sondela garnishing design

we were given a chance to design a signature for sondela that we will use for garnish on every plate we send out
they chose my design and then we had to make at least 200 of them using either the deep fryer or the baking oven .these sticks will be places on the plate as garnish  also saving us money

Pavlovas

 Ingredients:

• vanilla meringues 
• lemon curd
• wiped cream
• strawberrys
• appels

 Method:

1. take you meringues and place onto a platter 
2. slice your apples into thin wedge slices and place in lemon juice to prevent the browning effect
3. take your lemon curd and place it in the middle and spred it out
4. take your wiped cream and pipe it over the lemon curd
5.  take a strawberry and fan it and place it on top on the cream

maranade for beef medalions

Ingredients:

• soya sauce
• syrup
• fresh herbs 
• spices

take a large mixxing bowl and add your soya sauce and one and a half bottels of syrup in
finely cut your fresh herbs and add into the soya and syrup then add praprika and a little bit of salt in and and then place the maranade over your beef and the to soak over night

Beef olive's

06 September 2011
today i was given 3 pieces of topside and was instucted to cut them into equal slices
afrter i sliced all 116 slices i started to make my filling
it consisted out of beef mince which i added fine fresh chopped  herbs and curry powder, paprika, grated carrots, sun dried tomato paste and lemon juice .. i then added 6 eggs to bind the mince and flour as well so that the mince is not to moist , once the filling was made i placed a beef slice down on the board and added the mince on top and rolled the beef slice and placed 2 toothpicks in to hold it together and did final trimming of meat and added them onto a baking tray and wrapped and placed into the deep freezer.

Lemon curd

Lemon curd is very popular in California where it is usually made with Meyer lemons. A Meyer lemon is a cross between a lemon and a mandarin orange, and came from China in 1908. It was planted all across California, and chefs quickly fell in love with its sweet, complex flavors.

Once a darling of the "California Cuisine" movement, it's now common on many dessert menus. If you can get Meyer lemons, give them a try. If not, don’t worry; it is still very delicious with regular lemons. While it's traditionally served as a topping for cakes, it's also wonderful spooned over a bowl of fresh berries.

Makes about 2 cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 6 egg yolks
• 1 cup sugar
• 1/3 cup fresh lemon juice (about 4-5 lemons)
• 2 tbsps grated lemon zest
• 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
   
   
2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
   
   
3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

School trip Day 3

this was our last day doing our trip..we left later this time in the morning and we drove through to peters-burg where our schools were waiting and this time i had energy so i decided to talk alot we got alto of kids that were either interested in the nature studies or the Chef course >> if the kids wanted to do the Chef course i would talk to them about what we do what we study and what we have to offer at Sondela

School trip Day 2

we were up at 5 in the morning and were on the road at6 we drove all morning all the way to parraborwa where i first school was after speaking to the school and telling them about sondela we were on our way to the other 2 schools in tzannen where we did the same thing

School trip Day 1

I was chosen out of the students to go on a school trip
we started off by leaving sondela with all our bags aswell as objects that we will need when we go to the schools like cutting bords and a set of knives
we drove through to tzannen

facts about cooking methods

Blanching:
the purpose of blanching is so that your foods can be heated quick and your food become soft.

Examples: blanching carrots so the strips will be soft and duriable so that you can use them as a bar to tie pastrie's

The definition of deep frying is foods that is immersed in hot fat/oil and is not in contact with any surfaces of the frying vessel.

Pressure deep frying:

Pressure deep frying is when you completly immers your food in the hot oil
and apply slight pressure until the whole food is cooked and brown

Juliene knife skills

ingredients:

• carrots 
• green pepper

Equipment:

• Green chopping board 
• damp lupy
• Chefs knife

Method / description:

1. cut foods into stick shaped pieces approximately 3mm by 3mm by 5mm
2. a fine julienne has the dimentions of 1.5mm by 1.5mm by 5mm

cleaning

Equipment:

• cloth
• steal wool
• pot scourer
• rubber gloves

pick your station and move all the tables and objects out of the way so you have enough space to clean. Once you start to clean you must always remember to clean from top to bottem srating from the roof to the floor.
Use your chemicals accordingly to what there purpose is
Once done you must repack  and count your equipment that was in your station and then lastly you must sweep and mop your station.

