XL Chicken fajitas

XL Chicken fajitas
 
Author:
Makes: 100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 10 kg chicken breast fillet
  • 4 kg red onions
  • 50 gr garlic
  • 3 kg red bell peppers
  • 3 kg yellow bell peppers
  • 1 kg green bell peppers
  • chilli powder
  • ground cumin
  • ground coriander
  • ground paprika
  • 3.2 kg tomato puree
  • 250 gr sweet chilli sauce
Side dishes
  • 200 wraps
  • 1 kg sour cream
  • 1 kg sweet chilli sauce
  • 1.5 kg grated cheese
  • 4 kg tomatoes
  • 3 iceberg lettuces
  • 1 kg tortilla crisps
  • 150 gr fresh coriander
Instructions
Preparation
  1. Cut the chicken breast fillet in strips and marinate in oil, chilli powder, ground cumin, ground coriander and ground paprika (possibly overnight).
  2. Cut the red onion and bell peppers in strips.
  3. Slice the tomatoes. Shred the iceberg lettuce, chop the fresh coriander and keep all the salad ingredients cold until service.
Cooking
  1. Stir fry the chicken breast fillet in extra oil if needed until brown. Remove and set aside for later.
  2. Stir fry the onion and garlic and cook until softened.
  3. Add the bell peppers and cook until soft.
  4. Add the chilli powder, ground cumin, ground coriander and ground paprika and seasoning to taste.
  5. Add the tomato puree and sweet chili sauce. Stir to combine. Add some water or stock to get the right consistency without making the sauce too runny.
  6. Add the browned chicken to the sauce and allow the sauce to simmer for 15 min or until the vegetables and chicken are cooked.
  7. Reheat the wraps in the oven or steamer.
  8. Serve the chicken fajitas with the wraps. Offer on the side the sour cream, extra sweet chilli sauce, grated cheese, tomatoes, iceberg lettuce, tortilla crisps and chopped coriander.
Stuff to know
This recipe will yield about 100 portions.
The spices and seasoning are to taste.
Add the pre-cooked chicken at the end to prevent it from overcooking.
Add some diced chorizo for extra flavour.

 

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Minced meat Bobotie with yellow rice and green beans XL

Minced meat Bobotie with yellow rice and green beans XL
 
Author:
Makes: 13-15 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg onions
  • 8 cloves of garlic
  • 1.5 kg minced meat
  • 5 gr paprika powder
  • 5 gr ginger powder
  • 3 gr ground coriander
  • 8 gr ground turmeric
  • 280 gr tomato puree
  • 25 gr Worcestershire sauce
  • 250 gr apricot jam
  • 800 gr chopped tomatoes
  • 200 gr (vegetable) bouillon
  • 400 gr apples
  • 200 gr dried raisins
  • 150 gr bread
  • 250 gr milk
  • 8 eggs
  • 600 gr milk
  • 4 bay leaves
  • 1 kg rice
  • 2 tbspn ground turmeric
  • 1.8 kg green beans
Instructions
Preparation
  1. Stir fry the minced meat until brown.
  2. Dice the onion and garlic. Cook with the mince until semi-cooked.
  3. Add the paprika powder, ginger powder, ground coriander and ground turmeric and cook until fragrant.
  4. Add the tomato paste and stir to combine.
  5. Add the Worcestershire sauce, apricot jam, chopped tomatoes and stock , if needed , bring to a simmer and cook for 10-20 minutes.
  6. Cut the crust of the bread, dice it and soak it in the milk for a couple of minutes. Add both to the sauce and stir to combine.
  7. Peel and dice the apples. Add to the sauce, together with the dried raisins. Taste and adjust the seasoning if required. Refrigerate for further use if needed.
To finish
  1. Reheat the sauce if needed. Transfer the sauce to a greased ovenproof dish. Mix the eggs with the milk and pour on top of the sauce. Add the bay leaves. Bake in a preheated oven at 180°C for 30 to 40 minutes or until the eggs have set.
  2. Meanwhile, cook the rice in plenty of lightly salted boiling water with the turmeric to dye it yellow. Serve the oven dish with the yellow rice and cooked green beans.
Stuff to know
This quantity will yield about 13-15 portions.
Bobotie is a traditional dish of South-Africa.
Use, if possible, tart apples like bramleys or granny smith.
The amount of spices is to taste.
The exact amount of (vegetable) bouillon is hard to give. Only add the quantity needed to give the sauce the consistency you are happy with.

 

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Chicken satay fried rice XL

Chicken satay fried rice XL
 
Author:
Makes: 16-20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg rice
  • 1 kg chicken
  • 50 gr sweet soy sauce
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 1 kg onions
  • 1 kg carrots
  • 1 kg white cabbage
  • 8 cloves of garlic
  • 200 gr fresh ginger
  • 2 tspn ground cumin
  • 3 tbspn ground curry powder
  • 1 tspn ground turmeric
  • 1 tbspn ground coriander
  • 200 gr sweet soy sauce
  • 1 kg green peas
  • 300 gr bean sprouts
Satay sauce
  • 350 gr peanut butter
  • 500 gr milk
  • 100 gr sweet soy sauce
  • 20 gr sweet chilli sauce
Sides
  • 16 eggs
  • 100 gr prawn crackers
Instructions
Preparation
  1. Dice the chicken and marinade in the sweet say sauce, turmeric and ground coriander.
  2. Dice the onion and carrots, slice the cabbage and mince the garlic and ginger.
  3. Defrost the green peas if needed.
  4. Mix the eggs in a bowl with salt and pepper to taste.
Cooking
  1. Cook the rice in salted boiling water until done, drain and set aside until needed.
  2. Stir fry the onion, carrots and cabbage for about 10 minutes until soft.
  3. Add the garlic and ginger and cook for a couple of minutes
  4. Add the ground cumin, ground curry powder, ground turmeric and ground coriander and cook for a couple of minutes to release their flavour.
  5. Add the cooked rice together with the cooked chicken and the sweet soy sauce. Mix until combined to warm through.
  6. Add the defrosted green peas and bean sprouts and mix to warm though. Taste and correct the seasoning.
  7. Meanwhile, pour the eggs in a frying pan and cook until just set.
  8. To make the satay sauce, mix the peanut butter with the cold milk and bring to a gentle simmer. Sir in the sweet soy sauce and season to taste. Keep warm on a low heat until needed, adjusting the consistency if needed with extra peanut butter or milk.
  9. Serve the rice with the fried eggs, the satay sauce and the prawn crackers.
Stuff to know
This will be enough for 16-18 portions.
The quantity of spices, sweet soy sauce and sweet chili sauce can be adjusted to suit one’s taste.
It is possible to use rice that has been cooked a day ahead.
The sweet soy sauce is already rather salty, do not use too much salt in the dish.
It is important to fry off the spices to make them much more aromatic and powerful.
Pork can replace the chicken.
Serve with a hot sauce (Tabasco or Sambal) if desired.

