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heffthechef

exam menu....

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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

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you were assigned to make that or you get to choose?

 

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

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i have a friend in the culinary, very strict shit mang.

 

good luck.

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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.....

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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!!!!

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beignet souffles with mothafuckin chantilizzzy cream

 

 

HOLLA!!

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