15 September 2011

Fun time in the Training Kitchen

Today we garnished the Lamingtons with white melted chocolate that we made yesterday and arranged them on a platter with grapes. After that we made small cocktail breads and put seeds on for taste. Also I had to make crumbs with the pastry shells that we made yesterday for pies(wouldn’t work for a pie)

Fun part was when the power went off, but that didn’t stop us from working. We took candles and lid them to have light in the kitchen, we placed them all over. That’s how you work in the kitchen with no electricity.

14 September 2011

Pastry cream

250g tiramisu

250g cream

250g cottage cheese

1 lemon (juice) – optional

Put all ingredients together in a mixer and beat till stiff peak and smooth.

10 September 2011

Pastry shells

Filled them up with three different mixtures.

Caramel treat, Lemon curd and a Berry mixture, all topped off with whipped cream that is piped on.

Guesthouse

Had to help Lorinda in the Guesthouse after I did the pastry shells, helped making food and cleaning.

6 September 2011

Today was fun in the kitchen. . . learned how to make Chicken Balentines.
I noticed that it takes a lot of patience to do this, because your first time is not going to be perfect.
Also i made a chicken stock with the drumsticks from the chicken drummies.
after that i just cleaned my station and helped Keiron with his meat balls.

today the time passed fast, but i learned a lot!!!! 

Runaway

Chicken Balentine

Chicken drummies                as needed

Cherries                                as needed

Spicy chicken livers                        as needed

Bread                                                as needed

Nuts                                      as needed

Mise in place—mash the chicken livers, chop up the nuts and mix together with bread (stuffing)

Debone the chicken drummies

Once all is deboned, stuff it with the spicy chicken liver mixture

You can add one cherry per Balentine

Night for whine and cheese

Cheese and whine function

We came in at 07:30 and worked till 13:30 then we went on split and came back to work at 16:00, worked till 21:30.

For the night we prepared all the last minute things. I garnished the cheese cakes with pineapple, oranges, strawberries, kiwis and lemons. The night was a success for everyone.

We made 3 tables were al the food was displayed. Our tabled had the cheese fountain, which was loved by the guests. On the 2 tables we had cold foods, all the snacks. Biltong, cheese, breads, ect.  On the other table, we had the hot foods, with jalapenos, haloumi cheese, cous cous balls, ect. Then on a separate table, there were the desserts, the cheese cakes I made.

We were two-two at a table, me and Juan, Sean and Alon, Chanel and Francois the Kieron was at the dessert table. All of us enjoyed the evening.

something cheesy

Cheese sauce

500g flour

500g margarine

2L milk

Chicken stock                                                 as needed, to taste  

Cheese powder                                             as needed, to taste

Cheddar cheese                                            as needed, to taste      

Cottage cheese                                            as needed, to taste

Oriental herbs                                                as needed, to taste

Cream

Melt butter and add flour to make a normal Béchamel roux

Once roux is made, add the oriental herbs and cheese powder

Add the milk till a paste forms and keep doing so till a smooth sauce forms

Add the cottage cheese and grated cheddar cheese

Add chicken stock

Stir till it thickens and add cream

Add rest of milk

Stir once a while to give sauce a chance to boil

When cooked, and it’s too thick for you, add more milk