Page 129 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: SKILLS
MEAT
SKILL LEVEL
HIGH
MEDIUM
LOW
• Lasagne homemade pasta and béchamel sauce • De-boned and roasted (rack of lamb/French trimmed)
• Steak and ale pie (pastry)
• Lamb samosas (pastry)
• Stuffed pork loin (tenderised rolled tied shaped)
• Beef olive (tenderised rolled tied shaped)
• Pate and Melba toast
• Mixed grill
• Blanquette of lamb • Braised lamb shanks/bacon joint • Cottage pie pie shepherd’s pie pie • Beef bourginon
• Mushroom stroganoff/rice
• Grilled pork loin with creamed cabbage cider jus
• Barbecued spare ribs & rice
• Sweet and sour pork/rice
• Meatballs in tomato sauce (high if served with fresh pasta)
• Chilli con carne & rice/sour cream • Kebabs • Grilled and fried steaks • Grilled gammon steaks Beef burger served in a brioche bun with hand cut wedges
Classic Beef Lasagne Beef Wellington with mushy peas and shitake mushrooms
Beef roulade stuffed with risotto balsamic jus
with game chips
Rack of Lamb Loin of lamb peppercorn sauce fondant potato and seasonal vegetables
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Beef roulade with creamed potatoes red onion compote and mustard jus
Classic Moussaka
Land and and Sea