ALLBORNEO: Vinaigrette-Style Dressing

ALLBORNEO: Vinaigrette-Style Dressing
240ml chicken or vegetable stock
7.5 ml arrowroot
120ml red wine vinegar
120ml kosher salt
2.5 ml seasoning

How to do?
1. Combine the arrowroot with enough cold stock to form a smooth paste
2. Bring the remaining stock to boil and stir in the arrowroot mixture. Return to the boil and stir constantly until the sauce has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk in the oil. Add the salt and seasonings.


Variations
Orange-Cranberry Vinaigrette
Replace the stock with orange juice and replace the red wine with cranberry juice. Garnish with a little orange zest if desire.


Sherry Vinaigrette
Replace the red wine with sherry vinegar



Batch yield: 1 pt/480 ml
Serving: 16
Portion information: 1 fl oz/30ml

Nutrition per serving:
67 calories, 7 g fat, o g total Carbohydrate, 0 g protein, 49 mg sodium, o mg cholesterol

Spice Lamb Cutlet with Bean Pure

(Serves 2-3)
Ingredients:
2 large potatoes cut into 1.5cm pieces
4 tablespoons olive oil
40g breadcrumbs
1 garlic clove, crushed
2 tablespoons freshly-chopped coriander
1 teaspoons ground coriander
1 teaspoon ground cumin
1 egg-yolk
1 rack of lamb, chinned and trimmed
4 large flat mushrooms
150g baby frozen broad beans
1 tablespoon freshly-chopped mint
100ml white wine
Salt and pepper

Method:
• Toss the potatoes with 2 tablespoons of the oil and salt and pepper in small, sturdy roasting pan. Roast in a preheated oven 200 degree Celsius, for 15 minutes.
• Mix together breadcrumbs, garlic, fresh coriander, spices and seasoning. Cut away any thick areas of fat from the skinned side of the lamb. Brush the lamb with egg-yolk and spoon the breadcrumb mixture over, pressing down gently with back of the spoon. Brush the mushrooms with the remaining oil and a little seasoning.
• Turn the potatoes in the pan and add the lamb, crusted-side uppermost. Return to the oven for 30 minutes. (the cutlet will still be slightly pink in the middle after this time, so cook for a little longer if you prefer them well done)
• After 15 minutes of the cooking time, turn the potatoes in the oil and add the mushrooms. Return to the oven for the remaining time. Drain the meat to a board. Cover with foil and leave to rest for 15 minutes. Transfer the potatoes and mushrooms to a warmed serving dish.
• Add the broad beans, mint and wine to the roasting pan, and cook over a gentle heat for 5 minutes until the beans are tender. Tip into a blender or processor and blend until smooth. Check the seasoning and spoon on to warmed serving plates. Carve the lamb into cutlets and add to the plates with mushrooms and potatoes. Garnish to your perfection and it`s ready to serve hot.

Vinaigrette-Style Dressing

240ml chicken or vegetable stock
7.5 ml arrowroot
120ml red wine vinegar
120ml kosher salt
2.5 ml seasoning

How to do?
1. Combine the arrowroot with enough cold stock to form a smooth paste
2. Bring the remaining stock to boil and stir in the arrowroot mixture. Return to the boil and stir constantly until the sauce has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk in the oil. Add the salt and seasonings.


Variations
Orange-Cranberry Vinaigrette
Replace the stock with orange juice and replace the red wine with cranberry juice. Garnish with a little orange zest if desire.


Sherry Vinaigrette
Replace the red wine with sherry vinegar



Batch yield: 1 pt/480 ml
Serving: 16
Portion information: 1 fl oz/30ml

Nutrition per serving:
67 calories, 7 g fat, o g total Carbohydrate, 0 g protein, 49 mg sodium, o mg cholesterol

Ranch Dressing

10 oz / 300 g part-skim ricotta cheese
10½ fl oz / 315 ml nonfat yoghurt, drained
4½ fl oz / 135 ml mayonnaise
13½ fl oz / 405ml buttermilk
2 fl oz / 60 ml fresh lemon juice
1½ fl oz / 45 ml red wine vinegar
1 tsp / 5ml minced garlic
2 tbsp plus 2 tsp / 40 ml chopped parsley
2 tbsp plus 2 tsp / 40 ml chopped chives
1 oz / 30 g diced shallots
½ fl oz / 15 ml Dijon mustard
½ tsp / 2.5 ml celery seeds
1½ fl oz / 45 ml Worcestershire sauce

How to do?

1. Puree the ricotta, yogurt, and mayonnaise in a food processor or blender until smooth. Add the remaining ingredients and puree to evenly incorporate.



Batch yield: 1½ qt / 1.45 L
Serving: 48
Portion information:
1 fl oz / 30 ml
Nutrition per serving:
36 calories, 3 g fat, 2 g total carbohydrate, 1 g protein, 54 mg sodium, 3 mg cholesterol

Balsamic Vinaigrette

1 qt / 950 ml chicken or vegetable stock

¾ oz / 20 g arrowroot

1 pt / 480 ml balsamic vinegar

1 pt / 480 ml extra virgin olive oil

2 tsp / 10 ml kosher salt

1tbsp / 15 ml Shredded basil

How to do?

1.       Combine the arrowroot with enough cold stock to form a smooth paste.

2.       Bring the remaining stock to a boil and stir in the arrowroot mixture. Return the boil and stir constantly until the stock has thickened, about 2 minutes. Remove from the heat, stir in the vinegar, and cool completely. Gradually whisk the oil into the thickened stock. Stir in the salt and basil.

Batch yield: 2 qt/2 L

Serving: 64

Portion Information:

1 fl oz/30ml

Nutrition per serving:

72 calories, 7 g fat, 1 g total

Carbohydrate, 0 g protein, 51 mg

Sodium, o mg cholesterol

Cream of Watercrass with grilled Scallop

Ingredients

200gm - Watercrass

20gm - Juliene Carrot

1 Tspn - Olive Oil

1 clove Garlic

Saute all the ingredients above and put 1 teaspoon of the saute watercrass on the centre of soup plate.

I piece Scallop Marinate with salt and pepper. Seal the scallop both side until golden brown and place it on top of vegetable.

In a soup pan, heat up the remainder Watercrass and put in 1 ladle of vegetables stock and cook until boiled and quick bring to a food blender. Blend the soup together with President Cream and a little bit of butter. Once the mixture well blend, transfer the soup to the soup plate.

Lastly, Garnish the soup with watercrass oil and serve hot.

Beef Curry

Serve for 8 – 10person


Ingredients

1 Kg Beef

8 Tbsp. cooking oil

5 Shallots

3 cloves garlic

1 ginger

1½ cinnamon stick

3 sections of star anise

3½ Tbsp. beef curry powder

2 stalks of curry leaves

¼Cup water

¼Cup tamarind juice, from 2 Tbsp.

Tamarind Paste

½ white coconut, grated for ‘kerisik’

4 potatoes cut into wedges

Salt

1 coconut, grated to make 1 cup thick coconut milk and 3 cups thin coconut milk.

How to do?

Cut the beef in cube size. Set aside.

Heat the oil in a cooking pot and fry sliced shallots, garlic, ginger, cinnamon stick and star anise until fragrant. Add the curry powder and leaves and fry over low heat until fragrant and oil separates.

Add the beef and stir-fry for 5 minutes. Then pour in the thin coconut milk and potatoes, simmer for 10-15 minutes. Now, add the kerisik and cook until meat is tender and potatoes are soft.

Finally, add the thick coconut milk and salt to taste. Bring to a slow boil, stirring gently until gravy is quite thick.