G menu spring 2013

G-MENU COOKBOOK SPRING 2013

Procedures & Pre足staging

STEAK SEASONING OIL INGREDIENTS FOR 550ml OF OIL MIX 550mls of Olive Oil (standard) 2 Tablespoons of Cooking Salt 1 Tablespoon of Cracked Black Pepper 1 Teaspoon of Smoked Paprika PREPARATION 1. Mix all items really well in a mixing bowl with a whisk.

2. Pour equally into 2 x ⅓ gastronorm pans so that the oil is approx.

1cm deep in the tray.

3. Use one tray to season steaks and red meat, immediately prior to cooking (coated on both sides).

4. Use the other tray for seasoning chicken using the same method, label clearly to avoid confusion.

BABY POTATOES

MASHED POTATOES

INGREDIENTS 2kg Heritage Potatoes PREPARATION 1. Wash the potatoes before use.

2. Bring the potatoes to the boil in seasoned water until a cutlery knife can penetrate the potatoes.

3. Drain the potatoes in a colander.

4. Once the potatoes are cool enough to handle, slice them in half if required (due to size).

5. Drizzle with olive oil, season and add rosemary. Roast in a pre­ heated oven at 180°C for approx.

20 minutes.

6. Remove from the oven, cool and pre­portion in portion pots.

7. Store in fridge ready for service.

TENDERSTEM BROCCOLI / FINE BEANS

INGREDIENTS 2.25 kg Mashed Potato Chilled 250ml Double Cream Salt & Cracked Black Pepper

INGREDIENTS 500g Tenderstem Broccoli Or 500g Fine Beans

PREPARATION 1. From chilled add mashed potato to a large mixing bowl.

2. Add double cream, salt and pepper to taste and mix well.

3. Place into micro pots cover date and chill until required.

PREPARATION 1. Trim beans 2. Boil water add salt 3. Add beans or broccoli to boiling water for 3 minutes, remove from heat and cool rapidly in cold water, drain tub cover, chill and date until required.

PRE-STAGE RECIPES

PARSNIP CRISPS INGREDIENTS 300g Parsnips Salt PREPARATION 1. Peel parsnip from raw thinly with a veg. peeler.

2. Place the parsnips crisps into fryer for 30 seconds at 180°C until golden brown.

3. Drain well on blue paper, salt well and store covered ambient until required.

TOMATO & BLACK OLIVE SAUCE INGREDIENTS 300g Multi­Use Tomato Sauce 100g Marinated Black Olives 100ml Olive Oil 300ml Water Salt & Cracked Black Pepper PREPARATION 1. Mix tomato sauce well with water.

2. Add oil to saucepan, remove olive flesh from stones shred and place into oil heat for one minute.

3. Add tomato sauce to oil stir well season and remove from heat after one minute, cool cover and store until required.

GRAVY INGREDIENTS 150g Gravy Mix 1 Litre Water PREPARATION 1. Mix gravy mix with a little water.

2. pour water into pan boil and add gravy mix, cook at low heat for 2 minutes stirring regularily.

ONION GRAVY INGREDIENTS 150g Gravy Mix 1 Litre Water 500g Finely Sliced Onions 20ml Olive Oil Teaspoon Sugar PREPARATION 1. Place onions into saucepan with olive oil and fry gently for 3 minutes add sugar.

2. mix gravy mix with a little water 3. Pour water into pan with onions boil and add gravy mix, cook at low heat for 2 minutes stirring regularily adjust seasoning.

PRE-STAGE RECIPES

HOT SAUCE INGREDIENTS 100ml Tomato Ketchup 20ml Tabasco 70ml Water 10g Cracked Black Pepper PREPARATION 1. Add all ingredients except tabasco to bowl and mix well together, add tabasco, cover and store for service.

TOMATO COULIS INGREDIENTS 250ml Ketchup 50ml Worcester Sauce 100ml Water Salt & Cracked Black Pepper PREPARATION 1. Mix all ingredients together in a bowl, pour into squeezy bottle for service clearly labelled.

LIME MAYONNAISE INGREDIENTS 250ml Mayonnaise Juice & Zest of 2 Limes PREPARATION 1. Place mayonnaise into mixing bowl, blend with zest and juice of two limes, cover and chill until required.

TATZIKI INGREDIENTS 500ml Yoghurt 200g Cucumber (Thin Strips) 20g Garlic Puree 50g Mint Sauce PREPARATION 1. Mix all ingredients together well except cucumber.

2. Add cucumber strips stir, cover and chill until required.

PRE-STAGE RECIPES

BOILED EGGS INGREDIENTS 10 Eggs PREPARATION 1. Place eggs carefully into a sauce pan of rapidly boiling water.

2. Boil for exactly 7 minutes and remove from heat cool immediately in cold water.

3. Shell, cover, date and chill until required.

WELSH RAREBIT MIX INGREDIENTS 300g Applewood Cheddar Grated 300g Cheddar & Mozzarella Mix 100g Breadcrumbs 50ml English Mustard 50ml Worcester Sauce 5 Eggs 100ml Semi Skimmed Milk Salt & Pepper PREPARATION 1. Add milk to saucepan and then add all grated cheese mustard and worcester sauce.

2. Melt gently add breadcrumbs and remove pan from heat, add whisked eggs carefully mixing regularily, season, cool, cover date and store.

BATTER MIX

MOROCCAN VEG. SKEWERS

PREPARATION 1. See manufacturers instructions.

2. For cod goujons use ice cold soda water instead of water and keep cool.

CROUTONS INGREDIENTS Half Ciabatta Loaf Salt PREPARATION 1. Cut ciabatta into thin slices and then into small 1 cm dice.

2. Fry for 2 minutes in deep fryer.

3. Drain on blue kitchen paper, salt and store ambient covered until required.

INGREDIENTS 3 Spinach & Falafel Burgers (Defrosted) 300g Red Onion (Large Dice) 200g Red Pepper (Large Dice) 200g Green Peppers (Large Dice) 10 Cherry Tomatoes 50g Moroccan Seasoning Olive Oil 10 Wooden Skewers PREPARATION 1. Break burgers into a small bowl mix well with a tablespoon of oil and a splash of water.

2. Form into twenty small balls and put to one side.

3. Soak skewers in warm water for 20 minutes prior to skewering.

4. Skewer veg with falafel balls using onion red pepper green pepper falafel ball twice on each skewer, ďŹ nishing with a cherry tomato on each skewer.

5. Coat lightly with oil and dust with moroccan seasoning.

6. Cover date and chill until required.

PRE-STAGE RECIPES

NOODLES INGREDIENTS 500g Noodles Salt & Olive Oil PREPARATION 1. Cook noodles in pan of boiling water for 4 minutes with salt and oil.

2. Cool in cold water drain cover, date and chill until required.

Critical Contol Point (CCP’s) Icons Board & Knife – Blue – Raw Fish Use a sanitised blue chopping board and knife

Probe 75°C The core temperature of the item must reach 75°C before serving.

Board & Knife – Brown – Vegetables Use a sanitised brown chopping board and knife

Probe 82°C (Scotland) The core temperature of the reheated item must reach 82°C before serving.

Board & Knife – Green – Salads Use a sanitised green chopping board and knife

Wash Hands Hands must be washed correctly prior to commencing the process.

Board & Knife – Yellow – Cooked Meat Use a sanitised yellow chopping board and knife

Cook from Ambient This product is cooked straight off the shelf.

Board & Knife – Red – Raw Meat Use a sanitised red chopping board and knife

Cooked from Chilled This product must be kept refrigerated until it is cooked.

Board & Knife – White – Diary & Bakery Use a sanitised white chopping board and knife

Cooked from Frozen This product must be cooked on removal from freezer.

Cooked from Defrost This item must be defrosted as per company policy before cooking.

ICON GUIDE

Dish (Plating) Icon Examples

Balti Dish Example of Balti Dish icon.

Oblong Plate Example of oblong plate icon.

Butter Pad Example of butter pad icon.

Pasta Plate Example of pasta plate icon.

Chip Mug Example of chip mug icon.

Ramekin Example of ramekin icon.

Gravy Boat Example of gravy boat icon.

Round Bowl Example of round bowl icon.

Large Plate Example of large plate icon.

Small Plate Example of small plate icon.

Medium Plate Example of medium plate icon.

Small Square Plate Example of small square plate icon.

ICON GUIDE

Cooking Method Icons Boiling Pan Place the item into a pan of boiling water using tongs or similar.

Microwave Place the item into the microwave and cook as per instructions.

Chargrill Place the item onto the chargrill, turning 4 times to ensure diamond grill marks.

Oven Carefully place the item into the oven as per the instructions.

Combi Oven Place the item into the combi oven, refer to individual cooking instructions.

Overhead Grill Place the item onto a baking sheet and under the grill.

Fryer Place the item into the fryer basket and into the fryer until cooked.

Pan Fry Place the item into a lightly oiled pan and cook as per instructions.

Simmer Carefully place the item into a pan of boiling water and allow to simmer.

ICON GUIDE

For Fish & Chips and Scampi & Chips place liner sheet on rectangular plate at an angle. Build ingredients on top.

BRANDED LINER PAPER

Main Menu Small Plates

Grosvenor Casino Spring 2013 Ingredients

Rosemary Focaccia Round

Cook From

Qty

Cook Method

Time

Core Temp

⅕

Ciabatta Loaf

4 Slices

Black Olives

40g

Extra Virgin Olive Oil

15ml

Balsamic Glaze

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Slice rosemary focaccia into 5­6 equal pieces and cut 4 slices of ciabatta.

2. Carefully place the olive oil and balsamic glaze into a butter pad.

3. Place black olives into a butter pad.

4. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SMALL PLATES – BREAD & OLIVES

Grosvenor Casino Spring 2013 Ingredients

Malted Grain Baguette Ciabatta Loaf Butter

Cook From

Qty

Cook Method

Time

Core Temp

½ 4 Slices 20g

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Slice ½ baguette in ½ and cut 3 slices of ciabatta.

2. Place butter into a butter pad.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SMALL PLATES – BREAD & BUTTER

Grosvenor Casino Spring 2013 Cook From

Ingredients

Qty

Flaked Salmon

60g

Coldwater Prawns

60g

1000 Island Dressing

40ml

Baby Gem Lettuce

20g

Tomato Coulis

40ml

Flat Leaf Parsley

Cook Method

Time

Core Temp

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for tomato coulis.

2. Place a ring mould into the centre of a pasta bowl.

3. Place finely shredded baby gem lettuce into bottom of mould.

4. Press the flaked salmon gently on top of the shredded lettuce.

5. Top salmon with coldwater prawns, press down and carefully remove the mould.

6. Spoon over the 1000 island dressing and pour tomato coulis around the crown.

7. Finish with flat leaf parsley.

8. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SMALL PLATES – SALMON & PRAWN CROWN

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Pea/Green Veg. Soup

300g

Sour Cream

20g

Herb Dressing

2ml

Flat Leaf Parsley

2g

Bread & Butter

1 Portion

Cook Method

Time

Core Temp

2 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Heat soup in a microwave, ensure core temperature of 75°C is reached 2. Add sour cream and a drizzle of herb dressing.

3. Finish with flat leaf parsley.

4. Present soup as shown in the photograph, serve with bread and butter.

CCPs

If Hot Holding Refer to Matrix

Crockery

SMALL PLATES – SIGNATURE SOUP (GREEN VEGETABLE BASED)

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Tomato Soup

300g

Double Cream

10ml

Croutons

10g

Flat Leaf Parsley

2g

Bread & Butter

1 Portion

Cook Method

Time

Core Temp

2 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for croutons.

2. Heat soup in a microwave, ensure core temperature of 75°C is reached 3. Add the croutons and a drizzle of double cream.

