Horsdoeuvrescanapesenglish by Montaser Masoud

Hors D’oeuvres & Canapés

Hors D’oeuvres & Canapés Course Objectives In this course you will learn: The origin and definition of the term hors d’oeuvre The purpose of preparing and serving hors d’oeuvres Different service styles of hors d’oeuvres General guidelines for preparing hors d’oeuvres How to select hors d’oeuvre appropriate for the meal or event The definition of a canapé The basic composition of a canapé How to prepare base, spreads and garnishes for canapés The difference between spreads and dips Matching spreads and garnishes for a canapés How to prepare sushi, spring rolls, wontons among others It may be said that a good hors d’oeuvre artist is a man to be prized in any kitchen, for, although his duties do not by any means rank first in importance, they nevertheless demand of the chef the possession of such qualities as are rarely found united in one person, reliable and experienced taste, originality, keen artistic sense, and professional knowledge. Auguste Escoffier Eating is not merely a material pleasure. Eating well gives a spectacular joy of life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale. Elsa Schiaparelli, Italian fashion designer

Introduction Hors d’oeuvres, whether hot or cold, are very small portions of foods served before the meal to whet the appetite. They are more typically served with dinner than with lunch. Hors d’oeuvres and canapés can be passed elegantly by waiters, displayed on buffets, served as finger foods or snacks with drinks, or served as plated appetizers. Preparing hors d’oeuvres uses skills from almost every work station. Because they can consist of meat, poultry, fish, shellfish, vegetables, potatoes, grains, pasta, fruits, baked goods and sauces, they require a detailed knowledge of these foods and how they are prepared. Cold hors d’oeuvres are usually prepared by the garde manger; hot ones are prepared in the main kitchen. There are really only two limitations on the type of food and manner of preparation that can be used for hors d’oeuvres: the chef’s imagination and the foods at his or her disposal. The preparation of hors d’oeuvres provides an opportunity for the chef to demonstrate his or her creativity, knowledge of food and skills in presentation and garnishing. Because hors d’oeuvres are served as the guests’ introduction to the foods to come, it is especially important that these foods be properly prepared and of the highest quality.

Origin & Term Hors D’oeuvre Cold and warm appetizers were introduced in the courts of the early czars in Russia. The tiny delicacies, called zakouski, were offered not to satiate but rather to stimulate the appetite. The French term hors d’oeuvre translates as “outside the work.” Its usage was correct under the classic kitchen brigade system, for it was the service staff’s responsibility to prepare small tidbits for guests to enjoy while the kitchen prepared the meal. Today, however, the kitchen staff prepares the hors d’oeuvres.

Hors d’ Oeuvre or Hors D’oeuvres In French, the term hors d’oeuvre is not spelled or pronounced with an s at the end to make it plural, so you will often see the plural form spelled the same as the singular. The term has been thoroughly adopted into English, however, the plural is spelled and pronounced with a final s in English.

Amuse Bouche An amuse bouche is a tiny appetizer or hors d’oeuvre offered with the compliments of the chef and usually in more expensive restaurants, to guests seated at their tables, either before or after they have ordered from the menu. It is an opportunity to showcase an aspect of the chef’s cooking style and his talent while welcoming the guests. Nearly anything that can be served in a tiny portion can be served as an amuse bouche, including salads, soups (in espresso cups), canapés, and little portions of meat, fish, or vegetable with a few drops of sauce and a garnish. Usually chefs don’t use a separate category of recipe for these items but borrow something from one of their regular existing menus, preferably not a dish on the menu that evening, and give it a different presentation, garnish, or sauce.

General Guidelines for Preparing Hors D’oeuvres 1) They should be small. 2) They should be flavourful and well seasoned without being overpowering. 3) They should be visually attractive. 4) They should complement whatever foods may follow without duplicating their flavours.

Serving Hors D’oeuvres Hors d’oeuvres are not served only as a precursor to dinner. At many events, the only foods served may be hors d’oeuvres served butler style, an hors d’oeuvre buffet or a combination of the two. Whether the hors d’oeuvre are being served before dinner or as dinner, butler style or buffet style, they must always be attractively prepared and displayed.

Styles of Serving Hors D’oeuvres • • • •

Plated Butler Style (Canapés) Show Platters (Buffet) Selection served on plates or in bowls placed on table (mezze, tapas)

Plated Service Plated hors d’oeuvres, cold or hot appetizers, are served as a part of an á la carte or set menu. Cold appetizers are served before the soup and hot appetizers are served after the soup before the main course.

Butler Service Butler service hors d’oeuvres, or “passed” hors d’oeuvres, are presented to guests on trays by the service staff. The hors d’oeuvres can be hot or cold and should be very small, canapés, to make it easier for the guests to eat them without the aid of a knife or fork. Hot and cold hors d’oeuvre should be passed separately so that they can be kept at the correct temperatures. For a one-hour cocktail reception before a dinner, three to five hors d’oeuvres per person are usually sufficient. If hors d’oeuvres are the only food being served, however, four to five pieces per person per hour may be more appropriate.

Buffet Service – Show Platters An hors d’oeuvre buffet should be beautiful and appetizing. It may consist of a single table to serve a small group of people or several huge multilevel displays designed to feed thousands. Colours, flavours and textures must all be taken into account when planning the menu. Both hot and cold hors d’oeuvres may be served on buffets. Hot hors d’oeuvres are often kept hot by holding them in chafing dishes. Alternatively, hot hors d’oeuvres can be displayed on trays or platters; the trays and platters, however, must be replaced frequently to ensure that the food stays hot. Cold hors d’oeuvres can be displayed on trays, mirrors, platters, baskets, leaves, papers or other serving pieces to create the desired look. When displaying hors d’oeuvres and other foods on mirrors, trays or platters, the foods should be displayed in a pattern that is pleasing to the eye and flows toward the guest or from one side to the other. An easy and attractive method for accomplishing this is to arrange the items on a mirror or tray with an attractive centerpiece. The food can be placed in parallel diagonal lines, alternating the various styles and shapes. Be careful not to make the tray or mirror too fussy or cluttered, however; often the best approach is to keep it simple.

Selection Placed on Table A large array of small dishes placed on small plates or in bowls served all at once with drinks to allow guests to linger and relax before the main meal.

Antipasto Italian cuisine is particularly rich in hors d’oeuvres, or antipasti, as they are called (singular from antipasto). The Italian term does not refer to a specific recipe, but to any typically Italian hors d’oeuvre, hot or cold. Many menus of Italian-style restaurants offer a cold antipasto plate or platter comprising an assortment of flavourful tidbits. Typical components include the following: Cured meats, such as salami, prosciutto, bologna, and boiled ham. Seafood items, especially canned or preserved such as sardines, anchovies, and tuna. Cheeses, such as provolone and mozzarella. Hard-cooked eggs and stuffed eggs. Relishes, such as raw carrots, celery, fennel, radishes, cauliflower, and tomatoes, and cooked or pickled items, such as olives, artichoke hearts, small hot peppers, and onions. Mushrooms and other vegetables prepared à la grecque (marinated in olive oil, lemon juice and herbs, then served cold). Cooked dried beans and other firm vegetables in a piquant vinaigrette.

Tapas Another type of hors d’oeuvre that has become increasingly popular is the Spanish tapa. Normal lunchtime in Spain is two or three o’clock, while dinner usually isn’t eaten before ten o’clock. What better way to spend some of those long hours after work and before dinner than to meet friends at a local tavern and enjoy a drink. People go to tapas bars not so much to eat but to talk and to enjoy each other’s company. But of course lunch was hours earlier and dinner will be hours later, so having a few bites to eat with your drink is almost a necessity. Out of these traditional dining habits grew the sociable custom of tapas, which has spread around the world. The variety of tapas is endless, however they have a few points in common. They are served in small portions and are intended to be eaten immediately and quickly. In most cases they are served on small plates. Many can be eaten by hand, but many others, especially those served in a sauce, are eaten with a fork. Often they are the same kinds of foods that can be served as a first course of a dinner, but presented as tapa in smaller portions.

Mezze Mezze or mezzah is a large array of small dishes and assorted salads such as hummus and baba ghanoush served all at once with drinks to allow guests to linger and relax before the main meal. Mezze form part of the dining tradition in countries from North Africa, Greece and Turkey to the Middle East.

Selecting Hors D’oeuvres and Style of Service When preparing and serving hors d’oeuvres, always keep the event’s theme in mind and plan accordingly. All events have themes and varying degrees of formality. Long buffets with overflowing baskets of crudités and sweet potato chips with dips presented in hollowed squashes and cabbages may be appropriate for one event, while elegant silver trays of carefully prepared canapés passed among guests by whitegloved, tuxedoed service staff may be appropriate for another. There are no limits to the variety of hors d’oeuvres that can be served, but three to four cold and three to four hot selections are sufficient for most occasions. When choosing hors d’oeuvres, select an assortment that contrasts in: • • • • •

Flavours Textures Styles Type of food Temperature (hot or cold), unless the customer requested to be served only hot or only cold hors d’oeuvres

Purpose of Hors D’oeuvres The purpose of hors d’oeuvres is to stimulate the appetite, and thus they should always be served first. Depending on the occasion, the hors d’oeuvre can be a single food or a combination of several select foods. The number of hors d’ oeuvres does not matter; the important considerations are the taste and colour combination.

Basic Presentation Principles of Hors D’oeuvres The saying “one eats with one’s eyes” is especially true for hors d’oeuvres. An appealing presentation entices the taste buds. The elegant simplicity of modern cuisine should serve as a guideline here.

Attention should be paid to: • • • • • • •

Careful selection of serving dishes Small amounts, of exceptionally high quality Light and delicately prepared Not filling Well seasoned Presented appetizingly however, complicated hand work should be avoided Appropriate simple garnishes

Plated Hot & Cold Appetizers The purpose of plated appetizers is to stimulate the appetite, and thus they should always be served first. Influenced by classical French cuisine, appetizers became more elaborate and were divided into two groups, hot and cold appetizers, and were made a part of the menu. Cold appetizers were served before the soup. Warm appetizers were served after the soup. If a soup is served after the cold appetizer; it is best to select a flavourful, clear soup, such as a consommĂŠ to stimulate the appetite further. Almost all plated appetizers components could be prepared in much smaller portions, one to two bites maximum, as canapĂŠs, tidbits, finger foods or tapas. Guidelines for preparing and assembling canapĂŠs will be discussed in detail later in this manual.

Classical Meal Composition The classical menu composition has its origin around 1650 at the courts of the aristocracy and at the monasteries. Great wealth gave cause for lavish feasts. In the classical cuisine of the eighteenth and nineteenth centuries dishes were grouped and presented together similar to menus, and, depending on the festive occasion, several would be offered consecutively. The classical menu composition evolved at the end of the nineteenth century and it had as many as thirteen courses. Courses in a Complete Menu 1. Cold Appetizer 2. Soup 3. Warm Appetizer 4. Fish 5. Main Course 6. Warm Entrée 7. Cold Entrée 8. Sherbet 9. Roast with Salad 10. Vegetables 11. Sweets 12. Savoury 13. Dessert The classical menu with thirteen courses has only nostalgic value. It could not be defended today from either an economic or a nutritional point of view. However, such a classic menu can serve as a guideline for combining dishes on much shorter menus.

