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Meze Platter
🇨🇾 CyprusStarters

🫒 Meze Platter

Plating: Platter for 2 Pan; 4 Small Ramakins

ShellfishDairy

Ingredients

  • •30ml Tzatziki
  • •30ml Tarama
  • •50g Olives
  • •40g Feta (cubed)
  • •100g Tomato Wedges
  • •120g Cucumber Strips
  • •100g Tubes
  • •110g
  • •120g (4 pcs)
  • •2g Oregano

Garnish

  • •1 lemon wedge
  • •1 olive for garnish
  • •1 cucumber slice for garnish

Equipment

  • Flat Top Grill
  • Deep Fryer
  • Spatula
  • Knife
  • Spoon

Plating

Pan; 4 Small Ramakins

Food Safety & Handling

What the SOP says about the ingredients in this recipe.

FLAT TOP COOKING METHODcalamari
SOP 9 · Food Book
Fish: dust the fish on both sides in dry mix or dust with cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the fish on both sides. The reason we use a dry mix is to flavor the fish and prevent it from sticking to the grill. Dust off excess dry mix before placing on the grill. Calamari: dust the calamari with fish spice or cajun spice in a separate pan, drizzle vegetable oil onto the grill, grill the calamari turning it over to cook the calamari on all sides. These methods apply to calamari heads and steak too. Prawns: For cajun; sprinkle the flesh side of the prawn with cajun spice. Splash oil on the grill and place prawns flesh side down and cook, turn the prawn once and cook on the shell until shells are pink. For grilling; remove pre-spiced prawns from the container and place it flesh side on the grill. No need to add more oil. Cook until the flesh turns white, turn the prawn over onto the shell and cook further until the shell is pink. Salmon: drizzle a small amount of vegetable oil onto the flat top, place the fish onto the oil & grill on both sides turning over once, 2 minutes on a side. Whole fish: make 3 incisions on the side of the fish, dust the fish in dry mix lightly on both sides, shake off the excess dry mix, drizzle vegetable oil onto the grill and place the fish onto the oiled section, grill on both sides for 6 minutes = 12 minutes in total.
FRYER COOKING METHOD

Method

  1. 1Deep fry or grill the tubes and heads, as per guests’ choice.
  2. 2Deep fry or grill the halloumi, as per guests’ choice.
  3. 3Place the tzatziki, tarama, olives and feta into sauce bowls and place them on a .
  4. 4Garnish the tzatziki with the cucumber slice, and the tarama with the olive.
  5. 5Arrange the tomato wedges and the cucumber strips on the platter.
  6. 6Sprinkle the oregano over the tomato wedges and cucumber strips.
  7. 7Place the tubes, and halloumi on the platter.
  8. 8Add the lemon wedge.
calamari
SOP 9 · Food Book
Hake: Place the basket into the oil, dust the hake portion in dry mix, shaking off the excess, dip into our batter mix, check that it is evenly coated, gently slide the fish into the oil. Using the strainer gently turn the fish over to allow the batter to brown on both sides. The fish is in fact steaming inside the protective layer of the batter. Fry the fish in the oil for around 4 minutes until the batter is golden. Lift the basket & allow the oil to drain off for a few seconds. Plate the fish. Calamari: Dust the calamari evenly in the dry mix, shake off the excess dry mix and place the calamari into a frying basket & lower the basket into the oil. Deep fry the calamari for around 2 minutes. the calamari should be crisp & golden on the outside, soft & cooked on the inside. Crunchy Fish Bites: dust the fish in dry mix, shaking off the excess, then dip the fish into the batter lightly and lastly into the panko crumb. Lay the coated fish bites into the frying basket & deep fry for 2-3 minutes until the coating is golden. Lift the basket from the oil & drain off the excess. Panko Zucchini: dust the zucchini with dry mix, shaking off the excess, then dip the zucchini into the batter mix, after batter dip into the crunchy panko crumb then lower the basket into the oil & gently lower the zucchini into the oil, deep fry until golden , this will take around 3-4 minutes. Lift the basket out of the oil, drain off the excess oil & serve.
OTHER FRESH PRODUCE ADDEDcucumber
SOP 9 · Food Book
stir fry ingredients: green beans, cabbage, red peppers med veg ingredients: butternut creamed spinach: spinach mashed pumpkin: pumpkin or butternut pre-cooked baby beetroot tender stem broccoli WHAT TO LOOK OUT FOR WHEN WE TALK ABOUT RIPE PRODUCE Tomatoes: the first way to tell if your tomato is ripe is to check if the skin has turned from a dull, matte surface to one that is glossy and slightly shiny. Next, check the color, which should be fairly deep red. Your ripe tomato will give slightly to the touch. It shouldn’t be soft but rather a little tender, tomatoes ripen from the inside out. Tomatoes that are not ripe will feel hard to the touch. A ripe tomato gives off a lovely fragrance as well. If you receive under ripe tomatoes they should be stored in the dry store in a crate to ripen before using. You would need a rotation system to facilitate this. Best practise would be to ask your green grocer to keep tomatoes and ripen them on your behalf. Cucumbers: The best cucumbers are hard and dark green , a soft cucumber is old and not suitable for our kitchens. Carrots: Ripe carrots should possess a tender texture that is firm and tender, not soft, limp or chewy . Fresh carrots have a distinct orange colour and when wet the colour is shiny. Old carrots are dull and when wet remain grey and dull. Zucchini: Ripe zucchini is dark green in colour, without blemishes. The zucchini is firm and when cut open a buttery texture. Old zucchini becomes lighter in colour, is limp and spongy when cut open. A fairly good size for use in our kitchens is around 10 cm or more, tiny zucchini is not an option. Green Peppers: A unripe red pepper is a green pepper, a fresh pepper is firm to the touch , crunchy when cut and not soft and limp. Peppers can also turn soft and slimy if not stored correctly. Green Chillies: All Green chillies grow from green, the colour matures into dark green, red or yellow when they are ripe. mint onions brown onions red spring onions tomatoes rocket: arugula & mint as herbs
OTHER FRESH PRODUCE ADDEDOTHER FRESH PRODUCE ADDED
HOW DO WE USE OUR CAJUN SPICEcalamari
SOP 9 · Food Book
Pour cajun spice into a clean shaker fitted with a lid. The best way to use cajun spice is to sprinkle cajun spice over prawns or in the case of our fish, dust the fish into the spice on both sides of the fish surface and for the calamari, mix the calamari with the cajun spice before grilling the calamari on the flat top grill. Once service is complete, wipe down the shaker for use the following day. 1% 1% 0% 1% 67% 54
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