Bacon And Chicken Pate

Introduction To Chicken And Bacon Pate

Chicken And Bacon Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.

bacon and chicken pate
bacon and chicken pate

Ingredients,Quantities And Methods To Prepare Bacon And Chicken Pate

Ingredients,quantities and methods and techniques to Prepare the delicious and healthy bacon and chicken pate with techniques which will make the dish more delicious and wonderful.

Ingredients And Their Quantities To Prepare This Dish

Cooking time : 1 ½ hours  Serves 8

(1) Bacon rashers (slices)   225 g/8 oz  or   1/2 lb in American

(2) Raw chicken ,thinly sliced  350 g/12 oz Or 3/4 lb in American

(3) Butter 50 g/2 oz  or  1/4 cup in American

(4) Medium onions chopped  1 or 1 in American

(5) Garlic cloves crushed 1-2  or 1-2 in American

(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American

(7) Salt and pepper to taste or to taste in American

(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American

(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American

(10) Double heavy cream 2 tbsp or 3 tbsp in American

(11) Eggs 2 or 2 in American

(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American

(13) To garnish:

Chicken stock   225 ml/8 fl oz or 1 cup in American

(14) Gelatin 7 g/¼ oz or 1 in American

(15) Dry sherry 2 tbsp or 3 tbsp in American

(16)Stuffed olives sliced 2 or 2 in American

(17) Sage sprig or sprig in American

Method To Prepare This Dish

De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼  hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sliced olives and sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.

Baked Stuffed Pork Chops

Introduction To Baked Stuffed Pork Chops

Baked stuffed pork chops is a dish made from pork loin and is taken perpendicular to the spine of the pig.

Pork chops are very much famous all around the world and in the United States of America almost 10% of the overall pork consumption is pork chops. 

Baked Stuffed Pork Chops
Baked Stuffed Pork Chops

Ingredients,Quantities And Methods To Prepare Baked Stuffed Pork Chops

Ingredients,quantities and methods to prepare baked stuffed pork chops by following this perfect recipe.

Scale

  oz=1 ounce  gallon=3.78 litres     qt=32 ounce

YIELD: 50 portions    EACH PORTION: 6 oz, chop

Step One To Prepare Baked Stuffed Pork Chops

Ingredients And Their Quantities To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Pork chops50 (6 oz)

Method To Prepare Baked Stuffed Pork Chops

1. With a boning knife , cut pockets in chops.

Step Two To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Corn stuffing:
Whole kernel 
corn

Basic bread
stuffing (see recipe
below this recipe)

Oil


1 No 303
can


2½ qt


for chops


 

Method To Prepare Baked Stuffed Pork Chops

2. Drain corn and combine with basic stuffing

3. “Using pastry bag and large round tube ,squeeze corn stuffing into pocket of each 
chop.Fasten opening in chop with toothpick.

4 .Place chops in lightly greased roast pan.You will need 2 pans for 50 portions.Brush 
tops of chops with oil,broil to brown and bake in 375°F. oven for ½ hour.Small amount
of stock may be added during baking to prevent drying.
 

Step Three To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Brown sauce ( see  
recipe below)
 
1 gallon 


Method To Prepare Baked Stuffed Pork Chops

5. Remove cooked chops from oven and deglaze roast pan.Strain deglazing liquid into hot brow sauce and bring to boil.

6. Serve 2 oz ladle of sauce over each chop for a single portion.

 

 

                                   Basic Bread Stuffing

Ingredients,Quantities And Methods To Prepare Basic Bread Stuffing

Ingredients,quantities and Methods to prepare basic bread stuffing are as under 

Scale  lb= pound  oz=1 ounce  

YIELD: 50 portions         EACH PORTION : 3 oz

Step One To Prepare Basic Bread Stuffing

Ingredients And their Quantities To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY
Bread, 2 to 4 days
old
6 LB

Method To Prepare Basic Bread Stuffing

1. Trim bread removing crusts ; cut in cubes.Soak in cold water and drain it.

Step Two To Prepare Basic Bread Stuffing

Ingredients And their Quantities To Prepare Basic Bread Stuffing

INGREDIENTSQUANTITY

Celery chopped  

Onions chopped

Butter
Or salad oil
Or bacon fat
1 lb 

3 lb

12 oz
 

Method To Prepare Basic Bread Stuffing

2. Saute celery and onions in fat until tender.

Step Three To Prepare Basic Bread Stuffing

Ingredients And their Quantities To Prepare Basic Bread Stuffing

 

INGREDIENTSQUANTITY
Poultry 
seasoning 

Salt

Sage

Parsley,
Chopped 


¾ oz 


1½ oz

¾ oz

1½ oz


 

Method To Prepare This Dish

3. Combine vegetables seasonings and bread and toss lightly to blend

4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F 
for 1 hour

 

