepare a simple vinaigrette enhanced with a little bit of chopped garlic 11. Grill or Sautee the fresh tuna

PLATING 12. Place the Romaine leaves on the plate, 13. The heart of the romaine into the middle with a bit of Frisee 14. Rank all ingredients all around the plate 15. place the tuna on top of the salad 16. A quenelle of tapenade and few leaves of basil all around 17. Alternate the colors and make the salad look appetizing

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