 

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Chilli con carne XL

Chilli con carne XL
 
Author:
Makes: 80-100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 4 kg minced beef
  • 2 kg onions
  • 50 gr garlic
  • 2 kg bell peppers
  • 1 kg sweet potato
  • 3 kg carrots
  • 1.3 kg celery sticks
  • chilli powder
  • ground cumin
  • oregano
  • ground coriander
  • brown sugar
  • 1500 gr tomato puree
  • 1 kg tinned chopped tomatoes
  • 4 kg kidney beans
  • 1.3 kg sweet corn
Side dishes
  • 100 wraps
  • 1 kg sour cream
  • 2 kg tomatoes
  • 3 iceberg lettuces
  • 5 cucumbers
  • 1 kg tortilla crisps
  • 40 gr fresh coriander
  • 1 kg grated cheese
Instructions
Preparation
  1. Slice the tomatoes and cucumber. Shred the iceberg lettuce and keep all the salad ingredients cold until service.
  2. Rinse and drain the kidney beans and sweet corn.
  3. Chop the fresh coriander.
  4. Chop the onion and garlic. Dice the bell peppers, sweet potato, carrot and celery.
Cooking
  1. Stir fry the minced meat until brown.
  2. Add the onion and garlic and cook until softened.
  3. Add the carrot, celery and sweat potato and cook until soft.
  4. Add the chilli powder, ground cumin, oregano, ground coriander and brown sugar and cook until they release their flavour. Season to taste.
  5. Add the bell peppers when the other vegetables are about semi-cooked.
  6. Add the tomato puree and the tinned chopped tomatoes. Stir to combine.
  7. Allow the sauce to simmer for 15 min or until the vegetables are just cooked.
  8. Add the kidney beans and sweet corn into the sauce to warm through.
  9. Serve the chilli con carne with the wraps and serve on the side the salad ingredients and grated cheese.
Stuff to know
This recipe will yield 46-50 portions.
The spices and seasoning are to taste.
Add the kidney beans and sweet corn at the end to prevent them from overcooking.
Cook with the mince some diced bacon or chorizo.

 

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Greek kofta’s in tomato sauce XL

Greek kofta's in tomato sauce XL
 
Author:
Makes: 35-40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Greek kofta’s
  • 3500 gr minced meat
  • 225 gr milk
  • 100 gr dried bread crumbs
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
Sauce
  • 1 kg onions
  • 45 gr garlic
  • 1 kg red bell pepper
  • 1 kg yellow bell pepper
  • 2 kg courgettes
  • 600 gr aubergine
  • 5 bay leaf
  • 600 gr tomato passata
  • 5 kg chopped tinned tomatoes
  • 35 gr ground cumin
  • 18 gr thyme
  • 10 gr cinnamon
  • 18 gr oregano
  • 18 gr ground coriander
Instructions
Mise en place
  1. Combine the minced meat with the milk, dried bread crumbs, ground cumin, thyme, cinnamon, oregano and ground coriander.
  2. Make little balls and store in the fridge until needed (can be done overnight).
  3. Dice the onion and chop the garlic.
  4. Dice the bell peper and courgette.
Sauce
  1. Fry the kofta’s in some oil until browned on all sides.
  2. Add the onions and garlic and cook until soft.
  3. Add the bell pepper and courgette and cook until soft.
  4. Add the bay leaf, thyme, ground cumin, cinnamon, oregano and ground coriander and salt and pepper, all to taste.
  5. Add the tomato passata and cook for a minute before adding the tinned chopped tomatoes. Simmer until the kofta’s and vegetables are cooked. Taste and adjust the seasoning. Remove the bay leaf.
  6. Serve with some cooked white rice.
Stuff to know
This quantity will yield 35-40 portions.
The amound of spices in the kofta's and the sauce are to taste and can be adjusted accordingly
It is possible to cook the kofta’s in the oven and add them to the sauce at the end.
A sauce that is too thin can be thickened when you add some corn flour mixed with cold water and bring the sauce to a soft boil.
Add some black or green olives.
Use lamb mince rather than beef or pork if desired.
Serve with iceberg lettuce, fresh tomatoes, feta cheese and cucumber.

 

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Greek veggie lentil eggplant casserole XL

Greek veggie lentil eggplant casserole XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3 kg red lentils
  • 2 kg onion
  • 100 gr garlic
  • 400 gr tomato puree
  • 30 gr thyme
  • 30 gr Oregano
  • 30 gr cinnamon
  • 10 gr paprika powder
  • 100 gr sugar
  • 4 kg tinned chopped tomatoes
  • 10 aubergines
  • 10 kg potatoes
  • 2 kg milk
  • 2.5 kg yoghurt
  • 15 eggs
  • 1 kg grated cheese
Instructions
Preparations
  1. Peel and dice onion and garlic.
  2. Cut the aubergine in slices.
  3. Peel and slice the potato 5 mm thick.
Cooking
  1. Sweat off onion and garlic without colouring in some oil in a pan. Add tomato puree and cook out for several minutes.
  2. Add red lentils, chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon to taste and let the sauce simmer until the vegetables and red lentils are cooked. Check the seasoning and consistency, adding extra liquid if needed to be able to cook the red lentils.
  3. Meanwhile, fry the aubergine in some oil a frying pan in batches until light brown. Drain on paper.
  4. Peel and slice the potato 5 mm thick. Cook in lightly salted boiling water until just done, drain and let them dry on a cloth.
  5. Grease the oven trays with some butter. Layer the oven dish with some tomato sauce and slices of aubergine. Finish with the potatoes.
  6. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  7. Bake the casserole 45 min at 180 ̊C or until cooked and golden brown on top.
Stuff to know
This quantity will feed 50-60 people.
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.

 

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Greek eggplant moussaka XL

Greek eggplant moussaka XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4.5 kg minced beef
  • 2 kg onion
  • 100 gr garlic
  • 400 gr tomato puree
  • 30 gr thyme
  • 30 gr Oregano
  • 30 gr cinnamon
  • 10 gr paprika powder
  • 100 gr sugar
  • 4 kg tinned chopped tomatoes
  • 10 aubergines
  • 10 kg potatoes
  • 2 kg milk
  • 2.5 kg yoghurt
  • 15 eggs
  • 1 kg grated cheese
Instructions
Preparations
  1. Peel and dice onion and garlic.
  2. Cut the aubergine in slices.
  3. Peel and slice the potato 5 mm thick.
Cooking
  1. Fry off the minced beef in some oil in a pan until cooked and browned.
  2. Sweat off onion and garlic without colouring. Add tomato puree and cook out for several minutes.
  3. Add chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon to taste and let the sauce simmer until the vegetables are cooked. Check the seasoning and consistency.
  4. Meanwhile, fry the aubergine in some oil a frying pan in batches until light brown. Drain on paper.
  5. Peel and slice the potato 5 mm thick. Cook in lightly salted boiling water until just done, drain and let them dry on a cloth.
  6. Grease the oven trays with some butter. Layer the oven dish with some tomato sauce and slices of aubergine. Finish with the potatoes.
  7. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  8. Bake the casserole 45 min at 180 ̊C or until cooked and golden brown on top.
Stuff to know
This quantity will feed 50-60 people.
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Replace the minced beef with red lentils for a vegetarian option.

