heffthechef Posted April 7, 2003 Share Posted April 7, 2003 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 Link to comment Share on other sites More sharing options...
swif1 Posted April 7, 2003 Share Posted April 7, 2003 you were assigned to make that or you get to choose? i tried caviar and that crap doesn't taste good. Link to comment Share on other sites More sharing options...
GLIK$ Posted April 7, 2003 Share Posted April 7, 2003 i have a friend in the culinary, very strict shit mang. good luck. Link to comment Share on other sites More sharing options...
heffthechef Posted April 7, 2003 Author Share Posted April 7, 2003 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..... Link to comment Share on other sites More sharing options...
!@#$% Posted April 7, 2003 Share Posted April 7, 2003 is that jah?! dude, if it is, i was wonderin where you went off to... heheheheee looks like a delicious exam!! shheeeeet your gonna nail it!!!! Link to comment Share on other sites More sharing options...
!@#$% Posted April 7, 2003 Share Posted April 7, 2003 beignet souffles with mothafuckin chantilizzzy cream HOLLA!! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.