GRAND INTERCONTINENTAL HOTEL SEOUL South Korea. Winner MENU MENU

Transcription

1 GRAND INTERCONTINENTAL HOTEL SEOUL South Korea Winner MENU MENU APPETISER Slow Cooked Norwegian Salmon and Halibut, Sesame Aioli, Broccoli Couscous Tomato and Cream Cheese Jelly SOUP Mushroom Velouté, Cheese Soufflé, Filo Pocket MAIN COURSE Oven Baked Australian Rostbiff Rump, Potato Puree Braised Lamb Neck Tian, Chili and Ginger Beignet DESSERT Strawberry Terrine, Melon Pearls Reduced Fruit Sauce, Black Pepper Sugar Lace * * * Team Manager Members Address Contacts Mr. Jong Dae Bok Mr. Yu Sik Kim Mr. Ho Taek Lim Mr. Jin Bok Choi Samsung-dong Kangnam-gu Seoul, Korea M T F E: Paul_Schenk@interconti.com

2 APPETISER Yield 30 portions Slow Cooked Norwegian Salmon and Halibut, Sesame Aioli, Broccoli Couscous, Tomato and Cream Cheese Jelly Salmon Mousse 300 ml Lemon Juice 1000 ml Whipping Cream 1000g Salmon Fish Roulade 3000g Salmon 1500g Halibut 700g Salmon Mousse Sesame Aoili 500 ml Olive Oil 80 ml Sesame Oil 200 ml Orange Juice 5 ea Egg Yolk Tomato Jelly 1000g Tomato Dice 50g Vinegar 5g Herbs 8g Gelatine Cheese Jelly 500g Cream Cheese To taste Salt 18g Gelatine Broccoli Mousse 100g English Parsley 800g Broccoli To taste Salt, Pepper 150 gm Cheddar Cheese Salmon Mousse Blend all ingredients and season with salt & pepper. Fish Roulade Roll Halibut and salmon mousse in salmon and wrap with cling-film and steam at 65 for 25 minutes Tomato Jelly Cook all ingredients for 25 minutes, strain and add gelatine. Cheese Jelly Mix ingredients together and add melted gelatine.

3 SOUP Yield 30 portions Mushroom Velouté, Cheese Soufflé, Filo Pocket 1 kg Mushrooms 300g Onion Sliced 500g Potato Peeled and sliced 2 lt Chicken Stock 500ml Fresh Cream 50g Butter To taste Salt, Pepper. Sauté onion with butter until tender, add mushrooms, potato, chicken stock. Bring to boil and simmer until the mushroom is very tender about 30 minutes. Blend and pass. Finish with cream and season to taste with salt and pepper Soufflé 300g Flour 100g Egg White 100g Fresh Cream 200g Chicken stock 60g Baking Powder Mix all Ingredients, Bake in the oven minutes Filo Pastry Pocket 1 kg Filo Pastry 80g Paprika 100 g Butter Clarified Layer the sheets of filo and cut into desired shape and place into moulds Oven Bake the filo pastry at 150-9minutes

4 MAIN COURSE Yield 30 portions Oven Australian Baked Rostbiff, Potato Puree, Australian Braised Lamb Neck Tian. Oven Baked Rosbif 6 kg Rostbiff Trimming 500 g Butter To taste Salt & Pepper. Trim the rostbiff and season well. Sear until brown colour with butter and wrap in foil. Slowly cook in the oven at 150 for 30 minutes. Braised Lamb Neck 1kg Lamb Neck 300g Carrots Diced 300g Onions Diced 100g Celery Diced 50g Garlic Crushed 500ml Olive Oil To taste Salt & Pepper. Sear the lamb neck and sauté the vegetables until brown and braised lamb neck and cook for about 2 hours. Drain off excess cooking juices from the lamb neck and season to taste, fill into moulds. Salad and Dressing 400 g Carrot 400 g Celery 300 g Leek 100 g Lettuce To taste Salt and Pepper 200 ml Olive Oil 80 ml Vinegar White 100 ml Veal Stock Ribbon cut the vegetables and mix with the dressing last minute and serve Mashed Potato 700 g Maggi Mashed Potato 1.4 lt Milk 40g Butter To taste Salt & Pepper 2 lt Water Add water, milk, butter and boil. Let it cool a little and add the powder whip this and serve

5 . 2 Béarnaise beignet 150 g Egg Yolks 100 g Ginger Garlic Sauce 50 g Red Onion 50 ml Lime Juice 50 ml Vinegar White 450 g Butter Melted To taste Salt & Pepper 500gm Rice Powder Ground rice Boil vinegar, lemon juice, salt and pepper for about 5 minutes or until reduced. Blend in egg yolks and slowly cook while whisking in a bain marie. Then slowly incorporate butter whilst whisking. Pour into moulds and freeze. Coat with rice powder 3 times and 180 deep fry

6 DESSERT Yield 30 portions Strawberry Mousse, Melon Pearls, Reduced Fruit Sauce, Black Pepper Sugar Lace Macadamia Nut Praline Hazelnut Tender Sponge: Yield: 1 Tray 60 X g Butter 150 g Praline Hazelnut 550 g Egg 740 g Sugar 300 g Soft flour 560 g Roasted Macadamia Nut Mix sugar and eggs and stir, beat butter and add eggs and sugar, fold in flour and Macadamia Nut, Praline Hazelnut. Spread on trays and bake. White Chocolate with Lemon Ganache 75 g Lemon crushed 150 g Whipping Cream 50 g Butter 700 g White Chocolate 1 ea Lemon Zest Crush the lemons and boil, boil the whipping cream and add to chocolate to form a smooth ganache and add butter at the end Strawberry Mousse 500 g Strawberry Puree 20 g Gelatine 200 g Italian Meringue 600 g Whipping Cream Italian Meringue 120 g Egg Whites 180 g Sugar (121) Strawberry Puree 1 kg Strawberry 100 g Sugar 100 g Water Boil strawberries with sugar and water and make a puree and pass. Heat Strawberry puree and add the soft gelatine, fold in the Italian meringue. Add the whipped cream.

7 . 2 Strawberry Jelly 500 g Strawberry Juice 50 g Sugar 6 g Gelatine Leaves Mix gelatine with ingredients and pour on top of mousse when at setting point Lemon Marinade 200 g Sugar 100 g Water 30 g Lemon Zest Boil together and serve Black Pepper Lace 200 g Sugar 50 g Flour 70 g Water 70 g Melted Butter To taste Black Pepper Add the sugar and flour to this add water beet in a mixer. Add melted butter. Cool this. Spread on a sil pat and bake at 150C for 10 minutes Reduced Reduction Fruit Sauce 300 g Mango Puree 200 g Orange Juice 300 g Apple Puree 250 g Sugar 1 ea Lemon Juice 125 g Water Boil all ingredients. Strain and serve.