What I have learned:
Deglaze: Removing the flavor and spices that gets stuck on the bottom of the pan
Chiffonade: To slice herbs and leafy vegetable into long thin slices
Brunoise: small 3mm-3mm squares
Shoe laces: long thin strips
Philo: paper thin pastry
Salt: Remember, you can always add on, but you can never take out
Stay basic with the flavors; you must still be able to taste the main ingredients.
Blanch: to put vegetables in boiling water for 3-5 mins and directly into ice cold water.
What I made:
Swiss chard roll
Ingredients used:
· Butter and oil ( oil prevents the butter from burning)
· Onions (made brunoise and sauté)
· Mushrooms (made brunoise)
· Spinach ( made chiffonade)
· Rocket (made chiffonade)
· Olives (finely chopped)
· Feta (finely chopped)
· Dry white wine to deglaze
· Cream(brings ingredients together)
· Blue cheese added when ingredients has cooled
After oil and butter is hot, sauté the onions. Add the mushrooms, olives and rocket when the onions turn transparent. Add the feta and stir. Deglaze the pan by adding the wine. Pour the cream and stir. When cooled, crumble the blue cheese in.
Take one layer philo pastry (15cm – 20cm) put in 1 spoon full and loll into cigar shapes. Tie the edges with leak (sliced into shoe laces shape). Glaze with melted butter and put into the oven (180˚C)
No comments:
Post a Comment