Bechamel (white sauce)

Ingredients:

• onion  - 1
• whole cloves  - 4
• milk  - 1L
• margarine  -100g
• flour  - 100g

Equipment:

• pot
• balloon whisk
• wooden spoon
• conical srainer
• sauce pan

Method:

1. melt margarine or butter in a thick bottomed pan 
2. add flour in
3. cook and keep stiring and it will form a ball (roux)
4. remove of heat to cool the roux
5. gradually add the the warmed milk and stir until smooth
6. ad your onion to simmer for 30 min
7. remove onion and pass through a conical srainer
8. and place into a bowl to store

Vegetable soup

 Ingredients:

• water 15l
• onion 2
• tomato 3
• celery 1
• carrots 6
• brocoly 1 packet
• patty pans 1 packet
• baby marrows 1 packet
• baby melies 3 packets
• tomato past 75kg
• salt
• pepper
• mixed herbs
• beef stock

Equipment:

• 25L stock pot
• chef knife
• green board
• 2 mixing bowls
• measuring jug
• perforated basting spoon

Method:

1. Add water into stock pot and reduce and bring to boil
2. chop up all vegetables (roughly)
3. add into pot all at once when water is boiling
4. leave to boil for +- 15min
5. add tomato past and stir
6. mix well and skim any impurity's
7. ad water if nessary
8. add spices if nessary
9. after clean up tour work station

Risotto

Ingredients:

• Butter 
• parsly
• mushrooms
• riso superfino rice
• stock
• white wine
• cream

Method:

1. take your mushrooms and slice them very finely
2. chop your parsley fine
3. once your mushrooms and parsley are chopped take your egg poacher or pot and add your mushrooms and your parsley followed by your rice
4. cook your rice for up to 5min till it is transparent
5. add your stock in and also add your wine for flavour
6. lastly add your cream in so that the risotto can join together

TIP: Don't keep stirring  it otherwise it becomes like mash

choux past

Ingredients:

• silicone paper- 4 sheets
• flour- 100g
• water- 250g
• butter- 100g
• eggs- 4

Equipment:

• 1 pot
• 1 small plate
• 1 wooden spoon
• 1 baking tray
• 1 pipping bag
• 1 pipping nozel

Method:

1. mise on place
2. messure correct quantities and make sure your station is clean
3. bring  to boil with butter and milk
4. add flour(all) and mix until a ball forms
5. add your eggs in 1 by 1 and keep on stirring when it forms again
6. use pipping bag and shape onto baking tary
7. put into oven at 200 degrees for 20min 
8. turn oven down to 150'C for +- 15-20min 
9. let cool down
10. cut open a quarter of the pasty and add your garnish into it.

bread

Ingredients:

• 2kg cake flour
• 1.5 cup oil
• 1 cup sugar 
• 2 tsp salt
• 2 yeast
• 3 or 4 cups water

Method:

1. add cake flour, sugar and salt and your yeast all together
2. add your oil into the mixture
3. once that is all mixed together add your water(to touch)

mulva pudding

Ingredients:

• 2tbsn unsalted butter
• 1 cup sugar
• 2tbsn smooth apricot jam
• 2tbsn white vinegar
• 2 cups flour
• 2 cups milk
• 2 eggs 
• 2tsp baking powder
• pinch of salt

Method:

1. preheat oven to 180 / 356 and grease a 20cm square pie/Baking dish
2. In a large saucepan , melt the butter , sugar, apricot jam and vinegar together until the sugar has dissolved and the mixture is smooth. remove from the heat and allow to cool for 5min
3. alternating, add the flour and milk until the mixture is smooth and thick
4. add the eggs in one by one , beating well after each addition 
5. add baking soda and salt and beat well
6. pour the mixture into prepared baking dish and bake for 30-45 min until the oudding is dark and backed through.

28 Aug 2011

made a short pastry with potato and rice flour
added poppy seeds to the mold
molded the short pastry into foil molds
placed them into oven

made over 12 different pizza's and 2 flat breads , i also did the mise on place for the pizza's again for the next day.

27 Aug 2011

Took 2 muffin platters and garnesd them with syryp crushed nuts and starwberrys

I also made vinegretts with Juan

i also made a Chef's salad which is your basic garden salad but it has chicken mayo on top

Chicken curry

Today i made a traditional chicken curry with Chef Edward.