 

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Fish curry XL

Fish curry XL
 
Author:
Makes: 40-50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1.5 kg onions
  • 300 gr fresh ginger
  • 100 gr garlic
  • 2 kg carrots
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr madras powder
  • 25 gr turmeric powder
  • 200 gr tomato puree
  • 2.5 kg tinned chopped tomatoes
  • 1.2 kg coconut milk
  • 4 kg white fish
  • 2 kg spinach
  • 3.5 kg rice
  • 25 limes
  • 40 gr fresh coriander
Instructions
Preparation
  1. Peel and dice onion and garlic. Peel and grate ginger. Wash, peel and dice the carrots.
  2. Cut the limes in half.
  3. Chop the fresh coriander.
  4. Remove any large stalks on the fresh spinach.
Cooking
  1. Sweat onion, ginger, carrots and garlic off in some oil without colouring until translucent.
  2. Add curry paste, ground ginger powder, ground coriander, madras powder and turmeric powder and sweat off for a minute on low heat until fragrant.
  3. Add the tomato puree and sweat off for a minute on low heat until fragrant.
  4. Add the chopped tomatoes and the coconut milk. Let the sauce simmer until the vegetables are tender.
  5. Check the seasoning and puree the sauce until smooth.
  6. Add the fish and spinach to the sauce and let them simmer in the sauce until done.
  7. Meanwhile, cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Meanwhile, grill the halved limes and serve as a garnish with the sauce, vegetables and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 40 to 50 people.
Frying off the curry paste and spices will release their flavour but do not burn them.The spices are to taste.
It is possible to replace the fresh spinach by frozen.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.

!Variations
Spice up the dish by adding ground cinnamon, ground cardamom, ground cumin, ground coriander, ground turmeric and/or ground chilli powder to your liking.

 

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Pork sausage with potato dauphinois XL

Pork sausage with potato dauphinois XL
 
Author:
Makes: 80 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 12.5 kg potatoes
  • 2.2 kg milk
  • 4.2 kg double cream
  • 25 gr thyme
  • 10 gr grated nutmeg
  • 50 gr cloves
  • 3 bay leaves
  • 90 pork sausages
  • 6 kg green vegetables
  • 2.5 kg apples
Instructions
Preparations
  1. Peel the potatoes, do not wash them, and slice them as thick as a pound coin.
  2. Preheat the oven to 160°C and line the tray with baking paper, bottom and sides.
  3. Heat but do not boil the milk and cream, add seasoning, garlic, thyme, grated nutmeg to taste and bay leave and let them infuse.
  4. Lay the tray with the potato slices and strain the milk and cream on the potatoes to just cover them.
  5. Cover the tray with tin foil and bake for 90 min or until the potatoes are just cooked. Remove the foil and bake for another 10-15 min or until the potatoes are cooked and the top is golden brown as well.
  6. Remove the tray from the oven, cover the top with baking paper and place another baking tray on top that is just large enough to cover the potatoes.
  7. Place on top of this tray some heavy tins to press down the dauphinoise. Leave to cool and set in the fridge overnight if not serving straight away.
Cooking
  1. The next day, turn the tray upside down on a chopping board, unmould the dauphinoise, peel the baking paper of and trim the edges and cut in portions.
  2. Place them on a new baking tray lined with baking paper and reheat in the oven for 15 min at 180°C when needed.
  3. In the meantime, bake the pork sausages on lined baking trays in the oven for 25 min at 180°C or until cooked through.
  4. Serve the pork sausage with the dauphinoise potatoes, a green vegetable of your liking and an apple piece (or compote).
Stuff to know
This quantity will feed 80-90 people.
Do not wash the potatoes to keep the starch which will help to set the dauphinois.
You can either serve the dauphinoise potatoes right after baking or store them in the fridge overnight to firm up and cut into individual portions that you reheat in the oven.
Use a mandolin to help to cut even slices.

!Variations
Replace some potatoes by sweet potato or celeriac.
Use rosemary instead of thyme
Add some finely chopped cooked bacon to the potato dauphinoise.


 

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Red lentil veggie curry XL

Red lentil veggie curry XL
 
Author:
Makes: 40 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 kg onion
  • 50 gr garlic
  • 200 gr fresh ginger
  • 1 kg carrot
  • 25 gr red curry paste
  • 35 gr ground cumin
  • 35 gr ground coriander
  • 35 gr garam massala
  • 35 gr curry madras
  • 200 gr tomato paste
  • 1500 gr tinned tomatoes
  • 2 kg red lentils
  • 2500 gr sweet potato
  • 6 aubergine
  • 1.5 kg bell pepper
  • 40 gr fresh coriander
  • 3 kg rice
Instructions
Preparations
  1. Peel and dice the onion and garlic. Peel and finely chop the ginger.
  2. Wash, peel and dice the carrots.
  3. Dice the aubergine, peeled sweet potato and bell pepper.
  4. Chop the fresh coriander.
Cooking
  1. Sweat the onion, ginger and garlic off in some oil without colouring until soft.
  2. Add the carrots to the pan and cook until soft.
  3. Add the curry paste with the ground cumin, ground coriander, garam masala and madras powder to taste, and cook on low heat until they release their flavour.
  4. Add the tomato paste, chopped tomatoes, the red lentils and as much vegetable stock as needed to cover the lentils and bring to a simmer. On medium heat, simmer until half cooked.
  5. Add the aubergine, peeled sweet potato and bell pepper and stir into the sauce. Simmer until both he lentils and the vegetables are cooked, about 30 min.
  6. Season the sauce to taste with salt, pepper and some lemon juice.
  7. Garnish the sauce with fresh coriander and serve with naan bread or boiled rice.
Stuff to know
This recipe will make about 40
The lentils go in first since they take the longest to cook. Only add salt when the lentils are cooked since salt will keep the lentils from cooking through when added together. When cooked, they will disintegrate into the sauce and thicken the stew.
Frying off the curry paste and spices will release their flavour but do not burn them. The spices and seasoning is to taste.
Add some hot water if the sauce seems to dry. Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.
Ideally, use the pataks cumin coriander mild curry paste for this recipe.
Sambar is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India.

