Page 45 - Café 24-7 recipes

Ingredients: Croutons: for this recipe, save your left over
bread throughout the week and cook croutons once a week
Salad: or as required. They will remain suitable for use for up to
two weeks.
Qty Ingredients
80g Baby Cos Lettuce Leaves Qty Ingredients

100g Shredded Roast Chicken 1.7 kg (Approx. 2.5 Bread, cut into cubes 1 ½ - 2cm
Loaves square
1 Boiled Egg - sliced 85g Crouton Seasoning
375ml Vegetable Oil
Croutons (Refer to separate recipe – made in
20g
advance)
30g Pandani Diced Bacon - cooked 1. Mix seasoning and oil together then pour

10g Perfect Italiano Shaved Parmesan Cheese over bread.
2. Mix bread well with seasoning.
30g Masterfood’s Caesar Dressing
3. Spread in thin layers onto baking trays
1 30ml Sauce Portion Container and Lid and bake on required UNOX setting.
4. Allow to cool completely before
1 20 oz Show Bowl
transferring to a storage vessel.

Method: Crouton Seasoning: the quantity below

will make a little over three large crouton batches. Make in
1. Portion out sauce into 30ml sauce container, advance and store in dry store for up to 3 months.
lid and place in 20 oz show bowl.
Servings: 1 2. Place cos in bowl with chicken on top. Qty Ingredients

315g Garlic Powder
3. Fan sliced egg on the inside of the show bowl
Serving Size: 315gm 90g Dried Mixed Herbs
near the dressing.
Shelf Life: 3 days 4. Top with croutons, bacon and parmesan 120g Cracked Pepper

cheese in that order. 90g Salt

5. Seal, label and date (3 days use by).
45