COLLEGE: Graduation

Officially a chef!

Officially the Top Pastry Chef for 2011!

My prize? A set of Wüsthof knives sponsored by Lurpak - couldn't be more stoked!

 

Pastry exam:

white chocolate and cardamom infused bavarois topped with a white wine and berry jelly, fresh fruit salad, tuille, chocolate garnish and berry coulis.

COLLEGE: Cob Coullibaic

COLLEGE: Panna cotta

COLLEGE: poached pears

COLLEGE: Gnocchi

COLLEGE: Bread - Baguette and Pan de Mie

COLLEGE: Lemon and poppyseed muffins

COLLEGE: mushroom lasagne

COLLEGE: Victoria sponge (in the non-traditional sense)

COLLEGE: Frangipane (bake well) tart

COLLEGE: Butternut Ravioli

Ravioli is a type of filled pasta composed of a filling (usually meat or cheese) sealed between two layers of thin pasta dough. The name comes from the Italian plural of raviolo, literally meaning little turnip.

Today we made butternut, swiss chard and feta stuffed ravioli pasta parcels on a plinth of roasted butternut cubes served with a tomato fondue, butternut ribbon crisps, parmasan and olives... what a mouthful - a SCRUMPTIOUS mouthful!

COLLEGE: Genoise sponge

COLLEGE: Kingklip Bocuse

COLLEGE: Moist chocolate cake

COLLEGE: kingklip souffle with prawn bisque

COLLEGE: Butternut quiche & Lemon tart

The two basic need to know pastries - sweet and savoury...

We made a butternut quiche using shortcrust pastry.

... and a lemon tart using the sweet crust pastry.

COLLEGE: Kingklip en Papillote

En Papillote, "in parchment", it is a method of cooking usually fish or poultry in a folded pouch, pillow or parcel and then baked in the oven. The moisture from the food item, stock, wine, or water, is held in by the parcel, holding ALL the flavour in.

For our Kingklip en Papillote, we layered baby spinach, fennel bulb, onion, tomato, mushroom, topped with our filllet of Kingklip and a sprig of dill. To serve we made a creamy mousseline (veloute with cream).

COLLEGE: Fruit Plate

I absolutely LOVE this fruit plate! We learned how to make a basic stock syrup used as a base for sorbet, poured over fruit will stop it from going brown... made a lemon sorbet, hot berry coulis and some basic sugar work.

COLLEGE: Egg cookery

Eggs, eggs, eggs, eggs, eggs..... hard boiled eggs, poached eggs, scrambled eggs, eggs fried in butter, eggs fried in oil. Who knew there was such an art to the perfectly cooked egg?

COLLEGE: Scones

I have always flopped when making scones - usually ending up with flat little flying saucers. But after learning the basic principals of the rubbing in method = SUCCESS! The wholewheat raisin scones were delicious with jam and cream.