4. Finish with flat leaf parsley.

5. Present soup as shown in the photograph, serve with bread and butter.

CCPs

If Hot Holding Refer to Matrix

Crockery

SMALL PLATES – SIGNATURE SOUP (TOMATO BASED)

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Root Veg. Soup

300g

Double Cream

10ml

Parsnip Crisps

15g

Flat Leaf Parsley

2g

Bread & Butter

1 Portion

Cook Method

Time

Core Temp

2 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for parsnip crisps.

2. Heat soup in a microwave, ensure core temperature of 75°C is reached 3. Add the parsnip crisps and a drizzle of double cream.

4. Finish with flat leaf parsley.

5. Present soup as shown in the photograph, serve with bread and butter.

CCPs

If Hot Holding Refer to Matrix

Crockery

SMALL PLATES – SIGNATURE SOUP (ROOT VEGETABLE BASED)

Grosvenor Casino Spring 2013 Ingredients

Girasole Ravioli

Qty

Cook From

Cook Method

Time

3

3 Min.

Tomato & Black Olive Sauce

40g

1 Min.

Rocket

5g

Parmesan

10g

Herb Dressing

5ml

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for tomato & black olive sauce.

2. Drop girosole ravioli into boiling water and cook for 3 minutes from defrost.

Can be cooked from frozen, increase cook time to 5 minutes.

3. Microwave the tomato & black olive sauce for 1 minute.

4. Drain and place cooked ravioli into a pasta bowl and top with tomato & black olive sauce.

5. Garnish with shaved parmesan, rocket and a drizzle of herb dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SMALL PLATES – ASPARAGUS & PEA RAVIOLI

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Coconut Prawns

125g

Sweet Chilli Sauce

20ml

Cucumber

Cook Method

Time

Core Temp

3-4 Min.

6 Strips

Sping Onion (Sliced)

½

Lime

⅙

Rocket

2g

Flat Leaf Parsley

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Coconut prawns should be crisp and golden in colour.

2. Drizzle sweet chilli sauce on plate, add rocket and top with sliced spring onion and cucumber.

3. Top with cooked coconut prawns and finish with flat leaf parsley.

4. Squeeze juice from wedge of lime over prawns.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SMALL PLATES – COCONUT FRIED SHRIMP

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Button Mushrooms

125g

2 Min.

Double Cream

75ml

2 Min.

Stilton (for Mushroom Mix)

15g

2 Min.

Stilton (for Topping)

15g

30 Sec.

Ciabatta Loaf

¼

30 Sec.

Flat Leaf Parsley

2g

Salt & Pepper

1g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. In a hot pan saute button mushrooms in a little oil.

2. Add the double cream and ½ of the crumbled stilton and reduce for approx. 2 minutes.

3. Season with salt and pepper.

4. Lightly toast the ciabatta slice of the chargrill and place on oblong plate.

5. Carefully top toasted ciabatta with cooked mushroom mix.

6. Top with remaining stilton and lightly grill until stilton starts to melt.

7. Garnish with flat leaf parsley.

8. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SMALL PLATES – STILTON GLAZED MUSHROOMS

Crockery

Grosvenor Casino Spring 2013 Ingredients

Salmon Supreme

Qty

Cook From

Cook Method

Time

½

3-4 Min.

Baby Potatoes

35g

30 Sec.

Fine Green Beans

20g

30 Sec.

Hard Boiled Egg

½

Baby Gem Lettuce

⅙

Cherry Tomatoes (Halved)

20g

Black Olives

15g

Herb Dressing

5ml

Flat Leaf Parsley

1g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for baby potatoes, green beans and hard boiled eggs.

2. Chargrill the salmon for 3­4 minutes, ensure core temperature reaches 75°C. Salmon should be cooked through but still moist.

3. Build the salad on a oblong plate, placing baby gem leaves first.

4. Then add baby potatoes, fine green beans, cherry tomatoes, black olives and boiled egg quarters.

5. Top with cooked salmon and drizzle with herb dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SMALL PLATES – GRILLED SALMON NICOISE

Crockery

Grosvenor Casino Spring 2013 Ingredients

Orange Melon Strawberry Coulis Strawberry

Qty

Cook From

Cook Method

Time

Core Temp

Âź 15g 1

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Peel, slice and fan the melon as shown.

2. Drizzle with strawberry coulis.

3. Cut the strawberry in half and place on plate.

4. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

PARTY MENU – MELON & STRAWBERRIES

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Chicken Breast

½

3-4 Min.

Prawn Crackers

20g

1-2 Min.

Baby Gem Lettuce

1 Leaf

Peanut Sauce

60g

Soy Sauce

20ml

Curry Powder

Core Temp

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Mix defrosted peanut sauce with soy sauce and 10ml of water.

2. Cut the defrosted chicken into 2 strips (for 2 skewers), skewer, oil and dust with a little curry powder.

Coat skewers with 30ml of peanut sauce (remainder in butter pad).

3. Chargrill for 3­4 minutes, turn during cook. Ensure core temperature reaches 75°C. 4. Place remaining peanut sauce into a butter pad.

5. Serve as shown in the photograph.

PARTY MENU – CHICKEN SATAY

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Onion Bhaji

1

2-3 Min.

Spinach Pakoras

1

2-3 Min.

Vegetable Samosas

1

2-3 Min.

100g

2-3 Min.

Baby Roast Potatoes (Halved) Curry Powder Natural Yoghurt Mint Sauce Baby Gem Lettuce

Time

Core Temp

5g 25g 1 Leaf

Coriander (Chopped)

2g

Tamarind Sauce Sachet

1/2

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Prior to service mix 20g of natural yoghurt with 5g of chopped fresh mint.

2. Bhajis, pakoras and samosas should be crisp and golden in colour.

3. For Bombay potatoes deep fry cooked and halved baby potatoes for 2­3 minutes remove from fryer, drain well and and immediately dust with curry powder, salt and pepper.

4. Place yoghurt mint sauce in dip dish and drizzle with half a sachet of tamarind sauce.

5. Serve as shown in the photograph.

PARTY MENU – INDIAN PLATTER

CCPs

If Hot Holding Refer to Matrix

Crockery

Main Menu Mains

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Sea Bass Fillets

2

2-3 Min.

Baby Potatoes

200g

30 Sec.

Spinach

20g

30 Sec.

Tomato & Black Olive Sauce

50ml

30 Sec.

½

30 Sec.

Lemon

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for baby potatoes and tomato & black olive sauce.

2. Prior to service season sea bass fillets with salt, cook on overhead grill skin­side up for 2­3 minutes.

3. Reheat potatoes with spinach in microwave for 30 seconds until spinach has wilted.

4. Chargrill half lemon for 30 seconds.

5. Reheat tomato & olive sauce in microwave for 30 seconds.

6. Serve as shown in the photograph.

MAINS – SEA BASS

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Woodland Pork Sausages

Cook From

Qty

Cook Method

Time

3

7-8 Min.

Mash Potato

225g

1 Min.

Onion Gravy

100ml

30 Sec.

Double Cream

25ml

Parsnip Crisps

5g

Flat Leaf Parsley

2g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for mash potato, onion gravy and parsnip crisps.

2. Chargrill sausages for 7­8 minutes, turn during cook. Ensure core temperature reaches 75°C. 3. Reheat mash potato in microwave for 1 minute, fluff with fork once cooked.

4. Reheat onion gravy in microwave for 30 seconds.

5. Place the mash into the centre of a pasta plate, place sausages on top.

6. Pour the onion gravy over the sausages and mash.

7. Finish with parsnip crisps and flat leaf parsley.

8. Serve as shown in the photograph.

MAINS – SAUSAGE & MASH

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Chicken Breast

Cook From

Qty

Cook Method

Time

1

7-8 Min.

1 Sachet

1 Min.

Thai Veg. Rice Pot

1 Pot

1 Min.

Red Chilli (Sliced)

2g

Coriander (Chopped)

2g

Thai Red Curry Sauce

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill the chicken on for 3­4 minutes on each side, ensure core temperature reaches 75°C. Chicken should be cooked through but still moist, once cooked slice in half lengthways.

2. Pierce the curry sauce pouce and stand upright in a microwaveable container, loosen lid of rice (but do not remove). Reheat both in the microwave for approx. 1 minute.

3. Carefully decant cooked rice onto plate and garnish with sliced chilli.

4. Pour cooked curry sauce onto plate and add cooked chicken.

5. Finish with chopped coriander.

6. Serve as shown in the photograph.

MAINS – CHICKEN THAI RED CURRY

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Red Pepper

Cook From

Qty

Cook Method

Time

1

2 Min.

1 Sachet

1 Min.

Thai Veg. Rice Pot

1 Pot

1 Min.

Red Chilli (Sliced)

2g

Coriander (Chopped)

2g

Thai Red Curry Sauce

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Slice the red pepper in half lenghtways and chargrill for 1 minute on each side.

2. Pierce the curry sauce pouce and stand upright in a microwaveable container, loosen lid of rice (but do not remove). Reheat both in the microwave for approx. 1 minute.

3. Carefully decant cooked rice into the chargrilled pepper halves.

4. Pour cooked curry sauce onto plate and top with stued peppers.

5. Finish with sliced chilli and chopped coriander.

6. Serve as shown in the photograph.

MAINS – SPICY RICE STUFFED PEPPERS

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Girasole Ravioli Tomato & Black Olive Sauce Baby Spinach

Qty

Cook Method

Time

4

3 Min.

60g

1 Min.

20g

1 Min.

Rocket

5g

Parmesan

10g

Ciabatta Loaf

Cook From

⅓

Butter

15g

Garlic Puree

2g

Flat Leaf Parsley

2g

Core Temp

1 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for tomato & black olive sauce.

2. For garlic bread mix 15g butter, 2g garlic puree with 2g flat leaf parsley.

Spread garlic butter mix onto ciabatta slices and lightly chargrill.

3. Drop girosole ravioli into boiling water and cook for 3 minutes from defrost.

Can be cooked from frozen, increase cook time to 5 minutes.

4. Place spinach into microwavable container pour tomato & black olive sauce over and microwave for 1 minute.

5. Place cooked ravioli into a pasta bowl and top with the spinach and tomato & black olive sauce.

6. Garnish with shaved parmesan and rocket.

7. Serve as shown in the photograph.

MAINS – ASPARAGUS & PEA RAVIOLI

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Salmon Fillet

1

5-6 Min.

Baby Potatoes

200g

1-2 Min.

Butter

Core Temp

20g

Watercress Sauce

3-4 Min.

Onion (Finely Diced)

30g

Cooking Wine

20ml

Butter

10g

Double Cream

50ml

Cherry Tomatoes (Chopped)

2

Watercress (Finely Chopped)

10g

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill salmon fillet for 5­6 minutes, turn during cook. Ensure core temperature reaches 75°C. 2. Crush cooked baby potatoes with a potato masher, heat for 1­2 minutes in a pan with butter, salt and pepper.

Once mashed use baking ring to build potato on plate, carefully remove ring.

3. For watercress sauce place 10g of butter in a hot pan, add 30g finely sliced onion and 20ml of cooking wine and cook for 2 minutes. Then add 50ml of double cream and cook for a further 1 minute. At end of cook add chopped cherry tomatoes and chopped watercress, season with salt and pepper.

4. Decant sauce around the potato and top with cooked salmon.

5. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

MAINS – SALMON WITH WATERCRESS SAUCE

Crockery

Grosvenor Casino Spring 2013 Ingredients

Chicken Breast (Cooked)

Cook From

Qty

1

Cook Method

Time

Core Temp

3-4 Min.

Linguine

3-4 Min.

