STANDARD RECIPE CARD –Name of DishTurmeric Spiced CauliflowerPortion No./ Yield20Portion Size200gPortion Cost$4.163Sale Price$18.10 (@23% food cost) Commodities ItemSpecificationUOM (Unit/measure)Weight / QuantityCost per kg/l/unitActual CostCauliflowerWhite (medium 0.8Kg each)Kg6kg (67% yield)$6.25/Kg$37.5TurmericpowderKg0.2kg$10/Kg$2SugarcasterKg0.3KgSalttableKg0.3Kg$4/Kg$1.20OilVegetableL0.8L$2.2/L$1.76TofusilkenKg0.9Kg$6.70/Kg$6.03TahinipasteKg0.3Kg$12/L$3.6Soy saucetamariL0.1L$16.64$1.65MirinL0.2L$27.50/L$5.5Lime JuiceFresh (assuming 1 lime = 30mL juice, 1 lime = 60g)L0.24L$29.9/Kg$14.35 (0.48 Kg of lime for 240mL of juice)White sesametoastedKg0.24Kg$16.80/Kg$4.03Pink SaltMurray RiverKg0.02Kg$34/Kg$0.68ShichimiJapaneseKg0.1Kg$21.67/Kg$2.16Nori sheetstoastedKg0.035Kg$80/Kg$2.8Total Cost$83.26 Method/ Preparation: In a large 20L pot, fill water to halfway and place over high heat. Add turmeric powder and salt to the pot and bring liquid to boil. Cut cleaned cauliflower into quarters while waiting for liquid to boil. Once liquid is boiling, blanch cauliflower in liquid for 3 minutes, until soft (not mushy). Blanch cauliflower in batches if does not fit in pot. Removed the blanched cauliflower from liquid once soft and place on perforated tray, allow to drain and cool (do not stack cauliflower onto of each other). Place the blanched cauliflower in the cool room until required for service. Tahini Tofu Dressing Makes 2400 L (20 portions) Vegetable oil 800ml Sugar 200g Silken tofu 900g Tahini 300g Tamari soy sauce 100ml Mirin 200ml Lime juice 240ml (to taste) ___________________________________________________________________________Blitz all the ingredients except for vegetable oil and lime juice in Robo-coup or thermo mixer. While blitzing, add oil into mixture slowly, like making mayonnaise. Once finishing adding vegetable oil, the mixture should be a thick mayonnaise consistency. Blitz in more oil if too runny. Remove mixture from Robo-coup into a mixing bowl and mix in the lime juice. Check seasoning. You should taste slight sweetness and sourness Place final mixture into squeezy bottles. __________________________________________________________________________________ Furikake – Makes 280g (20 portions) White sesame 240g (toasted) Pink Salt Flakes 20g (to taste) Sugar 10g (to taste) Shichimi 10g Nori sheets 35g (around 10 sheets, slightly toasted) ___________________________________________________________________________Scrunch up the nori sheets and place all the ingredients into a Thermo Mixer, use the pulse function and blitz the ingredients until the Nori sheets are broken into small bits. (Size of half 5c coin) Service: For an individual order of turmeric spiced cauliflower. Place quarter cauliflower (1 serve) into deep fryer at 180C for 3 minutes. The cauliflower should be a dark brown colour and hot inside.Remove the cauliflower from the deep fryer and place on towel or paper towel to drain off excess oil.Drizzle tahini tofu dressing at the bottom of the plate (120g), place the cauliflower (flat side down) on top of the dressing.Now sprinkle furikake (12g) over the cauliflower.Scrunch up half of a toasted nori sheet as small as possible and spread over the top of the cauliflower. __________________________________________________________________________________