 

Brown Sauce

brown sauce
brown sauce

Ingredients,Quantities And Methods To Prepare Brown Sauce

Ingredients,quantities and Methods to prepare brown sauce are as under 

Step One To Prepare The Brown Sauce

Ingredients And Their Quantities To Prepare Brown Sauce

Scale  lb=pound  oz=1 ounce  qt=32 ounce  pt=16 ounce

YIELD: 5 qt

INGREDIENTSQUANTITY

Onions medium 
dice  

Celery medium
dice

Carrots medium
dice

Butter or margarine
or other fat agent

Bread flour
 

1 lb


½  lb


½  lb


10 oz


10 oz

Method To Prepare The Brown Sauce

1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes
 

 

 

Step Two To Prepare The Brown Sauce

Ingredients And Their Quantities To Prepare Brown Sauce

INGREDIENTSQUANTITY

Brown stock
hot(see  
recipe below)

Tomato puree

Bay leaf ,whole

salt

Pepper
 
5 qt



8 oz

1

to taste

to taste

Method To Prepare The Brown Sauce


3. Add hot brown stock and tomato puree stirring until slightly thickened and smooth.

4. Add bay leaf salt and pepper and cook for 1 ½ hours .

5. Adjust flavor and consistency.

6. Strain and hold for service.

Brown Stock

brown stock
brown stock

Ingredients,Quantities And Methods To Brown Stock

Ingredients,quantities and methods to prepare the brown stock are as under 

Step One To Prepare The Brown Stock

Ingredients And Their Quantities To Prepare Brown Stock

Scale  gallon=3.78 litres

YIELD: about 4½ gallons

 

INGREDIENTSQUANTITY
Beef Bones25 lb

Method To Prepare The Brown Stock

1. Review preparation of stock.Cut bones with meat saw.

2. Place the bones in a large roasting pan and brown in preheated oven at 375°F.

3 .Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

 

Step Two To Prepare The Brown Stock

Ingredients And Their Quantities To Prepare Brown Stock

INGREDIENTS
QUANTITY
Water to cover25 lb

Method To Prepare The Brown Stock

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water 
to dissolve crusting.

7. Cover bones with cool water and deglazing liquor and bring to a boil.

8. Reduce heat and simmer for 3 hours.

 

 

Step Three To Prepare The Brown Stock

Ingredients And Their Quantities To Prepare Brown Stock

INGREDIENTSQUANTITY

Mirepoix  
Onions
 
Celery

Carrots

Tomatoes 
canned

Bay leaves

Thyme

Peppercorns, 
crushed

Cloves whole

Parsley stems


2 lb 

1 lb 

1 lb

½ NO 10 can 


3

1 tsp

1 tsp


6

 

Method To Prepare The Brown Stock


9. Saute vegetables for mirepoix in reserved fat until browned.

10. Add mirepoix , tomatoes , spices,herbs to stock.

11. Simmer for an additional 3 hours.

12. Strain through china cap and cheese cloth.

13. Vent and cool.Refrigerate and use as required.

Barbecued Fresh Spare ribs

Introduction

Spare ribs are a variety of pig ribs and are eaten in variety of different dishes all around the world.They are taken from the belly are of the pig,behind the shoulder.

 

Ingredients,Quantities And Methods To Prepare Barbecued Fresh Spare ribs

Ingredients,quantities and methods to prepare barbecued fresh spare ribs by following this perfect recipe.

YIELD: 50 portions           EACH PORTION: about 12 oz. with sauce

Step One To Prepare Barbecued Fresh Spare ribs

Ingredients And Quantities To Prepare Barbecued Fresh Spare ribs

Fresh pork spareribs  (12 oz portions)

Method To Prepare Barbecued Fresh Spare ribs

1. Place ribs in large pot.Cover with boiling water.When water returns to boil , reduce
heat and simmer for 30 minutes.Remove ribs from pot and place on sheet pans.Oil ribs lightly and brown both sides under broiler.

Step Two To Prepare This Dish

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Barbecue sauce(  
recipe is 
given below
this recipe)
1 gallon 


Method To Prepare This Dish

2. Place ribs flat in roast pans (inside of rib down) and cover with barbecue sauce.

3. Bake at 350°F. 1 to 1½ hours or until tender.Turn once during cooking period and 
baste with sauce

4. When serving , cut between each rib for guests convenience.Plate or platter ribs in original form.

 

Barbecue sauce

 