Olive Oil

10ml

Onion (Finely Diced)

30g

Button Mushroom (Sliced)

30g

Double Cream

50ml

Linguine Pasta

1 Portion

Green Pesto

10g

Parmesan Shavings

10g

Basil (Chopped)

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. For linguine place 10ml of olive oil in a hot pan, add 30g finely sliced onion, 30g of sliced button mushrooms and 50ml of double cream cook for 2 minutes. Then add defrosted linguine portion and cook for a further 1 minute. At end of cook stir through with 10g green pesto, season with salt and pepper.

2. Heat the chicken on for 2 minutes on each side, ensure core temperature reaches 75°C. Chicken should be cooked through but still moist, once cooked cut into equal slices.

3. Carefully decant cooked linguine onto pasta plate and add sliced cooked chicken.

4. Finish with parmesan shavings and chopped basil.

5. Serve as shown in the photograph.

MAINS – CHICKEN LINGUINE

CCPs

If Hot Holding Refer to Matrix

Crockery

Main Menu G Grills

Grosvenor Casino Spring 2013 Ingredients

8oz Rump Steak

Qty

Cook From

Cook Method

Time

1

Guest

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

Steak must be cooked to guests requirements. Ensure all edges of the steak are sealed.

1. Ensure steak, flat mushroom and tomato are barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

GRILLS – RUMP STEAK

Grosvenor Casino Spring 2013 Ingredients

8oz Sirloin Steak

Qty

Cook From

Cook Method

Time

1

Guest

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

Steak must be cooked to guests requirements. Ensure all edges of the steak are sealed.

1. Ensure steak, flat mushroom and tomato are barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

GRILLS – SIRLOIN STEAK

Grosvenor Casino Spring 2013 Ingredients

10oz Rib Eye Steak

Qty

Cook From

Cook Method

Time

1

Guest

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

Steak must be cooked to guests requirements. Ensure all edges of the steak are sealed.

1. Ensure steak, flat mushroom and tomato are barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

GRILLS – RIB EYE STEAK

Grosvenor Casino Spring 2013 Ingredients

8oz Fillet Steak

Qty

Cook From

Cook Method

Time

1

Guest

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

Steak must be cooked to guests requirements. Ensure all edges of the steak are sealed.

1. Ensure steak, flat mushroom and tomato are barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

GRILLS – FILLET STEAK

Grosvenor Casino Spring 2013 Ingredients

Qty

Cook From

Cook Method

Time

8oz Rump Steak

½

Guest

Cumberland Pork Sausage

1

7-8 Min.

Chicken Breast

½

7-8 Min.

Gammon Steak

½

5-6 Min.

Free Range Egg

1

3-4 Min.

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks and chicken breasts are prepared with STEAK SEASONING OIL prior to cook.

Steak must be cooked to guests requirements. Ensure all edges of the steak are sealed.

Ensure to splash egg with oil during cooking.

1. Ensure steak, sausage, chicken, gammon steak, flat mushroom and tomato are barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

GRILLS – MIXED GRILL

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Half Roast Chicken

Qty

Cook From

Cook Method

Time

1

5-6 Min.

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

BBQ Sauce

50g

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Prior to service, coat the half roast chicken with 20g of BBQ sauce.

2. Reheat chicken on chargrill for 2­3 minutes on each side, ensure core temperature reaches 75°C. Chicken should be browned, cooked through but still moist, remove skewer and carefully place on plate.

3. Place remaining 30g of BBQ sauce in a ramekin.

4. Chips should be crisp and golden in colour.

5. Serve as shown in the photograph.

GRILLS – HALF CHICKEN

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Qty

Cook From

Cook Method

Time

10oz Gammon Steak

1

5-6 Min.

Free Range Egg

1

3-4 Min.

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

Ensure to splash egg with oil during cooking.

1. Ensure steak, sausage, chicken, bacon chop, flat mushroom and tomato are barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

GRILLS – GAMMON & FREE RANGE EGG

Grosvenor Casino Spring 2013 Ingredients

Salmon & Pepper Skewer Baby Roast Potatoes Lemon

Cook From

Qty

Cook Method

Time

1

3-4 Min.

150g

3 Min.

⅓

30 Sec.

Baby Gem Lettuce

30g

Rocket

5g

Red Onion (Sliced)

10g

MM Tomato (Diced)

30g

Red Pepper (Sliced)

20g

Lime Mayo

30ml

Herb Dressing

5ml

Flat Leaf Parsley

2g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for baby potatoes and lime mayo.

2. Chargrill the salmon & pepper skewers for 3­4 minutes, ensure core temperature reaches 75°C. 3. Reheat potatoes in pre­heated oven at 180°C for 3 minutes.

4. Place all items on plate and drizzle with herb dressing.

5. Serve with a ramekin of lime mayo garnished with flat leaf parsley.

6. Serve as shown in the photograph.

GRILLS – SALMON & PEPPER KEBABS

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Moroccan Spiced Veg. Skewers

Cook Method

Time

2

3-4 Min.

Baby Roast Potatoes

150g

3 Min.

Baby Gem Lettuce

30g

Rocket

5g

Red Onion (Sliced)

10g

MM Tomato (Diced)

30g

Red Pepper (Sliced)

20g

Lime Mayo

30ml

Herb Dressing

5ml

Flat Leaf Parsley

2g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for Moroccan skewers, baby potatoes and lime mayo.

2. Chargrill the Moroccan skewers for 3­4 minutes, ensure core temperature reaches 75°C. 3. Reheat potatoes in pre­heated oven at 180°C for 3 minutes.

4. Place all items on plate and drizzle with herb dressing.

5. Serve with a ramekin of lime mayo garnished with flat leaf parsley.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

GRILLS – MOROCCAN SPICED VEG. SKEWERS

Crockery

Main Menu Salads

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Chicken Breast

1

7-8 Min.

Smoked Bacon

1 Rasher

2-3 Min.

Baby Gem Lettuce

⅓

Avocado (Sliced)

½

Red Onions (Sliced)

10g

Cherry Tomatoes (Halved)

40g

Caesar Dressing

15ml

Balsamic Glaze

2ml

Parmesan (Grated)

5g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill the chicken on for 3­4 minutes on each side, ensure core temperature reaches 75°C. Chicken should be cooked through but still moist, once cooked cut into equal slices.

2. Grill bacon for 2­3 minutes, once cooked cut into equal slices.

3. Cut avocado into equal slices and cut cherry tomatoes in half.

4. Build the salad on a oblong plate. Placing baby gem leaves first, top with sliced avocado.

5. Add sliced red onions and cherry tomatoes.

6. Top with cooked sliced chicken and bacon.

7. To finish drizzle plate with herb dressing.

8. Serve as shown in the photograph.

SALAD – CHICKEN, BACON & AVOCADO

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Qty

Stilton (Crumbled)

40g

Walnuts

20g

Baby Gem Lettuce

Cook Method

Time

Core Temp

⅓

Rocket

10g

Baby Spinach

10g

Pear

Cook From

1

Herb Dressing

20ml

Balsamic Glaze

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Use peeler to create thin slices of pear, leaving skin on – dispose of core and stalk.

Mix the slices of pear with 15ml of the herb dressing.

2. Build the salad in a pasta bowl. Placing 3 baby gem leaves in first, then add the rocket and spinach.

3. Top leaves with slices of pear and sprinkle with walnuts and crumbled stilton.

4. To finish drizzle plate with remaining herb dressing.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SALAD – STILTON, PEAR & WALNUT SALAD

Crockery

Grosvenor Casino Spring 2013 Ingredients

Salmon Supreme

Cook From

Qty

Cook Method

Time

1

3-4 Min.

Baby Potatoes

70g

30 Sec.

Fine Green Beans

40g

30 Sec.

Hard Boiled Egg

1

Baby Gem Lettuce

⅓

Cherry Tomatoes (Halved)

40g

Marinated Black Olives

25g

Herb Dressing

10ml

Flat Leaf Parsley

2g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for baby potatoes, green beans and hard boiled eggs.

2. Chargrill the salmon for 3­4 minutes, ensure core temperature reaches 75°C. Salmon should be cooked through but still moist.

3. Build the salad on a oblong plate, placing baby gem leaves first.

4. Then add baby potatoes, fine green beans, cherry tomatoes, black olives and boiled egg quarters.

5. Top with cooked salmon and drizzle with herb dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SALAD – GRILLED SALMON NICOISE (MAIN)

Crockery

Main Menu Sides

Grosvenor Casino Spring 2013 Ingredients

Fine Green Beans

Qty

110g

Cook From

Cook Method

Time

Core Temp

30 Sec.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for green beans.

2. Reheat green beans in microwave for 30 seconds.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – FINE GREEN BEANS

Grosvenor Casino Spring 2013 Ingredients

Qty

Tenderstem Broccoli

50g

Cook From

Cook Method

Time

Core Temp

30 Sec.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for broccoli.

2. Reheat broccoli in microwave for 30 seconds.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – TENDERSTEM BROCCOLI

Grosvenor Casino Spring 2013 Ingredients

Mash Potato

Qty

250g

Cook From

Cook Method

Time

Core Temp

1 Min.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for mash potato.

2. Reheat mash potato in microwave for 1 minute, fluff with fork once cooked.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – MASH POTATO

Grosvenor Casino Spring 2013 Ingredients

Mash Potato

Qty

250g

Garlic (Chopped)

5g

Flat Leaf Parsley

2g

Cook From

Cook Method

Time

Core Temp

1 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for mash potato.

2. Add chopped garlic and parsley to pre­staged mash and heat in microwave for 1 minute, fluff with fork once cooked.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SIDES – GARLIC MASH POTATO

Grosvenor Casino Spring 2013 Ingredients

Chips (Uncooked Weight)

Qty

230g

Cook From

Cook Method

Time

Core Temp

3-4 Min.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chips should be crisp and golden in colour.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – CRISPY SKIN-ON FRIES

Grosvenor Casino Spring 2013 Ingredients

Onion Rings

Qty

6

Cook From

Cook Method

Time

Core Temp

3-4 Min.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Onion rings should be crisp and golden in colour.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – BEER-BATTERED ONION RINGS

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Button Mushrooms (Halved)

130g

Olive Oil

10ml

Salt & Pepper

Cook Method

Time

Core Temp

2-3 Min.

2g

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Wash and cut the button mushrooms in half.

2. Add oil to a hot saute pan and cook mushrooms for 2­3 minutes, season with salt and pepper.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – SAUTEED MUSHROOMS

Grosvenor Casino Spring 2013 Ingredients

Baby Roast Potatoes

Cook From

Qty

200g

Cook Method

Time

Core Temp

3 Min.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for baby roast potatoes.

2. Reheat potatoes in pre­heated oven at 180°C for 3 minutes.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – BABY ROAST POTATOES

Grosvenor Casino Spring 2013 Ingredients

Baby Gem Lettuce

Qty

Cook Method

Time

Core Temp

⅓

Rocket

10g

Baby Spinach

10g

Cucumber Batons

8

Spring Onion (Chopped)

1

Herb Dressing

Cook From

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Build the salad on a small plate. Placing baby gem leaves first.

2. Then add all other ingredients.

3. To finish drizzle plate with herb dressing.

4. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SIDES – GREEN SALAD

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Pepper Sauce

Cook Method

Time

Core Temp

30 Sec.

Onion (Finely Diced)

15g

White Cooking Wine

50ml

Whipping Cream

100ml

Butter

15g

Cracked Black Pepper

10g

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Reheat sauce choice in microwave for 30 seconds.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – PEPPER SAUCE

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Red Wine & Mushroom Sauce

Cook Method

Time

Core Temp

30 Sec.

Onion (Finely Diced)

15g

Flat Mushroom (Finely Diced)

28g

Red Cooking Wine

50ml

Dijon Mustard

5ml

Butter

15g

Demi Glace Sauce

50ml

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Reheat sauce choice in microwave for 30 seconds.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – RED WINE & MUSHROOM SAUCE

Main Menu Desserts

Grosvenor Casino Spring 2013 Ingredients

Sticky Toffee Pudding Crème Anglaise Or Vanilla Pod Ice Cream

Cook From

Qty

Cook Method

Time

1

30-40 Sec.

