Page 99 - Café 24-7 recipes

Need to assume most Method:

stores don’t have a

UNOX: 1. Place onion, mushroom, booster and olive oil in

gastro and mix well. Cook in UNOX on Saute
Ingredients: setting.

2. Add all remaining ingredients except spring
Qty Ingredients
900g Diced Chicken Thigh onions and garnish ingredients. Mix well and cook

360g Diced Onion on Creamy Mushroom Setting in UNOX.
3. Stir halfway through cooking process ensuring
360g Sliced Mushroom (Blade #8 on Robot Coupe)
sides are scraped down well.
40ml Olive Oil
4. Once cooked stir through chopped spring onions.
135g Water 5. Weigh out 70g grams per serve to be place on top

360g Cream when portioning.

9g Knorr Chicken Booster
TO SERVE:

13.5g Cornflour
Mix penne and bulk sauce amount together.
½ Bunch Spring Onions, chopped
Weigh out 280g of penne mix into 500mL Genfac

1 Teaspoon Black Pepper Containers.
Serving Size: 10
40ml Olive Oil, additional
Top with 70g of sauce mix that was put aside.
Shelf Life: 5 days 50g Shredded Parmesan, for garnish
Garnish with 5g Shredded Parmesan and a sprinkle
1/4 Bunch Spring Onions, extra for garnish, finely of finely sliced spring onions.
sliced
99