90Ml. Olive oil
90g. onions, small dice
850g. butternut squash, peeled and cut into medium dice
90g. pine nuts
180ml. white wine
90ml. white wine vinegar
45g. sugar
15g. mustard seeds
270ml. chicken stock
Walnut oil, to taste
Salt and pepper, to taste
Method:
Place a sauté pan over medium-high heat. Add the olive oil and sweat the onions until softened.
Add the butternut squash and sweat for another 3-4 minutes.
Add the pine nuts, wine, wine vinegar, sugar, mustard seeds and cook, stirring occasionally until caramelized.
Add the chicken stock and cook until the squash is tender and is lightly coated with the reduced stock.
Flavor with the walnut oil and adjust seasoning with salt and pepper.
Prepare the Mushroom Gratin:
270Ml. Olive oil
1.5kg. assorted mushrooms, coarsely chopped
180g. onions or scallion, thinly sliced
360g. potatoes, peeled and boiled
1.25L sweet cream, hot
650kg. gratedfontina cheese
150g. bread crumbs
Method:
Heat a large sauté pan over high heat. Add the olive oil and sauté the mushrooms in batches until tender – season with salt and pepper.
Puree the cooked potatoes through a food mill and incorporate the hot cream. Stir just until smooth and incorporate the fontina. Adjust the seasoning with salt and pepper.
Incorporate the mushrooms and place the mixture in a buttered baking dish. Cover with a layer of bread crumbs. