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MEXICAN EVENING Tuesday – Update 17/10/2014 NO INTERACTIVE THEME – HOT BUFFET ON BACK TABLE _ COLD BUFFET IN FRONT _ GUESTS COME THRUOGH FRONT OF RESTURANT. COLD BUFFET
6 x build your own salads in pots and pans 6 x mixed salad in pots and pans – 1 being julienne mixed peppers / onion / tomatoes in Olive Oil 1 being bowl of mixed onion tomato chilli salsa with l lemonjjuice, Olive oil little Dressings sauces for buffet as usual Condiments for hot buffet to include:Guacamole Yoghurt Coriander picked Jalapenos sliced Bowl of Taco Shells HOT BUFFET
Chicken and Pepper stew – lge Chicken Cubes in tomato paprika based sauce with garlic, cubed mixed (colored) peppers, cubed onions, fresh coriander. Finish on buffet with yoghurt and coriander leaf. Grilled Hake – on flattop with flour. Diced Olives, tomato, onion garnish – lemon butter separate in centre. Beef Burritos – Spicy Beef Chilli Con Carne (25% beans), wrapped in tortilla wrap. Lightly grilled brown sliced into 5. White sauce on top just to cover cheese on top. Refried beans - Chop onion, garlic, crushed coriander seeds. Finish on buffet with yoghurt and picked coriander. Mexican Paprika Rice – Rice must be cooked from Start with saute onions peppers paprika in olive oil. Must be a deep red colour. Garnish Coriander. 1/2 Plain rice - 1/2 Mexican rice. Garlic fried potatoes - Chopped garlic, parsley olive oil vegetable oil finish in oven with cheese. Not too dry. Garnish parsley chopped. Vegetables Fresh – Pumpkin or butternut. Soup of day
Ekipa x 6 Condiments sauces as usual LIVE STATION BBQ Cajun Spiced Beef. Sliced Topside only, spiced Cajun spice, paprika, and garlic. On big wooden board.
LIVE STATION – Quesadelias
Hot BQT to prep Chicken Cubes Small Cumin powder/ Coriander seeds Ground/ fresh garlic/ chopped fresh Coriander. Tortilla wrapps Chopped Onion Pepper salt Grinders
Cold Kitchen to prep Grated Chedder cheese Guacamole Yoghurt Tomato/Onion salsa Sliced jalapenos Bowl of picked Fresh Coriander
Live cooking chef to prep Cloth / soapy water Waste bucket Gloves Paper towel or blue cloth Spatula/ knife and small cutting board 2-3 back up square plates
DESSERTS
8 desserts of choice with Churros being one, must include platter of sliced fruits. 4 dessert sauces 1 hot pudding
DÉCOR - Green, Red, White material on buffet – same around chairs. Tequila bottles on buffet Flags and Mexican pics. STOCK HOLDING FOR MEXICAN – Stock ordered Friday Del Mon. Based on 40pax Fruit / Vege Mixed peppers (red yellow green) 1kg each Onion 5 kg Tomatoes 5 kg Fresh chili 500gr Fresh Coriander 3 pun Fresh Jalapenos 500gr Potatoes -5 kg Garlic - 500gr Butternut - 5kg Dry goods Olive Oil -1 bott Vegetable oil - 1 Ltr Bowl of Taco Shells - 20 pce Paprika – 100gr Tomato Paste– 1 x A10 Olives – 1 x A10 Red Kidney beans (4 x 340gr) Cajan Spice-100gr Cumin powder – 0.050gr Coriander seeds Crushed – 0.050gr Guacamole 500gr Plain Yoghurt 1ltr Flour tortillas - 20 pc Cheddar cheese – 1kg Fresh Meat / Chicken/ Fish. Chicken Cubes lge - 2kg Chicken cubes small - 1 kg Hake 2 Kg Mincemeat – 1 kg Topside 2 kg Pastry Ice Cream Choc / vanilla - 5ltr each White / dark chocolate – 1 kg ea 100s 1000s sprinkles. – 0.100gr Flour - 5kg Sugar – 3kg Butter – 3kg Apples – 3kg Butternut – 3kg Eggs - 30 ea
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