1. RECIPE BOOK CATERING & HOSPITALITY INDUSTRY 2009-2010

2. DO YOU FANCY ANY OF OUR STARTERS? CATERING & HOSPITALITY INDUSTRY 2009-2010

4. Eggs Carbonara with Chickpeas By Julián Aranda INGREDIENTS & MEASUREMENTS: 8 eggs A tbsp of Maldon salt 4 slices of ham 150 ml egg white Salt Olive oil A bay leaf 400 g chickpeas 2 carrots 1 clove of garlic 1 onion 25 g of flour ½ l of white broth 80 g of leek 1 l of dark broth 750 ml of fragrant wine 1.5 l of Amontillado wine UTENSILS: A chopping board A casserole A frying pan A knife A spoon A food processor A colander A baking sheet An electric blender An oven A measuring jug Scales A fish slice

6. Potato gnocchi with four cheese sauce By Sira Touré INGREDIENTS & MEASUREMENTS: 600 g potatoes 200 g cream 100 g butter 2 egg yolks For the sauce: 150 g Gorgonzola cheese 100 g Asiago cheese 100 g Parmesan cheese 100 g Taleggio cheese 200 ml cream ½ glass of milk UTENSILS: 1 casserole 1 knife 1 bowl 1 fork 1 saucepan 1 spoon

8. Rice a Banda By Javier García-Barbero INGREDIENTS & MEASUREMENTS: 100 g of prawns 150 g of squid 200 g scampi 2 potatoes 2 onions 220 g of rice 4 tomatoes Oil Garlic Saffron Red pepper UTENSILS: Frying-pan Paella pan Carving knife Chopping board Potato peeler Spoon

10. Salad Caprese By Beatriz Calvo INGREDIENTS & MEASUREMENTS: 2 kg of plum tomatoes Big and fresh leaves of basil 50 cc of olive oil 400 g of fresh mozzarella cheese Oregano Salt Black pepper Capers UTENSILS: A serving plate A kitchen knife

12. Salmorejo By Javier Roch INGREDIENTS & MEASUREMENTS: 800 g ripe tomatoes 300 g bread 4 garlic cloves 4 dl. olive oil 2 dl. vinegar 3 hard boiled eggs 200 g cured ham 5 dl. water Salt UTENSILS: 1 bowl 1 mixer 1 kitchen knife

14. Scampi on Toast By Yago Ogén INGREDIENTS & MEASUREMENTS: (For 6 people) 6 scampi 100 g brioche bread 300 g tomatoes 60 g shallots 10 cl olive oil 8 g basil 6 slices of bacon A pinch of oregano and salt For the curry sauce: 125 g mayonnaise 12.5 g curry powder 2 cl coconut milk UTENSILS: A frying-pan A saucepan A colander A deep baking tray A chopping board A chopping knife A mixing bowl A whisk A toaster A slotted spoon Some spoons

16. Straw & Hay Carbonara By Santiago Aroca INGREDIENTS & MEASUREMENTS: 500 g green pasta 500 g white pasta 300 g butter 300 g bacon 0.11 gallons cream 200 g parmesan cheese UTENSILS: A pot A knife A colander A dish A frying pan A spatula

18. Tuna Tataki By Patricia Ávila INGREDIENTS & MEASUREMENTS: 500 g (1lb) Tuna Loin 3dl Soy Sauce 50 g Ginger 1dl Mirim 1 Spring Onion 1 Daikon Radish 3 tbsp Olive Oil 1 tsp Sugar 1 Chicory 1 Loyo Rosso 1 Rocket UTENSILS: A kitchen knife A chopping board A saucepan Two bowls A whisk A peeler A frying pan A pastry cutter A plate A grater

20. Vichyssoise By Ainara Porcel INGREDIENTS & MEASUREMENTS: 150 g butter 1 kg leeks 1 kg potatoes 2 l chicken stock ½ l cream Salt White pepper UTENSILS: A knife A saucepan A hand grinder A frying pan A wooden spoon A plate

22. ARE YOU READY TO ENJOY ONE OF OUR DELICIOUS MAIN COURSES? CATERING & HOSPITALITY INDUSTRY 2009-2010

24. Chicken Fricassee By Daniel Peña INGREDIENTS & MEASUREMENTS: A chicken cut into eight pieces 3 garlic cloves 100 grams of flour A tablespoon of olive oil Salt Pepper 1 bay leaf 1 glass of white wine 20 toasted almonds Saffron threads 1 sprig of parsley Water UTENSILS: A pot A saucepan A kitchen knife A glass A tablespoon A spatula

