Menu and Recipe Manu.. - The Early Childhood Commission

87
Recipes for General Menus
DAY 13
STEAMED CALLALOO
(Vegetable)
Ingredient Metric Standard Measure Method
Water 480 ml 16 oz 2 cups 1. In a large stainless steel bowl mix salt and water.
Salt 10 g 1/3 oz 2 tsp
Callaloo 720 g 1½ lb 2 bundles 2. Toss callaloo vigorously in salted water.
3. Rinse under clean running water.
4. Drain well.
5. Strip outer layer of stalks.
6. Cut callaloo across finely (¼ cm).
Onion 60 g 2 oz 1 small 7. Wash and clean onion, garlic and thyme.
Thyme 5 g - 1 sprig 8. Finely chop onion and garlic.
Garlic 7 g ¼ oz 2 cloves
9. Remove leaves from thyme and discard stem.
Margarine 30 g 1 oz 2 Tbsp 10. Melt margarine in deep skillet over medium heat.
11. Sauté onion and garlic for 30 seconds.
Black pepper 2 g - 1/2 tsp 12. Add callaloo, black pepper, salt and thyme.
Menu and Recipe Manual for Early Childhood Institutions