100ml

30-40 Sec.

Core Temp

75g

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Microwave the defrosted sticky toffee pudding for 30­40 seconds.

2. Serve immediately with either hot crème anglaise or vanilla ice cream.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

DESSERTS – STICKY TOFFEE PUDDING

Grosvenor Casino Spring 2013 Ingredients

Chocolate Pudding

1

Chocolate Tart

1

Vanilla Ice Cream Scoop

1

Chocolate Sauce

Cook From

Qty

Cook Method

Time

Core Temp

20 Sec.

10ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Microwave the frozen chocolate pudding for 20 seconds.

2. Serve immediately with chocolate tart and a scoop of vanilla ice cream.

3. Drizzle with 30ml of chocolate sauce.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

DESSERTS – HOT & COLD CHOCOLATE DUO

Grosvenor Casino Spring 2013 Ingredients

Chocolate Pudding

1

Vanilla Ice Cream Scoop

1

Chocolate Sauce

Cook From

Qty

Cook Method

Time

Core Temp

20 Sec.

10ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Microwave the frozen chocolate pudding for 20 seconds.

2. Serve immediately with a scoop of vanilla ice cream.

3. Drizzle with 30ml of chocolate sauce.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

DESSERTS – HOT CHOCOLATE PUDDING

Grosvenor Casino Spring 2013 Ingredients

Chocolate Tart

1

Vanilla Ice Cream Scoop

1

Chocolate Sauce

Cook From

Qty

Cook Method

Time

Core Temp

10ml

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Serve chocolate tart with a scoop of vanilla ice cream.

2. Drizzle with 30ml of chocolate sauce.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

DESSERTS – CHOCOLATE TART

Grosvenor Casino Spring 2013 Ingredients

Deep Bramley Apple Tart Crème Anglaise Or Vanilla Pod Ice Cream

Cook From

Qty

Cook Method

Time

1

30-40 Sec.

100ml

30-40 Sec.

Core Temp

75g

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Microwave the defrosted apple tart tatin for 30­40 seconds.

2. Serve immediately with either hot crème anglaise or vanilla ice cream.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

DESSERTS – BRAMLEY APPLE TART

Grosvenor Casino Spring 2013 Ingredients

Qty

Strawberries (Halved)

90g

Meringue Nest (Broken)

Cook From

Cook Method

Time

Core Temp

½

Bourbon Vanilla Pod Ice Cream

150ml

Strawberry Coulis

15g

Double Cream

15ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Wash and slice strawberries in half and break meringue nests into small pieces.

2. Place 1 ice cream scoop, ½ the meringue and ½ the strawberries into the chip mug.

3. Then add the remaining ice cream, remaining meringue and strawberries.

4. Top with double cream and a drizzle of strawberry coulis.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

DESSERTS – STRAWBERRY MERINGUE SUNDAE

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Creme Brulee Mix

175ml

Granulated Sugar

20g

Shortbread Rounds

Cook Method

Time

Core Temp

1 Min.

2

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Pour creme brulee mix into a saucepan and bring to the boil, stiring continuously.

2. Decant into large ramekin/small bowl while still hot, place into fridge and allow to cool.

3. When required remove from fridge, sprinkle with sugar and caramelise with culinary blow torch.

4. Serve as shown in the photograph with shortbread biscuits.

CCPs

If Hot Holding Refer to Matrix

Crockery

DESSERTS – CRĂˆME BRULEE

Bar Menu Burgers

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Beefburger

1

7-8 Min.

230g

3-4 Min.

1

30 Sec.

Chips (Uncooked Weight) Glazed Burger Bun Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

Time

Core Temp

30g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill defrosted burger for approx. 3­4 minutes on each side, ensure core temperature reaches 75°C 2. Burger bun to be lightly toasted on chargrill.

3. Chips should be crisp and golden in colour.

4. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Burger>Bun Lid>Skewer.

5. Place BBQ sauce in a ramekin.

6. Serve as shown in the photograph.

BURGERS – SIGNATURE PLAIN

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Beefburger

1

7-8 Min.

230g

3-4 Min.

Chips (Uncooked Weight) Smoked Bacon

Time

1 Rasher

2-3 Min.

Glazed Burger Bun

1

30 Sec.

Emmental Slice

1

Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

Core Temp

30g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill defrosted burger for approx. 3­4 minutes on each side, ensure core temperature reaches 75°C. Chargrill bacon for 2­3 minutes at the same time.

2. Whilst burger is still on the chargrill and almost cooked top with cooked bacon and cheese slice.

3. Burger bun to be lightly toasted on chargrill.

4. Chips should be crisp and golden in colour.

5. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Burger>Bacon>Cheese>Bun Lid>Skewer.

6. Place BBQ sauce in a ramekin.

7. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

BURGERS – SIGNATURE CHEESE & BACON

Crockery

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Beefburger

1

7-8 Min.

230g

3-4 Min.

3

3-4 Min.

Chips (Uncooked Weight) Onion Rings Smoked Bacon

Time

1 Rasher

2-3 Min.

Glazed Burger Bun

1

30 Sec.

Emmental Slice

1

Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

Core Temp

60g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill defrosted burger for approx. 3­4 minutes on each side, ensure core temperature reaches 75°C. Chargrill bacon for 2­3 minutes at the same time.

2. Whilst burger is still on the chargrill and almost cooked top with cooked bacon and cheese slice.

3. Burger bun to be lightly toasted on chargrill.

4. Chips and onion rings should be crisp and golden in colour.

5. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Burger>Bacon> 30g BBQ Sauce>Cheese>Onion Rings>Bun Lid>Skewer.

6. Place remaining 30g BBQ sauce in a ramekin.

7. Serve as shown in the photograph.

BURGERS – SIGNATURE ULTIMATE

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Chicken Breast Chips (Uncooked Weight) Glazed Burger Bun

Cook From

Qty

Time

1

7-8 Min.

230g

3-4 Min.

1

30 Sec.

Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

Cook Method

Core Temp

30g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill the chicken on for 3­4 minutes on each side, ensure core temperature reaches 75°C. 2. Burger bun to be lightly toasted on chargrill.

3. Chips should be crisp and golden in colour.

4. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Chicken>Bun Lid>Skewer.

5. Place BBQ sauce in a ramekin.

6. Serve as shown in the photograph.

BURGERS – CHICKEN

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Chicken Breast Chips (Uncooked Weight) Glazed Burger Bun

Cook From

Qty

Cook Method

Time

1

7-8 Min.

230g

3-4 Min.

1

30 Sec.

Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

Salsa

30g

Sour Cream

30g

Jalapenos

15g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill the chicken on for 3­4 minutes on each side, ensure core temperature reaches 75°C. 2. Burger bun to be lightly toasted on chargrill.

3. Chips should be crisp and golden in colour.

4. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Chicken>Salsa>Sour Cream>Bun Lid>Skewer.

5. Place jalapenos in a ramekin.

6. Serve as shown in the photograph.

BURGERS – MEXICAN CHICKEN

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Chicken Breast Chips (Uncooked Weight) Onion Rings Smoked Bacon

Cook From

Qty

Cook Method

Time

1

7-8 Min.

230g

3-4 Min.

3

3-4 Min.

1 Rasher

2-3 Min.

Glazed Burger Bun

1

30 Sec.

Emmental Slice

1

Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

Core Temp

60g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill the chicken on for 3­4 minutes on each side, ensure core temperature reaches 75°C. Chargrill bacon for 2­3 minutes at the same time.

2. Whilst chicken is still on the chargrill and almost cooked top with cooked bacon and cheese slice.

3. Burger bun to be lightly toasted on chargrill.

4. Chips and onion rings should be crisp and golden in colour.

5. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Chicken>Bacon> 30g BBQ Sauce>Cheese>Onion Rings>Bun Lid>Skewer.

6. Place remaining 30g BBQ sauce in a ramekin.

7. Serve as shown in the photograph.

BURGERS – CHICKEN ULTIMATE

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Falafel & Spinach Burger

Cook From

Qty

1

Cook Method

Time

Core Temp

1 Min. 2 Min.

Chips (Uncooked Weight) Glazed Burger Bun

230g

3-4 Min.

1

30 Sec.

Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

30g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Deep fry falafel & spinach burger for 1 minute, remove from fryer and drain excess oil.

Then cook for 1 minute on each side on the chargrill.

2. Ensure falafel & spinach burger and at mushroom are barmarked.

3. Chips should be crisp and golden in colour.

4. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Burger>Bun Lid>Skewer.

5. Place BBQ sauce in a ramekin.

6. Serve as shown in the photograph.

BURGERS – FALAFEL & SPINACH

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Falafel & Spinach Burger

Cook From

Qty

1

Cook Method

Time

Core Temp

1 Min. 2 Min.

Chips (Uncooked Weight)

230g

3-4 Min.

Flat Mushroom

1

2 Min.

Glazed Burger Bun

1

30 Sec.

Green Pesto

30g

Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

30g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Deep fry falafel & spinach burger for 1 minute, remove from fryer and drain excess oil.

Then cook for 1 minute on each side on the chargrill together with the mushroom.

2. Ensure falafel & spinach burger and at mushroom are barmarked.

3. Burger bun to be lightly toasted on chargrill.

4. Chips should be crisp and golden in colour.

5. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Burger>Flat Mushroom>Pesto>Bun Lid>Skewer.

6. Place BBQ sauce in a ramekin.

7. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

BURGERS – FALAFEL, PESTO & MUSHROOM

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Falafel & Spinach Burger

1

Cook Method

Time

Core Temp

1 Min. 2 Min.

Chips (Uncooked Weight)

230g

3-4 Min.

Halloumi

30g

2 Min.

Red Pepper

20g

2 Min.

Green Pepper

20g

2 Min.

1

30 Sec.

Glazed Burger Bun Mayonnaise

15ml

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

BBQ Sauce

30g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Deep fry falafel & spinach burger for 1 minute, remove from fryer and drain excess oil.

Then cook for 1 minute on each side on the chargrill.

2. Ensure falafel & spinach burger, peppers and halloumi are barmarked.

3. Burger bun to be lightly toasted on chargrill.

4. Chips should be crisp and golden in colour.

5. Assembly: Bun Base>Mayo>Baby Gem>Tomato Slice>Burger>Halloumi>Grilled Pepper>Bun Lid>Skewer.

6. Place BBQ sauce in a ramekin.

7. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

BURGERS – FALAFEL, HALLOUMI & GRILLED PEPPER

Crockery

Bar Menu Mains

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Time

Cod Fillet

1

5-6 Min.

Batter Mix

50g

5-6 Min.

Flour

10g

Chips (Uncooked Weight)

230g

3-4 Min.

Mushy Peas

60g

1 Min.

Tartare Sauce

30ml

Lemon Wedge

⅙

Flat Leaf Parsley

2g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Batter to be made prior to service (should be thickness of double cream).

Batter must be disposed off at the end of each service.

2. Flour cod fillets before placing into the batter mix. Ensure fish is evenly coated and cook in clean hot oil.

3. Ensure fish is crisp, golden and free from grease.

4. Chips should be crisp and golden in colour.

5. Serve with a ramekin of tartare sauce and garnish with flat leaf parsley.

6. Serve as shown in the photograph in a greaseproof wrap.

MAINS – FISH & CHIPS

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Scampi

200g

4-5 Min.