Modern Meal Composition The more tempered eating habits of today and the busy life style of today’s customer require a shorter modern menu. The central focus of today’s menu is the main course, which may be complemented by additional courses. Today’s menu features: • Generally three to six courses • Nutritional balance • Smaller portions

Selection and Arrangements of Courses from the Classical Menu Modern Menu

Classical Menu

Cold Appetizer

Soup

Warm Appetizer

Warm Appetizer Fish Warm Entrée Vegetables Savoury

Main Course

Fish Main Course Warm Entrée Cold Entrée Roast with Salad Vegetables

Dessert

Sorbet Sweets Dessert Cheese, Fruit, Dainty Pastries, Chocolates

Samples and Classifications of Cold Appetizers Classification Cocktail Snacks

Group Finger Sandwiches Savories

Cocktails

Dips Cocktails

Bruchetta

Toasted Italian Bread

Appetizer from the second course

Galantines Pâtés Terrines

Fish

Mousses Raw and marinated fish

Smoked Fish

Shellfish

Combinations Caviar Crustaceans Mollusks

Poultry

Poultry Appetizer

Vegetables

Raw vegetables

Cooked vegetables

Meat Fruits

Meat Appetizer Fruits

Examples Ham finger sandwich Smoked Salmon canapés Small pastries filled with smoked salmon mousse Small éclairs with Roquefort cheesechive butter Tartlets filled with chicken mousse Curry dip, Orange dip Shrimps cocktail Cold fillet of sole with mango sauce Grapefruit cocktail with ginger Melon Cocktail Toast with diced fresh tomato and olive oil Chicken galantine with fruit Game pâté with cranberry sauce Vegetable terrine with tomato vinaigrette Turkey ham mousse with asparagus Carpaccio of salmon trout and turbot Gravlax Smoked salmon roses with sour cream Fish fillets sauté vinaigrette Osetra caviar Lobster appetizer with artichokes Oysters on the half shell Chicken salad with pineapple Smoked duck breast with kumquats Raw vegetable salad with three sauces Carved melon boats with dates and honey Asparagus salad with orange and beef ham Artichoke bottoms with marinated mushrooms Steak tartar Avocado and shrimp salad Grapefruit salad with cottage cheese

Cocktails The term cocktail is used not only for alcoholic beverages and vegetable and fruit juices but also for a group of appetizers made of seafood or fruit, usually served with a tart or tangy sauce. Such cocktails are always served well chilled, often on a bed of crushed ice. Oysters and clams on the half shell are popular seafood cocktails. They should be opened just before they are served and arranged on flat plates, preferably on abed of ice. Provide cocktail sauce in a small cup in the center or at side of the plate. Lemon wedges should also be provided. Cocktails of shrimp, crabmeat, lobster and other cooked seafood are also very popular, and are in general served in a stemmed glass or small, cup-shaped bowl, which may be nestled in a bed of ice. The cocktail sauce may be put in the glass first, and the seafood then arranged on top, partially immersed. Or the cocktail sauce may be added to the seafood topping. A third option is to serve the sauce separately in a small cup. Garnish the dish attractively with lettuce or other salad greens and with lemon wedges. Fruit cups served as cocktails should be pleasantly tart and not too sweet. Adding lemon or lime juice to fruit mixtures or serving with a garnish of lemon or lime provides the necessary tartness.

Bruschetta Bruschetta, in its most basic form, is a slice of Italian bread that is toasted, rubbed with crushed garlic, and drizzled with extra virgin olive oil. When made with good bread and extra virgin olive oil, this simple hors dâ&#x20AC;&#x2122;oeuvre is good on its own. But it is no doubt the variety of toppings that can be served on this garlic-bread base that accounts for its popularity. Perhaps the best-known topping as a seasoned mixture of diced fresh tomatoes and olive oil, but this is far from the only possibility. Meat, cheeses, cooked dried beans, and raw or cooked vegetables are all appropriate. In fact, the bruchetta is a type of antipasto, and many of the items listed in the antipasto section may also be served as bruschetta topping. Bruschetta are similar to canapĂŠs in that they are toast with topping. However, they are larger and heartier than typical canapĂŠs and can be served as the appetizer course.

Cold Meat and Poultry Appetizers Using meat and poultry as the main ingredient in an appetizer is not the best idea, since they do not have a stimulating effect on the appetite and tend to be too filling. They are much more suited as a partial component in a more appetite-arousing combination of vegetables, fresh herbs, condiments sauces and fruits. Steak Tartar First-quality beef, either filet or sirloin, without fat and tendons, is used for tartar. The meat is ground with a medium plate of the meat grinder or chopped with a knife at the moment the guest places an order. Tartar is sharply seasoned with a raw egg yolk, salt, and various spices or condiment sauces. The mixture is formed into a flat patty and served on lettuce leaves. Toast and butter are served separately, or the tartar can be spread directly onto buttered toast. Todayâ&#x20AC;&#x2122;s chefs prefer to omit the raw egg yolk, because of the danger of salmonella bacteria, or use pasteurized eggs only. In general due to the beef being consumed raw extreme attention has to be given to food safety. Carpaccio A northern Italian specialty, filet of beef is sliced paper thin, placed on a plate, seasoned with salt and freshly ground pepper, and marinated a la minute with olive oil and lemon juice. The beef is usually sprinkled with shaved Parmesan. Depending on regional preference, differently marinated versions of Carpaccio may be served, or a whole filet may be marinated for a length of time and then sliced.

Cold Fish Appetizers Fish appetizers are very popular nowadays and deserve special attention. The Scandinavian and Japanese influences on todayâ&#x20AC;&#x2122;s cuisine have resulted in a large variety of cold fish appetizers. Fish appetizers are classified into these four main groups: 1. 2. 3. 4.

Raw and marinated fish Smoked fish Fish appetizer combinations Caviar

1) Appetizers from Raw and Marinated Fish Gravlax This Scandinavian salmon specialty is made by marinating a whole salmon fillet with salt, sugar, spices, and fresh dill. Sliced thinly, Gravlax is served with a mustard-dill sauce. Large fillets of salmon trout or sea trout can be prepared in the same way. Fish Carpaccio Fresh fish can taste quite wonderful when sliced paper thin and lightly salted and spiced. This concept, influenced by the traditional Japanese sashimi, is being more and more appreciated. European cooks have taken the name originally used for raw, thinly sliced marinated beef, carpaccio, and added the name of the fish variety, for example, Salmon Carpaccio. Fish Tartar Another way to enjoy raw fish is to prepare fish tartar. Again, this is a variation of the classic steak tartar, in which raw, very fresh fish is chopped and well seasoned. The best fish for fish Carpaccio and fish tartar are salmon, trout, halibut, and John Dory.

2) Smoked Fish Appetizers The best-known and best-liked smoked fish is smoked salmon. The color varies from light pink to dark red, depending on the salmon variety and its diet. Wild salmon are much more expensive but have a better flavor than farm-raised salmon. Smoked salmon is most flavorful when sliced very thin. Since small commercial smokers have become widely available, it is now possible to offer freshly smoked trout or saibling (char) fillets. Combined with a small green salad or with traditional classic garnishes, smoked fish fillets make an excellent appetizer. Other important smoked fish are eel, sturgeon, sprats, mackerel, and flounder. Garnishes: Chopped onions, capers, olives, whipped cream with horseradish, lemons, toast, or blinis.

3) Fish Appetizer Combinations Warm poached, fried, or grilled fish pieces can be combined with vegetables or green salad. Served in this manner, small fish portions flavoured with a complex vinaigrette can be used in a multitude of flavourful and easily digested summer appetizers. Example Salad of monkfish and green asparagus

4) Caviar Caviar, considered by many to be the ultimate hors d’oeuvre, is the salted roe (eggs) of the sturgeon fish. Only sturgeon roe can be labeled simply “caviar.” Roe from other fish must be qualified as such on the label (for example, salmon caviar or lumpfish caviar). Most of the world’s caviar comes from sturgeon harvested in the Caspian Sea and imported from Russia and Iran. Imported sturgeon caviar, classified according to the sturgeon species and the roe’s size and colour, includes beluga, osetra and sevruga as well as pressed caviar. Beluga is the most expensive caviar, and comes from the largest species (the sturgeon can weigh up to 800 kilograms; the dark gray and well-separated eggs are the largest and most fragile kind. Osetra is considered by some connoisseurs to be the best caviar; the eggs are mediumsized, golden yellow to brown and quite oily. Sevruga is harvested from small sturgeon; the eggs are quite small and light to dark gray. Pressed caviar is a processed caviar made from osetra and sevruga roes. The eggs are cleaned, packed in linen bags and hung to drain; as salt and moisture drain away, the natural shape of the eggs is destroyed and the eggs are pressed together. Approximately 1.3 kilograms of roe produce only 450 grams of pressed caviar; pressed caviar has a spreadable, jamlike consistency. Golden whitefish caviar is a small and very crisp roe; it is a natural golden colour and comes from whitefish native to the northern Great Lakes. Lumpfish caviar is readily available and reasonably priced; it is produced from lumpfish harvested in the North Atlantic. The small and very crisp eggs are dyed black, red or gold; the food colouring is not stable, however, and when used to garnish foods, coloured lumpfish caviar tends to bleed. Salmon caviar, the eggs of the chum and silver salmon, is a very popular garnish. The eggs are large with a good flavour and natural orange colour.

Purchasing & Storing Caviars Although all caviar is processed with salt, some caviar is labeled malassol, which means “little salt.” Caviar should smell fresh, with no off-odours. The eggs should be whole, not broken, and they should be crisp and pop when pressed with the tongue. Excessive oiliness may be caused by a large number of broken eggs. The best way to test caviar’s quality is to taste it. Remember, price alone does not necessarily indicate quality. Most caviar can be purchased fresh or pasteurized in tins or jars ranging from 28 grams to more than 2 kilograms. Some caviars are also available frozen. (Frozen caviar should be used only as a garnish and should not be served by itself.) In order to ensure the freshest possible product, always purchase caviar in small quantities as often as possible based on your needs. Fresh caviar should be stored at 0°C. Because most refrigerators are considerably warmer than that, store the caviar on ice in the coldest part of the refrigerator and change the ice often. If properly handled, fresh caviar will last one to two weeks before opening and several days after opening. Pasteurized caviar does not require refrigeration until it is opened and will last several days in the refrigerator after opening.

Serving Caviar Fine caviar should be served in its original container or a non-metal bowl on a bed of crushed ice, accompanied only by lightly buttered toasts or blinis and sour cream. Connoisseurs prefer china, bone or other none-metal utensils for serving caviar because metal reacts with the caviar, producing off-flavours. Lesser-quality caviars are often served on ice, accompanied by minced onion, chopped hard-cooked egg whites and yolks (separately), lemon, sour cream and buttered toasts. Lumpfish and other nonsturgeon caviars are usually not served by themselves. Rather, they are used as ingredients in or garnishes for other dishes.

