Cakes, Pastries & Breads – Lesson 1 + Genoise Sponge

This week was the start of the second last course of Commercial Cookery; Cakes, Pastries and Breads. There are 6 lessons in this course block after which I move onto the final course, Deserts. The end is in sight, even though I still need to complete the required 48 service periods in a commercial kitchen under a trained chef. In this lesson we produced, Genoise Sponge filled with Strawberry Jam and Chantilly Cream, Madeira (Pound) Cake with Lemon Icing and Gluten-free Raspberry Friands.

Lesson 1 – Cakes, Pastries and Breads

As Baking is an exact science, there is no more joint preparation of ingredients, we are individually responsible for our own mise en place and weighing properly is essential. I enjoy baking, it makes sense and I’m really looking forward to this part of the course.

Mise en Place done

Chef spent quite a bit of time to show us how to prepare a cake tin, including those which have no base. Where as I am no novice when it comes to preparing cake tins, it is important that the teaching is at the level to inform the least knowledgeable students in the class.

If you don’t have a bottom to your cake tin

I was delighted with the Genoise Sponge I turned out (recipe provided below). Past efforts to make a high and light sponge have resulted in varied success. From the get go Chef assured the class if the measurements were right and the process followed, all of us would make a good sponge which would be sold in the college shop for $25 each! The trick to making the sponge rise is to ‘pre-condition’ the egg and sugar mix by heating it to 40C before whisking it to 3 times its volume, after which you gently fold in well sifted flours and finally the melted butter. After the cake is baked, and superbly light and high, it needs to go into the fridge for a few hours to cool right down before the cake is cut and filled. Chef was right.. there was only 1 ‘pancake’ in the class.

Genoise Sponge with Chantilly Cream

Madeira cake has always been one of my favourites. I remember many afternoon teas with my Nanna, a good cup of tea and a slice of Madeira cake made everything better. I prepared some garnishes at home for the 2 little loaves made in class. I did fumble the turning out of one of the cakes, nothing that a little icing and decorating didn’t save.

Edible flowers make a pretty garnish

The gluten-free friands were easy to make and delicious. I haven’t done a lot of gluten-free baking but have a friend who makes gluten-free cakes and treats for her celiac husband, so I’m glad I now have this in my repertoire. Frozen raspberries are ideal for these. The batter was piped into the muffin papers, 3/4 full, and the raspberries were placed on top. Once cooked a liberal sprinkling of icing sugar was all the finishing these little cakes needed.

Gluten-free raspberry friands

At the end of the class, there was a bounty of baked goods to sell at the college shop. I kept two of the friands to take home, one for Aron and one for a work colleague for whom I was intending to make a birthday cake, but wasn’t able to as I did a service period at the Golf Club after college. Hope I see you back for the next lesson which will cover choux pastry and sweet pastry.

Tray of baked goods for sale

Bon Appetit

Kathryn 💙👩‍🍳

Genoise Sponge
Prep Time
30 mins
Cook Time
35 mins
Resting time
2 hrs
Total Time
1 hr 5 mins
 

This is a simple, light as air, Genoise Sponge filled with Chantilly Cream and Strawberry jam….afternoon tea anyone? 

Course: Dessert
Keyword: Sponge Cake
Ingredients
  • 280 gm eggs
  • 190 gm Sugar, Castor (super fine)
  • 95 gm White Bakers Flour
  • 95 gm Cornflour
  • 60 gm Unsalted butter (melted and cooled)
  • 150 gm Strawberry Jam, thinned with a little water and warmed through
  • 1 punnet Strawberries, fresh (halved)
  • 25 g icing sugar (sifted)
  • 5 ml Vanilla extract
  • 300 ml Cream, thickened (heavy)
  • 1 23 cm Cake Tin, spayed and lined
  • 6 cm Acetate roll (optional)
  • 1 9 inch Cake Board (optional)
Instructions
  1. Preheat oven to 180C 

  2. Prepare Cake Tin – spray and line bottom and sides

  3. Add flours and sift several times

  4. Combine sugar and eggs in stand mixer bowl, place over a Bain Marie and whisk by hand until temperature reaches 40C. This will ensure the sponge rises.