 

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Fish pie XL

Fish pie XL
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 3.6 kg white fish
  • 1.6 kg smoked fish
  • 4.5 kg milk
  • 25 gr thyme
  • 4 bay leaves
  • 1 kg onion
  • 100 gr garlic
  • 3 kg carrot
  • 400 gr butter
  • 400 gr flour
  • 900 gr sweetcorn
  • 3 kg green peas
  • 10 kg potatoes
  • 2 kg milk
  • 250 gr butter
  • 6 kg broccoli
  • 8 lemons
Instructions
Preparations
  1. Peel and dice the onion, garlic and carrots.
  2. Peel and dice the potatoes.
  3. To poach the fish, heat the milk with the thyme and bay leaves until almost boiling. Add the fish to the milk (in batches if needed) and poach until cooked. Remove the fish from the milk, let it cool somewhat and flake it.
  4. In a different pan, melt the butter. Add all the flour at once and stir together to make a roux. Cook on a low heat for a couple of minutes. Add some of the fish-milk to the roux and stir until smooth.
  5. Continue adding the milk until you have a smooth sauce. Return to the boil and cook for a couple of minutes to cook out the flour. Season to taste and remove the bay leaves.
  6. Stir fry onion, garlic and carrots in some oil until cooked.
  7. Cook the potatoes in salted boiling water for 15 min or until tender. Drain and mash with some milk and seasoning to taste.
Cooking
  1. Preheat the oven to 180 °C and grease an ovenproof dish. Mix with the sauce the cooked onion, garlic, carrot, the sweet and the defrosted green peas.
  2. Spread the sauce and vegetables in the dish. Spread the flaked fish on top.
  3. Cover the fish with the mashed potato. Place some knobs of butter on top of the mash and bake the fish pie in the oven for 20-30 min or until golden.
  4. Serve the fish pie with a vegetable of your choice and a slice of lemon.
Stuff to know
This recipe will make about 50 servings.
It is possible to cook the components ahead of time and only assemble the dish right before baking and serving.
If possible, use floury potatoes to make the puree.
Do not make the mash too soft, you might not need all the milk.

!Variations
Add some cooked shrimp.
Substitute some white wine for the milk.

 

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Beef stroganoff XL

Beef stroganoff XL
 
Author:
Makes: 60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 6 kg stewing beef
  • 40 gr ground coriander
  • 20 gr paprika powder
  • 3 kg onions
  • 150 gr garlic
  • 4 kg mushrooms
  • 3 kg bell peppers
  • 400 gr tomato puree
  • 250 ml water
  • 3.6 kg tinned tomatoes
  • 1 beef stock cube
  • 75 gr Worcestershire sauce
  • 600 gr crème fraîche
  • 2.5 kg gherkins
  • 40 gr parsley
Instructions
Preparations
  1. Cut the meat into strips and season with salt, pepper and paprika powder.
  2. Dice the onion and garlic. They can be stored together.
  3. Dice the mushroom and bell peppers. They can be stored together.
  4. Chop the parsley.
Cooking
  1. Stir fry the meat until nicely brown.
  2. Sweat off the onion and garlic in the same pan.
  3. Add paprika powder and ground coriander and cook until fragrant.
  4. Add the tomato puree, tinned tomatoes, Worcestershire sauce to taste and some beef stock if needed and bring to a simmer. Season to taste.
  5. Transfer the meat and veg to an gastro tray and allow to cook gently in the oven at 150°C until the meat is tender, for about 2 or 3 hours. Cool the sauce and refrigerate if not needed right away.
  6. Slice the mushroom and bell peppers and stir fry with some salt, peer and paprika powder.
  7. Reheat the sauce (if cooled down) and add the mushroom and bell peppers to the pan.
  8. When ready to serve, finish the stroganoff with the crème fraîche and some chopped fresh parsley. Check the seasoning. Spoon the stroganoff on the plate and serve the gherkins on the side. Serve with rice, pasta or new potatoes.
Stuff to know
This quantity will feed 60 people.
Stewing the beef first and adding the mushrooms and bell pepper later avoid the latter becoming soggy.
It allows you to make the stew ahead of time and only cook the mushrooms and bell pepper when reheating the stew.
Correct the thickness of the sauce if need be by stirring in some corn starch mixed with cold water. The sauce will thicken when boiling.
Use chicken instead of beef.

 

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Cottage pie XL

Cottage pie XL
 
Author:
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Filling
  • 3 kg minced beef
  • 1 kg onion
  • 10 garlic cloves
  • 200 gr celery
  • 600 gr mushrooms
  • 280 gr tomato puree
  • 800 gr tomato passata
  • 32 gr ground coriander
  • 8 gr ground cumin
  • 12 gr paprika powder
  • 12 gr ground tumeric
  • 8 gr salt
Potato
  • 28 baking potatoes (± 10 kg)
  • ±16 egg yolks
  • ± 200 gr soft butter
  • 4 tspn mustard
Instructions
Preparation
  1. Preheat the oven to 180°C. Place the whole baking potatoes in the oven and bake for 60 to 90 minutes or until cooked but still firm (like a jacket potato).
  2. In the meantime, stir fry the beef mince until well browned.
  3. Finely dice the onion, garlic, celery and mushrooms. Add to the mince and cook until soft.
  4. Stir in the tomato puree, tomato passata and season to taste with ground coriander, ground cumin, paprika powder, turmeric and salt and pepper. Cook until done and set aside for later.
  5. When the potatoes are baked, remove them from the oven and allow to cool until they are no longer too hot to handle. Cut the potatoes in halve and scoop out enough mash to create a hollow but leave enough potato to keep the potato from collapsing. Store in the fridge until later if needed.
  6. Weigh the mash you have scooped out. Per 300 gr of dry mash, mix in 1 egg yolk and 15 gr of melted butter. Mix until well combined and lump free. Season with mustard, salt and pepper to taste. Store in the fridge until later if needed.
Finish
  1. Place the hollowed potato halves on a baking tray lined with baking paper.
  2. Spoon the cooked minced beef in the potato. Pipe the mash on top of the minced beef.
  3. Bake the stuffed potatoes in the oven for 20 min or until the filling is warm and the top is golden.
  4. Reheat the gravy.
  5. Serve the stuffed potato with a suitable vegetable and gravy.
Stuff to know
This quantity will fill 28 big potatoes (about 55-60 halve potatoes).
Do not overcook the potatoes or they will be too soft to handle.
Do not scoop out to much mash or the potato will be too fragile to be stuffed.
Use preferably large potatoes, since they are easier to fill.
The initial bake of the potatoes in the oven makes for a dryer mash, that is firmer and easier to pie on top of the stuffed potato halves.
To make sure the mash is smooth and free of lumps, push it through a sieve or potato masher
Add finely dices carrots if desired to the filling.


