Page 443 - CMC Recipe Book

CMC
Recipe - Vegetable Clafoutis Category - Christmas
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
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time Cooking Temp
24
18
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Sponge & Pudding Mix
Creed 286561
1.1KG
Stewpack Creed 761421
660g
Mixed Herbs
Creed 189311
15g
Garlic Puree
Creed 1065261
15g
Courgette Creed 600730
340g
Vegetable oil
Creed 172021
30ml
Cold water
550ml
Portion Cost
Method
1. Clean & slice courgettes & then add to 660g stew pack. Mix garlic puree, mixed herbs & vegetable oil together & add to the stew pack & courgettes, lightly mix through. Season with salt & black pepper.
2. Place your vegetables into a 1GS tin & evenly spread across the bottom of your tin. Place the tin into a pre-heated oven at 200°C & roast for 15 minutes. Taste & adjust seasoning if required.
3. Sponge make up instructions: Place 1.1Kg of sponge mix into a bowl. Using a beater, blend in 250ml of cold water on slow speed. Mix for 2 minutes on medium speed. scrape down, add remaining 300ml of water and mix for a further 3 minutes on medium speed.
4. Pour the sponge mix over the roasted vegetable & light mix through so as to combine the vegetables & sponge mix together. Tap down the baking tin to ensure your vegetable & sponge mix is flat & level before placing in the oven.
5. Bake at 200°C/390°F/gas mark 6 for 25 - 30 minutes. Once cooked remove from oven.
6. Cut the vegetable clafoutis into 24 uniform squares for primary portions (112g aprox per primary portion or 150g per senior portion). This dish is best served with vegetarian gravy & cranberry sauce.