Bechemel Sauce (classical white sauce)

Ingredients Needed and QUANTITY:

Margarine	200g
Flour	200g
Milk	2l
Onion	1 each
Cloves	5 each

Equipment used:

Pot

Thick based pan

Piano whisk

Wooden spoon

Conical strainer

Double mesh siff

Chemicals used:

Sanitizer

Multi purpose

Oven/grill

METHOD FOR RECIPE:

1. Melt butter in thick based pan

2. Add flour mix in until ball form

Cook for a few minutes to remove flour taste

3. Remove from heat, allow to cool (cold roux, hot liquid)

4. Heat milk and studded onion

5. Add warmed milk slowly and stir until smooth

6. Allow to simmer for 30 minutes

7. Remove onion pass sauce through conical strainer/siff

8. Cover with a film of butter to prevent skim forming

Beef Olives

Ingredients Needed and QUANTITY:

rump	1.7kg
green pepper	½ each
onions	½
mushrooms	250g
cream	25ml
cinnamon stock	50ml
lemon and herb sauce	25ml
oil	+- 50ml

Equipment used:

Mixing bowls	Green board
Red board	Brown board
Chef’s knife	Pallet knife
Boning knife	Saucepan
Oval serving tray	toothpicks
Paper towel	Stove top gas burner
Bain Marie insert	Dish cloths
Meat mallet

Chemicals used:

Sanitizer

Multi purpose

Oven/grill

METHOD FOR RECIPE:

1.Mise en place: Prepare all equipment, ingredients and utensils

2.Slice rump 1cm thick on red cutting board

3.Tenderize meat with meat mallet

4.Brunoise vegetable, place in mixing bowl, mix in with lemon and herb sauce and cream

*Stir until thickens*

5.Sauté brunoised vegs in saucepan until transparent, de glaze with cinnamon stock before removing from stove

6.Add cream and lemon and herb mix put into mixing bowls

7.On red cutting board stuff rump slices, roll and keep together with tooth picks

*WAIT UNTIL OIL IS HOT*

8.Shallow fry stuffed rump in oil till well done

9.Remove beef olives and place on paper towel on oval serving tray to drain oil

10.Place in bain Marie insert

**Chef's Tip**