Assessment Requirements for SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous

dishes

Modification History
Not applicable.

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of
this unit in the context of the job role, and:
 follow standard recipes to prepare dishes for at least six different customers using each
of the following types of products:
 vegetables and fruit:
 dried
 fresh
 frozen
 eggs used for the following applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
 farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 prepare dishes using each of the following cookery methods at least once:
 boiling
 braising
 deep and shallow frying

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  poaching or scrambling
 roasting
 stewing
 prepare at least three different types of fresh pasta
 prepare the above dishes:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and
storing different food types
 responding to special customer requests and dietary requirements.

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 culinary terms and trade names for ingredients used in standard recipes for vegetable,
fruit, egg and farinaceous dishes, relating to:
 convenience products
 fresh products
 contents of stock date codes and rotation labels
 characteristics of different vegetable, fruit, egg and farinaceous dishes:
 appearance and presentation
 classical and contemporary variations
 freshness and other quality indicators
 nutritional value
 service style
 taste
 texture
 accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
 historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and
products
 cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the
performance evidence
 health risks associated with raw egg products and alternative egg products
 culinary applications which use eggs as specified in the performance evidence
 mise en place requirements for vegetable, fruit, egg and farinaceous dishes
 appropriate environmental conditions for storing food products to:
 ensure food safety

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  optimise shelf life
 safe operational practices using essential functions and features of equipment used to
produce vegetable, fruit, egg and farinaceous dishes.

Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
 an industry workplace
 a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

 fixtures and large equipment:
 commercial:
 blenders and food mills
 food processor
 planetary mixer
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep-fryer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 microwave
 pasta machine
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 beaters
 containers for hot and cold food
 cutting boards

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  food handler gloves
 graters
 juicers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 chef knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 oven mitts
 pots and pans for small and large production:
 stainless steel
 cast iron
 non-stick fry pans
 scoops, skimmers and spiders
 scales
 service-ware:
 platters, dishes and bowls
 cutlery and serving utensils
 sets of stainless steel bowls
 steamers
 small utensils:
 flour and drum sieves
 pastry brushes
 peelers, corers and slicers
 scrapers
 spatulas
 strainers and chinois
 tongs and serving utensils
 whisks:
• fine stainless steel wire
• coarse stainless steel wire
 spoons:
 large plain and slotted metal spoons

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  ladles in a variety of sizes
 serving spoons
 wooden spoons
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
 mise en place lists, menus, standard recipes, and recipes for special dietary
requirements
 guidelines relating to food disposal, storage and presentation requirements
 ordering and docketing paperwork
 food safety plan
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the purpose
of assessment, in a simulated industry environment operated within a training
organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate
IV in Commercial Cookery qualification; and

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 have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.

Links
Companion Volume implementation guides are found in VETNet -
https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-
899dff092694

Sheldons school of hospitality SITHCCC008 6|P a g e

Week1
Filo Parcels with Ratatouille and Haloumi
Beetroot and Corn Risotto
Duchess Potatoes-Berny potatoes
Spelt Pasta with Chicken and Avocado Pesto
Broccoli Hollandaise

Week 2
Lorette Potatoes
Omelette Plain
Cauliflower Mornay
Coconut Milk Pilaf
Couscous
Crème caramel

Week 3
Eggs benedict
Fried eggplant slices
Ham omelette, Guacamole
Marquise Potatoes
Parsley Gnocchi with braised capsicum

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Week 1
Filo Parcels with Ratatouille and Haloumi

Ingredients

Serves:

8
RATATOUILLE  Basil 10g
 Olive oil 20mL
 Red capsicum 60g  Tomato paste 5g
 Green capsicum 60g  Haloumi 100g
 Zucchini 100g
 Eggplant 100g PASTRY
 Tomatoes 100g
 Button onion 50g  Filo pastry sheets 4
 Garlic 5g  Olive oil 15mL
 Sesame seeds 1g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Haloumi, herbs, nightshade vegetables