Samples and Classifications of Warm Appetizers Classification SoufflĂŠs

Group SoufflĂŠs

Fritters

Croquettes

Fried Bread / Toast

Fried Bread Slices or toast

Pastry Appetizers

Turnovers Puff Pastry Pillows

Patty Shells

Quiche

Spring rolls

Broschette

Vegetable & Mushroom Appetizers Starch Appetizers

Gratin Pasta Pasta Dishes Gnocchi Risotto

Egg Appetizers

Shirred Eggs Omelets Scrambled Eggs Poached Eggs Boiled Eggs

Examples Lobster Cheese Spinach Vegetable Cheese Shrimp Vegetable Chicken Mushroom Chicken liver Cheese Mushroom Seafood Spinach Cheese Salmon with basil Chicken Mushroom Tongue Fine vegetables Spinach (Lorraine) Seafood Leeks Vegetable Chicken Shrimp Skewers with meat, poultry or vegetables Vegetables Shrimp & broccoli Spaghetti, Fussily, Penne Cannelloni, Lasagna, Tortellini, Ravioli Potato, Semolina, Choux Pastry Seafood saffron Chicken & mushroom With chicken liver Plain Mushroom With diced tomatoes With spinach Curried

Soufflés Soufflés are very temperature-sensitive dishes. They collapse very quickly after they are taken from the oven. Therefore, good cooperation between the kitchen and service staff is essential to provide guests with a satisfactory soufflé. Soufflés are served best in individual portion and are served with a complementing sauce. Recipe Spinach Soufflé Ingredients Butter Flour Milk Garlic Clove Salt, Pepper, Nutmeg Spinach (defrosted) Egg Yolks Egg Whites

80 g 80 g 200 g 1 piece To taste 120 g 6 6

Mise en place • Butter soufflé moulds and dust with flour (helps the soufflé to rice during baking). Gently knock out excess flour. • Squeeze the defrosted spinach dry, and purée with 3 egg yolks. • Purée or crush the garlic clove. Method 1. Prepare a thick béchamel sauce with the butter, flour and milk. 2. Cool slightly. 3. Season the sauce with the garlic, salt and spices. 4. Beat the rest of the yolks into the béchamel. 5. Add the spinach purée. 6. Beat egg whites until firm. 7. Fold about one quarter of the beaten egg whites into the spinach mixture. 8. Gradually fold in the rest of the beaten egg whites. 9. Fill the prepared soufflé moulds about three quarter full. 10.Place the moulds in a water bath for 30 minutes to pre-warm the mixture. 11.Bake at 160 C, and finish at 200 C. 12.The baking time for a small one portion is 10 to 15 minutes. 13.Place the soufflé on a paper doily, and serve at once.

Fritters Fritters are foods that are dipped into batter and deep-fried. The name reflects the main ingredient, for example: • Broccoli Fitters • Zucchini Fritters If a combination of fritters is offered, then the dish is called FRITO MISTO, an Italian term.

Puffed Fritters Puffed Fritters are made with choux-paste base and are fried without being dipped in batter. Depending on the main ingredient, they may be served with a warm tomato sauce or a cold tartar or rémoulade sauce.

Basic Ingredients for Fritters Pieces, sticks or florets of cooked vegetables or meat: Cauliflower, Broccoli, Artichoke bottoms, Celeriac and Sweetbread. Strips, slices, pieces of raw fish fillet, shrimps, cultivated mushrooms, porcini, eggplant, zucchini. Choux-paste balls with mushrooms, cheese, chicken, sardines or fresh herbs.

Recipe Frying Batter Ingredients Yield: 800 g Flour Non-alcoholic Beer Peanut Oil Egg Whites Salt

250 g 250 g 40 g 100 g 10 g

Method • Combine flour and non-alcoholic beer and stir to a smooth batter. Strain batter to remove all lumps. • Cover top of batter with peanut oil to prevent drying out. • Let batter rest for 1 hour in a warm place. • Whip egg whites with salt into stiff peaks and fold carefully into the batter. • Use at once NOTE:

The batter can be made ahead of time. However, as soon as the egg white are blended in, the batter should be used.

Recipe Batter-fried Vegetables Ingredients Cooked Vegetables

800 g

Lemon Chopped Herbs Salt & Pepper Flour Frying Batter

1 100 g To taste 50 g 600 g

Method 1. Marinate the vegetables for 10 minutes in the lemon juice and chopped herbs (basil and chervil). 2. Season with salt & pepper, dust with flour. 3. Dip in the batter, and deep-fry at 180 C until crisp. 4. Drain the vegetables on absorbent paper. 5. Serve tomato concassé separately.

Recipe Beef Ham Puffs Ingredients Choux Paste Salt, nutmeg, paprika Beef ham, diced very fine

800 g To taste 250 g

Method 1. Season the choux paste with salt, nutmeg and paprika. Cool a little. 2. Add the diced beef ham. 3. Pipe the fritters by using a pastry bag with a smooth tip, 20 g in weight, onto oiled strips of parchment paper. 4. Deep-fry at 160 C. The fritters will double in size. 5. Drain on absorbent paper. 6. Serve on a doily lined plate, garnished with parsley sprigs. 7. Serve with Madeira sauce on the side.

Recipe Choux Paste Ingredients Milk Water Butter Salt & Pepper Nutmeg Flour Eggs, Whole, shelled

200 g 200 g 120 g To taste 1g 200 g 300 g

Method 1. Combine milk, butter, salt and pepper. Bring to a boil. 2. Add flour at once, stir vigorously over heat with a wooden paddle until the mixture is smooth and no longer clinging to the sides of the pot. This will take about 10 minutes. 3. Remove from the heat, let cool briefly and incorporate the eggs in small increments. NOTE:

The eggs should be incorporated using the paddle of a commercial electric mixer.

Croquettes The basic ingredients for croquettes are diced cooked vegetables, poultry, game, fish or shellfish, to which chopped, cooked, mushrooms, porcini, beef ham and minced herbs may be added. The thickeners are a reduced brown or white sauce and egg yolk. The mixture is spread 1.5 cm thick on an oiled sheet pan and chilled. After heating the bottom of the sheet pan a bit, the chilled mixture is easily transferred to a cutting board. The croquettes can be cut into various shapes with a knife or cookie cutter. The pieces are breaded and fried in oil or clarified butter. A suitable sauce (depending on the prime ingredient) is served separately.

Recipe Poultry Croquette Ingredients Yield: 10 servings Butter 40 g Shallots, chopped 30 g Mushrooms, chopped 100 g Cooked Poultry, diced 600 g Chicken Velouté 500 g Semolina 20 g Cooking Cream 50 g Egg Yolks 4 Flour 20 g Eggs, Whole 2 Bread Crumbs 100 g Method 1. Heat the butter, and sauté the shallots until soft. 2. Add the mushrooms, and sauté until dry. 3. Add the diced poultry and continue to cook. 4. Add the velouté, season. Stir in the semolina. Cook for 2 to 3 minutes. Season to taste. 5. Stir in cream and egg yolks. Simmer until thick. 6. Spread the croquette mixture about 1.5 cm thick on an oiled sheet pan. Refrigerate. 7. Turn the sheet pan upside down to drop the croquette mixture onto a cutting board. 8. Cut into shapes. Bread with flour, egg and breadcrumbs. 9. Fry and drain on absorbent paper. 10.Present on a doily covered platter. 11.Serve (Truffle) sauce separate.

Croquettes Variations Shrimps Croquettes Diced shrimps + chopped mushrooms and braised leeks + fish velouté, shrimps butter, egg yolk. Served with dill sauce. Vegetable Croquettes Diced vegetables + chopped mushrooms, porcini + Semolina, béchamel sauce, egg yolk. Served with tomato concassé.

Pastry Appetizers All baked pastries (puff pastry, mock puff pastry, pie pastry and the like) that contain a fully cooked filling with finely cut ingredients are considered pastry appetizers. The filling can be very varied and, as a rule, is thickened with a sauce or an egg custard.

Pastry appetizers are classified as follows: • • • •

Turnovers Puff Pastry Pillows Patty Shells Quiches

Basic Information The size of the pastry depends on the size of the menu. Two small pieces per person are usually preferable to one large piece for a plated appetizer. The appetizer is named for its dominant ingredient, for example patty shells filled with shrimps. The fat content of the sauce in an oven-baked pastry, for example, turnovers, must not be too high, or the sauce will break down, and the fat will separate.

The Main Pastry Groups Turnover Turnovers are half-moon pastry pockets made from puff pastry or pie dough and baked in the oven. In some countries, they use pastry triangles. They should be served with an additional refined filing or a complementing sauce. The nowadays popular Sambosa & Sambosak are turnovers.

Patty Shells Patty shells are small, round, hollow puff pastry cups, which are first baked and then filled with a savoury creamy filling.

Puff Pastry Pillows Puff pastry pillows are flatter and smaller than patty shells and usually square or oval. The filling does not have to be sauced and can be any creative combination.

Quiches Quiches are large pastries made from mock puff pastry or pie dough. The filling is usually composed of cooked ingredients that are baked in an egg custard. A small version is called a tartlet.

Recipe Mushroom Turnovers Ingredients Yield: 10 servings Puff pastry Mushroom filling (prepared) Egg

800 g 1 Kg 1

Method 1. Roll out the puff pastry 2mm thick. With a flute shape cutter, cut into 14 mm circles. 2. Fill the center of each circle with a heaping spoonful of cold filling. Brush the edges with beaten egg. 3. Fold the dough over the filling to form half moons. Seal well with the blunt side of a cutter. 4. Brush with beaten egg, and decorate with pastry strips if desired. 5. Let rest 1 hour. Bake at 200 C for about 15 minutes.

Recipe Puff Pastry Pillows with Spring Vegetables Ingredients Yield: 10 pieces as appetizer Baked puff pastry pillows (10 x 6cm) Vegetables in light cream sauce Fresh asparagus dips Butter Chervil, chopped

10 1 Kg 20 20 g 10 g

Method 1. 2. 3. 4. 5. 6.

Remove the top layer from each baked pillow, to make a lid, and set aside. Heat the puff pastry pillows. Fill the bottom with hot vegetables. Heat the asparagus dips in the butter and garnish each pillow with two dips. Sprinkle with chopped chervil. Place lid on top at a 45-degree angle.

Recipe Sweetbread in Patty Shells Ingredients Yield: 20 pieces of appetizer Baked patty shells(6cm) Sweetbread (prepared)

10 1 Kg

Method 1. 2. 3. 4.

Slice the tops of the patty shells, and reserve to be used as lids. Heat the patty shells. Fill the hot patty shells with the sweetbread (can overflow). Place the reserved lids on top.