  5. When temperature achieved place in stand mixer and whisk until light and fluffy (3 times volume) and ribbon stage achieved.

  6. Fold in the sifted flours gently by hand, getting right under the mixture to incorporate the flour whilst preserving the air in the batter.

  7. Fold in the melted cooled butter with a pallet knife

  8. Put batter into the prepared cake tin 

  9. Bake for 35min or until skewer comes out clean. Leave for 5 mins in pan before inverting onto sprayed bakers paper on cake cooling rack. Place in fridge for 2 hours to totally cool.

  10. Cut the sponge through the middle in half using a bread knife.

  11. Spread both halves with the thinned and warmed jam

  12. Spread generously with Chantilly cream  – not quite to the edges

  13. Decorate around the edge with the halved strawberries – pushing against the cream. Place top on and gently push down. make any adjustments to the strawberries around the edge. If transporting, place an acetate ring around the middle and tape to close.

  14. Place the cooling rack on top and give a gentle sprinkling of icing sugar (this makes a nice pattern

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Meat – Lesson 5: Revision + Meat Curry

The final class of ‘Meat’ was a revision/assessment, in which the class was required to prepare, plate and present three of the meat dishes we had learned over the past four weeks. Chef would not guide or instruct, but rather observe, taste and appraise the presentation of each plate. We were informed in advance of the time each dish was to be presented to chef and the presentation was our choice. A workflow was required to be done prior to the class and submitted in class, if not it was to be done by the end of the class or no pass. Chef was only ensuring that we are ready for a commercial kitchen, he means business and I like it! The three dishes were, Goat Curry with Minted Yoghurt Sauce, Marinated Grilled Rump encrusted with toasted Sesame Seeds, Pan Fried Lambs Liver with Garlic Mash and Onion Rings.

Revision Day

Even though it was the last dish to present, the Goat Curry took the longest to cook so it needed to be prepared and in the oven first. At the end of the last class (week four), Chef asked for a volunteer to make the curry paste and rice for the entire class (15). I volunteered for the curry paste but when it came for a volunteer for the rice…it was the sound of ‘crickets’…stuff it…I would make my own Pilaf! It was the last dish plated and I brought plates and garnish from home for presentation. I was pleased with the result after 2.5 hrs of cooking (recipe below) and I received a good assessment.

Goat Curry with Rice Pilaf and Minted Yoghurt Sauce

The first dish to be presented was the Marinated Rump steak. A few tweaks to the presentation made a good impression. I thought this dish in the last class was somewhat bare…I added salted turmeric potatoes and grilled red onion. I managed to serve it medium rare as required with the help of my trusty and inexpensive IKEA meat probe.

Marinated Rump Steak with Dipping Sauce

Next I turned my attention to the Lambs Liver (still not a fan) and the accompaniments. The garlic potato mash was made and set to rest over a bain marie, the onion sauce was prepared and put aside to reheat before service and the onion rings were fried. All this done, I then cooked the liver (medium rare) and made ready the garnish, which again I brought with me. The finished plate looked inviting but….it was still Lambs Liver! Where as I received good comments on the dish, Chef mentioned that the look of the sauce would have been improved if I had added a mix of corn flour and water to the sauce.


Ready for tasting

I enjoyed creating my version of these dishes. I enjoyed planning ahead and simply cooking… it was a joy. Next week we start the Cakes, Pastry & Bread lessons..Hope to see you then 😊

Comments from Chef

Bon Appetite

Kathryn 💙 👩‍🍳

Meat Curry
Prep Time
25 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 55 mins
 

The recipe I made used goat meat but any secondary cut of red meat, lamb or beef, would work just as well. The paste is generic and can be amped up or down to taste. Served with steamed or Pilaf Basmati rice and minted yoghurt …it’s delicious. 