 Key Skill: Baking, stewing

Method
Preparation Duration 15 minutes

1. Pre-heat the oven to 180°C

2. Wash the vegetables and cut them into 1cm dice
3. Peel and finely dice the onion and garlic
4. Pick and shred the basil leaves
5. Dice the haloumi

Cooking Duration 20 minutes

1. Heat the oil in a pan and sauté the onion and garlic

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 2. Add the tomato paste, vegetables and seasoning, then sweat. Add the basil and stew for
3-5 minutes until just cooked
3. Grill the haloumi and mix through with the ratatouille. Cool
4. Cut the filo sheets into halves. Brush one sheet with melted butter, layer another sheet on
top and brush with melted butter again
5. Place the mixture on and envelop by folding over repeatedly to form triangles. Repeat
until the mixture is used up
6. Place on a greased tray, then brush with butter and sprinkle with sesame seeds and bake
at 180°C for 10-15 minutes until golden

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Beetroot and Corn Risotto

Ingredients

Serves: 4

Main

 Onion 10g  Italian herbs 5g

 Garlic 10g  Arborio rice 250g
 Celery 100g  Corn kernels 250g
 Beetroot 300g  Vegetable stock 1.2L
 Parsley 2g  Unsalted butter 75g
 Extra virgin olive oil 30mL  Grated Parmesan 75g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Beetroot, rice, stock

 Key Skill: Risotto production

Method
Preparation Duration 15 minutes

1. Peel and dice the onion and garlic

2. Wash and dice the celery
3. WPRW the beetroot and dice very finely
4. Pick and shred the parsley leaves
5. Drain the cooked corn and transfer into a bowl

Cooking Duration 40 minutes

1. Heat the olive oil in a pan and sauté the onion, garlic and celery for 5 minutes until
softened. Season generously with salt and pepper
2. Add the Italian herbs and rice and stir well until the rice grains become translucent. Add
the beetroot
3. Heat the stock and add ~100mL at a time, stirring well between each addition. Allow the
stock to be absorbed by the rice before adding the next amount
4. To finish fold in the butter, corn kernels and some of the Parmesan

Plating

1. Serve on a plate and garnish with the parsley and more Parmesan

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Duchess Potatoes
Ingredients

Serves: 4

Main

 Potatoes 300g
 Egg 1
 Butter 20g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Potatoes

 Key Skill: Boiling, piping, baking

Method
Preparation Duration 5 minutes

1. WPRW the potatoes and cut into even pieces

2. Separate the eggs and put the white aside

Cooking Duration 45 minutes + resting

1. Boil the potatoes in salted water for ~20 minutes, until tender. Strain off the water
2. Place the potatoes in a pot over low heat to dry out. Break the potatoes apart a bit using the
wooden spoon
3. Push the potatoes through a ricer into a pot. Add the butter, nutmeg and seasoning and combine
over low heat
4. Take off the heat, add the egg yolk and combine
5. Place the mixture into a piping bag and pipe onto baking paper. Refrigerate for at least 30 minutes
to set the mixture
6. Brush the potatoes with egg wash and bake in the oven at 180°C for 5-10 minutes, until golden
brown

Plating

1. Place the potatoes onto a pre-warmed plate or serving dish and garnish as desired

Garnishes: Fresh herbs

Note: Remember to order extra eggs for the egg wash as this has not been listed in the
ingredients!
Berny potatoes

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Ingredients

Serves: 4

Main

 Duchess potato mixture 200g

 Flour 100g
 Egg 1
 Milk 50mL
 Almond flakes 100g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Potatoes

 Key Skill: Boiling, deep-frying

Method
Preparation Duration 45 minutes

1. Prepare the duchess potato mixture and roll into balls. Refrigerate to set the shape
2. Pre-heat the deep fryer to 180°C
3. Whisk the egg and milk to create an egg wash. Place the flour, egg wash and almonds into
separate bowls
4. Draw the potatoes through the flour, then the egg wash, then the almonds. Make sure you coat the
potatoes evenly