26. Cod Vizcaina Style By Javier Robleño INGREDIENTS & MEASUREMENTS: 4 Cod pieces 3 Onions, shredded 2 cloves of garlic The flesh of 4 choricero peppers 3 ripe tomatoes Olive oil Salt Fish broth UTENSILS: 2 saucepans A knife A wooden spoon A strainer A dish

28. Hake Basque Style By Guillermo Quintanilla INGREDIENTS & MEASUREMENTS: 2 kg of hake with salt and lemon 250 g of cooked clams 150 g of peas 6 boiled asparagus Olive oil 250 g of onions Garlic Parsley 1.5 dl. of white wine UTENSILS: Knives Chopping board Frying pan Spoons Saucepan Bowls Plates

30. Honey Lamb By Borja Alonso INGREDIENTS & MEASUREMENTS: 1 leg of lamb 250g of honey 3dl of white wine 100g of lard A bunch of rosemary Salt 18 potatoes UTENSILS: A plate A wooden spoon A frying pan A chopping knife An oven tray

32. Pork loin with Pedro Ximenez sauce By Felipe González INGREDIENTS & MEASUREMENTS: 5 pork loins 150g of prunes 150g of figs 150g of raisins 1/2L Pedro Ximenez 10 big potatoes Salt Pepper Oil Dark stock UTENSILS: 1 saucepan 1 chopping knife 1 chopping board 1 deep fat- fryer with a metal basket 1 frying pan 1 roasting pan 1 oven 1 cooker 1 tray with a piece of kitchen paper

34. Pork Loin with Prune Sauce By Carlos Griffo INGREDIENTS & MEASUREMENTS: 5 slabs of pork loin 150 g prunes 150 g figs 150 g raisins ½ glass of Port 10 large potatoes Salt Pepper Olive oil UTENSILS: Pan Deep fryer Tongs Chopping Board Oven Casserole Large roasting pan

36. Sea Bass in Cider Sauce By Manuel Alonso INGREDIENTS & MEASUREMENTS: A big sea bass (4 portions minimum) 20 clams 12 king prawns 3 onions 6 cloves of garlic A glass of cider A tsp of sweet paprika A tbsp of extra virgin olive oil A pinch of salt A bunch of parsley UTENSILS: A chopping board A chopping knife A carving knife A grater A pan An ovenproof dish

38. Wild Boar Stew By Carlos Collado INGREDIENTS & MEASUREMENTS: 300 g meat of wild boar 3 red dried peppers in chunks and without any seeds 25 g of bread in slices 1.5 dl. of olive oil 2 dl. of white wine 3 cloves of garlic peels 1 leaf of bay 10 g of black pepper 2 tomatoes 1 pepper 1 green pepper Almonds Hazelnuts Saffron UTENSILS: 1 cauldron 1 pestle and mortar 1 fish slice

40. Yakitori By Jamie Taylor INGREDIENTS & MEASUREMENTS: Mirim 1.5 litres Sake 1.5 litres Soy sauce 1.5 litres Sugar 800 gr Chicken 1 kg Chives 500 gr UTENSILS: Skewers A bowl A saucepan

42. TIME FOR THOSE OF YOU WHO HAVE A SWEET TOOTH! CATERING & HOSPITALITY INDUSTRY 2009-2010

44. Passion fruit parfait By Rachel Smith INGREDIENTS & MEASUREMENTS (for 4 servings): 8 egg yolks 2 eggs 150 grams of white sugar 1 ½ kg of cream 250 g of passion fruit pulp 50 g of glucose 3 sheets of gelatin 300 g of white chocolate topping Water 200 g of a variety of fresh fruit 50 g of brown sugar 100 g of fresh coconut 2 sheets of Phyllo dough UTENSILS: 5 Bowls 3 Saucepans Whisk Various wooden spoons Rectangular moulds Paring knife Potato Peeler Cookie sheet Dessert plates

46. Raspberry-pepper Sechuan ice-cream By Karla Velasco INGREDIENTS & MEASUREMENTS: R ASPBERRY MOUSE 500 g of raspberries 100 cc water 100 g syrup gelatine leaves Lemon juice drops SECHUÁN PEPPER ICE-CREAM ½ l milk 100 cc cream 70 g sugar 20 g glucose 5 yolks 15 g of pepper from Sechuan 4 g stabilizer CARAMELIZED RASPBERRIES 8 raspberries 50 g neutral caramel GRAPEFRUIT WRAPPED IN MINT 4 grapefruits segments 4 mint leaves UTENSILS: A strainer A saucepan A siphon A mixer Silpats Sulphurated paper A knife A salamander

48. One cannot think well, love well, sleep well, if one has not dined well Virginia Woolf Virginia Espinosa (English teacher)