 

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Quiche XL with brie, broccoli and cashew nuts

Quiche XL with brie, broccoli and cashew nuts
 
Author:
Makes: 1 tray measuring 30x50x5 cm
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry:
  • 600 gr flour
  • 10 gr salt
  • 300 gr cold butter
  • 3 egg
Filling:
  • 1 kg onions
  • 25 gr garlic
  • 1.5 kg broccoli
  • 400 gr cashew nuts
  • 600 gr grilled bell peppers.
Topping:
  • 15 eggs
  • 1000 ml cream
  • 500 gr milk
  • 600 gr brie
Instructions
Preparations
  1. Mix flour and salt. Dice the cold butter. Add butter to flour and rub it into flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Wrap the dough in plastic wrap and place in the refrigerator for a minimum of 30 minutes before rolling out.
  2. Roll out the pastry to fit into the greased tart or pie pan. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  3. Preheat oven to 180 °C and place rack in centre of oven. With a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill tart or pie pan with uncooked rice or dried beans. Bake crust for about 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack.
  4. Cut the broccoli in florets and cook them in lightly salted water until just cooked. Refresh under cold water, drain and set aside for later.
  5. Dice the onion and garlic and sweat them off until just cooked. Season to taste and set aside.
  6. Slice the brie. Drain the grilled bell peppers.
Cooking
  1. Add the onion, garlic, broccoli, cashew nuts and grilled bell peppers to the prebaked pastry cases.
  2. Mix eggs with cream and seasoning and pour that in the pastry case. Cover with the brie.
  3. Bake the quiche in the oven at 180 °C for 25 min or until the eggs have set. Let cool for a couple of minutes and serve.
Stuff to know
This quantity will fill a standard 2-icnh gastro tray measuring 30x50x5 cm.
It is recommended to make the dough in a food processor. Combine the flour and salt in the bowl of the machine and add the really cold and diced butter as well as the eggs. Beat on a low setting until the mixture starts to look like fine breadcrumbs. Add some ice-cold water if the mixture is too dry and pulse the machine until the dough just comes together and becomes cohesive. Shape into a disc and refrigerate until needed. Do not overwork the pastry or it will be tough.
Resting the pastry after making and lining the tin will avoid it from braking and makes it easier to handle.
Baking the crust before adding the filling, known as blind baking, will reduce the chance of having an under-cooked and soggy base.
The quiche is done when a knife inserted in centre comes out clean.

 

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Quiche with bacon and cheese XL

Quiche with bacon and cheese XL
 
Author:
Makes: 1 tray measuring 30x50x5 cm
Prep time:
Cook time:
Total time:
 
Ingredients
Pastry:
  • 600 gr flour
  • 10 gr salt
  • 300 gr cold butter
  • 3 egg
Filling:
  • 600 gr lardons
  • 1 kg onions
  • 1 leek
  • 25 gr garlic
Topping:
  • 12 eggs
  • 800 ml cream
  • 400 gr milk
  • 400 gr grated cheese
Instructions
Preparations
  1. To make the pastry, mix the flour and salt. Dice the cold butter. Add butter to flour and rub it into flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Wrap the dough in plastic wrap and place in the refrigerator for a minimum of 30 minutes before rolling out.
  2. Roll out the pastry to fit into the greased tart or pie pan. When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Roll your rolling pin over top of pan to get rid of excess pastry. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  3. Preheat oven to 180 °C and place rack in centre of oven. With a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Line the unbaked pastry shell with parchment paper or aluminium foil. Fill tart or pie pan with uncooked rice or dried beans. Bake crust for about 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust on wire rack.
  4. Cook out the bacon or lardons until cooked. Remove from the pan but keep the fat.
  5. Dice the onion, garlic and leek. Sweat off the onion, garlic and leek in the remaining bacon fat until just cooked. Season to taste and set aside.
Cooking
  1. Add the cooked filling to the prebaked pastry cases. Mix eggs with cream and seasoning and pour that in the pastry case. Sprinkle the cheese on top.
  2. Bake the quiche in the oven at 180 °C for 25 min or until the eggs have set. Let cool for a couple of minutes and serve.
Stuff to know
This quantity will fill a standard 2-icnh gastro tray measuring 30x50 cm.
It is recommended to make the dough in a food processor. Combine the flour and salt in the bowl of the machine and add the really cold and diced butter as well as the eggs. Beat on a low setting until the mixture starts to look like fine breadcrumbs. Add some ice-cold water if the mixture is too dry and pulse the machine until the dough just comes together and becomes cohesive. Shape into a disc and refrigerate until needed. Do not overwork the pastry or it will be tough.
Resting the pastry after making and lining the tin will avoid it from braking and makes it easier to handle.
Baking the crust before adding the filling, known as blind baking, will reduce the chance of having an under-cooked and soggy base.
The quiche is done when a knife inserted in centre comes out clean.

 

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Steak and ale pie XL

Steak and ale pie
 
Author:
Makes: 65-70 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Stew
  • 5 kg stewing beef
  • 2 kg mushrooms
  • 2 kg onion
  • 100 gr garlic
  • 1 kg celery
  • 1 kg swede
  • 400 gr tomato puree
  • 100 gr flour
  • 2 kg ale
  • 2000 ml beef stock
  • 75 gr Worcestershire sauce
  • 1 0 bay leaves
  • 40 gr thyme
  • 40 gr parsley
  • 10 kg potato
  • 3500 gr puff pastry
  • 10 eggs
Extra
  • 9 kg green vegetable
  • 5 iceberg lettuces
  • 3 cucumbers
  • 2 kg tomatoes
Instructions
Preparations
  1. Dice the beef and quarter the mushrooms.
  2. Peel and dice the onion and garlic, swede and celery.
  3. Peel, cut the potatoes.
  4. Shred the iceberg lettuces, deseed and dice the cucumbers and slice the tomatoes. Mix with a salad dressinf of your liking and store in the fridge until needed.
Cooking
  1. Heat the oil and brown the meat on all sides in a frying pan, cooking in batches. Remove the meat from the pan with a slotted spoon and transfer it to the tray in which it will be cooked in the oven later.
  2. Fry the mushrooms in the same pan and remove from the pan with a slotted spoon. Transfer to the oven dish.
  3. Sweat off the onion, garlic, swede and celery in the same pan until softened.
  4. Add the flour and cook out for several minutes
  5. Add the tomato puree and cook out for several minutes. Add the ale, stock and Worcestershire sauce to taste and bring to a simmer. Deglaze the pan and pour everything in the oven tray containing the meat
  6. Add the bay leaf, thyme and salt and pepper to taste. Cover the oven tray with a lit and stew the beef for 3 hours in the oven at 150 °C or until the meat is very tender. Let the stew cool completely, preferably overnight.
  7. Cook the potatoes till just tender, drain and cool.
Finish
  1. Preheat the oven at 180 °C.
  2. Divide the beef stew and potatoes between the individual oven dishes. Sprinkle the parsley on top.
  3. Roll out the puff pastry and cut out lids that fit neatly on top of the oven dishes. Place the lid on the oven dishes and brush them with the beaten egg.
  4. Bake the pies for 20 min in the oven until the puff pastry is cooked and the filling is hot.
  5. Serve with a green vegetable of your choice and salad on the side.
Stuff to know
This recipe will feed 65-70 people.
Make the stew ahead of time to allow it to cool completely before adding the puff pastry lits. It will enhance the flavour and keeps the puff pastry from getting soggy through the steam coming off the heat filling underneath.
Rather than using expensive steak, choose stewing beef which is more affordable and more flavourful after stewing for a couple of hours.
It is recommended to stew in the oven rather than on the stovetop, since the temperature control is more precise and the dish doesn’t burn as easily. In the oven, that heat is coming from all directions more or less equally. On the stovetop, the heat is coming only from the bottom.
It is possible to serve the potatoes on the side rather than inside the pie.
It is possible to make a large pie rather than individual ones.
For food safety reasons, the stew needs to cool as quickly as possible to fridge temperature. It is recommended to divide the stew in smaller containers placed in I sink full of cold water.

