We’re very close to opening Kite now. Due to some unexpected, expensive delays, the boss decided to cut down on costs, one of the casualties being the pacojet2 and the accompanying blast freezer. It’s sad news, but we moved forward, planning other things like the garden project and menus for bar/lunch/brunch.
Made a new blog again.
Was enlisted to help out with the startup of Envy Coffee, a cafe located at an office area. Location at One-North, near Buona Vista. In charge of coming up with menu, staff training, kitchen setup, supplier contacts. Continue reading
Onion, diced 1 no
Garlic, diced 5pcs
Cream maybe 500ml
Peas 1 pkt
Sauté onion and garlic until tender but not colored. Add cream and reduce 1/3 of volume. Add peas and stir until peas are warm. Add salt and some sugar, thermomix to break up the peas. Keep in gastros.
Duck Fat Chips
Poach thick cut potato in duck fat until tender. Lay out on a tray to cool down. Place in container when cool. Fry twice for more crispness.
Study at the Library
Peel russets and boil whole until tender. Mash and allow to cool completely before packing.
Place meat in metal rings. Mix some mash with egg yolks and season with salt. Transfer to piping bag with star tip. Pipe potato on top of meat.
Combine all ingredients and cook over water bath until 62C.
Pre bake sweet tart base with weights wrapped in cling film. Remove and brush with egg wash. Bake a while more, ending with a par baked tart shell.
Pour filling in and bake for 35 mins.
Refer to photos
Blend cheese with truffle oil and salt
Beet root pickle
Beet root 9 nos
Peel and grate
White wine vinegar 200
Heat to dissolve sugar and allow to cool. Add beer root, allow to sit for 2hrs. Strain and pack beetroot.
Braised ox cheek
Sauté carrots, onions, celery.
Put pot in oven for 3 hours, covered with aluminium foil. Strain out the meat.
Reduce the stock to make jus
These are pretty good. The proportion of pastry to jam is optimal, resulting in a thin crust of pastry that yields to the filling. Remember that texture is as important as taste. Am pleased about the shininess of the glaze, trick is to bake them for a bit before applying it. Will make the jam from scratch next year and win the award for best pineapple tarts. Continue reading
Preparation for interview: Ingredients (preparation, storage, ideal cooking temperature), techniques, equipment. Continue reading
Whole Wheat Sables by Alice Medrich whole what pastry flour (used regular whole wheat flour) 255 unsalted butter, softened 210 sugar 100 salt 1/4t vanilla extract 1t Combine butter, sugar, salt and vanilla extract. Mix in flour until just … Continue reading