Barbecue sauce
Barbecue sauce

Ingredients,Quantities, Methods To Prepare Barbecue sauce

Ingredients,quantities,methods to prepare barbecue sauce are as under 

Step One To Prepare This Sauce

Ingredients And Their Quantities To Prepare This Sauce

INGREDIENTSQUANTITY
Onions minced

Garlic minced

Salad oil

Bread flour

Brown stock
,hot(see recipe
below this
recipe
6 oz 

2 tbsp

8 oz

6 oz

3 qt



Method To Prepare This Sauce

1. Saute onions and garlic in oil in sauce pot

2. Add flour to make roux.Stir until well blended.

3. Add hot stock stirring smooth.

Step Two To Prepare This Sauce

Ingredients And Their Quantities To Prepare This Sauce

INGREDIENTSQUANTITY
Sugar  

Mustard , dry

Black pepper

Vinegar cider

Tomato sauce 
or puree

Lemon juice

Worcestershire
sauce

Barbecue spice
or chili sauce


Salt
4 oz

1 tbsp

2 tsp

8¼ oz

2 qt


from 3 lemons

8 oz


1 tbsp



to taste

Method To Prepare This Sauce

4. Dissolve sugar , mustard and pepper in vinegar

5. Add tomato sauce vinegar mix and lemon juice to brown sauce

6. Add Worcestershire sauce and barbecue spice to chili powder.
Simmer 30 minutes.Add salt and adjust seasoning.

How To Make Easy And Tasty Pork Dishes

Pork Steak Hawaiian

 

Pork steak hawaiian
Pork steak hawaiian

Ingredients,Quantities And Methods To Prepare Pork Steak Hawaiian

Ingredients,quantities and methods to prepare this pork steak Hawaiian are as under 

Ingredients And Their Quantities To Prepare This Dish

Scale : oz=1 ounce      tsp= teaspoon

YIELD : 50 portions      EACH PORTION:  4 oz. ham , 1 pineapple slice

Step One To Prepare This Dish

INGREDIENTSQUANTITY

Pullman ham
steaks  

Salad oil 


50  


for sheet
pan

Method To Prepare This Dish

1. Place ham steaks on lightly oiled sheet pan .Place under broiler at high point for 3 minutes.Turn ham and  repeat process.Remove from broiler and keep hot.

Step Two To Prepare This Dish

Ingredients And Quantity To Prepare This Dish

Butter for sheet pan

(2) Pineapple slices  50

(3) Sugar  8 oz

(4) Cinnamon  1 tsp

Method To Prepare This Dish


2 . Place pineapple slices on buttered sheet pan.Combine sugar and cinnamon; sprinkle over pineapple.Place pineapple under  broiler and glaze.
 

Step Three To Prepare This Dish

INGREDIENTSQUANTITY
Maraschino cherries50

Method To Prepare This Dish

3. Place pineapple slices on ham steak to serve.Place a maraschino cherry in center of pineapple ring.

Roast Loin Of Pork

Roast Loin Of Pork
Roast Loin Of Pork

Ingredients,Quantities And Methods To Prepare Roast Loin Of Pork

Ingredients,quantities and methods to prepare roast loin of pork are as under 

Scale lb=pound    tsp=teaspoon    oz= 1 ounce  pt=16 ounce  qt=32 ounce

YIELD: 50 portion  EACH PORTION: about 6 oz

Step One Roast Loin Of Pork

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Pork loins 

Salt

Pepper

Rosemary

Sage 

30 lb 

to taste

to taste

2 tsp

2 tsp
 

Method To Prepare This Dish


1. Remove chine bone leaving ribs in.Remove tenderloin for other dishes.Place pork in
greased roasting pan  ; rub outside of each loin with salt,pepper, rosemary and sage.

2. Place in oven preheated to 350°F for 1 hour.

Step Two To Prepare Dish

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Mirepoix  
Onions , 
coarsely
chopped

Celery
coarsely
chopped

Carrots
coarsely
chopped

1 lb



8 oz



8 oz

Method To Prepare This Dish


3. Turn loins , add ,mirepoix ; roast for 1½ hours.When meat is done ,remove from pan
and place in clean storage pan.Cover with clean damp towel and hold in warm place.
 

Step Three To Prepare This Dish

Ingredients And Quantities To Prepare This Dish

INGREDIENTSQUANTITY
Bread flour  

Chicken
or beef stock hot
10 oz 

5 qt

 

Method To Prepare This Dish


4. Pour about 10 oz. fat from roast pan into a sauce pan ; add flour to make roux.Cook 
for 10 minutes.,browning lightly.

5. Place pan in which meat was roasted on range and add stock .Scrape bottom of pan
to loosen little brown particles known as fond.Simmer until mirepoix is tender.Strain
and bring to boil again.Carefully skim off fat.

6. Add strained stock to cooked roux, stirring until thick and smooth.Strain again
through fine china cap and adjust seasoning cap and adjust seasoning.Hold for service.

7. Slice meat between ribs and serve with 2 oz ladle of gravy poured around meat