Surf and Turf

NAME OF DISH Surf And Turf (Thai Grilled Chicken, Roasted
Tenderloin with Ginger and Braised Squid served

with Moussline sauce and Bell Pepper Coulis
Sauce accompanied with Chili and Herb Grilled
Polenta and Chef Selected Vegetables)
PORTION SIZE 15 portions
DISH CATEGORY Main Course
1. Thai Grilled Chicken
INGREDIENTS QUANTITY METHOD
Chicken chop 15 pieces 1. Grind the peppercorns, cumin

Whole black peppercorn, 3 tbsp seeds, sugar, paprika, ginger,
crushed garlic, coriander and oil in a
Cumin seeds 1½ tsp food processor until become a
Sugar 10 tbsp paste.
Paprika 5 tbsp 2. Spread the marinade over the
Fresh ginger root, 4 cm chicken and place the chicken
peeled in fridge for two hours before
Garlic, crushed 6 cloves grills.
Fresh coriander, finely 30 gm 3. When near the serving time,
chopped prepare the griller.
Vegetables oil 5 tbsp 4. Splash some oil on the griller
Salt, as needed and grill the chicken for both
Pepper, as needed sides until cook enough.
2. Roasted Tenderloin with ginger

Tenderloin steak 15 pieces 1. Mix together the oil, soy sauce,
Soy sauce 100 mL ginger and seasonings.
Oil 100 mL 2. Marinade the tenderloin from
Ginger root, fine dice 75 gm marinade and roasted in an
Onion, diced 350 gm oven preheated to 175oC for
Carrot, dices 100 gm 10 minutes.
Garlic, peeled and left 12 cloves 3. After 10 minutes, add the
whole onion, carrots and garlic cloves
Salt, as needed and then continue roasting for
Pepper, as needed 1 hour 20 minutes or until
tenderloin is done.
3. Braised Squid
Squid 15 pieces 1. Marinade the squid with salt

Water 4L and pepper. Set aside.
Vinegar 250 mL 2. To make the court bouillon,
Onions, sliced 250 gm combine all ingredients in a
Celery, sliced 125 gm stockpot or saucepot and bring
Carrots, sliced 125 gm to a boil.
Parsley stems 10 pieces 3. Reduce heat and simmer 30
Bay leaf 2 pieces minutes.
Black peppercorn, 5 gm 4. Add in the squid and cook for
crushed 15 minutes or until the squid is
Salt, as needed cook enough.
Pepper, as needed
4. Chili and Herb Grilled Polenta

Dried chili, finely 4 tbsp 1. Chop the dried chili.

chopped 2. Put the dried chili in a pan with
Water 5 2/3 cups water.
Quick cook polenta 1 ¼ cups 3. Bring to a boil and add salt to taste.
Butter ¼ cup 4. Pour the polenta in and whisking at
Parmesan cheese, 75 gm all time.
finely grated 5. When the polenta is thick and
Fresh dill, chopped 4 tbsp bubbling, whisk in the butter,
Fresh cilantro, 4 tbsp parmesan cheese and herbs.
chopped 6. Pour into a greased baking tray and
Olive oil 4 tbsp leave to cool. Chill.
Salt, as needed 7. Remove the polenta from the fridge
and cut into triangles and brush with
oil.
8. Heat the griddle and grill the polenta
at both sides.
5. Tomato and Eggplant Tian
Eggplant, large 4 pieces 1. Wash the eggplant and cut into thin
Tomatoes, ripe 6 pieces slices.
Olive oil 60 mL 2. Quickly blanch the eggplant in
Fresh bread 40 gm boiling water.
crumbs 3. Core the tomatoes but do not peel.
Pistachio nuts, 150 gm Cut them into thin rounds.
roast and chopped 4. On an oily baking sheet, place the
Pine Nuts, roast 150 gm eggplant and tomatoes in
and chopped overlapping circles.
Salt, to taste 5. Season and drizzle with olive oil
Pepper, to taste 6. Sprinkle the fresh bread crumbs,
pistachio and pine nuts on the top
of the eggplant and tomatoes.
7. Bake the vegetables in the oven
for 10 minutes at 180oC.
6. Mousseline Sauce
Butter 1125 gm 1. Clarify the butter. There should

Egg yolks 12 no have about 900 gm clarified butter.
Cold water 60 mL Keep warm.
Lemon juice 100 mL 2. Place the egg yolks and cold water
Heavy cream 250 mL in a stainless-steel bowl and beat
Salt, to taste well. Beat in a few drops of lemon
Cayenne pepper, to juice.
taste 3. Hold the bowl over a hot-water
bath and continue to beat until the
yolks are thickened and creamy.
4. Remove the bowl from heat. Using
ladle, slowly and gradually beat in
the warm butter. Add the butter
drop by drop at first.
5. When all butter been added, beat
in lemon juice to taste and adjust
seasoning with salt and cayenne
pepper. Keep warm.
6. Whip the heavy cream until stiff
and fold into hollandaise.
7. Bell Pepper and Tomato Couli
Red or yellow bell 400 gm 1. Split the peppers in half

peppers lengthwise. Remove the cores,
Olive oil 60 mL seeds and membranes. Chop the
Shallots, chopped 60 gm peppers coarsely.
Water 125 mL 2. Heat the oil in a saucepot over low
Tomato puree 1.25 L heat.
Salt, to taste 3. Add the shallots and peppers.
Pepper, to taste Cover and sweat for 20 minutes.
4. Add the water. Simmer 2 to 3
minutes.
5. Puree the vegetables and liquid in
a blender then pass through a
strainer.
6. Adjust the texture of sauce.
7. Season to taste.

Surf and Turf

Uploaded by

Copyright:

Available Formats

Surf and Turf

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Surf and Turf

Uploaded by

Copyright:

Available Formats

NAME OF DISH Surf And Turf (Thai Grilled Chicken, Roasted

Tenderloin with Ginger and Braised Squid served

1. Thai Grilled Chicken

INGREDIENTS QUANTITY METHOD

Chicken chop 15 pieces 1. Grind the peppercorns, cumin

2. Roasted Tenderloin with ginger

INGREDIENTS QUANTITY METHOD

INGREDIENTS QUANTITY METHOD

Squid 15 pieces 1. Marinade the squid with salt

4. Chili and Herb Grilled Polenta

Dried chili, finely 4 tbsp 1. Chop the dried chili.

5. Tomato and Eggplant Tian

INGREDIENTS QUANTITY METHOD

Butter 1125 gm 1. Clarify the butter. There should

7. Bell Pepper and Tomato Couli

INGREDIENTS QUANTITY METHOD

Red or yellow bell 400 gm 1. Split the peppers in half

You might also like