Course: Main Course
Cuisine: Indian
Keyword: Curry
Servings: 2 serv
Ingredients
  • 60 ml Vegetable Oil
  • 2 Bay leaves, dried
  • 6 gm Cumin seeds
  • 1 stick Cinnamon
  • 4 Cloves
  • 2 Red Onions
  • 4 cloves Garlic
  • 20 gm Ginger, fresh
  • 6 gm Turmeric
  • 6 gm Paprika
  • 2 Chillies, green long
  • 12 gm Curry powder
  • 30 gm Tomato Paste
  • 30 gm Flour, plain
  • Salt and Pepper
  • 400 gm Shoulder of Goat, Lamb or Beef
  • 1 Cartouche made of grease proof paper
Instructions
  1. Preheat oven to 190 C

  2. Make the Curry Paste: 

     – Grind the ‘woody spices’ (bay, cumin, cinnamon, cardamon, cloves) to fine powder.

    – In a food processor, add the onion, garlic and ginger and blitz. Add the ground ‘woody spices’, the chilli, dry spice (turmeric, paprika and curry powder) and tomato paste.

  3. Season the flour and flour the meat. Shake off excess flour.

  4. Heat the pan and then add the oil. Add the spice and meat and brown, if it sticks, add a little liquid (water of stock) and loosen the meat from the bottom of the pot. 

  5. Once browned add enough water to just cover the meat. Bring to boil. Cover with cartouche (reduces evaporation) and cook for approximately 2.5 hrs – but check after the first hour to ensure there is enough liquid. 

  6. Serve with steamed or Pilaf Basmati & a yoghurt and mint sauce (with a touch of garlic and sugar). 

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Meat- Lesson Four: Beef + Grilled Marinated Rump steak with Sesame Seeds recipe.

This was the last lesson of Meat, the class next week is called revision, but it’s really a test of knowledge and skill regarding what we’ve learned over the past four weeks. I really enjoyed this class, and where as two of the meat cuts are a little unusual, they happen to be favourites of mine. In order of preparation we made; Braised Beef Cheek Bourguignon with Crushed Potato and Green Beans, Tea smoked Kangaroo with Root Vegetables & Grilled Marinated Rump Steak with Sesame Seeds and a dipping sauce. My favourites being the Beef Cheeks and the Kangaroo.

Lesson Four of Meat

The Beef Cheeks, which take approximately 3 hours in the oven under a cartouche at 180C, needed to go in immediately. The cartouche controls the rate of evaporation which slows the reduction of moisture. Being a bourguignon sauce, bacon was used, so very little salt should be added at the beginning, seasoning can be adjusted to taste at the end of the cooking process. Well-cooked Beef Cheeks can practically be eaten with a spoon and I can’t describe just how tender and unctuous they are. When the Beef Cheeks were ready, I removed the meat, mushroom and pearl onions from the pan and drained the sauce, which was lip smacking delicious! The potato was simply boiled in its skin, seasoned & crushed into a ring cutter, bathed in softened butter and then baked in the oven for approximately 30 min at 180c until it was golden. I made the potato again when I got home as it looked so good and I didn’t have time to eat any in class. The plating of this dish came easier to me than some to date, it’s a dish I am familiar with and make several times over the Winter months at my son’s request. That is a crisp piece of bacon atop the beef.

Braised Beef Cheek Bourguignon with crushed potatoes & green beans

People outside of Australia might find it interesting, strange and/or terrible that some Aussies enjoy a little bit of Skippy on our plate! There are of course many who don’t, but I am firmly in the ‘like’ category and really enjoy a well-cooked piece of farmed Kangaroo meat. It is a very lean meat which needs to be cooked quickly on high heat. As you can see, it’s quite dark in colour and perhaps as expected has a gamey flavour, which lends itself perfectly to pairing with a fruit glaze. The aim is to serve the meat medium rare, around 58C. In class, the meat was first smoked over a bed of tea, rice, sugar and maple syrup, before being finished off in a very hot pan and served with a robust, albeit a little too sweet for my taste, blueberry glaze. 