 

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Chinese pork babi pangang XL

Chinese pork babi pangang XL
 
Author:
Makes: 30-35 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinate
  • 3.5 kg pork loin
  • 500 gr sweet soy sauce
  • 200 gr tomato puree
  • 300 gr tomato ketchup
  • 150 gr honey
  • 90 gr lemon juice
Sauce
  • 1.5 kg onions
  • 400 gr fresh ginger
  • 100 gr garlic
  • 2 kg carrots
  • 1.6 kg white cabbage
  • 35 gr ground coriander
  • 35 gr ground ginger
  • 35 gr chinese five spice
  • 280 gr tomato puree
  • 300 gr sweet soy sauce
  • 600 gr tomato ketchup
  • 50 gr brown sugar
  • 500 gr green peas
Extra
  • 2.5 kg rice
  • 330 gr prawn crackers
Instructions
Preparation
  1. For the marinate, mix the sweet soy sauce, tomato ketchup, honey and lemon juice. Cut the meat into 1 cm cubes and allow to marinade for a couple of hours or overnight.
  2. Dice the onion and chop the garlic and ginger. They can be mixed one cut.
  3. Dice the carrot and shred the cabbage.
  4. Defrost the green peas.
  5. Remove the meat from the marinade but reserve it.
Cooking
  1. Cook the onion, the garlic and ginger in some oil until soft. Add the carrot and cabbage to the pan and cook until softened.
  2. Add the ground coriander, ground ginger, brown sugar and Chinese five spice and cook for a minute until fragrant. Add the tomato puree, the reserved marinade, the sweet soy sauce and tomato ketchup to make the sauce. Allow the vegetables to simmer together until cooked, about 15 min.
  3. Add the green peas and cook for a minute in the sauce to warm them through. Taste the sauce and correct the seasoning if needed.
  4. Meanwhile, stir fry the pork in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  5. Meanwhile, cook the rice in plenty of boiling and lightly salted water. Drain when cooked and keep warm.
  6. Serve the sauce with the meat, the cooked rice and prawn crackers.
Stuff to know
This will make 35 portions.
The precise proportions of the sauce and spices depend on personal taste.
If the sauce is too thin, mix some corn starch and cold water and stir it into the sauce, which will thicken when it comes back to the boil.
Make sure you use the sweet soy sauce (kecap manis) rather than the salty one.

Variations
Use some dry sherry or Chinese rice wine to make the sauce.
Add some diced bell pepper.

 

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Pork sweet and sour XL

Pork sweet and sour XL
 
Author:
Makes: 35 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinate
  • 2.5 kg pork
  • 50 gr ginger powder
  • 50 gr ground coriander
Vegetables
  • 1 kg onions
  • 50 gr garlic
  • 180 gr fresh ginger
  • 2 kg carrots
  • 1kg white cabbage
  • 150 gr white cabbage
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 10 gr paprika powder
  • 1.5 kg bell pepper
Sauce
  • 250 gr lemon juice
  • 140 gr tomato puree
  • 1250 gr tinned tomatoes
  • 1 kg tomato ketchup
  • 340 gr honey
  • 250 gr sweet chilli sauce
  • 100 gr pineapple bits
  • 670 gr reserved pineapple juice
  • 2 kg green peas
  • 1.5 kg pineapple bits
  • corn starch
Extra
  • 2.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparation
  1. Dice the pork and marinate for a couple of hours or overnight in some oil, ginger powder and ground coriander, with salt and pepper to taste.
  2. Dice the onions, garlic and fresh ginger. They can be mixed when cut.
  3. Dice the carrots and slice the white cabbage. They can be mixed when cut.
  4. Dice the bell pepper and defrost the green peas.
  5. Drain the pineapple reserving the juice for later.
  6. Mix for the sauce the lemon juice, tomato puree, tinned tomatoes, tomato ketchup, honey, sweet chilli sauce and pineapple juice.
Cooking
  1. Cook the onions, garlic and fresh ginger in some oil until semi-cooked.
  2. Add the diced carrot and sliced white cabbage and stir fry until semi-cooked.
  3. Add the ginger powder, ground coriander and paprika powder and stir fry for a couple of minutes until they release their flavour.
  4. Add the bell peppers and cook on a medium heat until semi-cooked.
  5. Stir in the sauce and allow to simmer to finish cooking the vegetables. Check the seasoning. If there is not enough sauce to accommodate the vegetables, add some extra tinned tomatoes or water. If the sauce is too thin, mix some corn starch with cold water, stir though the sauce and bring to the boil until the sauce has thickened.
  6. Add the green peas and the drained pineapple bits to the vegetables and sauce.
  7. Meanwhile, stir fry the pork in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  8. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  9. Serve the pork and sauce with the rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 35 people.
Do not overcook the pineapple and peas. They only need to be heated up.
The amount of cornstarch will influence the thickness of the sauce.

 

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Chicken curry tikka massala XL

Chicken curry tikka massala XL
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinate
  • 5 kg chicken
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 25 gr garam massala
Vegetables
  • 2.5 kg onions
  • 400 gr fresh ginger
  • 4 kg carrots
  • 125 gr garlic
  • 100 gr pataks red curry paste
  • 35 gr ground ginger powder
  • 35 gr ground coriander
  • 35 gr garam masala powder
  • 35 gr turmeric powder
  • 900 gr tomato puree
  • 4 kg chopped tinned tomatoes
  • 1.6 kg coconut cream
  • 50 gr lemon juice
Extra
  • 6 kg green beans
  • 3.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparations
  1. Dice the chicken and marinate the chicken in some oil, ginger powder, ground coriander, garam masala, preferably overnight.
  2. Dice the ginger and onion. Finely chop the fresh ginger. Mix together.
  3. Dice the carrots and mix with the other vegetables.
  4. Top and tail the green beans.
  5. Chop the fresh coriander.
Cooking
  1. Heat some oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat the ginger, onions, garlic and carrots off in a clean pan until semi-cooked.
  3. Add the curry paste, ginger powder, ground coriander, garam masala and ground cumin to taste and fry off for a minute until fragrant.
  4. Add the tomato paste and cook for a minute.
  5. Add the tinned tomatoes, the coconut cream and lemon juice. Allow the sauce to simmer until the vegetables are cooked, adding some extra stock or water if needed.
  6. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  7. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  8. Add the chicken to the sauce and vegetables. Serve with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed about 50 people.
Do not overcook the chicken or it will be dry.
Use the spices according to personal taste.
If the sauce is too thin, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

 

