ESPRESSO MARTINI

                            1983 A bar in London a famous super model approached a legendary mixologist and asked him for a drink that could Wake and F*** her up and he did, with Espresso Martini.

INGREDIENTS:

·       1 Part Kahlua

·       2 Part Absolute Vodka

·       1 part Espresso

·       Simple syrup (optional)

            DITECRION:

1.    Pour all the ingredients in to a shaker with ice

2.    Shake it well for 30 seconds

3.    Pour it on a well-chilled martini glass

4.    Garnish with coffee bean

                Note:

                         Use freshly brewed Espresso

Smoking Hookah Blue Caterpillar

Smoking Hookah Blue Caterpillar

                        “Smoking Hookah Blue Caterpillar” Blue caterpillar cocktail inspired by Movie Alice Through The Looking Glass.

Ingredients:

• 60 ml Malibu Rum

• 30 ml Blue Curacao

• 100 ml Pineapple Juice

• Lime for garnish

Direction:

1. Combine the above ingredients in ice filled shaker.
2. Shake well for 20-30 seconds.
3. Pour it on a cocktail glass and drop 3 ice cube and using a bar spoon drop curacao on top.

Ref [www.momontheside.com]

Chango Shooter

Chango Shooter

Ingredients :

1. Chocolate syrup 60-80ml
2. Mango juice (real )20ml
3. Apple juice (real ) 45-50 ml
4. Vanilla ice cream 1 scoop

Method:

Down to up –

•FIRST LAYER  pour 15 ml of chocolate syrup in a shot glass.

•SECOND LAYER Gently pour mango juice (20ml) which makes second layer.

•THIRD LAYER Blend remaining chocolate vanilla ice cream and apple juice in a blender ,take only the froth (25ml) and make a third layer .

SALADE DE FRUITS

SALADE DE FRUITS

Ingredients:

1. Apple -100g
2. Pineapple -100g
3. Grapes -100g
4. Papaya -100g
5. Mango -100g
6. Banana -1no
7. Lime -1no
8. Mint -5g
9. Sugar -50g
10. cherry -10g

METHOD :

•Cut the fruits in to neat dices.
• Make light sugar syrup.
• Mix and serve with a garnish of mint .
• Papaya and banana should be added just before service

SPAGHETTI BOLOGNAISE



SPAGHETTI BOLOGNAISE

Ingredients:

1. Spaghetti -250g
2. Minced Meat -113
3. Tomato -115g
4. Onion-155g
5. Garlic -10g
6. Bay leaf -1
7. Oil -30ml
8. Salt -5g
9. Cheese -50g
10. Celery -25g
11. Carrots -55g
12. Mushroom -55g

Method:

• Chop Onion and crush Garlic and fry in Oil , add Meat and fry for few minutes and add Mushroom .
• Add blanched Tomato, chopped Carrot,Celery,Bay leaf and Salt ,Simmer gently till the Meat is cooked
• Boil the Spaghetti in plenty of water with spoon full of Oil . Drain well Al dent & toss in Butter .
• Pour the Meat sauce over the Spaghetti and sprinkle grated Cheese.

Standard:

*Al Dente spaghetti.
*Thick consistency of sauce .
*Spicy tomato Flavour of sauce .

SALADE WALDROF

SALADE WALDROF

Ingredients:

1. Apple -5no
2. Cherry -100g
3. Walnut -100g
4. Lettuce -1no
5. Mayonnaise -100g

Method:

•Dice celery,apple and walnut mix with the mayonnaise.
•Serve on a bed of lettuce or in the scooped out apple .

COQUETEL DE CREVETTES

COQUETEL DE CREVETTES

INGREDIENTS

1. Shelled prawns - 0.250kg
2. Mayonnaise - 0.150 Lt
3. Worcestershire S - Few Drops
4. Tobasco / Capsico S - Few Drops
5. Tomato Sauce - 0.010kg
6. Lettuce - 150 kg
7. Lime - 1 No
8. Egg - 1No
9. Stuffed Olives - 2No
10. Parsely - 0.020Kg
11. Salt - To Taste

METHODS:

• Clean, wash, devein and boil prawns.
• Combine with mayonnaise, w sauce, tobasco sauce and tomato sauce to make a cocktail sauce .
• Shred lettuce leaves, retain thiny leaves for garnish.
• Chop parsley, slice lemons.
• Hard boil egg and slice neatly , slice olives.
• Combine the prawns, chopped parsley and cocktail sauce, check for seasoning.
• Arrange the bottom of a cocktail cup with shredded lettuce ; place the prawn mixture over it .
• Garnish with a slice of hard boiled egg placed over and topped with a slice of stuffed olive, a lettuce leaf at the side rim of the cup or a whole prawn turned down at the rim of the cup and lemon butterflies.

STANDARDS:

~ Colourful with creamy pink colour for cocktail sauce .
~ Prominent flavour of prawns.

MIXED CHINESE NOODLES

MIXED CHINESE NOODLES

INGREDIENTS

1. Egg Noodle - 400gm
2. Egg - 2no's
3. Meat -200gm
4. prawns -100gm
5. Fresh peas -50gm
6. onion -2no's
7. Celery -50gm
8. Spring Onion -30gm
9. Ginger -5gm
10. Garlic -5gm
11. Soya Sauce -10ml
12. Seasonings -to taste
13. Oil -20ml

METHOD:

•Boil noodles al dente in rapid boiling water with little oil. Drain well and allow cooling
•Heat oil in a work; add chopped ginger and garlic . Add chopped onion sauté well.
• Add beaten egg and scramble.
• Add shelled prawns and boiled sliced meat .
• Stir fry for 1 minute.
• Add boiled noodles fresh peas , soya sauce and the seasoning.
• Add chopped celery and spring onion.
• Serve HoT.


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