European Cuisine

Week 6

Date – Mac 22, 2018[Thursday]

Today is the third production class with European cuisine.

During the production class, the Chef On Duty was Raffae, Cindy & Suzen, help by the Supervisor On Duty Chong, Clarissa & Saul. The Cuisine that will be produce today is European cuisine.

European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English.

The menu are carefully constructed by the COD. The style of menu that our Production class usually provide is menu Table D’Hote, which is a Full-course menu starting from the Appetizer, Soup, Main Course and Dessert. The menu’ recipe will be listed below. 

THE MENU:

APPERIZER – BRINJAL SALAD

SOUP – TOMATO & BASIL SOUP

MAIN COURSE – CHICKEN ROULADE AND POTATO FONDANT, SERVE WITH GREEN APPLE SAUCE & CARROT PUREE WITH SAUTEE BOCCOLI

DESSERT – CHOCOLATE SPONGE CAKE

THE RECIPE:

STANDARD RECIPE

APPETIZER – BRINJAL SALAD

No.	Ingredient	Amount
BRINJAL SALAD
1	Brinjals	2 large, halved lengthways
2	Garlic	1 clove, crushed
3	Olive oil	60ml
4	Cherry tomatoes	250g, quartered
5	Tin chickpeas	400g, drained
6	Mint	Handful
7	Parsley	Handful
8	Spring onions	2, sliced
YOGHURT DRESSING
1	Greek yoghurt	80ml
2	Honey	5ml
3	Lemon juice of	½ lemon

PREPARATION METHOD

1. Preheat oven to 200°C. Using a small knife, cut a cross pattern three-quarters of the way into the flesh of each brinjal half and place, flesh-side up, on a baking tray. 2. Combine the garlic and 30ml of the oil, and brush the brinjals. Season, and roast for 35-40 minutes or until golden brown and cooked. 3. Combine the tomatoes, chickpeas, herbs and onions. Drizzle with remaining oil and season. 4. For the dressing, whisk together the yoghurt, honey and lemon juice, and season. 5. Serve the brinjals with chickpea salad and yoghurt dressing.

SOUP – TOMATO AND BASIL SOUP

No.	Ingredient	Amount
1	Tomatoes	4 peeled, seeded and diced
2	Heavy whipping cream	1 cup
3	Tomato juice	4 cups
4	Butter	1/2 cup
5	Fresh basil	14 leaves
6	Salt and pepper	To taste

PREPARATION METHOD

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. 2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

MAIN COURSE – CHICKEN ROULADE AND POTATO FONDANT SERVE WITH GREEN APPLE SAUCE & CARROT PUREE WITH SAUTEE BROCOLI

CHICKEN SPINACH ROULADE
No.	Ingredient	Amount
1	Skinless	4, boneless chicken breast halves
2	Can spinach	1 (14 ounce) , drained
3	Milk	2 teaspoons
4	Egg	1
5	Italian seasoned bread crumbs	1 cup

PREPARATION METHOD

1. Preheat the oven to 375 degrees F (190 degrees C). 2. Grease a baking sheet. 3. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a uniform thickness of 1 inch. 4. Heat spinach in a saucepan over medium-high heat. 5. Whisk eggs, Parmesan cheese, and milk together in a bowl. 6. Stir egg mixture into the spinach; cook and stir until thickened, about 2 minutes. Remove from heat. 7. Spread about 2 heaping tablespoonfuls of the spinach mixture onto each pounded chicken breast. 8. Roll each breast into a cylinder shape, secure ends with toothpicks, and arrange on the prepared baking sheet. 9. Sprinkle bread crumbs atop rolled chicken. 10. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes. Allow chicken to rest for several minutes before removing toothpicks and serving.

POTATO FONDANT
No.	Ingredient	Amount
1	Idaho potatoes	4
2	Kosher salt and freshly ground black pepper	To taste
3	Canola or olive oil	For searing the potatoes
4	Vegetable, chicken or beef stock	4 cups
5	Butter	2 sticks (1 cup)
6	Garlic	8 cloves
7	Fresh sage	4 sprigs
8	Fresh rosemary	4 sprigs
9	Fresh thyme	4 sprigs
10	Sea salt	For serving

PREPARATION METHOD

1. Peel and cut the potatoes into the size and shape of a soap dish. Season with salt and pepper. 2. Set a saucepan over medium-high heat and add some oil. Sear the potatoes in the hot pan on both sides till golden brown. 3. Add the stock until it just covers the potatoes, then add the butter, garlic, sage, rosemary and thyme. 4. Bring to a simmer and cook until the potatoes are golden and tender, 30 to 45 minutes. Hold in the cooking liquid until ready to eat, the longer the better. 5. Slice and serve sprinkled with a little sea salt and chopped chives.

GREEN APPLE SAUCE
No.	Ingredient	Amount
1	Granny smith apples	500g, peeled, cored, diced
2	Caster sugar	2 tablespoons
3	Lemon juice	1 tablespoon
4	Mixed spice	A pinch
5	Butter	10g

PREPARATION METHOD

1. Combine apple and 1/3 cup cold water in a saucepan over medium heat. Simmer, covered, for 10 minutes or until apple is soft. Add sugar, juice, mixed spice and butter. Stir to combine. Remove from heat. Set aside for 5 minutes to cool. 2. Remove apple mixture to a food processor. Process until smooth. Serve warm or cold.

CARROT PUREE
No.	Ingredient	Amount
1	Carrots	500g
2	Water	100g
3	Butter	90g
4	Salt	4g
5	Lemon juice	½ of lemon

PREPARATION METHOD

1. Remove the ends of the carrots, and use a vegetable peeler to peel them. 2. Cut the carrots crosswise into pieces about a quarter-inch (5–7 mm) thick. 3. Place carrots, water, butter, and salt into a saucepan with a lid. Begin heating on high so water starts steaming quickly, then reduce heat to medium and continue steaming until carrots are tender and there is little water left in the pot. Carrots take a bit longer to cook than some other vegetables, so keep an eye on them. Add a splash of water if they start to dry out. 4. Once the carrots are super tender, transfer them to a blender, and blend until smooth. Add a little lemon juice, stir, and taste. Keep adding lemon juice, bit by bit, until your purée is as bright and acidic as you like it. 5. Use a spoon to distribute purée evenly on each plate.

SAUTEE BROCCOLI
No.	Ingredient	Amount
1	Extra-virgin olive oil	3 tablespoons
2	Garlic	3 cloves, roughly chopped
3	Red pepper flakes	A pinch
4	Broccoli	1 bunch, trimmed and cut into bite-size pieces
5	Low-sodium chicken broth	1/2 cup
6	Kosher salt	1/2 teaspoon
7	Freshly ground black pepper	TO TASTE

PREPARATION METHOD

1. Heat the olive oil, garlic, and pepper flakes in a large skillet of medium heat until fragrant and garlic begins to brown, about 30 seconds. 2. Stir in broccoli and cook until the broccoli is bright green, about 3 minutes. Add the chicken broth and season with salt and pepper and cook until just tender, about 3 to 5 minutes. Serve.

DESSERT – CHOCOLATE SPONGE CAKE

No.	Ingredient	Amount
1	Unsalted butter	175g, softened, plus extra for greasing
2	Golden caster sugar	175g
3	Eggs	3 large
4	Cocoa powder	50g
5	Self-raising flour (or same quantity plain flour with 1 tsp baking powder)	100g
6	Milk	1-2 tsp
FOR BUTTERCREM
1	Dark chocolate (or milk chocolate if you prefer)	50g
2	Unsalted butter	85g, softened
3	Icing sugar	175g, sieved

PREPARATION METHOD

1. Heat oven to 190C/170C fan/gas 5. Grease and line 2 x 20cm sandwich tins with baking parchment. Use a handheld electric whisk or a freestanding mixer to beat the butter and sugar together in a bowl until creamy and light in colour. Then add 1 egg, still mixing. 2. Sieve the cocoa, flour and a pinch of salt into another bowl and add a third of that to your wet ingredients. Once combined, add the second egg and another third of the flour mixture and work that in. Then add the last egg and remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it. 3. Divide the mixture between the tins and smooth the top with the back of a spoon. Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely. 4. Meanwhile, make the buttercream by melting the chocolate in the microwave, or in a bowl over just simmering water, making sure the base doesn’t touch the water. Leave to cool. Beat the butter and half the icing sugar together until light and fluffy. Add the remaining sugar and melted chocolate and mix together. If the icing is runny, chill in the fridge until it is firm but still spreadable. 5. To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge. Put the second cake on top and push down very gently. Spread the remaining icing over the top.