Cooking Duration 5 minutes

1. Deep-fry the potatoes at 180°C for ~5 minutes, until golden brown

2. Remove from the deep fryer and place onto absorbent paper

Plating

1. Place the potatoes onto a pre-warmed plate or serving dish and garnish as desired

Sheldons school of hospitality SITHCCC008 12 | P a g e

Spelt Pasta with Chicken and Avocado Pesto

Ingredients

Serves:

4
PASTA  Parmesan 10g
 Lemon 75g
 Spelt flour 280g  Basil 50g
 Tomato paste 30g  Garlic chives 10g
 Eggs 3  Olive oil 50mL
 Olive oil 10mL
CHICKEN
PESTO
 Chicken breast 360g
 Avocados 2  Olive oil 40mL
 Pine nuts 20g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Avocado pesto, chicken, pasta

 Key Skill: Pan-frying, pasta production, pesto production

Method
Preparation Duration 20 minutes + resting

1. For the pasta: place the flour onto the bench and form a well. Add the tomato paste, eggs
and oil and combine. Work for ~5 minutes until the dough is well developed. Rest for 30
minutes
2. Roll out to ~5mm thickness with a rolling pin
3. Put the dough through a pasta machine ensuring that you dust with flour and laminate
between each turn. Gradually work down to a number 6 setting and then allow to air dry
slightly
4. For the pesto: de-seed and peel the avocados. Place the avocados into a blender with the
pine nuts, grated Parmesan, lemon juice, basil leaves, garlic chives and oil. Blend until
slightly coarse

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 5. Slice the chicken into thin strips and season

Cooking Duration 15 minutes

1. Put the pasta through the fettuccine cutter and boil in water for 2-3 minutes. Drain and
add some oil and salt
2. Heat a pan for the chicken and add the oil
3. Fry the chicken, tossing it through the oil until cooked

Plating

1. Place the pasta into a bowl and mix with a small amount of pesto
2. Add the chicken and mix through
3. Plate in a pre-warmed pasta bowl and garnish with the remaining pesto and fresh lemon
thyme

Garnishes: Lemon thyme

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Broccoli Hollandaise
Ingredients

Serves: 2

Main

 Broccoli 200g
 Hollandaise sauce 60mL

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Broccoli, Hollandaise sauce

 Key Skill: Blanching, emulsion sauce

Method
Preparation Duration 15 minutes

1. Wash and trim the broccoli. Cut into rosettes, blanch and refresh
2. Prepare the Hollandaise sauce

Cooking Duration 2 minutes

1. Reheat the broccoli in hot salted water or the microwave

Plating

1. Place onto a pre-warmed vegetable dish and spoon the Hollandaise sauce over the top

Note: The final dish can be gratinated as an alternative presentation.

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Week2

Lorette Potatoes
Ingredients

Serves: 4

Main

 Duchess potato mixture 150g

 Choux paste 150g
 Grated Parmesan 15g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Potatoes

 Key Skill: Boiling, deep-frying, piping

Method
Preparation Duration 30 minutes

1. Prepare the duchess potato mixture

2. Prepare the choux paste
3. Pre-heat the deep fryer to 180°C
4. Combine the potato, choux paste and Parmesan thoroughly. Place into a piping bag and
pipe into the desired shape e.g. rings, crescents, cigar shapes

Cooking Duration 5 minutes

1. Deep-fry the potatoes at 180°C for ~5 minutes, until golden brown

Plating

1. Place the potatoes onto a pre-warmed plate or serving dish and garnish as desired

Garnishes: Fresh herbs

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Omelette Plain
Toggle navigation
Ingredients

Serves: 2

Main

 Eggs 6
 Butter 60g

Difficulty:

(*) (*) (*) (*) ( ) ( )

