Pasta with chorizo, pumpkin, feta and walnuts XL

Pasta with pumpkin, feta and walnuts XL
 
Author:
Makes: 15-20 portions
Prep time:
Cook time:
Total time:
 
Ingredients
Sauce
  • 2 kg onions
  • 225 gr chorizo
  • 5 cloves of garlic
  • 5 kg pumpkin
  • 2,4 kg tinned, chopped tomatoes
  • parsley
  • 1,5 kg spaghetti
Salad side dish
  • 800 gr feta cheese
  • 200 gr walnuts
  • 300 gr rocket
  • 1,2 kg black olives
Instructions
Preparations
  1. Dice onion, chorizo, and garlic. These can be mixed once cut.
  2. Clean and dice the pumpkin.
  3. Toast the walnuts.
  4. Dice the feta cheese.
Cooking
  1. Cook the onion, chorizo, and garlic until soft.
  2. Next, stir in the tinned chopped tomatoes, and parsley and bring the sauce to a simmer. Season to taste.
  3. Coat the pumpkin with some oil and season to taste. Transfer to a baking tray lined with baking paper.
  4. Roast the pumpkin in a oven preheated to 200C for 10 min or until just cooked.
  5. Meanwhile, cook the pasta in boiling and lightly salted water until just cooked, drain and mix with the sauce.
  6. Serve the pasta with the grilled pumpkin. Serve on the side the feta cheese, rocket, black olives and toasted walnuts.
Stuff to know
This quantity will yield 15-20 portions.
If the sauce seems too thick, add some extra 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.

 

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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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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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