For this task, you are to analyse 2 recipes given below and modify them to customer dietary needs and requests. The requested dietary requirements are specified above each of the recipes. The student must ensure: They modify the recipes that exclude or substitute ingredients that respond to special customer recipes with specific requirements. You must record instructions detailing suitable and unsuitable ingredients. Recipes are to be altered for food restrictions, food preferences and cultural or religious requirements. Food must maintain the equivalent nutritional value of the dish. Determine cooking times and temperatures. Cooking methods or processes altered, where necessary. This is a total of 2 re-written recipes that MUST be presented to your trainer You must provide this evidence in .doc or .pdf using your own formatting when presented to the assessor. Once completed, the 2 re-written recipes must to be attached to this assessment for the trainer to assess. CHOCOLATE TART (Must be altered for a Celiac who follows a Vegan eating regime) Serves 10 portions INGREDIENTS For the Sweet Pastry: For the Chocolate Filling: 150 gm unsalted butter, softened 100 gm caster sugar 250 gm (1 cups) plain flour 25 gm almond meal 1egg yolk Juice of lemon Seeds of vanilla bean 400 gm dark chocolate (56% cocoa solids) finely chopped 260 ml pouring cream 120 ml milk 2small eggs (50gm each), lightly beaten Garnishes: Dutch-process cocoa Vanilla ice-cream METHOD 1. To Make the Sweet Pastry: Beat butter and sugar in an electric mixer, add flour and almond meal and stir to combine. Add egg yolk, lemon juice, vanilla seeds and 1 tbsp of iced water. Stir to combine. Pat into a disc, wrap in plastic wrap and refrigerate to rest (1 hour). Roll out pastry on a lightly floured surface to 5mm thick, line a 24cm-diameter fluted tart tin, trim edges and refrigerate to rest (30 minutes). Meanwhile, preheat oven to 180C. Blind bake tart until edges are golden (10-12 minutes), remove paper and weights, bake until base is golden (7-8 minutes) and set aside. 2. To Make the Chocolate Filling: Place chocolate in a bowl, set aside. Bring cream and milk to the simmer in a saucepan over medium heat, add to chocolate, stand until chocolate melts (1-2 minutes), stir to combine, cool slightly, then stir in beaten egg. 3. Reduce oven to 130C. Pour chocolate mixture into tart and bake until just set with a slight wobble in centre (30-35 minutes). 4. To Finish: Set aside to cool, dust with cocoa and serve at room temperature with vanilla ice-cream. CRISPY SKINNED PORK BELLY, ROASTED PARSNIP PUREE & SALSA VERDE (Must be altered for a customer who follows a Halal diet who was recently diagnosed with Heart Disease) Serves 4 Portions INGREDIENTS 800 g pork belly (preferably square) sea salt and freshly ground black pepper lard For the Salsa Verde: 6 anchovies 2 tbsp. capers, rinsed 1 tbsp. Dijon mustard 1 bunch of basil, leaves picked 1 bunch of mint, leaves picked 1 bunch of flat-leaf parsley, leaves picked 15-30ml White wine vinegar 100ml Canola oil For the Parsnip Puree: 2 large parsnips 3 garlic cloves 1 cup thickened cream To Garnish: Red cabbage, chiffonade Chives, finely chopped Granny smith apple, thinly sliced Fresh mint, picked and hand torn METHOD 1. Preheat the oven to 220C fan-forced. 2. Evenly score the skin of the pork with a sharp knife (or Stanley knife), being careful not to cut through to the flesh - a metal ruler will help! Season the skin with 1 tablespoon of salt, and then rub over 1 tablespoon of lard. 3. Place the pork, skin-side down, in a heavy-bottomed ovenproof dish and roast for 1 hour. 4. Peel the parsnips, cut into 2-3 cm dice and add to a mixing bowl with 2 garlic cloves, skin on. Once the pork has roasted for 1 hour, drizzle 1 tablespoon of oil over the parsnip, season with salt and pepper and toss to coat. Tip onto a roasting tray and place in the oven. 5. Turn the pork skin-side up and reduce the heat to 150C. Roast both the pork and parsnip for 45 minutes. 6. For the Salsa Verde: Chop the anchovies, capers and remaining garlic clove super finely and add to a mixing bowl with the mustard. Finely chop the herbs and add to the bowl. Add a little oil and mix to combine, adding more oil gradually until a loose paste. Add the lemon juice and season with pepper to taste - you probably won't need any salt because of the anchovies and capers. 7. Remove the pork from the oven and set aside. 8. Remove the parsnip from the oven and add to a saucepan. Squeeze the roast garlic cloves out of the skins and add to the pan. Add the cream and 1 tablespoon of oil and puree with a stick blender until smooth. Season to taste and reheat if necessary. 9. Using a sharp knife, cut the pork, skin-side down, into four even pieces. 10. Add 3-4 tablespoons of puree to each plate. Place the pork on top and finish with a tablespoon or so of salsa Verde. 11. Serve with a simple salad of red cabbage, chives, apple and mint