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exam menu....

Discussion in 'Channel Zero' started by heffthechef, Apr 7, 2003.

  1. heffthechef

    heffthechef New Jack

    Joined: Apr 7, 2003 Messages: 9 Likes Received: 0
    entree:

    avocado tartlette with a spicy prawn salad:

    pate brisee (tartlette dough):
    baker's flour 200g
    unsalted butter 100g
    salt pinch
    egg 1
    water 25ml(or enough until smooth)

    tartlette filling:
    avocados 2
    mascarpone 75g
    sour cream 1 tblspn
    spanish onion, minced or fine brunoise 40g
    yellow pepper (capsicum), minced or fine brunoise 40g
    fresh cilantro (coriander) 1/4 bunch
    garlic, minced 1.5 cloves
    ground cilantro 1 tspn
    ground cumin 2 tspn
    lime juice 75ml
    salt and pepper to taste
    vine ripe tomato, concasseed 1

    court bouillon (poaching liquid for prawns):
    water 1.5 L
    lime juice 200ml
    garlic clove 1
    bird's eye chilli 1
    lemon grass stalk 1
    cilantro stalks 4
    parsley stalks 3
    soy sauce 1 tspn
    fish sauce 1tspn
    sugar pinch
    carrot 1/2
    celery 1/2
    onion 1/2

    salad:
    green king, king, or tiger prawns 4, peeled and deveined
    green radicchio 1 head
    baby rocket 100g
    vine ripe tomato, cut in diamonds 1
    corn kernels, steamed 30g
    yellow capsicum, julienned 30g
    fresh cilantro 1/4 bunch


    spicy vinaigrette:
    grapeseed oil 200ml
    lime juice 100ml
    bird's eye chilli, deseeded and minced 1
    freshly ground black pepper to taste

    wash, clean, and chop all ingredients as necessary beforehand. butter and flour 4 tartlette molds and reserve on baking tray.preheat oven to 180 deg C (350 deg F)


    1. pate brisee:
    - rub butter and flour together until it reaches consistency of fine bread crumbs
    - make a bay in center, add egg and 1/3 of the water. work together until combined.
    - if needed, gradually add more water until smooth paste is formed. cover and refrigerate 30minutes.

    2. court bouillon:
    - add all ingredients to water and simmer gently 30 minutes

    3. tartlett filling:
    -mix avocados, mascarpone, and sour cream together.
    -mix in all other ingredients and season to taste.
    -cover and refrigerate.

    4. bake pate brisee:
    -roll out pate brisee to about 3mm thickness and line buttered and floured tartlette molds.
    -score with a knife or fork.
    -bake for 25-35 minutes or until golden brown.when finished, allow to cool.

    5. vinaigrette:
    - whisk all ingredients together.

    6. poach prawns:
    -add prawns to simmering court bouillon, reduce temperature to just under simmering and poach 7 to 10 minutes or until cooked.
    -remove prawns and reserve. (can keep warm or chill depending on preference)

    7. salad:
    - toss salad ingredients in vinaigrette

    arranging entree:
    - place salad in center of plate in a nice tower (using mold or ring to hold in place if desired). should be about 12cm in diameter (about 5 inches)
    -place tartlette(with avocado filling inside) on top of salad.
    -arrange 3 or 4 prawns around tartlette.
    -pour vinaigrett around plate
    -garnish with julienned yellow capsicum, a fresh cilantro leaf, and sliced lime


    will post the main and dessert tomorrow....

    peace
     
  2. swif1

    swif1 Veteran Member

    Joined: Dec 13, 2001 Messages: 7,067 Likes Received: 28
    you were assigned to make that or you get to choose?

    i tried caviar and that crap doesn't taste good.
     
  3. GLIK$

    GLIK$ Dirty Dozen Crew

    Joined: Jul 23, 2002 Messages: 22,277 Likes Received: 117
    i have a friend in the culinary, very strict shit mang.

    good luck.
     
  4. heffthechef

    heffthechef New Jack

    Joined: Apr 7, 2003 Messages: 9 Likes Received: 0
    no, we have to come up with our own menus. i had some other ideas but this turned out to be the best one. my main and dessert are good as fuck too.

    im doing roast quail stuffed with sultana, pistachio, and truffle farce accompanied by chateau potatoes, glazed baby carrots, and a cognac/sultana jus.

    for dessert im doing coffee bavarois with a kahlua creme anglaise and chocolate shavings served with beignet souffles with strawberries and a chantilly cream. ill put down the recipe and steps tomorrow. im sure none of you (apart from possibly are2) will actually give a fuck or attempt this shit but itll help me out on my exam and maybe give someone a boner.....
     
  5. !@#$%

    [email protected]#$% Moderator Crew

    Joined: Oct 1, 2002 Messages: 18,517 Likes Received: 621
    is that jah?!

    dude, if it is, i was wonderin where you went off to...


    heheheheee

    looks like a delicious exam!!

    shheeeeet your gonna nail it!!!!
     
  6. !@#$%

    [email protected]#$% Moderator Crew

    Joined: Oct 1, 2002 Messages: 18,517 Likes Received: 621
    beignet souffles with mothafuckin chantilizzzy cream


    HOLLA!!
     
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