Recipe Seafood Quiche Ingredients Yield: 1 Quiche a 30cm diameter Mock puff pastry Poached fish and shellfish Sautéed vegetable strips Saffron Egg Custard

400 g 600 g 200 g 300 g

Method 1. 2. 3. 4. 5.

Roll out the mock puff pastry 2 mm thick and fit into a baking pan. Spoon the cold seafood and vegetables evenly over the dough. Pour the saffron custard over the filling. Bake in the oven at 220 C for about 30 minutes. If desired, serve with a white wine sauce.

Barquettes, Tartlets & Profiteroles Barquettes, tartlets and profiteroles are all adaptations of the basic canapé. A barquette is a tiny boat-shaped shell made from a savoury dough such as pâté brisée. A tartlet is simply a round version of a barquette. A profiterole is a small puff made from pâte à choux. These three items can be prepared like canapés by filling them with flavoured spreads and garnishing as desired.

Filled Pastry Shells Because savoury (unsweetened) barquettes and tartlets, éclair puffs and bouchées can hold a small amount of liquid, they are often baked then filled with warm meat, poultry or fish purées or ragoûts, garnished and served hot. They become soggy quickly, however, and must be prepared at the last possible minute before service.

Procedure for Preparing Barquettes

1 Rolling out the pastry dough.

2 Pressing the dough into the barquette shells.

3 Pricking the dough with a fork to allow steam to escape during baking.

4 Placing a second barquette shell on top of the dough to prevent it from rising as it bakes.

Deep-fried Vietnamese Spring Rolls (Cha Gio) Ingredients Yield: 450 g filling, approximately 32 rolls Cellophane noodles Vegetable oil Garlic cloves, minced Shrimp, raw, peeled, deveined and chopped Carrot, grated Green onions, sliced Bean sprouts Fish sauce Vietnamese chilli sauce Cornstarch Water, cold Spring roll wrappers

60 g 30 g 15 g 240 g 1 3 30 g 10 g 15 g 10 g 10 g 32

Method 1 Soak the cellophane noodles in boiling water for 5 minutes. Drain and cut into 2.5- to 5-cm pieces. 2 Heat a wok or sautĂŠ pan and add the oil. Stir-fry the garlic for a few seconds. Add the shrimp and stir-fry, breaking up any large lumps. Add the carrots, green onions, bean sprouts, fish sauce, chilli sauce and drained noodles. Cook until the carrots are slightly softened. Remove from the heat and cool completely. 3 Mix the cornstarch and water together in a small bowl. Moisten the spring roll wrappers with water and keep them covered with a damp towel to prevent them from drying out. 4 Place approximately 30 g of filling in the center of a wrapper. Fold the sides over toward the middle and roll up into a cigar shape. Brush the edge with the water-andcornstarch mixture to seal. 5 Using the swimming method, deep-fry the spring rolls at 165Â°C until hot and crispy, approximately 45 seconds. Drain on absorbent paper and serve with sweet sour sauce.

1 Soaking the spring roll wrappers.

2 Filling the spring roll wrappers.

3 Folding the wrapper around the filling.

4 Sealing the spring roll with water

Brochettes Hors d’oeuvre brochettes are small skewers holding a combination of meat, poultry, game, fish, shellfish or vegetables. The foods are typically marinated, then baked, grilled or broiled, and are usually served with a dipping sauce. Brochettes can be small pieces of boneless chicken breast marinated in white wine and grilled; beef cubes glazed with teriyaki sauce; lamb or chicken satay (saté - peanut sauce) or rabbit and shiitake mushrooms skewered on a sprig of fresh rosemary. In order to increase visual appeal, the main ingredients should be carefully cut and consistent in size and shape. The ingredients are normally diced, but strips of meat and poultry can also be threaded onto the skewers. Note: 1. As hors d’oeuvre, the skewers should be very small, slightly larger than a toothpick. When assembling brochettes, leave enough exposed skewer so that diners can pick them up easily. 2. Wooden skewers have a tendency to burn during cooking. Soaking them in water before assembling helps reduce the risk of burning.

Recipe Lamb Satay Ingredients Yield: 16 Skewers Lamb leg meat, boned, trimmed Vegetable oil Lemongrass, chopped Garlic, chopped Red pepper flakes, crushed Curry powder Honey Fish sauce Satay sauce, recipe follows

1 kg 60 g 30 g 15 g 5g 15 g 15 g 15 g As needed

Method 1 Cut the lamb into 60-g strips approximately 10 cm long. Lightly pound the strips with a mallet. Thread the strips onto 15-cm bamboo skewers that have been soaked in water. 2 To make the marinade, combine all of the ingredients except the Satay sauce in the bowl of a food processor and purée until smooth. 3 Brush the meat with the marinade and allow to marinate for 1 hour. 4 Grill the skewers until done, approximately 2 minutes. Serve with Satay sauce.

Satay Sauce Ingredients Yield 800 g Garlic, chopped Onion, small dice Red pepper flakes, crushed Curry powder Lemon grass, minced Vegetable oil Coconut milk Lime juice Rice wine vinegar Chicken stock Peanut butter

5g 180 g 5g 10 g 30 g 30 g 250 g 30 g 120 g 300 g 300 g

Method 1 Sauté the garlic, red pepper flakes, curry powder and lemongrass in the oil for 5 minutes. 2 Add the remaining ingredients and simmer for 30 minutes. Stir often, as the sauce can burn easily. Serve warm.

Other Hot Hors D’oeuvres Other types of hot hors d’oeuvre include layers of phyllo dough wrapped around various fillings; vegetables such as mushrooms that are stuffed and baked; tiny red potatoes filled with sour cream and caviar or Roquefort cheese and walnuts; tiny artichoke or clam fritters or any of the hundreds of varieties of chicken wings that are seasoned or marinated, baked, fried, broiled or grilled and served with a cool and soothing or outrageously spicy sauce. The secret is to let your imagination be your guide, to keep the ingredients harmonious and, if the hors d’oeuvres are to precede dinner, not to allow them to duplicate the foods to be served or overpower them with excessively spicy flavours.

Canapés Canapés should be small, maximum one or two bites. Canapés are constructed from a base, a spread and one or more garnishes. They should be easily handled by the guest. Canapés or other foods that can be picked up without soiling the fingers are ideal.

Canapé Base The most common canapé base is a thin slice of bread cut into an interesting shape and toasted. Although most any variety of bread can be used, spiced, herbed or otherwise flavoured breads may be inappropriate for some spreads or garnishes. Melba toasts, crackers and slices of firm vegetables such as cucumbers or zucchini are also popular canapé bases. Whatever item is used, the base must be strong enough to support the weight of the spread and garnish without falling apart when handled. The following are some base suggestions: • Bread Cut-outs • Toast Cut-outs • Crackers • Melba Toast • Tiny unsweetened pastry shells (short dough, filo dough, or other pastry) • Profitoroles (miniature unsweetened cream puff shells) • Toasted pita wedges • Tortilla chips or cups • Tiny biscuits, split in half if necessary • Polenta croutons • Miniature pancakes Many of these items, such as crackers and melba toast, can be purchased read-made, but bread and toast cut-outs are the most widely used and offer the lowest food cost, though they require more labour. Un-toasted bread for canapés should be firm enough to allow the finished product to be handled easily. It may be cut thick and flattened slightly with a rolling pin to make firmer. Toast is, of course, firmer, and it gives a pleasing texture and crispiness to the canapés.

Bread Cuts

Canapé Spread The canapé spread provides much of the canapé’s flavour. Spreads are usually flavoured butters, cream cheese or a combination of the two. In general it is better to use a more highly flavoured spread because sharp or spicy flavours are better for stimulating the appetite. The spread should be thick enough to cling well to the base and so the garnish sticks to it without falling off. Several examples of spreads are listed below. Each of the spreads is made by adding the desired amount of the main ingredient (chopped or puréed as appropriate) and seasonings to softened butter or cream cheese and mixing until combined. Quantities and proportions vary according to individual tastes. Other canapé spreads include bound salads (for example, tuna or egg), finely chopped shrimp or liver mousse. A spread may be a substantial portion of the canapé as well as its distinguishing characteristic. Or it can be applied sparingly and used more as a means of gluing the garnish to the base than as a principal ingredient. Canapés with bread bases tend to become soggy quickly from both the moisture in the spread and the moisture in the refrigerator where they are stored. Using a spread made with butter will help keep the bread bases crispier, as will buttering the base with a thin coat of softened plain butter before piping on the spread. The best way to ensure a crisp base is to make the canapés as close to service time as possible. Spreads may be divided into three basic categories, as follows: 1. Flavoured Butters 2. Flavoured Cream Cheese 3. Meat or Fish Salad Spreads

1. Flavoured Butters Most flavoured butters are made simply by blending the flavoured ingredients with the softened butter until completely mixed. Solid ingredients should be puréed or chopped very fine so the butter can be spread smoothly. Proportions of flavouring ingredients to butter can be varied widely; according to taste.

2. Flavoured Cream Cheese Flavoured cream cheese spreads are made like flavoured butters, except cream cheese is substituted for the butter. Alternatively, use a mixture of cream cheese and butter, blended together well.

In addition, cream cheese is often blended with sharper, more flavourful cheeses that have been mashed or grated. Adding cream cheese to a firmer cheese helps make the firmer cheese easier to spread. A liquid such as milk or cream may be added to make the mixture softer. Such cheese spreads are often flavoured with spices and herbs such as paprika, caraway seeds, dry mustard, parsley, or tarragon. Popular and versatile flavours for butter or cream cheese spreads include: Lemon Parsley Tarragon Chive Anchovy

Caviar Mustard Horseradish Pimiento Blue cheese

Shrimp Olive Shallot or scallion Curry Caper

3. Meat or Fish Salad Spreads You can use many cold meat or fish mixtures, such as cooked salads, to make canapé spreads. Popular examples include tuna salad, salmon salad, shrimp salad, chicken salad and liver pâté. To convert a salad to a spread, you may need to make one or more of the following modifications: Chop the solid ingredients very fine, or grind or purée them, so the mixture is spreadable and not chunky. Do not add the liquid ingredients and mayonnaise all at once. Add them little at a time, just until the mixture reaches a thick, spreadable consistency. Check the seasonings carefully. You may want to increase the seasonings to make the spread more stimulating to the appetite. Any of a number of ingredients can be combined for spreads, provided the following guidelines are followed.

Guideline for Preparing Canapé Spreads 1 The spread’s texture should be smooth enough to produce attractive designs if piped through a pastry bag fitted with a decorative tip. 2 The spread’s consistency should be firm enough to hold its shape when piped onto the base, yet soft enough to stick to the base and hold the garnishes in place. 3 The spread’s flavour should complement the garnishes and be flavourful enough to stimulate the appetite without being overpowering.

