RECIPE: Cheesy Steak Sandwich

Ingredients:

1 x Hamburger Bun                                                 1 x 150g Wagu Steak 

Lettuce                                                                     3 x Tomato Slices

Philadelphia Cream Cheese                                     30g Caramelised Onion

Butter                                                                       2 x slices Tasty Cheese

2 x slices Beetroot                                                    Handfull of Chips to serve

Smokey BBQ Sauce

Method:

Toast your hamburger bun both sides and place on a plate. Add your BBQ sauce to both the top and bottom  of your buns. Now place a piece of cheese on both. Add a good slice of Philadelphia Cheese onto the bottom bun. Layer with lettuce, tomato and beetroot.

In a heated frying pan warm your caramelised onion then add on top of the beetroot. Now cook your steak in the same pan to absorb some of the flavour left from the onion.

Once the steak is cooked to how you like it... add on top of the onion and place top half of the bun together with a bamboo skewer to hold everything in.

Place a handfull of chips to serve.

Variations:

You may like to add bacon and egg or pineapple to the burger. 

You may substitute the caramelised onion for sauted onion or onion rings that have been battered and fried.

KITCHEN TIPS - Par Levels

When I am consulting, with a client, I always ask quite a few questions to get an understanding of what they will and won't need my advice on.
A lot of chefs I work with are great at cooking, and already have there skills honed, but have no idea about efficiency.
Some of the sites I have worked at in remote areas or country regional will only get one or two orders a week and don't have the convenience of daily deliveries.
No matter what the situation is, if you have a par level list you will find ordering easier and for the owner of the Restaurant there will be less chance of over or under ordering.
Par Level lists are created by adding all the ingredients required in the kitchen to cook the set menu. According to past records you can get an average of what is being sold and what needs to be stocked based on these figures. Now most chefs I speak with are afraid to set a par level due to peak and quiet times. I always set a par level based on the average and this can be adjusted accordingly.
I have included a sample of a par level that I have done for a previous client but removed the name of the restaurant for privacy.

This is a basic PAR LEVEL LIST but I have created several including par lists with an order list column for reordering and both manual and digital formats. Every site has different needs and each client dictates what they would like to see. My job is to create to each clients needs and provide a system that is easy to use for all. If a staff member suddenly leaves then the business owner knows that there is a system in place for the next staffer.

RECIPE: Mandarin and Lime Curd Tart

Mandarin and Lime Curd Tart

Ingredients:

200g Niece or Marie Biscuits

100g Butter, melted for base

2tsp Chinese 5 Spice

2 Mandarins

2 Limes

125g Butter, melted for curd

4 Eggs

1/2cup Caster Sugar

Method:

Place biscuits in a food processor and process till a mixture of coarse and fine crumb. (This will give a more rustic appearance).

Place into a bowl and add 5 Spice and butter. Mix well. (NB: if you do not have Chinese 5 spice a small pinch of cinnamon and cardamom will do.)

Mix well to combine then press into a greased flan tin.

Place into the fridge to set.

For Curd: Place eggs and sugar into a heat proof bowl. Set up a saucepan half full of water onto the stove and bring to a gentle simmer. 

Whisk eggs and sugar together well. Zest the skin of one mandarin and one lime and add to the egg mix.

Cut all mandarins and limes in half and juice. Add to the egg mix. Mix well with a whisk then place over the simmering water, making sure the water doesn't touch the bottom of the bowl.

Using a wooden spoon mix ingredients over heat until thickens, this can take approx 25 minutes, be patient, and make sure you stir continuously to ensure the eggs do not scramble.

Once the curd has thickened add in the butter and combine well.

Place curd into the set base.

Allow to set for at least 4 hours or overnight.

Variations: You may like to take out 1/2 a mandarin juice and add 1 shot of Grand Marnier.