Tea Smoked Kangaroo Fillet with Root Vegetables and Blueberry Glaze

The first task in preparing the rump was to make the marinade and the dipping sauce. After marinating for approximately 40 minutes, the rump was lightly seasoned & oiled and cooked on a hot French grill until the internal temperature reached 58–60 C (medium rare). I love, love, love my new meat probe thermometer, at just $9.99 AUD at IKEA it was a bargain and a fantastic way to ensure meat is cooked exactly how intended. I know there are meat gurus who can do this without any fancy probe, simply by touching or looking at the meat, sadly I am not one of them so thank goodness for the probe. As there were no small dishes for the dipping sauce, we simply added the sauce to the plate. A nice salad and some sweet potato fries to accompany perhaps?

Marinated Grilled Rump Steak with Sesame Seeds

As next week is the exam (or revision), I doubt that I will have time to snap photos, it’s challenging enough during class, but I’ll see how I go. The three recipes we have to recreate are; Goat Curry with Minted Yoghurt (Lesson Three), Seared Lambs Liver with Onion Rings and Garlic Mash (Lesson Three) and Grilled Marinated Rump Steak with Sesame Seeds and a dipping sauce (Lesson Four). In addition to class, I’ve also had three more service periods confirmed by chef; coming up is a small dinner, which will be table service and a wedding, which will count for two service periods…… that will make five….whittling them down slowly. 

Bon Appetit 

Kathryn  💙👩‍🍳

Marinated grilled Rump Steak with toasted Sesame Seeds

A tasty and tender grilled steak with asian flavours. Paired with some sweet potato fries and a salad or steamed greens, it’s a quick weekday option when you’re short of time. 

Ingredients
  • 200 gm Rump Steak
  • 20 gm Peanut oil
  • 20 gm Toasted sesame seeds
  • 1 clove Garlic, minced
  • 20 gm Fresh ginger, grated
  • 60 ml Soy Sauce, light
  • 15 ml Sake
  • 15 gm Sugar, white
  • 2 gm Shichimi Togarahsi, Japanese seven spice mix
  • 20 mls Water
  • 5 gm Miso paste, red
  • 1 Green spring onion, cut finely on the diagonal.
Instructions
  1. Make the marinade: combine the garlic, half the ginger, half the soy sauce, sugar, sake and half the seven spice in a bowl. Taste and adjust to your taste

  2. Add the steak to the marinade and leave for minimum of 30 minutes.

  3. Cut the spring onion in fine diagonal slices and place in iced water.

  4. Make the dipping sauce: Combine the remaining ginger, remaining seven spice & remaining soy sauce with the miso and water. Taste and adjust to taste – sugar can be added if desired.

  5. Remove the steak from the marinade, pat dry and brush with oil. Pan fry or grill on French grill to medium rare (58c – 60c). 

  6. Roll the cooked steak in the toasted sesame seeds and rest.

  7. Plate the steak, either cut into diagonal slice or cubes. Serve dipping sauce either in separate dish or over the meat and scatter the cut spring onion on top. 

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Meat – Lesson Three: ‘Fancy Meats’ & Veal Medallions wrapped in Prosciutto & Sage.