Dips Dips can be served hot or cold and as an accompaniment to crudités, crackers, chips, toasts, breads or other foods. Cold dips often use mayonnaise, sour cream or cream cheese as a base. The methods for preparing mayonnaise-based and sour cream–based dips are identical to those for making mayonnaise-based salad dressings. The principal difference is that dips are normally thicker than dressings. It must be thick enough to stick to the items used as dippers, but not so thick that it cannot be scooped up without breaking the dipper such as chips or cracker. Proper consistency means the thickness at serving temperature. Most dips become thicker when held in the refrigerator. To use cream cheese as a base, first soften it by mixing it in an electric mixer with a paddle attachment. Then add the flavouring ingredients such as chopped cooked vegetables, chopped cooked fish or shellfish, herbs, spices, garlic or onions. Adjust the consistency of the dip by adding milk, buttermilk, cream, sour cream or other appropriate liquid. Some cold dips such as guacamole and hummus use purées of fruits, vegetables or beans as the base. Hot dips often use a béchamel, cream sauce or cheese sauce as a base and usually contain a dominant flavouring ingredient such as chopped spinach or shellfish. Dips can be served in small bowls or hollowed-out cabbages, squash, pumpkins or other vegetables. Hot dips are often served in chafing dishes. The combinations of ingredients and seasonings that can be used to make dips as well as the foods that are dipped in them are limited only by the chef’s imagination. Many mixtures used as spreads can also be used as dips. See appendix dip table

Recipe Clam Dip Ingredients Yield: 1.5 Kg Cream cheese Worcestershire sauce Dijon mustard Sour cream Canned clams, drained Lemon juice Salt & pepper Tabasco sauce Green onions, sliced

450 g 30 g 15 g 450 g 450 g 30 g To taste To taste 60 g

Method 1 Soften the cream cheese in the bowl of an electric mixer, using the paddle attachment. 2 Add the Worcestershire sauce, Dijon mustard and sour cream; mix until smooth. 3 Add the clams and lemon juice and season with salt, pepper and Tabasco. 4 Add the green onions and mix well.

Guacamole Ingredients Yield: 1 Kg Avocados Lemon juice Green onions, sliced Fresh cilantro, chopped Tomatoes, seeded, diced Garlic, chopped Dried oregano JalapeĂąos, seeded, chopped Salt

6 75 g 60 g 45 g 45 g 5g 2g 1 To taste

Method 1 Cut each avocado in half. Remove the seed and scoop out the pulp. 2 Add the lemon juice to the avocado pulp and mix well, mashing the avocado pulp. 3 Add the remaining ingredients. Season with salt and mix well.

Canapé Garnishes The garnish of a canapé is any food item or combination of items placed on top of the spread. It may be a major part of the canapé, such as slice of beef ham or cheese, or it may be a small tidbit that selected for colour, design, texture, or flavour accent, such as a pimiento cut-out a slice of radish, a caper, or a dab of caviar. Even the spread can be used as a garnish. For example, you may make a canapé with a mustard butter spread and a slice of beef ham, then decorate the beef ham with a border or design of mustard butter piped on with a paper cone. The variety of canapé garnishes is vast. The garnish can dominate or complement the spread, or it can be a simple sprig of parsley intended to provide visual appeal but little flavour. Although several ingredients can be used to garnish the same canapé, remember the limitations imposed by the canapé’s size and purpose. Traditional garnishes can be made by shaping thinly sliced smoked salmon into rosettes, or thin slices of salami into cornets, into which additional spread can be piped. The natural shape of a boiled, peeled shrimp also makes an attractive canapé garnish. Here are some of the many food items that may be used alone or in combination to decorate canapés: Vegetables, Pickles and Relishes Radish slices Pickled onions Olives Chutney Pickles Asparagus Capers Cucumber slices Pimiento

Cherry Tomato slices or halves Watercress leaves Marinated mushrooms Parsley

Fish Smoked oysters and clams Smoked salmon Smoked trout Herring Shrimp Rolled anchovy fillets

Caviar Salmon or tuna flakes Crab meat Lobster chunks or slices Sardines

Meats Ham Salami Chicken or turkey breast

Smoked tongue Roast beef

Other Cheese

Hard-cooked egg slices

A Selection of Canapé Spreads and Suggested Garnishes Spread Suggested Garnish Anchovy butter Blue cheese Caviar butter Deviled ham Horseradish butter Lemon butter Liver pâté Mustard butter Pimento cream cheese Shrimp butter Tuna salad

Hard-cooked eggs, capers, green or black olive slices Grape half, walnuts, roast beef roulade, pear slice, currants, watercress Caviar, lemon, egg slice, chives Cornichons, mustard butter, sliced radish Smoked salmon, roast beef, smoked trout, marinated herring, capers, parsley Shrimp, crab, caviar, salmon, chives, parsley, black olive slices Truffle slice, cornichon Smoked meats, pâté, dry salami coronet, cornichon Smoked oyster, sardine, pimento, parsley Poached bay scallops, shrimp, caviar, parsley Capers, cornichons, sliced radish

Salami Cornet Canapés

Salmon Rosette Canapés

Shrimp and Caviar Canapés

Procedure for Preparing Canapés This procedure can be adapted and used with a variety of ingredients to produce a variety of canapés. If the canapé base is a bread crouton, begin with Step 1. If some other product is used as the base, prepare that base and begin with Step 4. 1 Trim the crust from an unsliced loaf of bread. Slice the bread lengthwise approximately 8 millimetres thick. 2 Cut the bread slices into the desired shapes using a serrated bread knife or canapé cutter. See drawing 3 Brush the bread shapes with melted butter and bake in a 180°C oven until they are toasted and dry. Remove and cool. Alternatively, the entire bread slice can be buttered and toasted, then cut into shapes. 4 If desired, spread each base with a thin layer of softened plain butter. 5 Apply the spread to the base. If a thin layer is desired, use a palette knife. If a thicker or more decorative layer is desired, pipe the spread onto the base using a pastry bag and decorative tip. Alternatively, the entire bread slice can be buttered, toasted, cooled, covered with a spread and then cut into the desired shapes. 6 Garnish the canapé as desired. 7 If desired, glaze each canapé with a thin coating of aspic jelly. The aspic jelly can be applied with a small spoon or a spray bottle designated for that purpose.

1 Slicing bread into the desired shapes. 2 Applying the spread to the base with a palette knife.

3 Piping the spread onto the base.

4 Coating the entire slice of toasted bread with a spread before cutting it into canapés.

5 Garnishing the canapés.

6 Spraying the finished canapés with aspic.

Guidelines for Assembling Canapés Good mise en place is essential Preparing thousands of canapés for large functions can be tedious work, so it is essential that all bases, spreads, and garnishes be prepared ahead of time in order that final assembly may go quickly and smoothly. Assemble as close as possible to serving time. Bases quickly become soggy, and spreads and garnishes dry out easily. As trays are completed, they may be covered lightly with plastic and held for a short time under refrigeration. Be sure to observe all rules for safe food handling and storage. Select harmonious flavour combinations in spreads and garnish. For example caviar and chutney or anchovy and beef ham are not appealing, but these combinations are: Lemon butter and caviar Horseradish butter and smoked salmon or smoked tongue Tuna salad and capers Anchovy butter, hard-cooked egg slice, and olive Be sure that at least one of the ingredients is spicy or pronounced in flavour. A bland canapé has little value as an appetizer, as they won’t whet the appetite. Use high-quality ingredients. Canapés can be good way to utilize leftovers, but only if the leftovers have been carefully handled and stored to retain freshness. Keep it simple. Simple, neat arrangements are more attractive than elaborate, overworked designs. Besides, you don’t have time to get too fancy. Be sure the canapés held together and not fall apart in the customer’s hands. Arrange the canapés carefully and attractively on trays. Much of the attraction of canapés is eye appeal, and the customer never sees just one at a time, but a whole trayful. Each tray should carry an assortment of flavours and textures, so there is something for every taste, or preferable work with smaller and one item per tray and use more service staff. A few items left on a small tray is still better looking than on a large tray. Smaller trays are easier to be handled by service staff, especially on crowded receptions. The chance that warm items are left long on a tray and so not warm any longer is less when one works with smaller trays. Avoid presenting hot and cold items on the same tray. Cold items are easiest to serve. Hot items should be brought back to the kitchen as soon as they are no longer warm.

Relishes The term relish covers two categories of foods: A. Raw vegetables (crudités) B. Pickled items

A. Raw Vegetables Crudité, a French word meaning “raw thing,” generally refers to raw or slightly blanched vegetables served as an hors d’oeuvre. Although almost any vegetable will do, the most commonly used are broccoli, cauliflower, carrots, celery, asparagus and green beans, all of which are often blanched, and cucumbers, zucchini, yellow squash, radishes, green onions, cherry tomatoes, Belgian endive leaves, mushrooms, peppers and jicama, which are served raw. Raw vegetables must be served crisp and well chilled. If they are little wilted, they can be recrisped by holding them for a short time in ice water. Serving vegetables embedded in crushed ice will maintain their crispness. When preparing crudités, use only the freshest and best-looking produce available. Because they are displayed and eaten raw, blemishes and imperfections cannot be disguised. Vegetables, both blanched and raw, should be cut into attractive shapes. Crudités are usually served with one or more dips.

B. Pickled Items A wide variety of items such as dilled cucumber pickles, gherkins, olives, watermelon pickles, pickled peppers, spiced beets, and other preserved vegetables and fruits are served as relishes. These items are often purchases already prepared. If made in-house they should be made well ahead of time. They should be served chilled.

Other type of Canapés Vegetables such as cherry tomatoes, blanched snow peas, mushroom caps and Belgian endive leaves are sometimes used as canapé bases. They are filled and garnished in the same manner as barquettes, tartlets and profiteroles.

Sushi Generally, sushi refers to cooked or raw fish and shellfish rolled in or served on seasoned rice. Sashimi is raw fish eaten without rice. In Japan, the word sushi (or zushi) refers only to the flavoured rice. Each combination of rice and another ingredient or ingredients has a specific name such as: Nigiri sushi = rice with raw fish Norimaki sushi = rice rolled in seaweed Fukusa sushi = rice wrapped in omelet Inari sushi = rice in fried bean curd Chirashi sushi = rice with fish, shellfish and vegetables Although a Japanese sushi master spends years perfecting style and technique, many types of sushi can be produced in any professional kitchen with very little specialized equipment.

Sushi Ingredients Fish The key to good sushi and sashimi is the freshness of the fish. All fish must be of the highest quality and absolutely fresh, preferably no more than one day out of the water. Ahi and yellow-fin tuna, salmon, flounder and sea bass are typically used for sushi. Cooked shrimp and eel are also popular.

Rice Sushi rice is prepared by adding seasonings such as vinegar, sugar, salt and rice wine (sake or mirin) to steamed short-grain rice. The consistency of the rice is very important. It must be sticky enough to stay together when formed into finger-shaped oblongs, but not too soft.

Sushi Seasonings Seasonings include the following: 1) Shoyu Japanese soy sauce, which is lighter and more delicate than the Chinese variety. 2) Wasabi A strong aromatic root, purchased as a green powder. It is sometimes called green horseradish, although it is not actually related to the common horseradish. 3) Pickled ginger Fresh ginger pickled in vinegar, which gives it a pink colour. 4) Nori A dried seaweed purchased in sheets; it adds flavour and is sometimes used to contain the rolled rice and other ingredients.

Recipe Sushi Rice Ingredients Yield: 1 kg Short-grain rice Water Rice vinegar Granulated sugar Salt Mirin

450 g 600 g 60 g 45 g 12 g 30 g

Method 1 Wash the rice and allow it to drain for 30 minutes. 2 Combine the rice and water in a saucepan. Bring to a boil, lower to a simmer, cover and steam for 20 minutes. 3 Combine the rice vinegar, sugar, salt and mirin and add to the rice. Mix well and cool to room temperature.

Recipe Nigiri Sushi Ingredients Yield: 24 Pieces Sushi-quality fish fillets such as ahi, salmon, flounder or sea bass Wasabi powder Water Sushi rice Pickled ginger, sliced Shoyu

450 g 30 g 30 g 900 g 60 g 90 g

Method 1 Trim the fish fillets of any skin, bone, imperfections or blemishes. Cut the fillets into 24 thin slices, approximately 5 cm by 2.5 cm. 2 Mix the wasabi powder and water to form a paste. 3 With your hands, form a 50-gram portion of rice into a finger-shaped mound. 4 Rub a small amount of wasabi on one side of a slice of fish. 5 Holding the rice mound in one hand, press the fish, wasabi side down, onto the rice with the fingers of the other hand. 6 Serve with additional wasabi, pickled ginger and shoyu.

1 Forming a finger-shaped rice mound.

2 Pressing the fish onto the rice.

Recipe Norimaki Sushi Ingredients Yield: 36 Pieces Dried shiitake mushrooms Water Shoyu Brown sugar Cucumber Sushi-quality fish fillets such as ahi, salmon, flounder or sea bass Nori sheets Sushi rice Wasabi paste Pickled ginger

4 250 g 120 g 15 g Â˝ 150 g 3 500 g 60 g 60 g

Method 1 Soak the mushrooms in hot water for 20 minutes. Remove the mushrooms and reserve 120 g of the liquid. Trim off the mushroom stems. 2 Julienne the mushroom caps. Combine the reserved soaking liquid with 30 g of the shoyu and the brown sugar. Simmer the caps in this liquid and reduce au sec. Remove from the heat and refrigerate. 3 Peel and seed the cucumber; cut it into strips the size of pencils, approximately 15 cm long. 4 Trim the fish fillets of any skin, bone, imperfections or blemishes. Cut the fillets into strips the same size as the cucumbers. 5 Cut the sheets of nori in half and place one half sheet on a napkin or bamboo rolling mat. Divide the rice into six equal portions; spread one portion over each half sheet of nori, leaving a 1.2 cm border of nori exposed. 6 Spread 5 g of wasabi paste evenly on the rice. 7 Lay one-sixth of the mushrooms, cucumber and fish strips in a row down the middle of the rice. 8 Use the napkin or bamboo mat to roll the nori tightly around the rice and garnishes. 9 Slice each roll into six pieces and serve with the remaining shoyu, pickled ginger and wasabi.

1 Preparing the garnishes for the sushi roll. 2 Spreading the rice over the nori.

3 Adding the garnishes in a row down the middle of the rice.

4 Rolling the nori around the rice and garnishes.

5 Slicing the roll into six pieces.

Stuffed Wonton Skins Wonton skins are an Asian noodle dough used to produce a wide variety of hors d’oeuvre such as a miniature version of the traditional egg roll or a puff filled with a mixture of seasoned cream cheese and crab. Or they can be stuffed with a wide variety of pork, chicken, shellfish and vegetables before cooking. As hors d’oeuvre, stuffed wonton skins can be steamed, but they are more often pan-fried or deep-fried.

Recipe Stuffed Wontons with Apricot Sauce Ingredients Yield: 24 Pieces Cream cheese Crab meat Garlic, chopped Green onions, sliced Salt and pepper Worcestershire sauce Sesame oil Wonton skins Apricot Sauce (recipe follows)

250 g 250 g 5g 30 g To taste To taste To taste 24 As needed

Method 1 Place the cream cheese in the bowl of a mixer and mix until soft. 2 Add the crab meat, garlic and green onions. Season with salt and pepper, Worcestershire sauce and a drop or two of sesame oil. 3 Place several wonton skins on a work surface. Brush the edges with water. Place 15 g of the cream cheese mixture in the center of each skin. Fold the wonton skin in half to form a triangle; seal the edges. 4 Using the swimming method, deep-fry the wontons at 180°C for 10 seconds. Remove the wontons, drain well and refrigerate. 5 At service time, deep-fry the wontons at 180°C until crisp, approximately 1 minute. Serve with Apricot sauce (recipe follows).

Apricot Sauce Ingredients Yield: 250 g Apricot preserves Fresh ginger, grated Dry mustard Red wine vinegar

250 g 15 g 5g 15 g

Method 1 Combine all ingredients and heat until the preserves melt and the flavors blend.

Pesto Sauce Ingredients Yield 750 g Extra virgin olive oil Pine nuts Fresh basil leaves Garlic, chopped Parmesan, grated Romano, grated Salt & pepper

360 g 90 g 180 g 15 g 120 g 120 g To taste

Method 1 Place one-third of the olive oil in a blender or food processor and add the remaining ingredients. 2 Blend or process until smooth. Add the remaining olive oil and blend a few seconds to incorporate. Variations: Walnut Pesto: substitute walnuts for pine nuts. Sun-dried Tomato Pesto: Add 30 g sun-dried tomatoes that have been softened in olive oil or water. Add additional olive oil if necessary.

Kalamata Olive and Parmesan Crostini Ingredients Yield: 12 pieces French bread Fresh basil leaves, chopped Tomato concassĂŠe Garlic, chopped Kalamata olives, pitted, chopped Parmesan, grated

Â˝ Loaf 50 120 g 10 g 15 60 g

Method 1 Slice the bread 6 millimeters thick. 2 Combine the remaining ingredients and mix well. 3 Spread 8 milliliters of the mixture on each slice of bread. 4 Place under the broiler or salamander until hot and the cheese is melted, approximately 2 minutes.

Tapenade Ingredients Yield: 350 g Garlic cloves Kalamata olives, pitted Anchovies Capers Fresh thyme Fresh rosemary Fresh oregano Fresh lemon juice Extra virgin olive oil

4 450 g 30 g 30 g 5g 5g 5g 45 g 60 g

Method 1 Place all of the ingredients in the bowl of a food processor and process until the mixture forms a coarse paste. Refrigerate.

Meatballs Meatballs made from ground beef, veal, pork or poultry and served in a sauce buffet style are a popular hot hors d’oeuvre. One of the best known is the Swedish meatball. It is made from ground beef, veal and pork bound with eggs and bread crumbs and served in a velouté or cream sauce seasoned with dill. Other sauces that can be used in the same manner are mushroom sauce, red wine sauce or any style of tomato sauce.

Recipe Swedish Meatballs Ingredients Yield: 2 kg Onions, small dice Whole butter Ground beef Bread crumbs, fresh Eggs Salt Black pepper Nutmeg, ground Allspice, ground Lemon zest, grated Demi-glace, hot Cooking cream, hot Fresh dill, chopped

250 g 60 g 2 Kg 120 g 3 15 g To taste To taste To taste 5g 1 Kg 250 g 30 g

Method 1 Sauté the onions in the butter without colouring. Remove and cool. 2 Combine the onions with all of the ingredients except the demi-glace, cream and dill. Mix well. 3 Portion the meat with a No. 20 scoop; form into balls with your hands and place on a sheet pan. 4 Bake the meatballs at 200°C until firm, approximately 15 minutes. Remove the meatballs from the pan with a slotted spoon, draining well, and place in a hotel pan. 5 Combine the demi-glace, cream and dill; pour over the meatballs. 6 Cover the meatballs and bake at 180°C until done, approximately 20 minutes. Skim off the grease from the surface and serve.

Curried Chicken CanapĂŠs Bread, thinly sliced Chicken Curry Spread (recipe follows) Vegetable garnishes

As needed As needed As needed

Method 1 Toast the bread lightly. Top with a smooth, even layer of Chicken Curry Spread. 2 Cut the bread into the desired shapes, such as squares, circles or diamonds, being sure to wipe the knife blade clean after each cut. 3 Garnish each canapĂŠ as desired.

Chicken Curry Spread Ingredients Yield: 25 Servings Chicken breasts, boneless, skinless, cooked Cream of coconut Mayonnaise Curry powder Lemon juice Salt and white pepper

450 g 120 g 120 g 45 g 30 g To taste

Method 1 Cut the chicken into small pieces and place in a food processor. Pulse until a fine texture is obtained. 2 Add the remaining ingredients and mix until blended. Refrigerate until needed, but use within 2 days. Variation: For a mixture that can be piped into barquettes or used as a garnish, process the chicken until very smooth and add 60-90 g of plain cream cheese.

Buckwheat Blini Blini may be used as a canapé base and are frequently topped with crème fraîche and garnished with caviar. Ingredients Yield: 24 Blini Granulated sugar Dry yeast Milk, lukewarm Buckwheat flour All-purpose flour Salt Unsalted butter, melted Vegetable oil Egg yolks Egg whites

10 g 7g 420 g 120 g 90 g 2g 45 g 30 g 3 2

Method 1 Stir the sugar and yeast into the milk and let stand until foamy, approx. 5 minutes. 2 Whisk in the flours, salt, butter, oil and egg yolks. Beat until smooth. 3 Cover the batter and allow it to rise in a warm place until doubled, approx. 1 hour. 4 Beat the egg whites to stiff peaks, then fold them into the risen batter. 5 Lightly oil and preheat a large sauté pan. Drop 30 g of batter into the sauté pan, spacing the blini at least 2.5 cm apart. Cook until the bottom of each blini is golden, approximately 1 minute. Turn the blini and cook an additional 30 seconds. Remove from the pan and keep warm for service.

Poached Sea Scallop, Smoked Salmon and Caviar Canapés Ingredients Yield: 10 Canapés Sour cream Chives, minced Fresh lemon juice Court bouillon Sea scallops, size U-10 Bread canapé bases, round, toasted Smoked salmon, sliced thin Caviar Green onion, remove core, sliced lengthwise with angle

120 g 15 g 30 g 1 Kg 10 10 180 g 8g 1

Method 1 Combine the sour cream, chives and lemon juice. Mix well and refrigerate until service. 2 Bring the court bouillon to a simmer. Add the scallops and poach for 5 minutes, remove and refrigerate. 3 Once cooled, slice each scallop horizontally into three even slices. 4 Spread the canapé bases with a small amount of the sour cream mixture. 5 To assemble each canapé, place one scallop slice on a base and top with a small amount of sour cream. Place a small amount of the smoked salmon on the scallop slice and top with a small amount of sour cream. Add a second layer of scallop slice, sour cream, salmon and sour cream and then place the third slice of scallop on top. 6 Garnish the canapé with caviar and green onion and serve.