 Key Ingredient: Eggs

 Key Skill: Egg cookery

Method
Preparation Duration 3 minutes

1. Crack the eggs into a bowl and add the seasoning. Use a fork and whisk through

Cooking Duration 5 minutes

1. Heat a non-stick pan or seasoned cast iron pan, add the butter and heat almost to smoking
point
2. Pour in the egg mixture and using a fork move through the pan. Once it starts to set,
remove from the heat and spread out and fold up
3. The omelette should have no or little colour, no creases, a cigar shape and be soft
(baveuse) in the centre

Plating

1. Turn the omelette onto a plate and garnish as desired

Note: Many different types of omelettes can be made, including ham, herb and Spanish
omelette.

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Cauliflower Mornay
Serves: 6

Main

 Cauliflower 500g
 Water 1L
 Milk 500mL
 Mornay sauce 300mL

Parmesan 50g

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
Key Ingredient: Cauliflower, Mornay sauce

Key Skill: Boiling, grilling

Method
Preparation Duration 5 minutes

1. Pre-heat the oven to 230°C

2. Prepare the mornay sauce
3. Cut the cauliflower into rosettes

Cooking Duration 10 minutes

1. Bring salted water and milk to the boil. Submerge the cauliflower in the liquid and boil
rapidly until cooked, yet still firm
2. Refresh in iced water and drain once cooled down
3. Reheat in milk and salted water or steamer for service
4. Coat with the Mornay sauce and sprinkle with Parmesan cheese
5. Brown under a salamander or in a hot oven at 230°C

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Coconut Milk Pilaf
Ingredients

Serves: 2

Main

 Onion 50g
 Butter 30g
 Basmati rice 100g
 Ground bush tomato 15g
 Coconut milk 125mL
 Chicken Stock 125mL

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Basmati, coconut milk

 Key Skill: Braising

Method
Preparation Duration 5 minutes

1. Peel and dice the onion

Cooking Duration 20 minutes

1. Heat the butter and sweat the onion. Add the rice and move through the fat until it is
coated, then season
2. Mix the coconut milk and stock and add to the pilaf. Bring to the boil, reduce to a simmer
and cover with a lid. Cook for ~15 minutes until the liquid is absorbed. Mix through with
a fork

Plating

1. Shape with a dariole mould and plate

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Couscous
Ingredients
Serves: 2

Main

 Red capiscum 30g

 Green capiscum 30g
 Button onion 30g
 Butter 20g
 Couscous 100g
 Chicken Stock 100mL

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Couscous

 Key Skill: Boiling, pan-frying

Method
Preparation Duration 5 minutes

1. Finely dice the capsicum

2. Peel and finely dice the onion

Cooking Duration 5 minutes

1. Heat the butter in a pan. Add the onion and sweat. Add the capsicum and sweat. Add the
stock and bring to the boil
2. Add the couscous and stir through. Bring to the boil, reduce the heat and put a lid on to
steam the couscous for ~5 minutes. Season to taste

Plating

1. Place into moulds and turn onto a pre-warmed plate. Garnish as desired

Garnishes: Chilli, fresh herbs

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Crème caramel
Ingredients

Serves: 6

CARAMEL

 Sugar 100g  Egg yolks 2

 Water 70mL  Sugar 60g
 Milk 250mL
CRÈME  Cream 250mL
 Vanilla pod 0.5
 Eggs 3

Difficulty:
(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Cream, eggs, milk, sugar
 Key Skill: Cooking au bain marie
Method
Preparation Duration 30 minutes

1. Pre-heat the oven to 140°C

2. For the caramel: boil the water and sugar and take to caramel stage
3. Rinse the dariole moulds with cold water. Pour in the caramel, ~3mm thick and allow to
set
4. For the crème: whisk the eggs, egg yolks and sugar in a bowl
5. Warm the milk and cream slightly. Split the vanilla pod, scrape out the seeds and add to
the milk mixture. Pour into the egg mixture, while whisking. Strain into a jug
6. Gently pour into the moulds, until 3/4 full. Place into a bain-marie with boiling water (the
water should reach half way up the mould)

