Professional Menu & Recipe TemplateNo.

14
Portions no: 4 people
Recipe: Octopus Salad with Ribatejo Flavours
Measuring
Quantity Product Remarks
Unit
1   Octopus Small
As required   Black peppercorns  
1 bunch Bouquet garni Parsley/Coriander
1 unit Whole Onion Peeled
2 cloves Garlic Peeled/smashed
1   Purple onion Chopped
2   Plum tomato Concassé
1/2   Green Pepper Brunoise
1/2   Red Pepper Brunoise
As required   Coriander Bevelled
2 cloves Garlic Chopped
1/0.4 Dl/cups Olive oil  
20/0.8 Cl/cups Cider vinegar  
15/0.6 Cl/cups Balsamic vinegar  
As required   Salt  
As required   Mill Pepper  
4 slices Bread from Alentejo Very thin
Procedures

Wash the octopus thoroughly and leave it to cook with peeper grains, the bouquet
1.
garni, the whole onion, the peeled garlic cloves, with water (a small amount).

2. Remove the octopus at the end of its cooking, cooling it and cut in uniform chunks.

Mix the chopped onion with the tomato, the peppers, the cilander, and the garlic with
3.
the octopus, sprinkle with olive oil, the vinegars and season with salt and pepper.

4. Toast the bread slices giving them a round shape.

Serve
5.
the octopus salad cold served with the bread .
Professional Menu & Recipe TemplateNo.14
Portions Number: 4 people
Recipe: Steak cooked steakhouse styled
Measuring
Quantity Product Remarks
Unit
Gr/
700/140 sirloin Steaks
teaspooms
As required   salt  
As required   pepper  
4 cloves Garlic Smashed
4 Leaves Bay  
50/2 Cl/cups Olive Oil  
30/0.12 Gr/cups Lard  
1/0.4 Dl/cups White Wine  
2/0.8 Dl/cups Demi-Glace  
13/5.4 Dl/cups Cream  
700/25 Gr/ounces Potatoes to fry Slices +/- Thick
300/60 Gr/teaspoon Baby Spinach  
As required   Garlic Olive Oil  

1. Cut the sirloin in 150/180 gr(5, 6 ounces) steaks each.

2. Season the steaks with salt, a bay leave and a smashed garlic clove by unit.
Brown the steaks in olive oil and lard, make a deglaçage with white wine, add to demi-
3.
glace, add cream and let it reduce.
4. Boil the potatoes in oil and when serving frying them. Season with salt.
Sauté the spinach in garlic olive oil, season with salt and pepper and add with cream so it
5.
gets creamy (Spinach à la crème).
Serve the steaks in a crockery frying pan with the bay and the garlic, covered with sauce
6.
and served with French fries.
7. Serve separately the spinach à la crème.
Professional Menu & Recipe TemplateNo. 14
Portions No.: 4 people
Recipe: Chocolate Eruption with vanilla ice-cream
Measuring
Quantity Product Remarks
Unit
0,2/0.4 Kg/lb Chocolate bar  
0,25/0.55 Kg/lb Margarine  
4 Unit Eggs  
0,09/0.3 Kg/cups Sugar  
0,07/02 Kg/cups Flour  

1. Melt the chocolate.

2. Whisk the eggs with the sugar.

3. Add all the ingredients.

11 well greased aluminium moulds

Remarks
8 up to 11 minutes in the oven
 Professional Menu & Recipe TemplateNo. 14
Portions no: 4 Litres/140 ounce
Recipe: Demi-glace (primary sauce for all meat sauces)
Quantity Unit Product Remarks
5/36 Kg/lb bones marrow  
1/7 Kg/lb Onions Grilled
10.4 Dl/cups Tomato pulp  
2/0.8 Dl/cups White Wine  
4/1.6 Dl/cups Madeira Wine  
As required   Black Pepper Grain
Onion, leek, carrot, celery, dry garlic,
tomato and mushrooms(paysanne) (if
2/14 Kg/lb Mirepoix Vegetables
there are trimmings of these vegetables
they can be used)
+/- 20 L/cups Water  
Procedure

1. Place the mirepoix in a baking tray and on the top of this the veal.

2. Place on the baking tray a 200ºC for browning and mix it until it gets browned.

Bring a large cooking pot with water and and put inside the grilled onions, let the water bring to the boil
3.
and so it gets as a tea shade.

4. Add the bones and the browned mirepoix to the mixture. .

Make a deglaçage of the bones with the white wine in the baking tray. Add the tomato pulp, mix well in
5.
order to remove all the juices and place everything in the pot.
Add some milled pepper and leave to cook for 6 to 8h and skim foam often, pass through a etamine once
6.
more on the flame, skim foam to remove the impurities and the fat.

7. Leave to reduce 1/5 of its initial value.

8. Season with1 dl of Madeira wine for every 1 l/8 cups)

Remark 1: The demi-glace sauce can be added to vacuum packed bags and frozen.

Remark
It’s a sauce which can’t be used on its own..
2: