ST KEVIN S FATHER/SON COOKING CLASSES

Transcription

1 ST KEVIN S FATHER/SON COOKING CLASSES 2015

2 MAIN CRISPY SKIN DUCK BREAST, SAUTEED POTATO, ROASTED CARROTS AND ASPARAGUS, HONEY GLAZE Serve 4 Ingredients: 4 Duck breast 6 Whole garlic cloves 16 Baby carrot 16 Asparagus 4 Large desiree potato 4 Sprig of rosemary 4 Sprig of thyme 1 litre Chicken stock 80gm Unsalted butter Olive oil Honey Salt/pepper to taste Method: Clean Duck breast and score the skin. Heat fry pan and place seasoned duck breast skin side down. Render the fat and crisp up the skin. Once this is done turn and seal other side, finish in oven. Place carrots and asparagus on oven tray, season well and drizzle with olive oil. Place in oven for approx 5-10min(depending on size) or until cooked. Peel potato and dice into 1cm cubes. Place in hot fry pan with olive oil, butter, seasoning and rosemary. Toss regularly to achieve even cooking and golden brown colour. Remove once cooked. Place chicken stock in a pot with thyme and reduce till almost a glaze, add honey and finish with butter. To Plate: Place carrots asparagus and potatoes in centre of the plate. Slice duck in half on the angle and place on top of vegetables. Pour sauce over the duck and a little around the plate.

3 DESSERT CHOCOLATE MOUSSE Serves 6 Ingredients: Chocolate Mousse 200g 25g milk chocolate, finely chopped butter 3 eggs, separated, at room temperature 1 teaspoon vanilla extract 250ml thickened cream (1cup) Basket 300g Chocolate for basket (will make 6 baskets) 1 punnet Raspberry 1 punnet Strawberry 1 punnet Blueberry 1 punnet Blackberry Any berries will do and if not available substitute with what is available

4 Coulis The following should be ok for the whole class: 500 gms frozen mango 500 gms frozen raspberry 200 gms white sugar Method: 1. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Set aside for 5 minutes to cool slightly. 2. Use a metal spoon to stir the egg yolks and vanilla into the chocolate mixture. Don't over stir, or the chocolate can harden. 3. Use an electric beater to beat cream in a bowl until soft peaks form - the cream should just cling to the beaters when you lift them. 4. Gently fold half the cream into the chocolate mixture until it's almost combined. Fold in the remaining cream. 5. Use an electric beater to beat egg whites in a dry, clean bowl until soft peaks form they ll curl over slightly when you lift the beaters 6. Fold half the egg white into chocolate mixture. Fold in remaining egg white. Place in glasses. Cover. Place in fridge for 3 hours to set. Alternative Chocolate Mousse Recipe 300g Dark choc 300g Milk choc 6 Eggs 1/2 cup Caster sugar 600ml Thickened cream Method: 1. Melt chocolate, set aside allow to cool slightly 2. Use an electric beater to mix the eggs and sugar and beat till pale thick and doubled in volume. 3. Add cooled melted chocolate to egg sugar mix, fold through. 4. Whip cream till thickened then gently fold cream through choc mix, try and keep light and fluffy don't over work.

5 NO FAIL CUP CAKES Ingredients: 125g Unsalted butter ½ teaspoon Vanilla essence 2 cups Self-raising flour ½ cup Castor sugar 2 Eggs lightly beaten ½ cup Milk 2 12 hole Patty pans 24 Paper cases Method: Cream butter, sugar and essence in a small bowl with electric mixer until a fluffy, beat in eggs little at a time, beat until combined. Add the sifted flour and milk in two batches, beat until combined. Line 2 12-hole patty pans with paper cases, spoon heaped tablespoons of mixture into cases. Bake in moderate oven for about 15 minutes or until tops spring back when lightly touched. Cool on wire rack. Cooled cakes can be iced, decorated or left as is or lightly dusted with sifted icing sugar. Irresistible when packaged in sets of six on a foiled covered rectangular piece of cardboard.

6 Dressing Cup Cakes: 453g Betty Crocker creamy deluxe vanilla icing 1 pack Queen rainbow food colours 4 x 7ml each 1 pack Disposable piping bags 4 plastic nozzles 1 pack Hundreds and Thousands 1 pack Silver balls 1 pack Popping candy 4 packs Other decorations, some chocolate

7 ST KEVIN S COOKING CLASSES 2015 MONDAY NIGHT S CLASS CHEF: EDDIE DUMARESQ

8 ST KEVIN S COOKING CLASSES 2015 TUESDAY NIGHT S CLASS CHEF: EDDIE DUMARESQ

9 ST KEVIN S COOKING CLASSES 2015 FRIDAY NIGHT S CLASS CHEF: BRAD FRENCH