Cooking Duration 30 minutes

1. Cook in the oven at 140°C for 20-30 minutes. Once the top is firm to the touch remove
and cool in the refrigerator. It is best to let the crème caramel set overnight, so the sugar
dissolves and forms more sauce

Plating

1. Turn out onto a chilled plate and garnish as desired

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Garnishes: Kiwi fruit, strawberries

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Week 3
Eggs benedict
Ingredients
Serves: 2

Main
 English muffin 1  Difficulty: (*) (*) (*) (*) ( ) ( )
 Butter 20g
 Key Ingredient: Eggs, Hollandaise
 Bacon 100g
sauce
 Hollandaise sauce 100mL
 Eggs 2  Key Skill: Poaching, emulsion
 White vinegar sauce

Method
Preparation Duration 10 minutes

1. Separate the muffins and toast. Spread thinly with butter

2. Grill the bacon
3. Prepare the Hollandaise sauce
4. Crack the eggs into a container

Cooking Duration up to 5 minutes

1. Place water, salt and vinegar into a pot or pan and bring to the boil. Swirl the water and place the
eggs in carefully, one at a time. Poach for 2-5 minutes, depending on customer preference.
Remove and pat dry
2. Place the muffins in a baking tray. Top with the bacon. Place the egg on top. Spoon the sauce
over. Place the tray in the oven or under the salamander and gratinate until lightly browned

Plating

1. Place the muffin onto a pre-warmed plate and garnish as desired

Garnishes: Fresh herbs

Note: Ham can be used instead of bacon. The dish does not have to be gratinated - it can be
served once the sauce is spooned ove

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Fried eggplant slices
Ingredients

Serves: 2

Main (*) (*) ( ) ( ) ( ) ( )

 Key Ingredient: Eggplant
 Tempura batter 100mL
 Eggplant 100g  Key Skill: Batter, slicing

Difficulty:

Method
Preparation Duration 5 minutes

1. Prepare the batter

2. Wash the eggplant and cut into 5mm thick slices
3. Season and flour, then place into the tempura batter

Cooking Duration 5 minutes

1. Heat the deep fryer to 180°C

2. Drag the eggplant slices of over the edge of the bowl to minimise the amount of batter,
then carefully place in the deep fryer
3. Fry until golden, then remove with a spider and place on absorbent paper

Plating

1. Season the eggplant and serve as an accompaniment or garnish

Garnishes: Fresh herbs

Note: An alternative to using tempura batter is to crumb the slices instead

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Ham omelette, Guacamole
Ingredients

Serves: 2

Main

 Ham 50g (*) (*) (*) (*) ( ) ( )

 Eggs 6  Key Ingredient: Eggs, ham
 Butter 60g
 Key Skill: Egg cookery

Difficulty:


Method
Preparation Duration 3 minutes

1. Slice the ham/bacon and sauté until crisp

2. Crack the eggs into a bowl and add the seasoning. Use a fork and whisk through

Cooking Duration 5 minutes

1. Heat a non-stick pan or seasoned cast iron pan, add the butter and heat almost to smoking
point
2. Pour in the egg mixture and using a fork move through the pan. Once it starts to set,
remove from the heat and spread out. Place the ham/bacon in the middle and fold up
3. The omelette should have no or little colour, no creases, a cigar shape and be soft
(baveuse) in the centre

Plating

1. Turn the omelette onto a plate and garnish as desired

Guacamole

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Ingredients

Serves: 4

Main

 Avocado 1 Difficulty:
 Tomatoes 120g
(*) (*) ( ) ( ) ( ) ( )
 Spanish onion 70g
 Key Ingredient: Avocado, tomatoes,
 Mayonnaise 25mL
Spanish onion
 Parsley 10g
 Coriander 10g  Key Skill: Dip production
 Lemon juice 30mL