Tostaditas of Crab with Guacamole Ingredients Yield: 36 Pieces

Crab meat, fresh Mayonnaise Cooking cream Salt Avocados, ripe, medium dice White onions, minced Chiles, stems removed, minced Cilantro leaves, minced Olive oil Fresh lime juice Salt Black pepper Tomato, chopped Tortilla triangles, fried crisp

450 g 30 g 30 g 5g Guacamole: 2 120 g 2 30 g 10 g 5g 5g 1g 1 36

Method 1 Check the crab meat for any small pieces of shell. In a small mixing bowl, combine the mayonnaise, cooking cream, salt and chipotle sauce (if desired). Mix until blended and smooth. Add the crab meat and toss to coat the crab. Do not overmix. Refrigerate until ready to use. 2 To prepare the guacamole, combine all of the guacamole ingredients except the tomato. Stir the ingredients together with a spoon to form a coarse mixture. Do not overmix; leave bits of avocado intact. At service time, stir in the tomato. 3 To serve, place a small spoonful of guacamole on each crisp tortilla chip. Top the guacamole with a small spoonful of crab meat. If desired, garnish each tostadita with a few drops of chipotle sauce.

Hummus Ingredients Yield: 1 Kg Chickpeas, cooked Tahini Garlic, chopped Cumin, ground Lemon juice Salt Cayenne pepper Olive oil Fresh parsley, chopped

450 g 225 g 10 g 2g 120 g 5g To taste 60 g 10 g

Method 1 Combine the chickpeas, tahini, garlic, cumin and lemon juice in a food processor; process until smooth. Season with salt and cayenne. 2 Spoon the hummus onto a serving platter and smooth the surface. Drizzle the olive oil over the hummus and garnish with the chopped parsley. Serve with warm pita bread that has been cut into quarters.

Baba Ghanoush Ingredients Yield: 1.2 Kg Eggplants Virgin olive oil Salt and pepper Fresh lemon juice Garlic cloves Tahini

3 120 g To taste 120 g 6 210 g

Method 1 Cut the eggplants in half and score the cut surface of each half from edge to edge in a crosshatch pattern approximately 1.2 cm deep. 2 Brush the cut surfaces with 60 g of olive oil, season with salt and pepper and place cut side down on a sheet pan. Roast in a 180°C oven until very soft, approximately 45 minutes. 3 Cool the eggplants and scoop out the flesh. Purée the flesh in a food processor with the lemon juice, garlic, tahini, salt and pepper. Add the remaining olive oil and blend in. Adjust the seasonings. 4 Serve in a bowl, drizzled with additional olive oil, if desired, and accompanied by pita bread or crudités.

Orange Soy Vinaigrette This vinaigrette may be used as a dip for egg rolls, fried fish or calamari or served as a salad dressing. Ingredients Yield: 10 Servings Rice vinegar Chile flakes Granulated sugar Orange oil Sesame oil Soy sauce Orange zest, minced Water Green onion tops, sliced very thin lengthwise Sesame seeds Fresh cilantro, chopped

240 g 5g 45 g 2g 10 g 15 g 20 g As needed 30 g 10 g 10 g

Method 1 Combine the vinegar, chilli flakes, sugar, oils, soy sauce and orange zest in a small saucepan. Bring to a boil and cook just until the sugar dissolves. 2 Taste the mixture and adjust the strength by adding 120 to 240 g of water. 3 Cool the mixture, then add the green onions, sesame seeds and cilantro. Stir to combine, cover and chill until ready to use.

Spinach and Artichoke Ingredients Yield: 2 kg Onions, medium dice Garlic, chopped Clarified butter Frozen chopped spinach, thawed Artichoke hearts, canned, chopped coarse Cream sauce Worcestershire sauce Parmesan, grated Salt and pepper Tabasco sauce

90 g 10 g 30 g 700 g 450 g 1 Kg 10 g 180 g To taste To taste

Method 1 SautĂŠ the onion and garlic in the butter until tender without colouring. 2 Add the spinach and sautĂŠ until hot. 3 Add the artichoke hearts, cream sauce, Worcestershire sauce and 120 grams of the Parmesan. Mix well. 4 Season with salt, pepper and Tabasco sauce. 5 Transfer the dip to a half-size hotel pan. Top with the remaining Parmesan and bake at 180Â°C until hot and browned on top, approximately 20 minutes.

Grilled Shrimp with Prosciutto and Basil Ingredients Yield: 12 Pieces

Shrimp, 16â&#x20AC;&#x201C;20 count, peeled and deveined Dry white wine Rice wine vinegar Dried thyme Onions, minced Cumin, ground Salt and pepper Vegetable oil Dried basil Garlic cloves, chopped Prosciutto slices Fresh basil leaves

12 120 g 60 g 10 g 60 g 15 g To taste 180 g 10 g 2 3 6

Method 1 Combine all the ingredients except the prosciutto and fresh basil in a stainless steel bowl. Marinate for 30 minutes. 2 Remove the shrimp from the marinade and drain them well. 3 Cut each slice of prosciutto into quarters. 4 Wrap each shrimp first with half a basil leaf, then with a piece of prosciutto; secure with a toothpick. 5 Grill until done, remove the toothpick and serve hot or cold.

Red Potato with Walnuts & Gorgonzola Ingredients Yield: 80 Pieces New red potatoes, small size Fresh thyme Olive oil Cream cheese Gorgonzola Beef ham, medium dice, cooked Sour cream Walnuts, chopped coarse Chives, finely chopped Salt and pepper Worcestershire sauce Tabasco sauce

40 10 g 60 g 250 g 90 g 30 g 120 g 45 g 45 g To taste To taste To taste

Method 1 Cut the potatoes in half and scoop out a portion of the inside with a Parisienne scoop. 2 Toss the potatoes with the salt, pepper, thyme and olive oil. Arrange the potatoes on a sheet pan with their flat surfaces down and bake at 200°C until brown and cooked through, approximately 15 minutes. 3 Soften the cream cheese in the bowl of an electric mixer. Add the Gorgonzola, Beef ham, sour cream and walnuts. Mix until smooth. Season with Worcestershire and Tabasco sauce. 4 Using a pastry bag and plain tip, fill each hot potato half with the cold cheese mixture and sprinkle with chopped chives. Variation: Fill the cooked potatoes with crème fraîche, top with caviar and sprinkle with sliced chives instead of using the beef ham-and-cheese mixture. Approximate values per piece: Calories 50, Total fat 3 g, Saturated fat 1 g, Cholesterol 5 mg, Sodium 35 mg, Total carbohydrates 6 g, Protein 1 g, Claims—low fat; low cholesterol; low sodium; no sugar

1 Scooping out the potato halves.

2 Filling the potato halves with the cheese mixture.

3 Garnishing the finished potato hors dâ&#x20AC;&#x2122;oeuvre.

Stuffed Mushroom Caps Ingredients Yield: 48 Pieces White mushrooms, medium Clarified butter Onions, minced Flour Cooking cream Beef ham, cooked, chopped Fresh parsley, chopped Salt and pepper Swiss cheese, shredded

60 60 g 120 g 15 g 120 g 120 g 30 g To taste 60 g

Method 1 Wash the mushrooms. Remove and chop the stems and 12 of the caps. 2 Sauté the whole mushroom caps in 30 g of the clarified butter until partially cooked but still firm. Remove from the pan and reserve. 3 Add the remaining butter to the pan. Sauté the onions and chopped mushrooms stems until dry. 4 Add the flour and cook for 1 minute. Add the cream; bring to a simmer and cook for 2 minutes. 5 Add the beef ham and parsley, season to taste with salt and pepper; stir to combine. Remove from the pan and cool slightly. 6 Stuff the mushroom caps with the beef ham mixture and sprinkle with shredded Swiss cheese. 7 Bake the mushrooms at 180°C until hot, approximately 10 to 15 minutes.

Chèvre Tarts Ingredients Yield: 12 Tarts Tomato concassée Parmesan, grated Puff pastry Pesto sauce, recipe follows Goat cheese Zucchini, shredded Olive oil Black pepper

120 g 90 g 250 g 60 g 120 g 120 g As needed To taste

Method 1 Season the tomato concassée with the pepper and sprinkle with 30 g of the Parmesan. 2 Roll out the puff pastry until it is approximately 6 millimeters thick, then cut it into 12 circles, approximately 6.2 cm in diameter. 3 Brush mini-muffin tins with olive oil and line them with the puff pastry circles. 4 Add 5 g of Pesto Sauce to each tart. 5 Add 10 g of goat cheese to each tart. 6 Add enough shredded zucchini to each tart to nearly fill it. 7 Top each tart with the tomato concassée and sprinkle with the remaining Parmesan. 8 Bake at 190°C until the tarts are brown on top and the dough is cooked, approximately 15 to 20 minutes.

1 Lining mini-muffin tins with puff pastry dough 2 Filling the tarts

3 The baked tarts. 64

Spanakopitta Ingredients Yield: 90 Pieces Onions, small dice Unsalted butter, melted Fresh spinach, cooked and cooled, or frozen spinach, thawed Fresh mint, chopped Feta, crumbled Eggs, beaten Salt and pepper Phyllo dough

120 g 180 g 700 g 15 g 450 g 3 To taste 450 g

Method 1 SautĂŠ the onions in 15 g of the butter until tender. Remove and cool. 2 Combine the cooled onions, spinach, mint, feta and eggs. Season with salt and pepper and mix well. 3 Spread one sheet of phyllo dough on the work surface; brush with melted butter. Place another sheet of phyllo on top of the first; brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter as well. 4 Cut the dough into 5-cm wide strips. 5 Place 15 g of the spinach mixture on the end of each strip of phyllo. 6 Starting with the end of the dough strip with the spinach mixture, fold one corner of the dough over the spinach mixture to the opposite side of the strip to form a triangle. Continue folding the dough, keeping it in a triangular shape, like point-folding a flag. 7 Place the phyllo triangles on a sheet pan and brush with melted butter. Bake at 190Â°C until brown and crispy, approximately 20 minutes.

1 Stacking the layers of buttered phyllo pastry. 2 Placing the filling on the pastry.

3 Folding the pastry and filling into triangles.

Shrimp Crumple Ingredients Yield: 24 Pieces Rice vinegar Cayenne pepper Garlic, minced Fresh ginger, minced Orange juice Salt and pepper Fresh thyme Mangoes, ripe but still firm Shrimp, 16â&#x20AC;&#x201C;20 count, peeled and deveined Phyllo dough Whole butter, melted

15 g To taste 5g 5g 15 g To taste To taste 2 12 6 sheets As needed

Method 1 To make the marinade, combine the vinegar, cayenne, garlic, ginger and orange juice in a bowl. Stir to combine; season with salt, pepper and thyme. 2 Peel and seed the mango and cut into medium dice. Place the mango in a bowl and pour a small amount of marinade over it. 3 Split the shrimp and add them to the marinade. 4 Spread one sheet of phyllo dough on a work surface and brush it with butter. Lay another sheet on top of the first and brush it with butter. Place a third sheet of phyllo on top of the second and brush it with butter as well. 5 Prepare a second stack of phyllo with the three remaining sheets. Cut each stack of phyllo dough into 12 squares. 6 Place one half shrimp in the center of each square of phyllo dough and place several pieces of mango on each shrimp. Gather the dough around the shrimp and mango to form a small pouch. 7 Repeat with the remaining shrimp. 8 Bake the phyllo pouches at 180Â°C until the phyllo is browned and the shrimp is cooked, approximately 15 to 20 minutes.