Chips (Uncooked Weight)

230g

3-4 Min.

Mushy Peas

60g

1 Min.

Tartare Sauce

30ml

Lemon Wedge

⅙

Flat Leaf Parsley

2g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Ensure scampi is crisp, golden and free from grease.

2. Chips should be crisp and golden in colour.

3. Serve with a ramekin of tartare sauce and garnish with flat leaf parsley.

4. Serve as shown in the photograph in a greaseproof wrap.

CCPs

If Hot Holding Refer to Matrix

Crockery

MAINS – SCAMPI & CHIPS

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Square Beef Pie

1

8 Min.

Alternative Cook:

1

3 Min.

Mash Potato

250g

1 Min.

Fine Green Beans

30g

30 Sec.

Broccoli

20g

30 Sec.

Peas

50g

30 Sec.

Gravy

100ml

30 Sec.

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for mash potato, green beans, broccoli and gravy.

2. Heat the defrosted pie in the oven for approx. 8 minutes on 180°C. Ensure a core temperature of 75°C Alternative Cook: Heat the defrosted pie in the combi for 3 minutes on 100% power at 225°C .

3. Fluff mash potato with a fork half way through heating.

4. Mix green beans and broccoli with the peas and microwave for 30 seconds.

5. Ensure the vegetables are bright in colour.

6. Place gravy in a gravy boat.

7. Serve as shown in the photograph.

MAINS – BEEF PIE

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Chicken Tikka Masala

1 Portion

1-2 Min.

Rice

1 Pouch

1 Min.

½

1 Min.

Naan Bread Mango Chutney Coriander

Core Temp

30ml 2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Pierce the defrosted curry portion and place in the microwave and cook for 1­2 minutes until core temperature 75°C is achieved.

2. Microwave the rice for 1 minute until core temperature 75°C is achieved.

Place rice into a chip mug and decant carefully onto plate as shown.

3. Place mango chutney in ramekin, cut chargrilled half naan in half again.

4. Serve as shown in the photograph.

MAINS – CHICKEN TIKKA MASALA

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Chicken Breast

Cook From

Qty

Cook Method

Time

1

7-8 Min.

230g

3-4 Min.

1 Rasher

2-3 Min.

BBQ Sauce

60g

1 Min.

Grated Mozzarella & Cheddar Mix

30g

1 Min.

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Chips (Uncooked Weight) Smoked Bacon

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Cook the chicken breast on chargrill, ensure core temperature of 75°C is reached.

2. Once cooked remove chicken from the chargrill and place onto a clean metal tray.

Top with cheese slice, cooked bacon, BBQ sauce, grated mozzarella. Grill until cheese melts.

3. Chips should be crisp and golden in colour.

4. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

5. Serve as shown in the photograph.

MAINS – CHICKEN & BACON MELT

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

8oz Rump Steak

Qty

Cook From

Cook Method

Time

1

Guest

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

Steak must be cooked to guests requirements. Ensure all edges of the steak are sealed.

1. Ensure steak is barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

MAINS – 8oz RUMP STEAK

Grosvenor Casino Spring 2013 Ingredients

8oz Rump Steak

Qty

Cook From

Cook Method

Time

1

Guest

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Free Range Egg

1

3-4 Min.

Baby Watercress

5g

Steak Seasoning Oil

5ml

Chips (Uncooked Weight)

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

Steak must be cooked to guests requirements. Ensure all edges of the steak are sealed.

Ensure to splash egg with oil during cooking.

1. Ensure steak is barmarked.

2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

MAINS – 8oz RUMP STEAK WITH EGGS

CCPs

If Hot Holding Refer to Matrix

Crockery

Bar Menu Pizzas

Grosvenor Casino Spring 2013 Ingredients

Pizza Dough Ball

1

Tomato Sauce

50g

Grated Mozzarella & Cheddar Mix

70g

Cherry Tomato (Halved)

3

Basil

5g

Rocket

5g

Herb Dressing

Cook From

Qty

Cook Method

Time

Core Temp

3-4 Min.

10ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Roll out defrosted doughball until you have a thin base.

2. Spread tomato sauce evenly over base and sprinkle grated mozzarella evenly over sauce.

3. Add toppings evenly over pizza.

4. Cook pizza in hot oven for approx. 3­4 minutes.

5. Finish with a drizzle of herb dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

PIZZAS – TOMATO, MOZZARELLA, BASIL & ROCKET

Crockery

Grosvenor Casino Spring 2013 Ingredients

Pizza Dough Ball

Qty

1

Tomato Sauce

50g

Cooked Chicken (Sliced)

75g

Ham (Sliced)

50g

Chrorizo (Slices)

20g

Grated Mozzarella & Cheddar Mix

70g

Smoked Paprika

1g

Tabasco

2ml

Cook From

Cook Method

Time

Core Temp

3-4 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Roll out defrosted doughball until you have a thin base.

2. Spread tomato sauce evenly over base and sprinkle grated mozzarella evenly over sauce.

3. Add toppings evenly over pizza.

4. Cook pizza in hot oven for approx. 3­4 minutes.

5. Remove from oven and sprinkle with paprika and tabasco.

5. Serve as shown in the photograph.

PIZZAS – SPICY MEAT FEAST

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Qty

Pizza Dough Ball

1

Tomato Sauce

50g

Button Mushroom (Sliced)

50g

Ham (Sliced)

50g

Grated Smoked Cheddar

30g

Grated Mozzarella & Cheddar Mix

50g

Cook From

Cook Method

Time

Core Temp

3-4 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Roll out defrosted doughball until you have a thin base.

2. Spread tomato sauce evenly over base and sprinkle grated mozzarella evenly over sauce.

3. Add toppings evenly over pizza.

4. Cook pizza in hot oven for approx. 3­4 minutes.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

PIZZAS – HAM, MUSHROOM & SMOKED CHEDDAR

Grosvenor Casino Spring 2013 Ingredients

Pizza Dough Ball

Cook From

Qty

1

Cook Method

Time

Core Temp

3-4 Min.

Tomato Sauce

50g

Grated Mozzarella & Cheddar Mix

50g

Stilton (Crumbled)

30g

Button Mushroom (Sliced)

50g

Baby Spinach

15g

Herb Dressing

10ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Roll out defrosted doughball until you have a thin base.

2. Spread tomato sauce evenly over base and sprinkle grated mozzarella evenly over sauce.

3. Add toppings evenly over pizza.

4. Cook pizza in hot oven for approx. 3­4 minutes.

5. Finish with a drizzle of herb dressing.

6. Serve as shown in the photograph.

PIZZA – BLACK & BLUE

CCPs

If Hot Holding Refer to Matrix

Crockery

Bar Menu Sides

Grosvenor Casino Spring 2013 Ingredients

Chips (Uncooked Weight)

Qty

300g

Cook From

Cook Method

Time

Core Temp

3-4 Min.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chips should be crisp and golden in colour.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – BOWL OF CHIPS

Grosvenor Casino Spring 2013 Ingredients

Qty

Cook From

Cook Method

Time

Chips (Uncooked Weight)

300g

3-4 Min.

Grated Mozzarella & Cheddar

30g

30 Sec.

Core Temp

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chips should be crisp and golden in colour.

2. Top cooked chips with grated mozzarella and cheddar and grill until cheese has melted.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – CHEESY CHIPS

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf

Qty

â…“

Butter

15g

Garlic Puree

2g

Flat Leaf Parsley

2g

Cook From

Cook Method

Time

Core Temp

1 Min.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. For garlic bread mix 15g butter, 2g garlic puree with 2g chopped parsley.

Spread garlic butter mix onto ciabatta slices and lightly chargrill.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – GARLIC BREAD

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf

Qty

â…“

Butter

15g

Garlic Puree

2g

Flat Leaf Parsley

2g

Grated Mozzarella & Cheddar

30g

Cook From

Cook Method

Time

Core Temp

1 Min.

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. For garlic bread mix 15g butter, 2g garlic puree. Spread garlic butter mix onto ciabatta slices, sprinkle with grated mozzarella and cheddar. Top with chopped parsley and lightly chargrill.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

SIDES – GARLIC BREAD WITH CHEESE

Bar Menu Sandwiches

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf

Cook From

Qty

Cook Method

Time

Core Temp

⅓

Hard Boiled Egg (Crushed)

1

Hard Boiled Egg (Sliced)

½

Mayonnaise

40ml

Baby Spinach

10g

Herb Dressing

10ml

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Prior to service mix the crushed hard boiled egg with 20ml of mayo.

3. Mix remaining 20ml of mayo with 10ml herb dressing.

4. Assembly: Sliced Hinged Ciabatta>Herb Mayo>Baby Spinach>Egg Mayo Mix>Egg Slices.

5. On a white chopping board slice ciabatta in half.

6. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

7. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SANDWICHES – EGG, SPINACH & HERB MAYO

Crockery

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf

Cook From

Qty

Time

Core Temp

⅓

Tuna (Drained)

80g

Mayonnaise

20ml

Cucumber (Sliced)

Cook Method

6 Slices

Rocket

5g

Lime

¼

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Prior to service mix the drained tuna, juice from ¼ lime with 20ml of mayo.

3. Assembly: Sliced Hinged Ciabatta>Rocket>Tuna Mayo Mix>Cucumber Slices.

4. On a white chopping board slice ciabatta in half.

5. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SANDWICHES – TUNA, CUCUMBER & LIME MAYO

Crockery

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf Hard Boiled Egg (Sliced)

Cook From

Qty

Time

Core Temp

â…“ 1

Mayonnaise

20ml

Premium Ham

1 Slice

Baby Gem Lettuce

Cook Method

2 Leaves

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Assembly: Sliced Hinged Ciabatta>Mayo>Baby Gem Lettuce>Ham>Egg Slices.

3. On a white chopping board slice ciabatta in half.

4. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SANDWICHES – HAM & FREE RANGE EGG

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf

Cook From

Qty

Cook Method

Time

Core Temp

â…“

Premium Ham

1 Slice

Onion Chutney

30g

Butter

10g

Rocket

5g

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Assembly: Sliced Hinged Ciabatta>Butter>Onion Chutney>Ham>Rocket.

3. On a white chopping board slice ciabatta in half.

4. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SANDWICHES – HAM & CARAMELISED ONION CHUTNEY

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf

30g

Grated Mozzarella & Cheddar Mix

30g

Onion Chutney

30g

Butter

Cook Method

Time

Core Temp

â…“

Grated Smoked Cheddar

Baby Gem Lettuce

Cook From

Qty

2 Leaves 10g

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Mix grated cheeses together.

3. Assembly: Sliced Hinged Ciabatta>Butter>Baby Gem Lettuce>Cheese>Onion Chutney.

4. On a white chopping board slice ciabatta in half.

5. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SANDWICHES – SMOKED CHEDDAR & CHUTNEY

Crockery

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf Salmon Fillet (Flaked)

Cook From

Qty

½

Core Temp

3-4 Min.

25ml

Cajun Spices

5g

Rocket

Time

⅓

Lime Mayo

Cucumber (Sliced)

Cook Method

6 Slices 5g

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Dust salmon with cajun spices and chargrill for 3­4 minutes and flake once cooked.

3. Assembly: Sliced Hinged Ciabatta>Lime Mayo>Rocket>Flaked Salmon>Cucumber Slices.

4. On a white chopping board slice ciabatta in half.

5. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

6. Serve as shown in the photograph.

SANDWICHES – CAJUN SALMON

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf Chicken Breast (Sliced) Smoked Bacon

Cook From

Qty

Cook Method

Time

Core Temp

⅓ ½

5-6 Min.

2 Rashers

2-3 Min.

MM Tomato

2 Slices

Baby Gem Lettuce

2 Leaves

Mayonnaise

40ml

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Cook chicken and bacon on chargrill allow to cool and slice.

3. Assembly: Sliced Hinged Ciabatta>Mayo>Baby Gem Lettuce>Bacon>Sliced Chicken>Tomato Slices.

4. On a white chopping board slice ciabatta in half.

5. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

6. Serve as shown in the photograph.

SANDWICHES – CHICKEN BLT

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Ciabatta Loaf Chicken Breast (Sliced)

Qty

Cook From

Cook Method

Time

Core Temp

⅓ ½

5-6 Min.

Red Pepper (Sliced)

50g

2 Min.

Courgette (Sliced)

50g

2 Min.

Red Onion (Sliced)

50g

2 Min.

Green Pesto

30g

Rocket

5g

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Cook chicken on chargrill allow to cool and slice.

3. Assembly: Sliced Hinged Ciabatta>Rocket>Chargrilled Vegetables>Sliced Chicken>Pesto.

4. On a white chopping board slice ciabatta in half.

5. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SANDWICHES – CHARGRILLED CHICKEN & VEG.

Crockery

Grosvenor Casino Spring 2013 Ingredients

Qty

Ciabatta Loaf

Cook From

Cook Method

Time

Core Temp

â…“

Red Pepper (Sliced)

50g

2 Min.

Courgette (Sliced)

50g

2 Min.

Red Onion (Sliced)

25g

2 Min.

Grated Smoked Cheddar

20g

Green Pesto

30g

Rocket

5g

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Defrost the ciabatta loaf prior to service.

2. Assembly: Sliced Hinged Ciabatta>Rocket>Chargrilled Vegetables>Grated Chedder>Pesto.

3. Once assembled place under grill until cheese melts.

4. On a white chopping board slice ciabatta in half.

5. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SANDWICHES – CHARGRILLED VEG. & SMOKED CHEDDAR

Grosvenor Casino Spring 2013 Ingredients

Qty

Ciabatta Loaf

Cook From

Cook Method

Time

Core Temp

⅓

8oz Rump Steak (Flattened)

½

3-4 Min.

Red Onion Chutney

30g

2 Min.

Rocket

5g

English Mustard

20g

Baby Gem Lettuce

15g

Asian Slaw

10g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure steaks are prepared with STEAK SEASONING OIL prior to cook.

1. Defrost the ciabatta loaf prior to service.

2. Flatten steak between 2 pieces of clingfilm using a rolling pin.

Pass through seasoned oil and chargrill for 3­4 minutes.

3. Assembly: Sliced Hinged Ciabatta>Rocket>Sliced Steak>Red Onion Chutney.

4. On a white chopping board slice ciabatta in half.

5. Place asian slaw inside lettuce leaf, arrange on plate drizzled with dressing.

6. Place 20ml of English mustard in a ramekin.

7. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

SANDWICHES – STEAK & RED ONION CHUTNEY

Crockery

Bar Menu Breakfasts

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Cumberland Pork Sausages

2

7-8 Min.

Free Range Eggs

2

3-4 Min.

2 Rashers

2-3 Min.

2

2 Min.

Black Pudding

2 Slices

2 Min.

MM Tomato

1

2 Min.

Baked Beans

60g

30 Sec.

1 Slice

45 Sec.

Smoked Bacon Flat Mushrooms

White/Brown Bread

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure to splash egg with oil during cooking.

1. Ensure all chargrilled items are barmarked.

2. Lightly toast the bread – do not burn.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – THE BIG BREAKFAST

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Cumberland Pork Sausage

1

7-8 Min.

Free Range Egg

1

3-4 Min.

Smoked Bacon

1 Rasher

2-3 Min.

2

2 Min.

Black Pudding

1 Slice

2 Min.

MM Tomato

1

2 Min.

Baked Beans

60g

30 Sec.

1 Slice

45 Sec.

Flat Mushrooms

White/Brown Bread

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure to splash egg with oil during cooking.

1. Ensure all chargrilled items are barmarked.

2. Lightly toast the bread ­ do not burn.

3. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – THE FULL ENGLISH

Grosvenor Casino Spring 2013 Ingredients

Free Range Eggs Double Cream Smoked Bacon White/Brown Bread

Cook From

Qty

2

Cook Method

Time

Core Temp

2-3 Min.

25ml 2 Rashers

2-3 Min.

1 Slice

45 Sec.

Butter

10g

Flat Leaf Parsley

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Whisk eggs and double cream together in a bowl and then pan fry until mixture starts to set.

2. Eggs should be light, seasoned and soft in texture, do not overcook.

3. Chargrill bacon for for approx. 1 minute on each side.

4. Lightly toast the bread ­ do not burn.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – SCRAMBLED EGGS & BACON

Grosvenor Casino Spring 2013 Ingredients

Free Range Eggs Double Cream Smoked Salmon White/Brown Bread

Cook From

Qty

2

Cook Method

Time

Core Temp

2-3 Min.

25ml 60g 1 Slice

Butter

10g

Flat Leaf Parsley

2g

45 Sec.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Whisk eggs and double cream together in a bowl and then pan fry until mixture starts to set.

2. Eggs should be light, seasoned and soft in texture, do not overcook.

3. Lightly toast the bread ­ do not burn.

4. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – SCRAMBLED EGGS & SMOKED SALMON

Grosvenor Casino Spring 2013 Ingredients

White/Brown Bread Butter Jam/Honey/Marmalade

Cook From

Qty

1 Slice

Cook Method

Time

Core Temp

45 Sec.

20g 1 Pot

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Lightly toast the bread – do not burn.

2. Portion butter into butter pad and serve with pot of jam, honey or marmalade.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – TOAST

Grosvenor Casino Spring 2013 Ingredients

Qty

Croissant

1

Butter Jam/Honey/Marmalade

Cook From

Cook Method

Time

Core Temp

30 Sec.

20g 1 Pot

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Portion butter into butter pad and serve with pot of jam, honey or marmalade.

2. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – CROISSANT

Grosvenor Casino Spring 2013 Ingredients

Chocolate Muffin

Qty

Cook From

Cook Method

Time

Core Temp

1

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – CHOCOLATE MUFFIN

Grosvenor Casino Spring 2013 Ingredients

Butter Shortbread

Qty

Cook From

Cook Method

Time

Core Temp

1

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – BUTTER SHORTBREAD

Grosvenor Casino Spring 2013 Ingredients

Chocolate Cookie

Qty

Cook From

Cook Method

Time

Core Temp

1

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

Crockery

BREAKFASTS – CHOCOLATE COOKIE

G Signatures

Grosvenor Casino Spring 2013 Ingredients

Lamp Rump

Cook From

Qty

1

Cook Method

Time

Core Temp

4 Min. 6 Min.

Vegetable Tagine Cous Cous

½ Pouch

1 Min.

100g

1 Min.

Smoked Paprika

1g

Moroccan Seasoning

2g

Flat Leaf Parsley

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for cous cous.

2. Pass lamb rump through G seasoned oil mix and dust with paprika seasoning.

3. Seal on chargrill for 2 minutes on each side and place in oven at 180°C for a further 6 minutes.

4. Heat ½ vegetable tagine pouch from defrost in microwave for 1 minute.

5. Place cooked cous cous into chip mug, press down and carefully decant onto plate.

6. Slice lamb rump into 4 slices and place on plate next to cous cous.

7. Decent vegetable tagine on plate as shown.

8. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

MARCH – CHARGRILLED MOROCCAN LAMB

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Chicken Breast

1

5-6 Min.

Baby Potatoes

200g

1-2 Min.

Butter

20g

Flat Leaf Parsley (Chopped)

5g

Asparagus

80g

2 Min.

White Onions (Sliced)

50g

1-2 Min.

Wild Mushrooms (Sliced)

20g

1-2 Min.

Stilton Wedges

30g

1-2 Min.

Double Cream

100ml

1-2 Min.

White Wine

20ml

1-2 Min.

Flat Leaf Parsley

2g

Steak Seasoning Oil

2ml

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Pass fresh chicken breast through seasoned oil and place on chargrill, cook gently on both sides for 2­3 minutes until fully cooked.

2. Crush cooked baby potatoes with a potato masher, heat for 1­2 minutes in a pan with butter, salt and pepper.

Once cooked mix in chopped parsley and use baking ring to build potato on plate, carefully remove ring.

3. To make the sauce add a little oil to hot pan, saute chopped onions, mushrooms, add double cream and a little white wine. Finish with stilton and seasoning.

4. Blanch trimmed asparagus for 2 minutes in boiling water.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

MARCH – CHICKEN BREAST WITH WILD MUSHROOM, STILTON & ASPARAGUS

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Cod Fillet

1

5-6 Min.

Batter Mix

50g

5-6 Min.

Flour

10g

Red Peppers (Sliced)

50g

1-2 Min.

Button Mushrooms (Sliced)

50g

1-2 Min.

Red Onions (Sliced)

50g

1-2 Min.

Medium Egg Noodles (Cooked)

100g

1-2 Min.

Soy Sauce

30ml

Sweet Chilli Sauce

20ml

Coriander

Time

Core Temp

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Cut defrosted cod fillet into 5 strips, flour, batter and fry until golden and crispy.

2. Slice red onions, red peppers and mushrooms into thin strips, 3. Add sliced vegetables to hot wok with a little olive oil, add cooked noodles and soy sauce.

Stir fry quickly for 1­2 minutes and place carefully on centre of oblong plate, piled high.

4. Top with crispy cod strips, drizzle sweet chilli sauce over and around cod and noodles.

5. Finish with chopped coriander.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

MARCH – CRISPY COD GOUJONS & NOODLES

Crockery

Grosvenor Casino Spring 2013 Ingredients

Lamp Rump

Cook From

Qty

1

Cook Method

Time

Core Temp

4 Min. 6 Min.

Baby Potatoes (Sliced)

150g

2 Min.

Fine Green Beans

60g

2 Min.

Red Onions (Sliced)

50g

2 Min.

100ml

30 Sec.

Gravy Redcurrant Jelly

5g

Parsnip Crisps

15g

Cherry Tomato

1

Rosemary

5g

Thyme

5g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for baby potatoes, fine green beans and parsnip crisps.

2. Pass lamb rump through G seasoned oil mix and seal on chargrill for 2 minutes on each side. place in oven at 180°C for a further 6 minutes.

3. Heat cooked sliced baby potatoes with green beans and red onion in an hot, oiled shallow pan.

4. Add redcurrant jelly and thyme to 100mls of standard gravy, mix thoroughly.

5. Place vegetables and potatoes on plate, add thinly sliced lamb.

6. Finish with parsnip crisps and cherry tomato garnished with a sprig of rosemary and thyme gravy.

7. Serve as shown in the photograph.

APRIL – LAMP RUMP WITH THYME JUS

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Qty

Pork Cutlet

1

Cook From

Cook Method

Time

Core Temp

6 Min. 2 Min.

Free Range Egg

1

Breadcrumbs

50g

Parmesan (Grated)

10g

Baby Roast Potatoes

200g

3 Min.

Fine Green Beans

50g

30 Sec.

Tomato & Black Olive Sauce

75ml

30 Sec.

Fresh Basil

5g

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for tomato and black olive sauce.

2. Prior to service mix the egg with breadcrumbs, grated parmesan and salt and pepper.

3. Flatten pork cutlet out slightly with the palm of your hand and pass through seasoned egg and parmesan crumb mix.

4. Place into well oiled frying pan and cook gently for 3 minutes on both sides until golden brown and then place into warm oven at 180°C for 2 minutes.

5. Reheat potatoes in pre­heated oven at 180°C for 3 minutes.

6. Reheat fine green beans and tomato & black olive sauce in microwave for 30 seconds.

7. Garnish with basil and a drizzle of herb dressing and serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

APRIL – PARMESAN & HERB CRUSTED PORK CUTLET

Crockery

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Chicken Breast

Cook Method

Time

1

7-8 Min.

Red Peppers (Sliced)

30g

1-2 Min.

Green Peppers (Sliced)

30g

1-2 Min.

Red Onions (Sliced)

50g

1-2 Min.

Button Mushrooms (Sliced)

40g

1-2 Min.

Medium Egg Noodles (Cooked)

100g

1-2 Min.

Plum Sauce

50ml

30 Sec.

Soy Sauce

20ml

Spring Onion (Chopped)

Core Temp

1

Balsamic Glaze

5ml

Coriander (Chopped)

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Chargrill the chicken on for 3­4 minutes on each side, ensure core temperature reaches 75°C. Chicken should be cooked through but still moist.

2. Slice red and green peppers, red onions and mushrooms thinly, stir fry with a little oil and half of the soy sauce for 1­2 minutes over a high heat.

3. In a separate pan add a little oil with the cooked noodles and remaining soy sauce and cook for 1­2 minutes.

4. Place the cooked noodles on one side of plate and the pan­fried vegetables on the opposite side.

5. Place the cooked chicken on top of the pan­fried vegetables.

6. Top the chicken with plum sauce, chopped spring onion and a drizzle of balsamic glaze.

7. Top noodles with chopped coriander and serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

APRIL – CHICKEN BREAST WITH STIR FRY VEG. & NOODLES

Grosvenor Casino Spring 2013 Ingredients

Qty

King Prawns (Shell-off/Cooked)

10

Cook From

30g

Olive Oil

20ml ½

Spring Onion (Chopped)

1

Garlic Puree

2g

Ciabatta Loaf Lemon Wedges (for dip bowl) Flat Leaf Parsley

Time

Core Temp

2 Min.

Butter

Red Chilli (Chopped)

Cook Method

⅓

30 Sec.

2x⅙ 2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. In a hot pan add butter, olive oil, chopped chillis, chopped spring onions, garlic puree and salt and pepper.

2. Then add defrosted cooked king prawns and heat for 2 minutes.

3. Toast slice of ciabatta on chargrill for 30 seconds until barmarked.

4. Garnish with chopped parsley.

5. Serve with a dip bowl with lemon wedges.

6. Serve as shown in the photograph.

MAY – KING PRAWNS IN CHILLI BUTTER

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Lamp Rump

Qty

1

Cook From

Cook Method

Time

Core Temp

4 Min. 6 Min.

Flatbread

1

1 Min.

Lemon

⅓

30 Sec.

MM Tomato

75g

Baby Gem Lettuce

⅓

Greek Feta (Diced)

20g

Marinated Black Olives

15g

Tzatziki

45g

Coriander

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for tzatziki.

2. Pass lamb rump through seasonal oil mix and seal on chargrill for 2 minutes on each side and place in oven at 180°C for a further 6 minutes.

3. Prepare salad by chopping baby gem and tomato.

4. Toast flat bread and lemon on chargrill for 1 minute and place on plate.

5. Slice lamb rump into thin slices and place on top of flatbread, with salad, black olives, diced feta, tatziki, grilled lemon and chopped coriander.

6. Serve as shown in the photograph.

MAY – GREEK LAMB & FETA SALAD

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Chicken Breast (Sliced)

Cook From

Qty

Cook Method

Time

1

2-3 Min.

Red Peppers (Sliced)

30g

1-2 Min.

Green Peppers (Sliced)

30g

1-2 Min.

Button Mushrooms (Sliced)

30g

1-2 Min.

Basmati Rice

200g

1 Min.

Double Cream

50ml

Soy Sauce

10ml

Smoked Paprika

5g

Chilli Powder

2g

Red Chilli

2g

Coriander

2g

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Cut chicken breast into six even thin strips add to a lightly oiled hot frying pan.

Add sliced pepper and mushrooms and cook for 2­3 minutes.

2. Then add smoked paprika, a pinch of chilli powder, soy sauce cook for 1­2 minutes.

Add double cream and cook for a further 2 minutes.

3. Place defrosted rice into a chip bowl and press down, heat in microwave on full power for 1 minute.

Decant carefully on plate.

4. Place cooked chicken and vegetable mix on plate next to rice.

5. Serve as shown in the photograph with sliced red chilli and coriander.

CCPs

If Hot Holding Refer to Matrix

MAY – CHIPOTLE CHICKEN & BASMATI RICE

Crockery

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Black Pudding

60g

2 Min.

4

2 Min.

Smoked Bacon

1 Rasher

1 Min.

Peas (Crushed)

25g

30 Sec.

Herb Dressing

10ml

Scallops

Time

Core Temp

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Seal black pudding on chargrill for 1 minute on each side place into micro pot and break down with a fork add a little water to moisten cover and keep hot.

2. Seal scallops in a very hot frying pan with a small amount of seasoned oil for 1 minute on each side until golden brown but not overcooked.

3. Chargrill the bacon until very crispy, cut into thin strips – do not burn.

4. On an oblong plate place 4 spoonfuls of black pudding mix in even small piles top with scallops.

5. Finish with fine strips of grilled smoked bacon, crushed chilled garden peas and fresh herb dressing.

6. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

JUNE – SCALLOPS WITH BLACK PUDDING

Crockery

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Pork Cutlet

1

8 Min.

230g

3-4 Min.

Onion Rings

3

3-4 Min.

Flat Mushroom

1

2 Min.

MM Tomato

½

2 Min.

Baby Watercress

5g

Garlic & Herb Butter

20g

Chips (Uncooked Weight)

Garlic Puree

2g

Flat Leaf Parsley (Chopped)

2g

Steak Seasoning Oil

Time

Core Temp

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

Ensure pork is prepared with STEAK SEASONING OIL prior to cook.

1. Prior to service mix butter with garlic puree and chopped parsley.

2. Ensure pork, flat mushroom and tomato are barmarked.

3. Chips should be crisp and golden in colour.

4. Top cooked pork cutlet with galic & herb butter.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

JUNE – CHARGRILLED PORK CUTLET WITH GARLIC & HERB BUTTER

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cod Loin

1

Serrano Ham

Cook Method

Time

Core Temp

8-9 Min.

2 Slices

Baby Roast Potatoes

150g

3 Min.

Tenderstem Broccoli

30g

30 Sec.

Tomato & Black Olive Sauce

50ml

30 Sec.

Herb Dressing

5ml

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for baby roast potatoes and tenderstem broccoli.

2. Wrap defrosted cod loin in serrano ham slices and place on grill tray.

Brush with oil and lightly cover with foil to prevent cod loin drying out.

3. Roast in a pre­heated oven for 8­9 minutes at 180°C .

4. Reheat potatoes in pre­heated oven at 180°C for 3 minutes.

5. Reheat brocolli in microwave for 30 seconds.

6. Reheat tomato & black olive sauce in microwave for 30 seconds.

7. Garnish with basil and a drizzle of herb dressing.

8. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

JUNE – ROASTED COD LOIN WRAPPED IN SERRANO HAM

Grosvenor Casino Spring 2013 Ingredients

Qty

Cod Fillet

1

Cook From

Cook Method

Time

Core Temp

4-5 Min. 1-2 Min.

Welsh Rarebit Mix

1 Portion

MM Tomatoes

2

Herb Dressing

15ml

Flat Leaf Parsley (Chopped)

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for Welsh rarebit mix.

2. Fold cod fillet in half and place 1 portion of Welsh rarebit mix on top, evenly coat the entire top of the fish, place oven for 4­5 minutes at 180°C and finish under grill for 1­2 minutes to colour.

3. Slice tomatoes thinly and arrange on main course plate in an even overlapped circle 4. Place topped cod on tomato slices and finish with a drizzle of herb dressing.

5. Serve as shown in the photograph.

CCPs

If Hot Holding Refer to Matrix

Crockery

SIGNATURE – COD RAREBIT ON TOMATO & HERB SALAD

Sharers

Grosvenor Casino Spring 2013 Ingredients

Cook From

Qty

Cook Method

Time

Slider Burgers

2

3-4 Min.

Mini Burger Buns

2

30 Sec.

Baby Gem Lettuce

10g

MM Tomato Emmental Slice Mayonnaise Southern Fried Chicken Fillets

2 Slices 1 40g 6

3-4 Min.

Hot Sauce

20ml

Cucumber

6 Batons

Stilton (Grated) Onion Rings

Core Temp

10g 4

3-4 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. See pre­staging for hot sauce.

2. Chargrill frozen burgers for approx. 1­2 minutes on each side, ensure core temperature reaches 75°C 3. Whilst burgers are still on the chargrill and almost cooked top each with ½ cheddar slice.

4. Burger buns to be lightly toasted on chargrill.

5. Assembly: Bun Base>10g Mayo>Baby Gem>Tomato Slice>Burger>½ Cheddar Slice>Bun Lid>Skewer.

6. Mix remaining mayonnaise with grated stilton for blue cheese dressing.

7. Ensure southern fried chicken and onion rings are crisp, golden and free from grease.

8. Place southern fried chicken in round bowl with baby gem leaf and cucumber batons.

9. Drizzle southern fried chicken with hot sauce and serve as shown in the photograph.

SHARERS – AMERICAN PLATTER

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Chicken Breast

1½

3-4 Min.

4

2-3 Min.

20g

1-2 Min.

Duck Spring Rolls Prawn Crackers Baby Gem Lettuce

Core Temp

2 Leaves

Peanut Sauce

60g

Sweet Chilli Sauce

30ml

Soy Sauce

20ml

Curry Powder

Time

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Mix defrosted peanut sauce with soy sauce and 10ml of water.

2. Cut the defrosted chicken into six strips (for 6 skewers), skewer, oil and dust with a little curry powder.

Coat skewers with 30ml of peanut sauce (remainder in butter pad).

3. Chargrill for 3­4 minutes, turn during cook. Ensure core temperature reaches 75°C. 4. Fry duck spring rolls and prawn crackers in clean oil, remove any excess oil.

5. Place remaining peanut sauce and sweet chilli sauce into butter pads.

6. Serve as shown in the photograph.

SHARERS – FAR EAST PLATTER

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Rosemary Focaccia Round

Cook From

Qty

15ml

Balsamic Glaze

5ml

Orange Melon

⅛

Serrano Ham

2 Slices

Ciabatta

4 Slices

Red Onion (Chopped)

Time

Core Temp

⅕

Extra Virgin Olive Oil

MM Tomato (Chopped)

Cook Method

30 Sec.

½ 30g

Black Olives (2 Chopped/4 Garnish)

6

Flat Leaf Parsley (Chopped)

2g

Coriander

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Slice rosemary focaccia into 5­6 equal pieces.

2. Carefully place the olive oil and balsamic glaze into a butter pad.

3. Chop melon into 6 equal pieces, tear serrano into 4 equal pieces and skewer as shown.

4. Chargrill the ciabatta for 30 seconds to barmark, top with finely chopped red onion, chopped tomato and chopped black olives. Drizzle with a little balsamic glaze and sprinkle with chopped parsley.

5. Garnish plate with 4 black olives and sprig of coriander.

6. Serve as shown in the photograph.

SHARERS – MEDITERRANEAN PLATTER

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Floured Tortilla

Cook From

Qty

Cook Method

Time

1

2 Min.

Chicken Breast

½

7-8 Min.

