Menu and Recipe Manu.. - The Early Childhood Commission

DAY 2
19
Recipes for General Menus
BROWN GRAVY
(Fats and Oils)
Ingredient Metric Standard Measure Method
Garlic 3 g - 1 clove 1. Clean and wash onion, garlic, escallion, and pepper under running
water.
Onion 30 g 1 oz ½ small
2. On a cutting board, finely chop onion, garlic, scotch bonnet pepper
Escallion 30 g 1 oz 2 stalks and escallion.
Scotch bonnet pepper 7 g ¼ oz ½ small
Oil 30 ml 1 oz 4 Tbsp 3. Heat oil in skillet over medium heat.
4. Add chopped seasoning, and lightly sauté for 1 minute.
Ketchup 120 ml 4 oz ½ cup 5. Add Ketchup, soy sauce, vinegar, water and or stock.
Soya Sauce 30 ml 1 oz 2 Tbsp
Water or fish stock* 480 ml 16 oz 2 cups
Vinegar 30 ml 1 oz 2 Tbsp
6. Stir until all ingredients combine.
7. Bring to boil over medium heat.
8. Reduce to medium low heat and allow to simmer for 5 minutes.
9. Remove from heat.
10. Hold hot and serve over fish fingers.
*Preparation Note: Fish stock may be made from fish remains if fillet was done from whole fish. See recipe for making stock.
Meal Standard
No. of servings 20
Serving size
2 Tbsp (1 oz)
Menu and Recipe Manual for Early Childhood Institutions