Back at my classes this week and the hours are going much quicker than I thought they would and I am thoroughly enjoying being back in the Kitchen!!!
Today's offerings are:
As always Chef has allocated Courses to us all...and I have Dessert this time...and what a Dessert it is too...delectable Chocolate Pots with Orange & Polenta Biscuits!!!
Mushrooms being prepared for...Stuffed Mushrooms with Green Salad...
Spatchcock on the trays waiting...
Whole Sole ready for the oven...
Brandy Snaps ready for Dessert!!!
First Entree is Roasted Asparagus with Cherry Tomatoes, Black Olives and Basil...
The next choice is Pan-Seared Scallops with Crispy Bacon and Sage Puy Lentils and Green Salad...mmm...Scallops...one of my favourite Seafoods!!!
Stuffed Mushrooms atop Green Salad...
Beef Curry with Rice...
Roasted Garlic & Sage Spatchcock with Potato & Prosciutto...
Whole Sole with Herb Crust and Roasted Cherry Tomatoes & Sourdough...
These are Eve's Puddings but I didn't manage a pic of the prepared ones for Service...must've been too busy with my Chocolate Pots and Orange Polenta Biscuits!!!
Chocolate Pots with Orange & Polenta Biscuits...
and finally Raspberry Mousse filled Brandy Snaps!!!A very tasty combination today of flavours and textures!!!
And for all the Chocolate Lovers out there here is the Recipe for the Chocolate Pots...serves 4
285 mls pure cream
200g best quality chocolate (70% cocoa solids)
2 egg yolks
3T brandy
20g butter
- In a thick bottomed pan heat the cream until nearly boiling
- Remove and set aside for 1 minute before snapping in your chocolate
- Stir in until melted and smooth
- Once melted, beat in egg yolks and brandy and stir until smooth
- Allow to cool slightly before stirring in the butter until the mixture is smooth
- Pour into individual serving pots and place in fridge
ORANGE AND POLENTA BISCUITS
~Makes 24 (but I got nearly double that!!!)~
- 170g butter
- 170g sugar
- 255g polenta
- 100g plain flour (I used gluten free flour)
- zest of 2-3 oranges, finely chopped
- 2 large eggs
- Rub the butter, sugar, polenta and flour together before mixing in the orange zest and the eggs
- Cover with cling wrap and put in fridge for an hour until slightly firm
- Place a large square of baking paper on a baking tray and spoon small teaspoons of the mixture in lines 2cm apart
- Bake in pre heated oven at 190c for around 5-6 minutes until outside edges of the biscuits are lightly golden
- Remove from oven and allow to cool
This recipe worked beautifully for me using gluten free flour...so enjoy Vicki!!!
And Clarity here is the recipe for STUFFED MUSHROOMS
- 2 medium red capsicums, quartered, deseeded
- 250g soft cream cheese...at room temp
- 2T basil pesto
- 1T fresh lemon juice
- seasoning
- 8 large mushroom flats...stems trimmed
- 50g fresh breadcrumbs
- 1/2 bunch chives
- dressed salad leaves to serve
Pre heat oven to 180c...Line 2 baking trays with non stick baking paper
- preheat grill on high...place capsicum, skin side up, on a grill tray and cook under grill for 8-10m or until charred and blistered
- transfer to sealed plasic bag and stand 10m
- remove skin from capsicum and dice flesh
- combine diced capsicum, cream cheese, pesto, lemon juice and seasoning in bowl and mix well...adjust seasoning
- place the mushrooms on the lined baking trays stem side up
- spread filling evenly into the mushrooms
- combine breadcrumbs and chives and sprinkle over filling
- bake in preheated oven for 15m or until the mushrooms are cooked through and breadcrumbs are golden
- serve immediately with the dressed salad leaves
~Recipes from the College~
Nothing left but to enjoy...Bon Appetit!!!
