Ingredients and directions - Master Chef Menu Group 4 - Fruit Sald Gondola

Date: Sun, May 13, 2012 at 5:47 PM
Subject: Fw: Ingredients and directions - Master Chef Menu Group 4 - Fruit Sald Gondola

Here is the revised ENTREP MasterChef Menu for Group 4. 

--------------------------------------------

The Organic Lifestyle Menu

Target Market: PETA Members, Weight Watchers and Gym Enthusiasts

Objective: To provide affordable, palatable and healthy dishes which can be executed in the convenience of one's home

Special Dishes for the Week:

·         Fruit Salad Gondola with Chocolate-Cream Fusion

A truly magical treat for the sweet tooth!  Arranged in a yellow mango gondola includes the assortment of the finest organic, ripe mangoes, cherries, papayas, pineapples, grapes and coconut bits covered in a mixture of low-calorie cream and condensed milk, all topped by dark chocolate shavings.  This has been voted as the best remedy for the stressed employee looking for a comfort midnight snack.

Ingredients:

(Yield 10 servings)

4 Sliced Mangoes (content to be included in the salad)

2 cups Sliced Papaya, cubed

1 cup canned Pineapple tidbits

2 cups white Nata de Coco

2 cup Seedless Red or Green Grapes, halved

1 cup Nestle Cream

1 can Condensed Milk

10 pieces Cherries (topping per serving)

Dark Chocolate Shavings

Directions

1.     Scoop off the contents of 2 halved mangoes.  Set aside.

2.     Use hollow mango halves as "gondola" base for the salad.

3.     Slice remaining mango contents into cubes, yielding 2 cups.

4.     In a 2-1/2-qt. glass bowl, layer the fruits in the order listed.

5.     In a mixing bowl, beat the cream and condensed milk until smooth; top in the cherries.

6.     Spoon the cream dressing over fruit platter.

7.     Sprinkle with shaved dark chocolates.

8.     Shower with love.

9.     Refrigerate until serving.

·         Red Bell Pepper Bra Salad in Vinaigrette Reduction

Only the finest sun-kissed capsicums handpicked and grown in India are selected and shaped as bra baskets containing a hearty mix of romaine lettuce and pineapple tidbits, all adhered by a zesty reduced vinaigrette dressing created from a mix of special ingredients.  Hidden in the kick of spices and flavors is the value of health.

Ingredients:

(Yield 6 servings)

3 red sweet peppers (Capsicum)

1 head of Lettuce

2 small cans of Pineapple tidbits

For Vinaigrette dressing:

1 tablespoon vinegar

1 tablespoon soy sauce

1 teaspoon olive oil

Salt and pepper to taste

Directions:

1.     Using a paring knife, slice sweet peppers into halves (zigzag) to create baskets. Core and seed. Set aside.

2.     Wash, pat and dry lettuce.  Slice into strips of 1" width.

3.     Arrange lettuce strips inside the pepper baskets.  Put pineapple tidbits on top of the lettuce.

4.     Sprinkle vinaigrette dressing.

5.     Shower with love.

6.     Refrigerate until use.

** All dishes are prepared under strict supervision and have passed all cleanliness standards.

** Ingredients have been sourced well by the procurement team who has traveled the globe in search of the best materials.

---