Ingredients:

• 6 whole chickens cut into portions
• tammoto's
• onions
• corrianda
• leaks
• mesala spice
• mixes herbs
• ginger powder
• dried spring onion's
• dries garlic
• caraway seeds
• yellow mustard seeds
• coriander seeds
• bay leaves 
• curry leaves 
• yellow curry past

Method:

1. cut chicken into portions
2. add mesala spice, mixxed herbs, and ginger powder and work the spice into the chicken
3. take your tomatoes and blanch them
4. once they blanched take the skin off and take out the pips and cut the tomatoes fine and put aside
5. roughly chop up your onions , coriander and leaks up (put aside)
6. take a pan and fill half way with oil and wait for it to get hot 
7. add your chicken into the hot oil , brown the chicken until its a golden brown
8. once all your chicken is done take a 40l pot add the oil you used for the chicken into it and heat it up
9. once hot add you bay leaves, curry leaves , coriander seeds 
10. after you must add your onions and leaks and coriander, dried garlic and sautê
11. once sauted add either water or stock then add your chicken in and let to boil for 30 min

vinegretts

Ingredients:

• Dijion mustard  -3tbs
• olive oil -2cups
• white vinegar -1cup
• brown sugar -half cup

Method:

1. Add olive oil and vinegar together
2. whisk with a balloon whisk 
3. add your 3tbs of Dijion mustard
4. at the end add your brown sugar and stir in well

Safety inspection report

Hazards

1. There are loose electrical wires hanging from the ceiling.
2. The dyle of the temperature gadge does not work for the fridge
3. There are open plugs and cercits lying around which can cause an electrical problem.
4. large oil drumbs are left lying around the kitchen floor
5. there are sometimes oil spills on the kitchen floor
6. there are the gas leavers missing

Sugar mayonaisse

 Ingredients:

• sugar
• 8egg yolks
• 2l of oil
• 1 cup of viniguar

method

• sepperate your egg yolks add into mixing bowl
• make sure there is no egg whites
• add your sugar into mixing bowl with eggs and whip into a sabanou 
• once at the perfect consistency start to add your oil in little by little and you can nt stop once u have started
• add vinigar to unthicken the mayo
•  at the end add your cream to change the cosistency of mayo and give it a creamy taste

cheese cake

Ingredients:

Lemon Juice - 100ml
Geletine - 10g
Condense milk - 300g
Cottage cheese - 250g
Cream -300ml
Tennis biscuts - 200g
Butter -25g

Method for recipe:

• mise on place
• crush biscuits fine + mix with melted butter
• line molds with wax paper
• make 1cm thick base with biscuits crumbs and push down(after put into fridge to set)
• mix together in mixing bowl -cottage cheese+ condense milk-put aside 
• in double boiler melt geletine in lemon juice( no lumps)
• while gelatine gets heated whisk cream to stiff peak
• add lemon juice into cottage cheese mix and stir(will thicken)
• fold cottage cheese mixture into whipped cream
• spoon into molds and refrigerate over night??
  

Tambuki

we arived at Tambuki at 11:30 and straight away we started to prepare our food.
i first stared off with the holinday sauce which consists of three yokes of the egg and 2 tots of vinigure and multed butter. i had to use a double boiler for the sauce and a french wisk once i did the holinday sauce i moved on to my rasoto which is an Italian rice dish where i added mushrooms and parsly . i only started with the fish when the guests arrived cause i wanted to steam the fish which is quite quick... the final plating was portabelo mushroom the bottom and the rasoto on top wit the fish wraped in bamboo on the sides with holinday sauce over it.

Tambuki

we were all told that we were going to be cooking for the owner of sondela at a 4x4 camp called tambuki where there is no electricity.
we started to prepare our food in the main kichen i started off by getting all the fish that we were going to use.
I took bamboo leaves that were soaked in white wine and lemon juice for a day and cut them to size becaue i needed to fit a piece of yellow tail, 2 pieces of samon and a piece of kingklip ..and what i did was wraped the fish in the bamboo leaf..

