I have been a bit busy lately with work, school and home and have a heap of recipes to blog but just haven’t quite got there. This last week I have been getting ready for my first assessment at school. We are being tested on soups, sticks, sauces, salads and appetisers. I have six hours to make 3 litres of brown chicken stock, 1 litre of fish stock, 2 portions of concomme, 2 portions of potato soup, a 2 egg hollandaise (including clarifying the butter first), 2 portions of a side salad, 2 portions of a main salad and 4 portions af three different finger foods. All in six hours. Piece of cake…….???? Hopefully……….
I have been looking at what salads I will do. Sure, I could just do a simple pear and parmesan salad, but I would like to do a little more than that. My chef at work suggested a Panzanella Salad and I was also thinking a roast pumpkin, feta and chorizo salad. So stay tuned for those to be posted, as I will be practicing them this week.
Today I practiced my 2 egg hollindase and clarifying the butter. The DB is a fan of eggs benedict, so he was very happy to taste test the final product. It isn’t as hard as it sounds, but it is time consuming if you reduce the vinegar and clarify the butter from scratch.
So stay tuned for some salad and appetiser recipes to be (hopefully) posted soon!