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