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Chicken sweet sour XL

Chicken sweet sour xl
 
Author:
Makes: 35 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Marinade
  • 2.5 kg chicken
  • 50 gr ginger powder
  • 50 gr ground coriander
Vegetables
  • 1 kg onions
  • 50 gr garlic
  • 180 gr fresh ginger
  • 2 kg carrots
  • 1kg white cabbage
  • 150 gr white cabbage
  • 25 gr ginger powder
  • 25 gr ground coriander
  • 10 gr paprika powder
  • 1.5 kg bell pepper
Sauce
  • 250 gr lemon juice
  • 140 gr tomato puree
  • 1250 gr tinned tomatoes
  • 1 kg tomato ketchup
  • 340 gr honey
  • 250 gr sweet chilli sauce
  • 100 gr pineapple bits
  • 670 gr reserved pineapple juice
  • 2 kg green peas
  • 1.5 kg pineapple bits
  • corn starch
Extra
  • 2.5 kg rice
  • 40 gr fresh coriander
Instructions
Preparation
  1. Dice the chicken and marinate for a couple of hours or overnight in some oil, ginger powder and ground coriander, with salt and pepper to taste.
  2. Dice the onions, garlic and fresh ginger. They can be mixed when cut.
  3. Dice the carrots and slice the white cabbage. They can be mixed when cut.
  4. Dice the bell pepper and defrost the green peas.
  5. Drain the pineapple reserving the juice for later.
  6. Mix for the sauce the lemon juice, tomato puree, tinned tomatoes, tomato ketchup, honey, sweet chilli sauce and pineapple juice.
Cooking
  1. Cook the onions, garlic and fresh ginger in some oil until semi-cooked.
  2. Add the diced carrot and sliced white cabbage and stir fry until semi-cooked.
  3. Add the ginger powder, ground coriander and paprika powder and stir fry for a couple of minutes until they release their flavour.
  4. Add the bell peppers and cook on a medium heat until semi-cooked.
  5. Stir in the sauce and allow to simmer to finish cooking the vegetables. Check the seasoning. If there is not enough sauce to accommodate the vegetables, add some extra tinned tomatoes or water. If the sauce is too thin, mix some corn-starch with cold water, stir though the sauce and bring to the boil until the sauce has thickened.
  6. Add the green peas and the drained pineapple bits to the vegetables and sauce.
  7. Meanwhile, stir fry the chicken in a separate pan in batches until coloured bit not cooked through. Transfer to a baking tray lined with baking paper and finish cooking in the oven preheated to 180 °C for 15 min or until cooked. Check the seasoning.
  8. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  9. Serve the chicken and sauce with the rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 35 people.
Do not overcook the pineapple and peas. They only need to be heated up.
The amount of cornstarch will influence the thickness of the sauce

 

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Chicken stew XL Moroccan style

Chicken stew XL Moroccan style
 
Author:
Makes: 50 portions
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 kg chicken
  • 40 gr ground ginger
  • 40 gr ground cumin
  • 40 gr ground coriander
  • 2 kg onions
  • 100 gr garlic
  • 400 gr fresh ginger
  • 40 gr curry paste
  • 200 gr tomato puree
  • 20 gr ground ginger
  • 20 gr ground cumin
  • 20 gr ground coriander
  • 3 kg sweet potato
  • 1 kg aubergine
  • 100 gr honey
  • 2 kg chicken stock
  • 1 kg dried raisins
  • 1 kg green beans
  • 2 kg pears
  • 40 gr fresh coriander
  • 3.5 kg rice
Instructions
Preparations
  1. Dice the chicken and season with the ground ginger, ground cumin, ground coriander and salt and pepper to marinate, preferably overnight.
  2. Chop finely the onion, garlic and ginger. They can be stored together.
  3. Peel and dice the sweet potato.
  4. Dice the aubergine.
  5. Top and tail the green beans.
  6. Chop the fresh coriander.
Cooking
  1. Heat the oil and stir fry the chicken with the marinate in batches until coloured but not cooked through. Place on a baking tray and finish cooking in a preheated oven at 180°C for 15 min or until cooked.
  2. Sweat off the onion, garlic and ginger until half-way cooked.
  3. Add the sweet potato and the aubergine to the pan and cook several minutes until half-way cooked.
  4. Add the curry paste, ground ginger, ground cumin, ground coriander and cook until they release their flavour.
  5. Add the tomato puree, honey, chicken stock, dried raisins and seasoning to taste.
  6. Simmer the stew on a low heat for 20 min or until the vegetables are cooked.
  7. Peel the pears and cut them into wedges. Stir into the sauce to warm up but do not overcook them.
  8. If the sauce is too thin, mix some corn starch with some cold water and stir into the sauce, which will thicken when boiling again. Taste for seasoning.
  9. Meanwhile, boil the green beans in plenty of boiling and lightly salted water and drain. Keep warm.
  10. Cook the rice in plenty of boiling and lightly salted water until cooked, drain and keep warm.
  11. Serve the chicken and stew with the green beans and rice. Garnish with the fresh coriander.
Stuff to know
This quantity will feed 50 people.
Do not add too much stock or the sauce with be watery. If so, mix some corn starch with cold water and add that to the sauce. It will thicken when boiling again. The amount of corn starch will determine how thick the sauce is.

Variations
Add some chopped whole almonds without cooking them too long so they stay crunchy.
Replace the sweet potato with butternut squash.
This dish is traditionally prepared in a tajine, a traditional earthenware North-African slow cooker.

 

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Beef burgers with buns and salad XL

Beef burgers with buns and salad XL
 
Author:
Makes: 100 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Burgers
  • 10 kg minced beef
  • 450 gr onion
  • 90 gr garlic
  • 36 gr ginger powder
  • 360 gr breadcrumbs
  • 36 gr salt
  • 18 gr black pepper
  • 45 gr dried oregano
  • 144 gr ground coriander
  • 270 gr Worcestershire sauce
  • 300 gr ketchup
  • 1000 gr milk
Extra’s
  • 100 burgers buns
  • 4 iceberg lettuces
  • 4 kg tomatoes
  • 4 cucumbers
  • 1.5 kg mayonnaise
  • 1.5 kg grated cheese
  • 1.5 kg ketchup
  • 750 gr red onions
  • 2.5 kg gherkins
Coleslaw
  • 3 kg carrots
  • 3 kg white cabbage
  • 1 kg mayonnaise
Instructions
Preparations
Burgers
  1. Line a baking tray with baking paper.
  2. Chop the onion and garlic very finely and sweat off in some oil for 10 min or until soft and fully cooked. Season to taste.
  3. Mix the ginger powder, breadcrumbs, salt, black pepper, oregano and ground coriander with the Worcestershire sauce, ketchup and milk. Mix this with the beef mince and cooked onions and garlic until evenly distributed. Cook off a small portion for tasting and correct seasoning if needed.
  4. Weigh out 125 gr per portion and shape this into a burger using a ring mould. Store the burgers in the fridge to firm up for a minimum of 30 min or overnight.
Extra’s
  1. Slice the burgers buns, tomatoes and cucumbers.
  2. Shred the iceberg lettuce
  3. Cut the red onion in semi-circles.
Coleslaw
  1. Peel and grate the carrots. Cut the white cabbage in fine strips.
  2. Mix the carrots with the white cabbage and mayonnaise and season to taste.
Cooking
  1. Bake the burgers in a preheated oven at 180˚C for 15 min or until cooked through.
  2. Serve the burgers in the bun and serve on the side the coleslaw, the onion, tomatoes, cucumbers, lettuce, grated cheese and condiments.
Stuff to know
This quantity will make 95-100 burgers.
Cooling the burgers will help them to keep their shape when cooking. Do not make them too wet or they won’t hold their shape.
The burgers are easier to shape if using a ring mould with the desired diameter.
It is possible to grill the burgers on a barbecue or on the hob.
It is possible to make the burgers without the onions and garlic.

