SPANISH CUISINE

Week 9

5 December 2017

Tuesday.

               Lucky for us, because we had the chances to learn the Spanish cuisine twice in this semester. As usual, every production class, we will sell our product in our restaurant. But today, there is a little uniqueness in our restaurant theme. Our Chef decided to throw a Mocktail Party theme in our restaurant.  As a student it is an opportunity for us to learn Foreign cuisine. So, another menu added to my blog. Make sure you guys check the recipe below!

RECEPI:

APPETIZER

Chicken Ham sandwich:

Ingredients:

• Chicken Ham - 2 slices
• Lettuce leaves - 2 leaves
• Tomatoes - 6 slices
• Brown bread - 4 slices
• Mustard sauce - 2 tbsp

INSTRUCTIONS:

1. On a slice of brown bread slather mustard sauce.
2. Lay down a slice of chicken ham, 3 tomato slices and a lettuce leaf.
3. Cover the sandwich with another bread slice with a little mustard on it.
4. Repeat this process to make another sandwich, and serve.

Egg Mayo sandwich:

• Eggs - 8 nos, Hard-boiled
• Mayonnaise - 1/2 cup
• Green onion - 1/4 cup chopped 
• Carrot - 1 inch, peeled, grated
• Salt & pepper - to taste

INSTRUCTIONS:

1. Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Place the chopped eggs in a bowl, and stir in the mayonnaise, carrot and green onion. Season with salt and pepper. Stir and serve on your favorite bread or crackers.

Tuna Canapes:

• Tuna -  1 (5 ounce) can drained and flaked
• Mayonnaise - 3 tablespoons
• Buttery round crackers - 24 pieces
• Cheese - 1 slices, torn into small pieces
• Salt & pepper - to taste

INSTRUCTIONS:

1. In a medium bowl, mix tuna, mayonnaise and season with salt & pepper. Top buttery round crackers with the mixture, and arrange in a single layer on a large, and top with cheese. Serve.

Tomato Bruschetta Canapes:

• Capsicum - 1 no, small dice
• Tomato - 1 no, seeded, small dice
• Onion - 1 no, small dice 
• Garlic - 2 cloves, for rubbing
• Carrot - 1 inch, blanched & small dice
• French loaf - slice thinly
• Salt & pepper - to taste

INSTRUCTIONS:

1. Pre-heat the dry ridged griddle over a high heat for about 10 minutes.
2. Chop the tomatoes, capsicum, onion and carrot finely.
3. In a medium bowl, mix tomato, capsicum, onion, carrot and season with salt & pepper. 
4. When it's really hot, place the slices of bread – on the diagonal – and grill them for about 1 minute on each side, until they're golden and crisp and have charred strips across each side.
5. As they are ready, place them on a cooling rack, then when cooled take a sharp knife and make 3 little slashes across each piece and spread with the garlic puree, then drizzle each one with a teaspoon of olive oil.
6. When the bruschettas are made top with the tomatoes. Then season with salt and freshly milled black pepper and finish each one with a basil leaf (or a piece of basil leaf) and sprinkle a few more drops of olive oil over before serving.

MAIN COURSE

Pasta Aglio Olio:

Ingredients:

• Angel hair spaghetti - 2 packets
• Olive oil - 5 tbsp
• Garlic - 3 cloves, minced
• Chili flakes - 2 tbsp
• Fresh parsley - 1 tbsp, finely chopped
• Grated parmesan - 2 tbsp
• Black olive - 4 nos, slice

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges.
3. Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
4. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

Fish piatta with tartar sauce:

• Small white fish fillets - 1 pound
• Egg yolk - 5 nos
• Flour - 5 cups
• Salt & pepper 

Tartar sauce:

• Mayonnaise - 1 cup
• Lemon juice - 1 teaspoon
• English parsley - 1 tbsp
• Parmesan cheese - 1 tbsp

INSTRUCTIONS:

1. Heat the oil in a large deep sauce pan over medium high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the egg, flour, shaking off any excess. 
2. Deep fried until golden brown. Serve with tartar sauce. 

INSTRUCTIONS:

1. Stir the mayonnaise, English parsley, parmesan cheese, and lemon juice together in a bowl.

Chicken boxing with Cocktail sauce:

• Chicken boxing - 10 pcs
• Bread crumb - 200 gm
• Egg - 4 nos, beaten
• Flour - 100 grams
• Salt - 1 tsp
• White pepper - 1 tsp

INSTRUCTIONS:

1. Cut chicken wing & shape like boxing & clean.
2. Mix chicken wing with white paper & salt.
3. Blanching chicken wing into flour & dip into
    egg and then dip into bread crumb. 
4. Fried chicken until cook and then became

    golden brown. 

Cocktail sauce:

• Mayonnaise - 1 cup
• Tomato ketchup - 2 tbsp
• Chili sauce - 2 tbsp

INSTRUCTIONS:

1. In a mixing bowl, combine all the ingredients. Whisk and serve.

DESSERT

Sponge Cake:

Ingredients:

• Cake flour - 250 grams
• Sugar - 250 grams
• Baking powder - 1 tsp
• Vanilla essence - 1 tsp
• Yam essence - 1 tsp
• Eggs - 8 nos 
• Melted butter - 125 grams
• Salt - 1/4 tsp
• Ovallete  - 25 grams
• 100 ml water 

INSTRUCTIONS:

1. Preheat Oven to 350˚F. Line bottoms of two 9″ cake pans with parchment paper. 
2. In the bowl of an electric stand mixer fitted with whisk attachment (this is the one I have), beat 6 large eggs for 1 minute on high speed. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
3. Whisk together 1 cup flour and ½ tsp baking powder then sift this mixture into fluffy egg mixture one third at a time. Fold with a spatula with each addition just until incorporated. Scrape spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
4. Divide evenly between prepared cake pans (it helps if you have a kitchen scale to weight the pans). Bake at 350˚F for 23-28 minutes (my oven took 25 min), or until top is golden brown. Remove from pan by sliding a thin spatula (here’s the one I love for cakes) around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.