I’m not sure I can adequately convey the reservation I felt going into this class, let alone the dread of knowing that I was going to have to taste the meals I was about to make from ‘Fancy Meats’. I can assure you, they don’t rate as ‘fancy’ in my book. Whereas I couldn’t be described as a ‘picky eater’, offal is my kryptonite. The only offal I have ever enjoyed is duck or goose liver, in the form of Foie Gras, or chicken or duck liver, in the form of Pate’. Apart from these exceptions, for me, offal = awful! The lesson for week three of meats included; Goat Curry with Minted Yoghurt, Lamb’s Liver Escalopes with Onion Rings & Garlic Mash, Devilled Kidneys on Puff Pastry with ribboned vegetables, and Pan-fried Veal Medallions wrapped in Prosciutto and Sage.

eZy Watermark_24-02-2019_06-50-07am

Lesson 3 – Meat dishes

Goat meat is very lean but it’s tough and needs a long cooking time. We used the cheaper cut of shoulder and cooked it under a cartouche in the oven for 2 – 2.5 hrs. The meat needs to be covered with liquid, in this case water, to ensure it is evenly cooked.  A good tip is to use an appropriately sized pot for the amount of meat you are cooking, you don’t want a large pot for only a small amount of meat as you’ll end up with the wrong ratio of liquid to meat. The goat meat came already prepared and the curry blend was done in one large batch for the entire class.  I’ve previously enjoyed Goat Curry but found the curry paste in this one had too much clove flavour for my liking, it wasn’t balanced and overpowered the other spices. Water was used rather than stock so as not to detract from the key flavour, which is the spice blend, and it was checked after an hour to ensure there was still sufficient liquid for the second hour of cooking. This was the first dish to go in the oven, due to the time required to cook, and was the last dish to come out. By the end of the class we had run out of time, so there was no plating, the curry went straight into the take-away containers with steamed basmati rice and the raita to sell at the college shop.

The preparation of the liver and kidneys were completed by chef. Before class he soaked the meat in cold water, refreshing the water several times, to remove as much blood as possible. In class, he removed the connective tissue and any sinew and cut the liver into escalopes and the kidney’s in half.

Whereas I don’t like the taste of either of these so called fancy meats, I think using as much of the animal as possible is important, both from an ethical and sustainable perspective. Having said that, the sauce for the Devilled Kidney’s was delicious, as were the pillows of puff pastry and ribboned vegetables cooked in butter, which was served along side. The accompaniments to the liver, the garlic mash and onion rings, were also very nice, but not enough to mask a flavour of which I am not partial.

For the veal dish, which was more or less a Saltimbocca, Chef trimmed & portioned the veal short loin. Each portion was flattened with a meat mallet, a few pieces of sage were placed on the medallion before wrapping it in prosciutto and again beating it (recipe below). The cooked veal was served simply with freshly made tomato sauce, remembering that the lessons are more about getting right the elements of a dish rather than making a complete dish. I think some type of steamed green & the garlic mash served with the liver would be nice accompaniments for the veal and tomato sauce.

Finally, an update on my practical ‘service placement’. Remembering that the placement I have is with a kitchen which caters for functions, so far, I’ve worked on a BBQ, which was cooked to order meat, fish or chicken, served with salads, vegetables and chips, and a Seafood Buffet for 120 people. For the BBQ I cooked the deep-fried fish & chips, made the side salad and plated. For the Seafood Buffet, I did multiple jobs including garnishing the seafood cocktails and deep-frying some of the elements of the hot section; the chips, crumbed whiting and salt and pepper squid. Also, all the usual activities such as, replenishing the buffet as required, packaging and storing food, cleaning etc. There were two chefs working on the seafood buffet, and both generously shared valuable information as I worked beside them. Apart from the oysters which went flying of the platter I was carrying when I went through the servery door into the dining room, it went pretty smoothly.  Two down & twenty-eight to go.

eZy-Watermark_24-02-2019_07-43-10am.jpg

Crumbed whiting with chips and Garden Salad…cooked and plated by me!

Bon Appetit

 

Kathryn   💙👩‍🍳

Pan fried Veal Medallions wrapped in Prosciutto & Sage with simple Tomato Sauce
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

An Italian dish which combines tender veal, prosciutto and sage, also known as Saltimbocca. Serve with a simple tomato sauce, wilted garlic spinach & roasted potatoes or any vegetable or salad of your choice.