Variations
Add some mustard if desired to the burger mix.
Make individual meatballs from the same mixture.
Add cumin and use lamb mince for lamb kofta’s. Serve with tzatziki.

 

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Lasagne XL

Lasagne XL
 
Author:
Makes: 80-90 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Lasagne
  • 7 kg minced beef
  • 70 gr ground coriander
  • 35 gr paprika powder
  • 3 kg onion
  • 2 kg celery
  • 4 kg carrot
  • 250 gr garlic
  • 1.6 kg tomato puree
  • 10 kg tinned chopped tomatoes
  • 1 kg milk
  • 70 gr thyme
  • 70 gr oregano
  • 3 kg bell pepper
  • 3 kg courgette
  • 2 kg lasagna sheets
White sauce
  • 800 gr butter
  • 800 gr flour
  • 6.4 kg milk
  • 50 gr lemon juice
  • 3 kg grated cheese
Instructions
Preparations
  1. Dice onion, celery, carrot, garlic. These can be mixed once cut.
  2. Dice the bell pepper and courgettes.
Cooking
  1. Preheat the oven to 180 °C and grease the lasagne dishes with oil or butter.
  2. Stir fry the minced beef until brown and broken up. Season with ground coriander, paprika powder, salt, and pepper. Remove from pan and set aside for later.
  3. In the left over beef fat, sweet off the onion, celery, carrot, garlic until soft and semi-cooked.
  4. Add to the vegetables the tomato puree and cook for a couple of minutes. Next, stir in the tinned chopped tomatoes, milk, thyme and oregano and bring the sauce to the boil. Season to taste.
  5. When the vegetables are cooked, blitz the sauce with a stick blender. Add some extra water of milk if the sauce is too thick to puree properly. It doesn’t need to be super smooth.
  6. Return to the pot and stir through the cooked minced beef and bell pepper and courgette. Season to taste.
White sauce
  1. In a different pan, melt the butter, add the flour to make a roux and cook on a low heat for several minutes. Add the cold milk little by little and bring to the boil to thicken while whisking.
  2. Simmer for 10 min or until the béchamel sauce is thick. Season and add lemon juice to taste.
Finish
  1. Assemble the lasagne by placing a third of the tomato sauce in an oven proof dish, followed by a layer of lasagne sheets, a second layer of sauce, another layer of lasagne sheets, a final layer of sauce and then the final layer of lasagne sheets. Finish with the white sauce.
  2. Sprinkle with grated cheese and bake in the oven for 25 min or until the top is golden and the pasta is cooked.
Stuff to know
This quantity will yield 80-90 portions.
Some people assemble the lasagna and keep it in the fridge until finishing it in the oven. However, it will take considerably longer to cook since the uncooked lasagna will be stone cold in the centre. It is recommended therefore to make it from scratch and cook it soon after assembly.
Keep the lasagna sheets from overlapping each other. Otherwise, they won’t cook properly.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef with the bell pepper and courgette not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children. The courgette and bell pepper will be cooked in the oven and retain their crunchiness.
The sauce needs to be a bit thinner than a standard bolognese sauce since some of the extra liquid will be absorbed by the pasta sheets when they cook.

Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Infuse the béchamel sauce with a couple of bay leaves.
Cook off with the minced beef some lardons if desired.
Add some spinach to the sauce.

 

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Pasta bolognese XL

Pasta bolognese xl
 
Author:
Makes: 80-90 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 8 kg minced beef
  • 70 gr ground coriander
  • 35 gr paprika powder
  • 2 kg celery
  • 4 kg carrot
  • 3 kg onion
  • 250 gr garlic
  • 1.5 kg tomato puree
  • 12 kg tinned chopped tomatoes
  • 5 bay leaves
  • 60 gr thyme
  • 60 gr oregano
  • 6 kg pasta
Roast vegetables
  • 6 kg bell pepper
  • 6 kg courgette
  • 1 kg aubergines
Salad side dish
  • 2 kg grated cheese
  • 4 kg tomatoes
  • 4 cucumbers
  • 3 iceberg lettuces
  • 700 gr mixes salad leaves
Instructions
Preparations
  1. Dice onion, celery, carrot and garlic. These can be mixed once cut.
  2. Dice the bell pepper, courgettes and aubergines.
Cooking
  1. Stir fry the minced beef until brown and broken up. Season with ground coriander, paprika powder, salt, and pepper. Remove from pan and set aside for later.
  2. In the left over beef fat, sweet off the onion, celery, carrot, garlic until soft and semi-cooked.
  3. Add to the vegetables the tomato puree and cook for a couple of minutes. Next, stir in the tinned chopped tomatoes, bay leaves, thyme and oregano and bring the sauce to the boil. Season to taste.
  4. When the vegetables are cooked, blitz the sauce with a stick blender. Add some extra water of chopped tomatoes if the sauce is too thick to puree properly. It doesn’t need to be super smooth.
  5. Return to the pot and stir through the cooked minced beef. Season to taste.
  6. Toss the bell pepper, courgette and aubergine with some oil and roast on a baking tray in the oven preheated to 180 °C for 15 min or until cooked through. Season to taste.
  7. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  8. Serve the pasta with the grilled vegetables and on the side the cheese and salad items.
Stuff to know
This quantity will yield 80-90 portions.
The (optional) step of blitzing the sauce with the vegetables before adding the cooked beef not only gives the sauce a rich flavour and consistency but it also makes the vegetables less of a problem for children.
The bell pepper, courgette and aubergine are roasted separately in the oven to avoid overfilling the cooking pot and allows them to retain their crunchiness.
If the sauce seems to thick, add some tomato juice, tinned chopped tomatoes or stock. If the sauce is too thin, mix some corn starch with cold water and add that the sauce, which will thicken when it comes back to the boil.

!Variations:
Add some red wine or green pesto (beware of nut allergies) to the sauce.
Cook some lardons off with the minced beef if desired.
Add some spinach to the sauce.
For an even more intense tomato flavour, cut real tomatoes in half and sprinkle with salt, pepper, oil and herbs. Roast them in the oven until lightly charred. Add them to the sauce before blitzing.

 

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