Info

Info

WORKFLOW

  1. wash hands
2.get all ingredients and utensils needed
3. cut all vegetables up and set to the side. then cut all seafood, put in a bowl, cover and put in fridge

ANGLAISE
4. bring milk to a boil in a suacepan
5. mix egg yolks and sugar together in a bowl and slowly add the milk and stir well
6. return mix to saucepan and cook over a gentle heat, stirring continuously with wooden spatula. When the mix coats the spatula remove from heat and stir for 2 mins and add two drops of vanilla escence then transfer to cool container and chil

CHOCOLATE GANACHE
7. boil the cream and add chocolate
8. take off the heat and stir through
9. transfer to cool container and chill

RATATOUILLE (20-30 mins)
10. retrieve vegetables from fridge
11. heat oil in saucepan and sweat onions, after sweated add zucchini, eggplant and capsicum
12. spread tomato over vegetables and season with salt and pepper. Cover with lid and cook on medium heat.
13. After 15 mins remove lid mix vegetables and cook further until vegetables are just cooked
14. mix vegetables carefully and put on plate

CHICKEN AND HONEY CARROTS (chicken 15-20mins, carrots 5 mins)
15. Cut the thigh and drumstick off the chicken
16. Line the base of dish with chopped celery and carrot and place chicken on top
17. roast chicken for 25 mins
18. whilst chicken is cooking, melt butter in a pan and add honey and carrots. Cook till carrots are tender.

SEAFOOD (5-10 mins)
19. To cook the prawns, add ingredients together in bowl mix through the prawns and place in pan. cook till orange/pink
20. For dory fillet, cover the fillet in flower, then egg yolks then coat in beer batter. Deep fry until golden brown.
21. For squid, coat squid pieces with a mix of 1/2 tsp of salt, 1 and a half tsp of pepper and 1/3 cup of flour and fry in a pan with 1/3 cup of oil until golden brown.
22. Plate up all seafood and garnish with tomato lotus, gherkin fan and lemon twist.

POACHED PEAR (10-15 mins)
23....