Course: Main Course
Cuisine: Italian
Keyword: Veal
Servings: 2
Ingredients
  • 400 g Veal short loin medallions – 2 x 200g
  • 4 slices Prosciutto
  • 4 leaves Sage, fresh
  • Salt, to taste
  • White pepper, to taste
  • 50 gm Flour, plain
  • 40 ml Olive Oil
  • 150 ml White Wine
  • 200 g Onion, brown – fine dice (3mm or 1/8 inch)
  • 1 clove Garlic, crushed
  • 1 400g Tomato crushed, tin
  • 20 g Tomato paste
  • 40 gm Olive Oil
  • 20 g Balsamic Vinegar
  • 1 pinch Sugar
  • 100 ml Veal Stock (optional)
  • 1 pinch Salt
  • 1 pinch Pepper
  • .5 bunch Basil leaves, fresh
Instructions
  1. Prepare the veal. Using a meat mallet pound out the veal medallions between cling wrap until thin. Season and add 2 sage leaves to each medallion and wrap each in 2 slices of prosciutto. Place back in plastic and pound out again. 

  2. For the sauce. Sauté the onion and garlic in olive oil until softened – not brown. Add the tinned tomato, tomato paste, balsamic vinegar and sugar. Taste and season. Add half of the stock (or water) and the basil leaves. Simmer for 30 mins. If the sauce is too thick add more stock (or water). You can either strain for a thiner sauce or leave as is for a more rustic one.

  3. Flour the veal and shake off excess just before cooking.

  4. Heat the pan and then add the oil. Pan fry the Veal, if it starts catching add a little more oil. You are looking for a little bit of colour but not too much. When cooked, deglaze the pan with white wine. Watch it as the veal is lean and thin and you don’t want to over cook,. Set aside to rest for 5 mins under foil.

  5. Serve the veal with the tomato sauce and your choice of vegetables or salad.

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Meat – Lesson Two: Venison & Pork with Panzanella Salad

In preparation for the second class of the semester, I ‘tried’ to practice all the recipes at home. My wonderfully supportive husband accompanied me on a weekend mission zig-zagging across Sydney to buy some of the less available ingredients. Unfortunately, I was unable to get the loin of venison I needed but have since found a supplier close to where I work (go figure!)

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Very little butchering was done by the class in Lesson 2 of Meat, it was limited to ‘frenching’ (clean scrapping of the bone) the Pork Cutlet. This week Chef demonstrated; how to prepare the loin of venison, break down the rib loin into cutlets and break down the shoulder of pork which was minced and used in our Boudin.

The first task was to trim the cutlet and then marinate the venison in readiness to sous vide. Next the salad ingredients were prepared. All through the mise-en-place Chef spoke about the end product, and what the plate of food would look like. Presentation is of key importance at this stage of the course and this is something I really need to improve upon. The Pork Cutlet I was given was quite thin and not good for a ‘standing to attention’ presentation (well, that’s my story and I’m sticking to it!). Pork is quite lean, especially so after we have removed all the fat to make a clean cutlet, so the desired cook is medium rare. The aim was a temperature between 60 – 65c, 63c using a meat probe is perfect.

Every Chef I have had at TAFE has deviated in some way or another from the standard recipe provided. I am glad that I did some practice at home as my preference regarding Panzanella Salad is a more rustic version than the one we made in class. I love this Tuscan chopped salad of bread, onions, tomatoes, olives and basil; it’s summer on a plate! Chef’s salad, and therefore mine in class, was made of a smaller dice of vegetables and bread, around 1 cm, whereas I prefer it larger so as the croutons soak up the lovely juices (recipe below). Chef also chose not to marinate the cutlet (asked for in the recipe) which I did in my practice at home. I don’t think the marinade enhanced the flavour of the pork, so the salt, pepper and olive oil used by Chef is really all you need to add to the pork before cooking quickly on a hot grill. As this is quick to cook on a heated grill, watch that you don’t overcook it as it will dry out. You can see below how the frenched cutlet looks that more special on the plate compared to the two I made at home. Learning in every class!

