Futura Group©

Standard Recipe Card

Kipfler
potato salad Portio
Name of dish: with aioli n #: 4
Ref.source:
Total Cost: Portion size:
Portion Cost: Sale Price at
%
( Food Cost)

Food
Cost
Sales Price %

m
er as
Commodities
Specificatio Weight Cost per Actual

co
eH w
Item n kg/l/Unit kg/l/Unit cost
Kipfler potatoes 1.0

o.
French shallots
rs e 0.2
ou urc
Rosemary 0.005
Caperberries 0.06
Oregano 0.05
o

0.07m
aC s

Extra virgin olive oil l

v i y re

Garlic 0.1
Roma tomatoes 0.6
ed d

Anchovy fillets 2
ar stu

Hot mustard 0.01

Tarragon vinegar 0.03
Light olive oil 0.2ml
sh is
Th

Total
Cost
Portio
n Cost

Method:
Preparation (duration 15min)
- Preheat the oven to 190 degree celcius
- Steam or boil the potatoes for 15min until
tender. Peel with a knife while still hot
- Peel the French shallots. Chop the
rosemary
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 - Slice the caperberries. Pick the oregano
leaves
Cooking (duration 45min)
- Roast the seasoned potatoes, ½ the extra
virgin olive oil, garlic pods and French
shallots in the oven at 190 degree celcius
for 20 min until golden and crisp. Take ot
French shallots and garlic when soft
- Blanch, peel, de-seed and dicce the
tomatoes. Heat the remaining extra virgin
olive oil and add the tomatoes, rosemary
and caperberries. Set aside to soften
- Squeeze the garlic out of the pods and
place in a mortar and pestle with the
ancjovies, mustard and vinegar. Blend
until smooth, adding the light olive oil in a
steady stream. Season to taste.
Plating
- Slice the potatoes and arrange with
French shallots and tomato mixture
- Sprinkle the oregano leaves over the top
and drizzle with aioli.

m
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rs e
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This study source was downloaded by 100000827638770 from CourseHero.com on 09-06-2021 10:01:48 GMT -05:00

https://www.coursehero.com/file/44620790/Recipe-Card-template-8docx/
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