| Chef of the Month January 2002 |
Breakfast- Toast Napoli, Yoghurt, Fresh Milk |
White sliced toast bread Cooked ham or smoked ham Tomatoes sliced and Mushrooms Cheese Apply butter to bread, arrange in order,cooked ham, tomatoesand cut mushroom on top of cheese. Cooking time in oven 5 minutes @ 210 C |
Lunch Leeks creme Soup |
Sliced Leeks White ground pepper Maggi Beef Cube Salt MSG Boil Soup Stock Boiled pork Knuckle Carrots Celery Onion Add Leeks etc to the stock above |
Beef Roll Cauliflower Creamed Potato |
| Slice Beef thinly Mustard/Salt/ Ground pepper Sliced bacon Onion Pickled cucumber Pound the meat, apply mustard,salt ground pepper. Arrange in order, onion, pickled cucumber and the bacon and then roll Fry the rolled meat with Margarine until brown and set aside. In Caserole, fry chopped onion till brown. Add water and return meat. Cook till tender. Drain the liquid into fresh pan and add corn starch for steaky sauce |
Dinner B_B_Q, French Fries, Mixed vegetable salad Cold cuts Sauted Cabbage |
Marinated Pork/Beef Veg oil Ground black pepper Paprika powder Salt MSG |
Chief Cook Mr Zito Ignao assisted by Steward Mr Rod Torres |