Method
Preparation Duration 10 minutes

1. Cut the avocado in half and de-seed, remove the skin. Finely dice the avocadoo
2. Prepare the tomato concassée
3. Peel and finely dice the onion
4. Chop the parsley and coriander
5. Add the avocado, tomato and onion to a mixing bowl and combine
6. Add the mayonnaise, parsley, and coriander. Season and add the lemon juice to taste. Combine

Note: Guacamole is not finely pureed

Marquise Potatoes
Ingredients

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Serves: 4

Main

 Duchess potato mixture 300g Difficulty:

 Tomato 1
(*) (*) ( ) ( ) ( ) ( )
 Onion 30g
 Key Ingredient: Potatoes
 Butter 20g
 Egg 1  Key Skill: Boiling, piping, baking

Method
Preparation Duration 30 minutes

1. Prepare the duchess potato mixture and pipe into nest shapes. Refrigerate to set the shape
2. Pre-heat the oven to 180°C
3. Prepare the tomato concassée. Peel and dice the onion. Melt the butter in a pan and sweat the
onions until glassy. Add the tomato and seasoning and cook for ~5 minutes
4. Spoon into the nests. Brush with egg wash

Cooking Duration 5 minutes

1. Bake the potatoes in the oven at 180°C for ~5 minutes, until golden brown

Plating

1. Place the potatoes onto a pre-warmed plate or serving dish and garnish as desired

Garnishes: Parsley

Parsley Gnocchi with braised capsicum

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Ingredients  Olive oil 30mL
CAPSICUM BRAISE  Asparagus 250g
Serves: 4
 Sunflower seeds 40g
 Red capsicum 400g  Shaved Parmesan 40g
 Tomatoes 400g


Difficulty:

(*) (*) (*) (*) ( ) ( )

 Key Ingredient: Potatoes, capsicum, tomatoes
Method
Preparation Duration 30 minutes

1. PARSLEY GNOCCHI:
2. Peel and dice the potatoes and boil until tender. Strain and return to the heat and allow to
steam for 5 minutes to dry them out
3. For the choux paste boil the milk with 1/2 the butter. Add the salt and once it boils add
the flour all at once and stir for a minute with a wooden spoon until the mixture forms a
ball. Remove from the heat and allow the mixture to cool slightly then combine with the
egg
4. Mash the potatoes and combine with the choux paste
5. Pick and chop the parsley leaves. Zest the lemon
6. Mix the parsley, grated Parmesan and lemon zest with the potato mixture and combine
well. You may need extra flour if the mixture is too moist
7. Roll into a sausage shape, cut into 2cm lengths and dust with flour
8. Drop the gnocchi into a large pot of boiling salted water. Let them rise to the surface and
poach gently for 2 minutes
9. Remove the gnocchi and place in a bowl of iced water until cooled. Drain the gnocchi
well, cover and refrigerate until required. Retain the salted water for reheating the
gnocchi later
10. CAPSICUM BRAISE:
11. Cut the capsicum in half, remove the seeds and cut into 3cm dice
12. Remove the core from the tomatoes and cut them into 3cm dice. Peel and slice the garlic
and onion
13. Remove the ends from the asparagus
14. Zest and juice the lemon. Pick and slice the basil leaves

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 15. Heat the oil and pan-fry the onions until glassy. Add the garlic, capsicum, tomatoes,
sugar, vinegar, lemon zest and juice. Season and cook slowly for 15 minutes. Add the
basil just before service
16. Heat the olive oil and pan-fry the asparagus with the sunflower seeds

Plating

1. Place the capsicum braise in the centre of a pre-warmed plate. Arrange the heated
gnocchi on top with the asparagus, sunflower seeds and shaved Parmesan

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Sheldons school of hospitality SITHCCC008 30 | P a g e