Bacon And Chicken Pate

Bacon and chicken 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.

Chicken And Bacon Pate
Chicken And Bacon Pate

Recipe

Ingredients To Prepare Chicken Pate

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 or coconut cream 2 tbsp or 3 tbsp in American

(16) Sage sprig or sprig in American

Method

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 or coconut cream.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the 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

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

Scale

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

YIELD: 50 portions    EACH PORTION: 6 oz, chop

Recipe

Step One To Prepare Baked Stuffed Pork Chops

Ingredients 

INGREDIENTSQUANTITY
Pork chops50 (6 oz)

Method

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

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

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

Scale 

lb= pound  oz=1 ounce  

YIELD: 50 portions         EACH PORTION : 3 oz

Recipe

Step One To Prepare Basic Bread Stuffing

Ingredients 

INGREDIENTSQUANTITY
Bread, 2 to 4 days
old
6 LB

Method

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

Step Two To Prepare Basic Bread Stuffing

Ingredients 

INGREDIENTSQUANTITY

Celery chopped  

Onions chopped

Butter
Or salad oil
Or bacon fat
1 lb 

3 lb

12 oz
 

Method

2. Saute celery and onions in fat until tender.

Step Three To Prepare Basic Bread Stuffing

Ingredients 

INGREDIENTSQUANTITY
Poultry 
seasoning 

Salt

Sage

Parsley,
Chopped 


¾ oz 


1½ oz

¾ oz

1½ oz


 

Method 

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

 

Recipe

YIELD: 5 qt

Scale 

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

Step One To Prepare The Brown Sauce

Ingredients

 

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

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

INGREDIENTSQUANTITY

Brown stock
hot(see  
recipe below)

Tomato puree

Bay leaf ,whole

salt

Pepper
 
5 qt



8 oz

1

to taste

to taste

Method


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

Basic Brown Stock
Basic Brown Stock

 

Recipe

Step One To Prepare The Brown Stock

Ingredients

Scale  gallon=3.78 litres

YIELD: about 4½ gallons

 

INGREDIENTSQUANTITY
Beef Bones25 lb

Method

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

INGREDIENTS
QUANTITY
Water to cover25 lb

Method

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

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


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 a variety of different dishes all around the world.They are taken from the belly of the pig,behind its shoulder.

Barbecued Fresh Spare Ribs
Barbecued Fresh Spare Ribs

Recipe

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

Step One To Prepare Barbecued Spare ribs

Ingredients

Fresh pork spareribs  (12 oz portions)

Method

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

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


Method

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

Step One To Prepare Barbecue sauce

Ingredients

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

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 Barbecue sauce

Ingredients

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

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

This pork steak hawaiian is a delicious stake which is prepared by using the best cooking techniques by the combination of pullman ham,pineapple slices and Maraschino cherries

 

Pork Steak Hawaiian
Pork Steak Hawaiian

 

Recipe

Scale : oz=1 ounce      tsp= teaspoon

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

Step One To Prepare Pork Steak Hawaiian

Ingredients 

INGREDIENTSQUANTITY

Pullman ham
steaks  

Salad oil 


50  


for sheet
pan

Method

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 Pork Steak Hawaiian

Ingredients

Butter for sheet pan

(2) Pineapple slices  50

(3) Sugar  8 oz

(4) Cinnamon  1 tsp

Method


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 Steak Hawaiian

ingredients

INGREDIENTSQUANTITY
Maraschino cherries50

Method

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

Roast Loin Of Pork

roast pork loin
roast pork loin

Recipe

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 

INGREDIENTSQUANTITY
Pork loins 

Salt

Pepper

Rosemary

Sage 

30 lb 

to taste

to taste

2 tsp

2 tsp
 

Method


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 Roast Loin Of Pork

Ingredients 

INGREDIENTSQUANTITY
Mirepoix  
Onions , 
coarsely
chopped

Celery
coarsely
chopped

Carrots
coarsely
chopped

1 lb



8 oz



8 oz


Method


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 Roast Loin Of Pork

Ingredients 

INGREDIENTSQUANTITY
Bread flour  

Chicken
or beef stock hot
10 oz 

5 qt

 

Method


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