Venison is usually served with something sweet, in class we served it with pickled carrots and radish. Venison is incredibly lean and the cut we used is from the tenderloin,  the most tender cut. You have to watch that it doesn’t go ‘over’ when you cook it as it will become tough. As mentioned already, I didn’t manage to practice cooking this at home, instead I made a lamb loin which was equally delicious. Chef told us to wash the herb crust off the venison after it had been sous vide medium rare (53c for 30 mins), and prior to pan frying to medium rare (55C) & placing in oven. My inner voice was crying, but I like the herb crust!!!  Being pushed for time I wasn’t able to rest the venison sufficiently before plating which doesn’t make for the most attractive plate 😳, you can see a little bit of tell-tale blood under the meat!

 

The last dish was the Pork Boudin in crepinette with Rocket Salad. I have used caul fat (crepinette) before, but the supplier I used has since closed down – so across the city we travelled. Caul fat is a fat ‘netting’ like lace; a membrane which surrounds the internal organs and makes a perfect casing for sausages. It needs to be soaked in water to remove any colour and improve the smell and then squeezed out to dry. The important fact to remember when making pork sausages is to ensure the temperature of the cooked sausage is 65c. I like the way this dish was presented with the disks of cooked caramelised apple encapsulating the dressed rocket salad and a a final flourish of grated walnuts.

It was another busy class, but very enjoyable. Next week we move to Veal and ‘specialty meats’ which includes offal (liver and kidney) which is never my choice of meat. I will approach the class with an open mind, you never know, I may find out I like it after all. One last thing before I finish, I got a placement in a commercial kitchen!!! The Chef trained in Europe, and worked in a Dutch Michelin Star restaurant before emigrating to Australia… he is lovely and very supportive of chefs to be. He manages a small team in a large commercial kitchen, predominately doing functions, both large and small. He has already put me on the roster for several functions over the next few weekends, including a wedding. I am a very happy Chef in training!

Bon Appetit

Kathryn💙👩‍🍳

Panzanella Salad
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

A lovely rustic Tuscan salad of olives, tomato, onion, capsicum, capers & bread. Think Summer on a plate! A perfect accompaniment to grilled meat, chicken or fish. 

Course: Salad
Cuisine: Mediterranean
Keyword: Panzanella,
Servings: 2
Ingredients
  • .5 Red Capsicum
  • .5 Yellow Capsicum
  • 1 Tomato (skin and seeds removed)
  • .5 Red Onion
  • 1 Small red chilli (or to taste)
  • 20 gm Pitted black olives (preferably Kalamata)
  • 5 – 10 gm Anchovy Fillets
  • 5 gm Salted Capers, rinsed
  • Fresh Basil leaves
  • 50 gm Bread, preferably Italian Ciabatta
  • 2 tbsp Olive oil
  • 1 clove Garlic, crushed
  • 10 ml Vinegar, white wine
  • 30 ml Olive Oil
  • 3 g Salt, sea
  • 3 g Pepper
Instructions
  1. Cut the tomato & vegetables to the desired size – for uniformity let the size of the olive direct the size of the dice.

  2. Add the crushed garlic to the 2 tbsp of olive oil and brush the bread before cutting into desired size and toasting in oven. Remember, the bread soaks up the dressing. 

  3. Cut the chilli and anchovy quite small. You can exclude the anchovy, but you really won’t taste it in the finished dish, it just adds a depth of flavour which balances well with the other ingredients.

  4. Prepare the dressing, Olive oil, White wine vinegar and seasoning, and tear the basil leaves.

  5. Combine the salad ingredients and the dressing just before serving. 

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