Basic Vegetable cooking by APCA chef online

This topic cover some Vegetable based dishes featuring 8 dishes –

Cauliflower Au Gratin – Boiled Cauliflower dish, covered with a thick bechamel sauce. Topped with breadcrumbs and parmesan cheese before being gratinated lightly in the oven

Ceasar Salad – Traditional italian salad, consists of a base of romaine lettuce, a boiled egg, a rich mayonnaise based dressing. Finished with croutons and freshly shaved parmesan cheese

Pesto Pasta Salad – Fusilli Pasta tossed with a selection of vegetables both raw and cooked, and coated in a smooth flavourful pesto oil dressing.

Taboulleh – A Cous-cous dish from the middle east, a simple boiled cous-cous with lightly sautéed vegetables mixed inside, followed by a subtle lemon dressing.

Creamed Spinach – A Simple side dish of sauteed spinach, garlic and shallots mixed with cooking cream and reduced to give a nice balanced taste and texture.

Blazed Carrot – Jardinare carrots gently cooked in water before adding sugar and butter to create a light glaze, which gives the carrots a nice shine and sweeetness.

Grilled Vegetables – Simple selection of vegetables lightly seared on a pan to give a nice colour and flavour.

Ratatuille – Classic french dish with a modern twist, a seasonal selection of fresh vegetables cooked together with a tomato concasse and fresh herbs.

Who this course is for:

• This program is suitable for home cook and enthusiasts both