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.
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!
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
- 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’.