5 Turkey Fillets
50 ml Salad Oil
7 Oranges
300 gm Mescalin Lettuce
1/4 Punnet Snowpea Sprouts
100 gm Sundried Tomatoes
1 Bunch Fresh Dill
200 ml Balsamic Vinaigrette

1. Season fillets and coat with oil, roast in a pre-heated oven 180°C until cooked.

2. Fillet oranges, without pith, to have 3-5 fillets per portion.

3. Wash, drain and refrigerate lettuce and snowpea sprouts.

4. Cut sundried tomatoes into julienne.

5. To prepare salad, arrange lettuce in the center of the plate with thin slices of turkey around.
Garnish with snowpeas, sundried tomatoes, orange fillets, fresh dill and balsamic vinaigrette.

800 gm Rib Fillet

MARINATE:

100 mls Soya Sauce
10 gm Ground Coriander
10 gm Ground Cumin
5 gm Ground Allspice
15 gm Garlic
10 gm Fresh Chilli - Finely Chopped
20 mls Salad Oil
1/2 Bunck Fresh Coriander
2 Head Red Coral Lettuce
2 Head Green Coral Lettuce
40 gm Frieze Lettuce
1 Stalk Leek
1 Red Capsicum
10 Carrots
80 gm Blanch Peanuts

1. Toss peanuts in a little salad oil scatter on a tray and roast in an oven at 180 °C until brown.

2. Make marinate by combining all ingredients.

3. Trim rib fillet of sinew and fat and allow to marinate for 1 hour.

4. Roast in the oven at 180 °C until medium rare.

5. Clean and wash lettuce and coriander, allow to drain and store in the fridge.

6. Cut leek, carrots, and capsicum into fine julienne (a portion of food cut into short, thin strips), wash well and store in cold water in the fridge.

7. To arrange the plate - centre a entrée portion of lettuce in the centre, sprinkle with the chopped peanuts over the lettuce and around the plate. Slice the beef thinly and evenly and place around the lettuce. Top with the picked coriander and vegetable julienne. Before serving, dress with sesame and soya vinaigrette.

1 kg Potaotes
2 Celery Sticks
1 Onion
1/2 Red Pepper
2 Rashers of Bacon
1 tsp Butter
2 tabp Parsley
1/2 tsp Salt
1/4 Cup Cream
1/3 Cup French Dressing
2 Hard Boiled Eggs
90 g Cheese

1. Preheat oven 180 °C

2. Peel and dice potatoes. Bring water to the boil, cook diced potatoes in the boiling water until tender. Drain well.

3. Chop celery, peel and finely chop onion, and chop red pepper and bacon.

4. Melt butter in a pan and gently gry celery, onion, red pepper and bacon until tender.

5. Combine hot potatoes, bacon mixture and parsley in a bowl.

6. Mix cream and dressing until smoot. Pour over potato mixture.

7. Mix lightly and spoon into a greased overproof dish.

8. Chop eggs finely and sprinkle over potatoes.

9. Grate cheese. Sprinkle over the top of eggs.

10. Bake in a moderate oven for 10 to 15 minutes or until cheese has melted and is golden brown.

11. Garnish with parsley and serve with steak or chops.

3 Cos Lettuce
200 g Chopped Bacon
200 g Croutons
Chopped Parsley
Shaved Parmesan
500 ml Caesar Salad Dressing

1. Wash lettuce well, pick leaves and tear into small pieces drain well. Keep in fridge, covered.

2. Cook croutons golden brown in clarified butter and keep warm under lights at service time.

3. Cook chopped bacon, drain and also keep warm under lights until service time.

4. Shave parmesan, chop parsley and keep aside until service.

5. At sevice time, in a bowl place lettuce leaves with bacon, croutons and dressing, mix well.

6. Arrange salad in a large bowl/plate, put shaved parmesan on top with chopped parsley.

7. Keep some inner cos lettuce leaves and use to give salad height when presenting.

COMMENTS:

Have all Mise en Place completed well in advance. Assemble salad to order or leaves will go limp.