Cajun Seasoning

5g

Salsa (for tortilla)

40g

Core Temp

Grated Mozzarella & Cheddar (tortilla) 30g Nachos Chilli

70g

1 Min.

½ Pouch

1 Min.

Grated Mozzarella & Cheddar (nachos) 30g Salsa (for ramekin)

30g

Sour Cream (for ramekin)

40g

Coriander (Chopped)

2g

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Coat chicken with cajun seasoning, chargrill the chicken on for 3­4 minutes on each side, ensure core temperature reaches 75°C. Once cooked slice thinly mix with salsa.

2. Place on one half of the tortila sprinkle half of the cheddar over and fold in half.

3. Chargrilled the filled tortilla for 1 minute on each side and then cut into 4 wedges.

4. Heat chilli for 1 minute in a microwave.

5. Place nachos into large bowl, top with warm chilli and remaining cheddar and microwave for 30 seconds.

6. Place salsa and sour cream into ramekins.

7. Garnish with coriander.

8. Serve as shown in the photograph.

SHARERS – MEXICAN PLATTER

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Cook From

Cook Method

Ingredients

Qty

Onion Bhaji

3

2-3 Min.

Spinach Pakoras

3

2-3 Min.

Vegetable Samosas

2

2-3 Min.

Sheesh Kebabs

2

3-4 Min.

300g

2-3 Min.

Baby Roast Potatoes (Halved) Curry Powder

Time

Core Temp

5g

Poppadoms

2

Tamarind Dip

2 Sachets

Natural Yoghurt Mint Sauce

25g

Baby Gem Lettuce

10g

1 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Prior to service mix 20g of natural yoghurt with 5g of chopped fresh mint.

2. Chargrill the kebabs for 3­4 minutes, turn during cook. Ensure core temperature reaches 75°C. 3. Bhajis, pakoras and samosas should be crisp and golden in colour.

4. For Bombay potatoes deep fry cooked and halved baby potatoes for 2­3 minutes remove from fryer, drain well and and immediately dust with curry powder, salt and pepper.

5. Fry off poppadoms in the fryer, ensure to remove excess oil.

6. Place 2 sachets of tamarind dip in one dip dish and yoghurt mint sauce in the other.

7. Garnish with sliced red chilli and coriander.

8. Serve as shown in the photograph.

NB. It may be necessary to change the component mix of bhajis, pakoras and samosas. Should always total 8 pieces.

SHARERS – INDIAN PLATTER

CCPs

If Hot Holding Refer to Matrix

Crockery

Grosvenor Casino Spring 2013 Ingredients

Mini Burger Bun Chicken Breast (Sliced) Smoked Bacon

Cook From

Qty

½

7-8 Min.

2 Rashers

2-3 Min.

10ml

Mini Burger Bun

1

Baby Gem Lettuce

½ Leaf

MM Tomato

1 Slice

Sliced Ham

20g

Mini Burger Bun

1

Core Temp

½

Mayonnaise

20ml

Baby Gem Lettuce

½ Leaf

Chips (Uncooked Weight)

Time

1

Mayonnaise

Hard Boiled Egg (Sliced)

Cook Method

230g

CCPs 3-4 Min.

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Prepare each mini­sandwich with ingredients as specified above 2. Chips should be crisp and golden in colour.

3. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

POKER MENU – MINI SANDWICH PLATTER

Crockery

BUFFETS

Grosvenor Casino Spring 2013

Ingredients (for one person) Mini Indian Selection 1 x Onion Bhaji 1 x Spinach Pakora 1 x Vegetable Samosa 25g Natural Yoghurt Mint Sauce

Bombay Potatoes 100g Baby Roast Potatoes (Halved) 5g Curry Powder 2g Salt & Pepper

Prawn Crackers 20g Prawn Crackers 1 x Tamarind Dip Sachet

Individual Sandwiches Choice of 1 of the following: 1 x Chicken & Bacon Sandwich 1 x Ham, lettuce & Tomato Sandwich 1 x Egg Mayonnaise Sandwich

Pizza 1 x Tomato & Mozzarella Pizza Wedge (8 wedges per pizza) 2g Rocket

Garnish Baby Gem Lettuce Coriander

To add dessert please see ‘Buffet Desserts’ page in this section

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Prepare all mini Indian selection items and Bombay potatoes as per Indian Platter Sharer recipe.

2. Prepare prawn crackers as per Far East Platter Sharer recipe.

3. Prepare individual sandwiches as per Mini Sandwich Platter Poker Menu recipe.

4. Prepare tomato and mozzarella pizza as per pizza recipe.

5. Serve as shown in the photograph.

Image shows example buffet for 8 people

CCPs

If Hot Holding Refer to Matrix

Crockery

Various crockery required.

See photograph.

CLASSIC BUFFET

Grosvenor Casino Spring 2013

Image shows example buffet for 8 people

Ingredients Southern­Fried Chicken Fillets 2 x Southern­fried Chicken Fillets

Tomato & Olive Bruschettas 1 x Ciabatta Slice ⅛ x MM Tomato (Chopped) 20g Red Onion (Chopped) ½ x Black Olives (Chopped) 2g Flat Leaf Parsley (Chopped)

Salmon Quesadillas ¼ x Floured Tortilla ⅙ x Salmon Fillet 20g Grated Mozzarella & Cheddar 5g Red Onion (Chopped) 10g Tomato Salsa

Potato & Red Onion Salad 60g Baby Potatoes (Small Dice) 25ml Mayonnaise 20g Red Onion (Chopped) 2g Salt & Pepper

Moroccan Chicken Cous Cous Salad ¼ x Chicken Breast (Cooked) ⅛ x Red Pepper (Sliced) ⅛ x Green Pepper (Sliced) 20g Red Onion (Sliced) 5g Moroccan Seasoning 50g Cous Cous 2g Salt & Pepper

Pear, Stilton & Walnut Salad 10g Stilton (Crumbled) 5g Walnuts 10g Baby Gem Lettuce 2g Rocket 2g Baby Spinach ⅙ Pear

Garnish Baby Gem Lettuce Red Onion (Sliced) Red Pepper (Sliced)

To add dessert please see ‘Buffet Desserts’ page in this section

Method & Presentation Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Prepare southern­fried chicken fillets as per American Platter Sharer recipe.

2. Prepare tomato & olive bruschettas as per Mediterranean Platter Sharer recipe.

3. For Salmon Quesadillas Chargrill the salmon on for 3­4 minutes on each side, ensure core reaches 75°C. Once cooked cool, flake and mix with salsa. Place double stated quantity on one half of the tortilla then sprinkle double stated quantity of the cheddar over and fold in half. Chargrilled the filled tortilla for 1 minute on each side and then cut each tortilla into 4 wedges. (2 wedges per portion).

4. For Moroccan Chicken Cous Cous Salad Prepare cous cous as per standard recipe. Once cooked add sliced peppers and onion, thinly sliced cooked chicken, Moroccan seasoning and salt and pepper. Mix all ingredients thoroughly.

5. For Potato & Red Onion Salad Place baby potatoes in cold water and boil for 10­12 minutes until soft.

Drain and cool, mix with mayonnaise, red onion and salt and pepper.

6. Prepare Pear, Stilton & Walnut Salad as per recipe in salad section placing salad ingredients onto baby gem leaves.

7. Serve as shown in the photograph.

PREMIUM BUFFET

CCPs

If Hot Holding Refer to Matrix

Crockery

Various crockery required.

See photograph.

Grosvenor Casino Spring 2013

Image shows example buffet for 8 people

Ingredients Duck Spring Rolls 1 x Duck Spring Rolls 5ml Sweet Chilli Sauce

Chicken Satay Sticks ¼ x Chicken Breasts 10g Peanut Sauce/5ml Soy Sauce 2g Curry Powder

Salmon Nicoise Salad ¼ x Salmon Fillet 20g Baby Potatoes 10g Fine Green Beans ¼ x Hard Boiled Eggs 10g Baby Gem Lettuce 2g Rocket 2g Spinach ½ x Cherry Tomato (Halved) 2 x Marinated Black Olives 2ml Herb Dressing

Pizza

Serrano Ham & Melon ⅛ x Orange Melon 1 x Serrano Ham Slices

Vietnamese Lime Noodle Salad 20g Egg Noodles (Raw) ⅛ x Red Pepper (Sliced) ⅛ x Green Pepper (Sliced) 20g Red Onion (Sliced) 10g Sweet Chilli Sauce 20g Coldwater Prawns ¼ x Lime 1g Coriander 2g Salt & Pepper

Chargrilled Veg. Focaccia ⅛ x Sea Salt & Rosemary Foccacia 10g Grated Cheddar & Mozzarella 20g Mixed Pepper (Large Dice) 20g Red Onion (Large Dice)

Garnish

1 x Black & Blue Pizza Wedge (8 wedges per pizza)

Baby Gem Lettuce

To add dessert please see ‘Buffet Desserts’ page in this section

Method & Presentation

CCPs

Food items must be stored at the correct temperature, as per company policy (see procedures pages).

1. Prepare duck spring rolls and chicken satay sticks as per Far East Platter Sharer recipe.

2. Prepare black and blue pizza as per pizza recipe.

3. Prepare serrano ham & melon as per Mediterranean Platter Sharer recipe.

4. Prepare Salmon Nicoise Salad as per recipe in salad section, flaking the salmon into small pieces.

5. For Vietnamese Lime Noodle Salad Cook egg noodles in boiling salted water with a little oil for 4 minutes. Cool and drain, add the peppers, onions, sweet chilli sauce and prawns. Finish with juice of lime and chopped coriander. Season with salt and pepper.

6. For Chargrilled Veg. Focaccia Place the peppers and onions evenly over the defrosted foccacia. Sprinkle with grated cheese and place in pre­heated oven at 180°C for 5 minutes. Remove from oven and cut into 8 equal wedges. (1 portion = 1 wedge) 7. Serve as shown in the photograph.

If Hot Holding Refer to Matrix

ULTIMATE BUFFET

Crockery

Various crockery required.

See photograph.

Classic & Premium Buffets CHOCOLATE PROFITEROLES Ingredients 4 Chocolate Profiteroles 50g Chocolate Sauce Method & Presentation 1. Defrost profiteroles place onto serving dish or plate dependent on buffet numbers and serve coated in chocolate sauce.

Ultimate Buffet

STRAWBERRY ETON MESS Ingredients 100g Strawberries 40ml Double Cream ½ Meringue Nest 30mls Strawberry Coulis Method & Presentation 1. Hull and halve strawberries, whip cream break meringue next and mix all ingredients loosely together.

2. Place into serving dishes and drizzle strawberry coulis over.

FRUIT PLATTER Ingredients 2 Strawberries halved ⅛ Orange Flesh Melon ½ Apple cored and sliced (soaked in lemon to preserve colour) 2 Orange Slices 10ml Strawberry Coulis Method & Presentation 1. Place all fruit items onto plate or service flat depending on numbers presented attractively.

2. Drizzle strawberry coulis over fruit.

DOUBLE CHOCOLATE TART & CREAM Ingredients 1 Chocolate Tart 30ml Double Cream 10ml Chocolate Sauce Method & Presentation 1. Place double cream in bowl and whip to the right thickness.

2. Serve chocolate tart on large plate.

3. Serve double cream and chocolate sauce in separate jugs

BUFFET DESSERTS

STRAWBERRY & BLACK PEPPER BRULEE Ingredients 175ml Crème Brulee Mix 20g Granulated Sugar 1 Large Strawberry (Sliced) 1g Cracked Black Pepper 2 Shortbread Rounds Method & Presentation 1. Pour crème brulee mix into a saucepan and bring to the boil, stiring continuously.

2. Place sliced strawberries into large ramekin/small bowl and 1g of cracked black pepper.

3. Decant crème brulee mix while still hot on top of strawberries, place into fridge and allow to cool.

4. When required remove from fridge, sprinkle with sugar and caramelise with culinary blow torch.

5. Serve with shortbread biscuits.