Samosas (Deep-fried Indian Turnovers) Ingredients Yield: 30 Samosas

All-purpose flour Salt Garam masala Peppercorns, cracked Turmeric Vegetable oil Water, warm Potatoes, peeled, small dice Clarified butter or ghee Ground lamb, lean Fresh ginger juice Garlic, minced Onions, small dice Garam masala Chilli powder Turmeric Salt Green peas Fresh lemon juice Fresh cilantro, chopped

Pastry: 270 g 5g 5g 5g 5g 23 g 200 g Filling: 120 g 15 g 360 g 10 g 5g 60 g 10 g 5g 5g 5g 90 g 15 g 30 g

Method 1 In an electric mixer fitted with a dough hook attachment, combine the flour, salt, garam masala, peppercorns and turmeric and mix thoroughly. With the mixer at medium speed, add the oil, then add enough of the warm water to make a stiff dough. Knead the dough in the mixer until it is completely smooth and pliable. Cover the dough with a damp cloth and allow it to rest for 20 minutes. 2 Blanch the potatoes in salted water until nearly tender. Remove, refresh and reserve the potatoes.

3 Heat the clarified butter or ghee in a sauté pan and sauté the ground lamb until it begins to brown. Add the ginger juice, garlic and onions and sauté for approximately 5 minutes. Add the garam masala and other spices, salt, potatoes and peas and gently cook until the potatoes and peas are tender, approximately 5 minutes. Stir in the lemon juice and cook until the liquid evaporates. Stir in the cilantro. Transfer the filling to a sheet pan to cool completely. 4 Roll the dough into a rope and cut into 15 evenly sized pieces. Roll each piece out to a round approximately 12 cm in diameter, then cut each round in half. Place a spoonful of the filling toward one half of each piece of pastry. Run a wet finger around the edge and fold over to make a triangular pastry with one curved side. Pinch the edges together, then press the edges with the tines of a fork to seal them. 5 Using the basket method, deep-fry the turnovers at 180°C until done, approximately 3 minutes. Drain and serve hot with chutney. Variation: Vegetarian Samosas—Omit the lamb. Add 60 grams of chopped unsalted peanuts and 180 grams of chopped mushrooms in Step 3. Increase the amount of onion to 120 grams.

Crab and Somen Summer Rolls with Garlic Cilantro Sauce Ingredients Yield: 4 Rolls Rice paper Nori Somen noodles Imitation crabmeat Carrot, julienne Cucumber, peeled, seeded, julienne Red Bell pepper, julienne Basil leaves Mint leaves Shitake mushrooms, sliced thinly Garlic Cilantro sauce, recipe follows

4 sheets 4 sheets 700 g 240 g 60 g 60 g 60 g 16 28 8 As needed

Method 1 Soak the rice paper sheets in warm water for 10 seconds. Remove from the water and place on a damp towel and allow to rest for 1 minute. 2 Place one sheet of Nori on top of the rice paper. 3 Place one-fourth of the somen noodles in a long pile along the bottom of the nori sheet. Arrange one-fourth of the crab meat, carrot, cucumber, bell pepper, basil and mint on top of the noodles. 4 Roll the rice paper around the filling like a burrito. Repeat with the remaining rice paper, nori and filling to make four rolls. Slice each roll into 6 slices and serve with garlic cilantro sauce.

Garlic Cilantro Sauce Ingredients Yield 560 g Low-fat yogurt Cilantro, chopped Green onion, chopped Fish sauce Honey Garlic, chopped Lime juice

450 g 45 g 45 g 45 g 20 g 10 g 20 g

Method 1 Combine all ingredients in the bowl of a food processor and process until well blended. 69

Appendix Dips Some Tips on Dips Dips are used in many national and regional cuisines as a semi-solid accompaniment to finger foods that may otherwise taste too simple. Dry chunks of bread, wafer or biscuit marry well with colorful, flavorful dips with a range of textures and aromas. The Mediterranean countries (like Turkey, Greece, Tunisia, Morocco, etc.) frequently offer a variety of dips alongside their great mounds of crusty bread. Chickpeas are pureed to become what we commonly refer to as hummus. The popular aubergine or eggplant is cooked and made into pate. Fresh olives are chopped and mixed with capers, anchovies and some olive oil to be served as a salty-sweet tapenade. Olive oil in itself is a naturally delicious bread dip, with or without additional herbs and spices. Dukkah, a power-soft Moroccan invention using nuts, seeds and spices, makes for a delicious coating after a piece of bread has been doused in olive oil. Richer selections of dips involve a variety of soft cheeses like goat cheese, yogurt, mayonnaise and butter. If you need to cut the fat content you could substitute sour cream or cream cheese with continental-style cottage cheese and use low-fat yogurt or soy products instead. Silken tofu for example, made from soymilk that is strained before coagulant is added, can be used in place of sour cream, cream cheese, salad dressing, mayonnaise, or yogurt. In Thailand, a popular chilli dip or nam prik is served together with fresh seasonal vegetables like cucumbers, morning glory stalks, makok leaves and gratin. Similar flavors exist in salsa dips that come from Mexico, where parsley, cilantro, hot pepper sauce and other fresh herbs and spices are mixed into a chunky sauce to be eaten with corn chips or tortillas. Bean dips, made with freshly squeezed lime juice and chillies, flavored with cilantro and sun-dried tomatoes, and guacamole, made from avocados, bell peppers and onions, also originate from central America. In the heart of the Orient, youâ&#x20AC;&#x2122;ll find the Japanese solution to sticky rice sushi rolls that donâ&#x20AC;&#x2122;t go down easily. Simply dip the roll in light soy sauce spiced with wasabe (horseradish). Italians will tell you that the answer to a bland piece of veal is to create a powerful seafood dip.

How it is Made

Onions, bananas, raisins, crystallized ginger, brown sugar, salt, ground ginger, cayenne pepper, lemons, white wine vinegar.

Kiwifruit Chutney

Black Pepper Sauce Tomato & Eggplant Ghanoug

Pineapple, orange, lime juice, sugar, water, plum sauce, lemon perahan, salt, orange coloring. Black pepper powder, icing sugar, seasoning. LP sauce, tomato sauce, water, butter. 50% peeled tomatoes and 50% eggplant, cooked with fennel seeds, cumin, coriander seeds and paprika, then pureed.

Minced chilli padi, minced red chilli, minced garlic, minced Chinese parsley head, sugar, lime juice, fish sauce and water. Ginger, spring onion, vegetable oil, sugar, salt, sesame oil.

Fruit Sauce

Ginger Dip

Thai Chilli Sauce

Tuna, mayonnaise, capers under Tuna and Dry Shrimps vinegar, pickles, anchovies, lemongrass, dry shrimps, ginger, Dip olive oil, chicken beef stock, white wine.

Name of Dip

White meats like roast or steamed chicken, or as an accompaniment to a chilli dip. Deep-fried finger foods like spring rolls and battered chicken or pork strips.

China

Dry unsweetened biscuits like crackers, chunks of roasted meat like chicken, turkey or ham.

Plain crusty bread, raw vegetables, roasted vegetables and fungi, sticks, deep-fried appetizers like falafel, and skewered roast meat like kebabs.

Mediterranean / Middle East

New Zealand

French fries potato wedges, roast chicken.

Singapore

Asian and Thai tapas like deep-fried spring rolls, samosas, chicken wrapped in pandan leaves, prawn fritters.

Complements, though at times overpowers both veggies and bread/crackers. Goes well with shrimp, calamari, or battered fish.

Food Match

Thailand

Italy

Country of Origin

A sticky, sweet, and slightly sour paste with many textures.

Well balanced flavors which complement one another. The spice makes it a little perky.

Piquant and sharp, but complementary to meat or other flavors in the mouth. Sweet and sticky, with a tropical confusion of fruity flavors, predominantly citrus. Fragrant and peppery, with tomato undertones.

Sweet with strong garlic overtones and mild spiciness.

Pleasant tangy first flavors, strong seafood aftertaste. Quite heavy and creamy, with detectable Asian notes.

Aroma Flavor

Sour cream, mint chutney, chopped mint, Greece sumac powder, garlic, honey, and lemon juice. Barbeque sauce, bananas. Singapore

Mint Tzatziki

Banana Chutney Mangoes, tamarind, onion seeds, curry India Mango leaves. Chutney Green chilli, garlic, lemon, onions, salt. India Mint Chutney Pureed green apples, cashew nuts, spices, India Apple mango and lemon. Chutney Source of information: the New Asia Wine and Cuisine Scene.

Chickpeas, sesame pulp, extra virgin olive oil, garlic, yogurt, honey, cumin, squeeze of lemon.

Hummus

North Africa

Pappadums, naan.

Kebabs and other barbequed meats.

Pappadums (crispy Indian wafers).

Samosas and other crispy Asian snacks.

Plain crusty bread, raw vegetables, roasted vegetables and fungi, sticks, deep-fried appetizers like falafel, and skewered roast meat like kebabs.

Crusty breads like baguettes, and sundried tomato bread.

South of France

Black Olive Tapenade

Fresh crispy breads with soft, warm insides. Great just as an afternoon/evening snack with a medium red wine.

North Africa

Dukkah is made of a mixture of roasted nuts, seeds, and spices: cashews, hazelnuts, pistachios, pumpkin seeds, sunflower seeds, and a secret blend of traditional Moroccan spices. Black Olives, capers, olive oil. Anchovies are optional.

Olive Oil Dukkah

Fresh goatâ&#x20AC;&#x2122;s curd or chevre. Top this with the jam and serve with crackers or bread sticks.

Food Match

Asia

Country of Origin

Tomatoes, sugar, red wine vinegar, chillies, garlic, fish sauce, ginger.

How it is Made

Tomato Chilli Jam

Name of Dip

Light, refreshing, smooth dip which is pleasantly mild compared to many others. Very sweet and rich, with a smokey and fruity flavor. Very sweet, sticky, rich and full of texture. Powerfully spicy, with fresh mint and citrus undertones. Sweet and smooth, and best served warm.

A softer, sweeter version of the Thai garlic chilli sauce. Becomes a rich, creamy, sweet-salty mildly spiced dip when served with chevre. Soft powdery coating to your bread, which is at first robustly nutty, and then slightly salty, then fragrantly oily. An absolute delight! A chunky, gunky dry dip which will surprise you with bursts of flavor as you chew. Grainy, with a rough texture but an even flavor. Simple but enjoyable.

Aroma Flavor