Prepare & Present Appetisers, Salads & Sandwiches – Lesson Two

Last week a blogger I follow, and who follows me, commented that my posts blogs make her tired 😒! This was not what I intended for any readers and I have given this some thought in the past week, therefore this week I will err on the side of brevity…which is so hard when we cover so much each week in Kitchen 9.  Let me know what you prefer.

This week is the second in this particular block of lessons. Where as I am not so enthused by ‘salads and sandwiches’, I admit there are still things to learn for which I am grateful. Today the recipes are Antipasto, Focaccia Sandwich, Squid with lime salt & chilli jam, Smoked fish cakes with pickled ginger mayo & Chicken and avocado sandwiches – pullman, tea & finger.

We started with the antipasto, each of us taking responsibility to complete a component. I grilled the artichoke and prepared the capsicums. The final components can be used on an antipasto platter and in sandwiches. There is so much which goes into the separate components of  a ‘good’ sandwich…. long gone are the days of Vegemite or Peanut butter sandwiches (and yes Mum – I am referring to your school lunches 💙).

Next was the preparation of the baby squid and chilli jam. Whilst some of us were preparing the antipasto, one of the students (lovely Rachel) made the chilli jam, it was delicious (recipe below). The squid was quick to prepare; skin, ink sack & beak removed and sliced into rings. Rings coated in egg white, dredged through a mix of plain and rice flour seasoned with Chinese 5 spice and deep fried….so easy (and delicious).

The smoked fish cakes were my favourite (recipe below). The fish used was smoked trout. The trout was skinned, the flesh flaked and added to the steamed potato and other ingredients before forming into a cake, deep frying and served with the pickled ginger mayonnaise. Delicious..

Last we made the chicken and avocado sandwiches… cut into pullman (in half on an angle), tea (crust off triangle cut) and finger sandwiches (crusts off and cut into thirds). The chicken was poached and shredded  & added to mayonnaise, salt & pepper and seed mustard. A selection bread was used  – white, multi grain and wholemeal.

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Pullman, tea & finger Chicken & Avocado Sandwiches

The last lesson in the semester is next week 😳 & the week following will be a six hour assessment. I am looking forward to next semester, even though the end of this semester means we say adieu to Chef Troy. I am grateful for how he has guided us through the first stages & for his generosity, gentle encouragement and humour. He will be a hard act to follow but onwards we go!

Bon Appetit!

Kathryn 👩‍🍳💙

Chilli Jam

1 tomato, 2 long red chillies, 120g sugar – place in food processor and blend.

30 mls vinegar, juice of 1 lime, 1 clove of garlic (chopped) & 15 mls fish sauce.

Place tomatoes, chilled & sugar in a food processor & blend.

Place the mix in a pot with the vinegar, lime juic, chopped garland fish sauce. Stir until sugar is dissolved and simmer for 20 minutes, or until it becomes a jam thickness.

Smoked Fish Cakes with Pickled ginger mayonnaise

  1. Fish cakes.  1 x 150g smoked trout, 200g boiled (or steamed) potatoes, 2 spring onions finely sliced, 15g red Thai curry paste, 40g fresh coriander, 1 egg yolk, 35g plain flour, 1 lemon, 80g kewpie (Japanese) mayo, 1 Birdseye chilli, salt and pepper.

Steam, peel & mash the potatoes – set aside to cool.

Remove the skin and take the fish off the bone – flake. Add to the spring onion, red curry paste, chilli, chopped coriander & egg yolk to the mashed potato. Mix together and season to taste.

Coat the fish cakes in flour and shallow or deep fry until golden brown.

2.  Pickled ginger Mayonnaise. 30g pickled ginger & 80g Japanese mayonnaise (Kewpie)

Finely chop the ginger and mix through the mayonnaise.

Serve the fish cakes on a bed of the ginger mayo.  Garnish with a pickled ginger ‘rose’.

 

 

 

 

 

 

 

 

About kathryninthekitchen

I find joy in all aspects of food and cooking; reading about it, enjoying the offerings of great restaurants and cafe’s, sourcing beautiful produce & transforming it into delicious meals to share with the people I care about. I quite easily lose track of time when I am engaged in my favourite pastime. I have always dreamt of one day training as a cook and 2018 is the year that journey begins. I am excited I have the opportunity to follow my passion and grateful for the support of my family and friends. I hope you enjoy my journey with me as well as other food related detours.
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6 Responses to Prepare & Present Appetisers, Salads & Sandwiches – Lesson Two

  1. Terri says:

    I love your posts. Is a treat to sit down with a cup of tea and read of your activities. I would like to see you stick to your original format. I use the same smoked trout in my pate and salads. Its lovely. The chilli jam is timely as my chillies are coming along nicely in the vegetable garden. Must try the fish cakes and never thought of deep frying them, I have had them dissolve completely when cooking so will definitely try your recipe.

    Keep cooking lovely lady

    • kathryninthekitchen says:

      Thanks Terri… I was worried that I might be too wordy…it’s just so much going on in class and I find writing about it not only enjoyable but helps me absorb the lessons. The chilli jam was really nice…and like you, I had never deep fried the fish cakes either. Keep warm. K

  2. FJB says:

    The smoked fish cakes sound delicious – I might have to get some Bellingen Smokehouse Trout and make them.

  3. I had no idea that so much went into making a sandwich nor that there were different sandwich cuts. I have enjoyed your longer posts, though I always make sure to have eaten before reading them.

    • kathryninthekitchen says:

      Thank you for you comment…I know what you mean…I am so ‘full’ after class on Tuesdays ☺️

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