Chocolate Fudge

INGREDIENTS	QUANTITY
UNSWEETENED BUTTER	75G
PLAIN CHOCOLATE	500G
SWEETENED CONDENSED MILK	400G
VANILLA	½ TSP

EQUIPMENT	CHEMICALS
SAUCE PAN	SANITIZER
WOODEN SPOON	MULITIPURPOSE
STOVE TOP	OVEN/GRILL
MIXER	DETERGENT
STEAK + KIDNEY DISHES

1. Grease steak + kidney dish with butter
2. Break chocolate into small pieces
3. Place in sauce pan with butter and condensed milk
4. Heat gently, stirring constantly until smooth
5. (DON’T LET THE MIX BOIL)
6. Remove from heat
7. Beat in Vanilla essence until thick
8. Pour into steak and kidney dish (level to top)
9. Chill mix in fridge for 1 hour (or until firm)

Chef’s Tip

Chill in fridge for ½ hour and remove to cut and return to fridge

Orange Sorbet

INGREDIENTS	QUANTITY
sugar	300 g
water	300 ml
Orange juice	400 ml

EQUIPMENT USED	CHEMICALS USED
Mixing bowl	Sanitizer
Sauce pan	Muli purpose
Whisk	Detergent
Stove top	Oven/grill
basting spoon
Ice cream maker

1. Mise and place all equipment, stations and stock

2. Mix water and sugar in sauce pan

3. Bring to boil

4. Let syrup cool down to room temp

5. Stir in orange juice and place in fridge for 12 hours

NEXT DAY

6. Assemble ice cream maker

7. Get mix from fridge

8. Pour ingredients in ice cream maker

9. Churn

Chef’s tip

The appliance will start to change direction as soon as the mix is ready allow this to happen at least 2 times

Place ice cream bowl in fridge the previous night

Prep all ingredients before taking the bowl out of the freezer

VARIATIONS

can use lemon / grapefruit or mashed kiwi’s

Rum and Raisin Ice Cream

INGREDIENTS	QUANTITY
Raisins	150 g
Rum	100 ml
Full cream milk	250 ml
Eggs	2 each
Sugar	100 g
Cream	450 ml

EQUIPMENT USED	CHEMICALS USED
Mixing bowl	Sanitizer
Sauce pan	Muli purpose
Whisk	Detergent
Stove top	Oven/grill
basting spoon
Ice cream maker

1. Mise and place all equipment, stations and stock

2. Heat the milk in a small sauce pan

3. Beat eggs and sugar in a jug

4. Pour mix into mixed eggs whilst stirring (HOT TO COLD METHOD)

5. Pour ingredients into sauce pan and heat without boiling but stirring continuously until it starts to thicken like a smooth custard

6. Allow to cool @ room temp

7. Mix in cream and place in fridge (12hours)

8. Add rum soaked raisins as soon as prep starts to thicken

NEXT DAY

9. Pour mix into ice cream maker and churn for 45min

10. Place in freezer

Chef’s tip

Soak raisins in rum and leave over night in the fridge

Place ice cream maker in the freezer the previous night

Wild Rice

INGREDIENTS
Wild rice	1 kg
Onions	1 each
Cream	+-100ml
Stock (white, chicken, beef)	+-1.5 L
Parmesan cheese	+-100 g
leaks	30 g

EQUIPMENT USED	CHEMICALS USED
Chef’s knife	Sanitizer
Stock pot	Muli purpose
Green board	Detergent
Wooden spoon	Oven/grill
Basting spoon
ladle

1. Mise and place all equipment, stations and stock

2. Melt butter in stock pot

3. Brunoise onion and leak

4. Sauté onion and leak until transparent

5. Add rice, sauté rice until it bound with sautéed onions (2min)

6. Add stock to boil and allow to simmer

7. Add cream and a tbs of butter

8. Add a pinch of salt and pepper

9. Once finished add and mix in parmesan cheese