Page 279 - CMC Recipe Book

CMC
Recipe - Fondant Potatoes Category - Potatoes/Vegetables/Salads
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesame
Soya
SD
Primary Portions
24 (2 per portion)
Senior Portions
20
Preparation Time
20 mins
Cooking Time Cooking Temp
2 hours Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Potatoes
800g
Vegetable Bouillon
28g
Boiling Water
1litre
Total
Portion Cost
Method
Peel the potatoes and cut into even, medium sized pieces.
Divide equally between two BS tins.
Make up the vegetable bouillon and pour over potatoes.
Cook for approximately 2 hours until evenly browned and the stock has evaporated, Gas 4/180°C