Study at the Library

Mushy Peas
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.

Shepherd’s pie
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.

Lemon tart

Lemon curd
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

Water 600
White wine vinegar 200
Sugar 100

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


Pineapple Tarts and CNY 2104


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