Lemon, Thyme and White Wine Chicken...Cook Up With Vicki!!!

Candlelight in the adoining room...

I have come over from my other blog Queen of the Armchair with a recipe from my Cook Up with Vicki

Every issue Vicki and I choose a recipe, cook it and then blog it...
Anyone who would like to join us...
do as we do...
choose a recipe from the current issue and then blog about it...Easy!!!

This month I have chosen Lemon, Thyme and White Wine Chicken...

All in the pot...8 chicken thighs...skin on...bone in
2 brown onions...quartered
1 lemon...sliced
6 cloves garlic...unpeeled
10 sprigs thyme
1/4 C (60ml) olive oil
1/2 C (125ml) dry white wine
1 and 1/2 C (375ml) chicken stock

Pre heat oven 180c (355F)
Place chicken, onion, lemon, garlic, thyme and oil in a bowl and toss to combine
Heat a large heavy based saucepan over high heat
Cook thicken, onion, lemon, garlic and thyme in batches for 3-4m each side or until golden.
Set aside and keep warm
Add the wine to the pan and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon
Add chicken and stock to the pan and bring to boil
Roast in oven 30-35m...with lid on...or until chicken is cooked through.

Served with Jacket Parsley Potatoes and a Salad!!!
Very easy...and very yummy!!!
If you get a chance do pop over to Vicki's and see what she has been up to...
especially in that fabulous garden of hers in California...by the beach too!!!

Welcome To The Mantle!!!

WELCOME TO THE MANTLE RESTAURANT AT TAFE...

3rd June, 2009

CHEFS DE CUISINE...Jason and Toby

Here I am...come over from my other blog Queen Of The Armchair

My Course is nearly over and doing Week 1 of Dining Room Service...

seeing the other side...Front-of-House...

This room which is a teaching room transforms during the year to a Training Restaurant which any person can go to...

Setting up and re-arranging the furniture...
if you look towards the back of the room you will see the bar area...
the doors to the right take you to a storage area for cutlery, plates, tea/coffee service...
and then through another set of doors to the kitchen!!!

After looking at the evening's menu...
the appropriate plates are counted, washed, stacked in the oven or kept cool...whatever the need may be...

Table all set up...

View into the kitchen where the 'Chefs' are busily preparing for Service...

Out comes the Amuse Bouche...

Grilled Scallops with Cauliflower Puree, Olive Tapenade and Green Apple Reduction...

Fresh Asparagus, Capsicum and Ricotta Tart...

Char-grilled Kangaroo Loin with Warm Bok Choy Salad...

Grilled Scotch Fillet with Garlic and Anchovy Butter, Sauteed Mushroom, Parmentier Potatoes and Wilted Spinach...

Roasted Rump of Lamb with Kumara and Red Onion Rosti, Green Bean Prosciutto Bundles and Honey Pesto Jus...

Cajun Style Barramundi Fillet with Potato Puree and an Avocado, Tomato and Red Onion Salsa...

Strawberry Spring Rolls with Dark Chocolate Sauce...

Vanilla Bean Panna Cotta with Pineapple Compote and Sesame Seed Wafers...

Steamed Sticky Date Pudding with Butterscotch Sauce...

and to finish off Petit Fours and a cuppa!!!
I've had a great time tonight...taking orders and

learning to carry 3 dinner plates at once!!!

Next week sees an Industry Dinner here...

where the Employers of the Apprentice Chefs are invited for a meal cooked up by the people they employ...

Looking forward to the night!!!

The Mantle Restaurant At TAFE...my last night in the kitchen!!!

Here we are...the course nearly over and my last night cooking in the Kitchen!!!

Chefs-de-Cuisine tonight are...Beau and Jody

3rd June 2009

The Whiteboard where who does what for the evening is all worked out by the Chefs...

under the guidance of our Teacher Chef Nick...who used to run the Award Winning Restaurant...On The Pier here on the South Coast...

Baked Eggplant...

Roasted Hazelnuts...

Spices...

Amuse Bouche...Lime Cured Whitefish with Coconut Cream...

Pan Seared Scallops, Carrot and Pea Puree with a Verjuice Reduction...

Garlic and Chilli Quail with Steamed Bok Choy...

Asian Spiced Squid with a Herb Salad...

Crispy Skinned Ocean Trout with White Truffle Oil Mash, Wilted Spinach and Balsamic Reduction...

Seared Lamb Rump with Roasted Eggplant, Vine Tomatoes and a rich Tomato Coulis and Herbed Tossed Potatoes...

Roasted Duck Breast on a Caramelized Fennel Risotto with Poached Pear and Red Wine Reduction...

Ginger and Lime Brulee with Vanilla and Hazelnut Biscotti...

The Biscotti was my contribution tonight...along with the Turkish Delight below...

Bailey's Tiramisu...

Spiced Apple and Apricot Crumble with Vanilla Bean Ice Cream and Fruit Coulis...

Petite Meringues...

and finally Petit Fours.

One of the Patron's Friends had a birthday and bought in a sponge cake...which Chef turned into little cakes decorated with chocolate!!!

And here I am...leaning on my Tool Box...thinking wow...these 18 months have just flown by!!!

The next two weeks sees me working Front of House...including an Industry Night and I'll be back with pics of that...

Meanwhile...Happy Cooking and Happy Eating...Dzintra♥