25 March 2011

i worked a split shift i started at 7:30 in the morning ..i worked all over the kitchen from the hot kicken to the cold kitchen .when i was in the cold kitchen i worked alot with my knives skills ,keeping my knife sharp all the time and by that i kept a sharping steel next to me all the time and when i was done i would sharpen my knife..from the cold kitchen i was up and down to the hot kichen making breakfasts and running to the freezer to fetch stock my first shift finished at 1 and when i got back at 4 i started to prepare for vlies vrieters(meat lovers) i worked at the boma behind the flat top with Alon, Lilandi and chef William and chef Errol we had to explain to all the guests what meat we have for them to eat and present it to them we also learnt how to communicate to guests i also had to take the starters to a few guests that where late. when we were done we took every thing back to the kitchen and cleaned.

06/03/2011

today i was put at moselesele , i was abit nervous but when i got there and met Chef David i was fine cause i knew that i would be able to work with him. working at moselesele was very different compare to the main kitchen cause the costumers bring you the food and tell you what they would like and you have to cook it for them and you will always do something different ant i really enjoyed that alot.

05/03/2011

saturday morning i cleaned the boma for 2 hours making sure that the flattop was 100% clean and there was no grees on it i also swept the floor around the boma for the cooking demo
I did a cooking demo with Chef Sean and Chef Natalie and i thought that i was just going to observe because it was my first time doing something like that but i ended up cooking a Chicken stir fry in front of the guests and i also carved the rump i was also the person who took all the samples to the guests.the demo started at 11:15 and we finished at 12:00 ,as soon as we finished the demo i went straight to the front china ware scullary and i was there cleaning dishes till my shift was over at !7:00

04/03/2011

friday i worked a split shift i started at 7:30 in the morning and i went straight to the main kitchen and helped out with the pancakes cause skill's students were not in yet afrter that i cleaned the kitchen from top to botem. i also started to prepare the food for that night.
i got back at 4 to work my second shift and we got straight to work with the food for vleis vreters we also had to stand behind the boma and help the guests and tell them what there is to eat.

22 February 2011 Chef course

STOCK SHEET
Name	Qauntaty
Saute pan- Big	1
Cake ring	1
Saute pan-small	1
omlette pan-small, rust, black	1
Colender	1
conical strain	1
bein marie inserts	4
Rolling pin	1
Small stock pot with lid	1
Saute pan	1
1L mesuring jug	1
Pasta basket	1
Salt shaker	1
6 side grater	1
Knife set-7 piece	1
Cooling rack	1
meat mullet	1
Palet knife	1
Fish turner tong	1
French wisk-small	1
Piping bag	1
Ballon wisk-big	1
Ladel	1
Perferated basting spoon	1
Egg lifter	1
Skimming spider	1
Pot fork	1
Solid basting spoon	1
wooden spoon	2
Steak & kidney pan	1
Oval dishing plates	2
Mixing bowels-round	2
Basting brush	1
Black enamel baking pan	1
Ramakins	2
Chopping boards	6
- Yellow
- Green
- Brown
- Blue
- Red
- White
PVC pipes	6
Birds nest	1
Total apliences	56

First day of our course . 21 February 2011

Today we were put at our stations in the training kitchen in groups of 2 , my partner that i will be working with is Jaun Botha .

We took everything out the kitchen and we layed everything out so that we could do stock take to see what we were missing . after that we had to repack and clean everything at our station from top to bottom.. we scrubbed all our utensils,

After we did that Jaun and I were chosen to clean the rubbish bins outside and inside.

we scrubbed from the roof all the way to the floor going behind and in all the equipment getting all the grime off..it was very tiring but it was worth it because i learnt so much about hygiene and how to clean properly and have our stations nicely packed so that we are able to work wit space on our tables.

First 3 weeks

FIRST AID  31st January-1st February

today was very interesting lesson cause we learnt how to treat fractures, burns, wounds with an object stuck in your body, if some one is having a stroke, or a fit.

We learnt how to treat snake bites.I learnt so many new things that i never thought that i would learn that and be able to save somebody's life

we also learnt about CPR and how to preform it with out harming a patent we also learnt all the sings and symptoms as well.we learnt all the bones in the human body from the Radius to your Tibia.


FIRE FIGHTING  2nd February - 6th February

Today i learnt firefighting and what i found interesting was that they showed us how to use different extinguishers   i also found out that if its damaged it will become a hazarded.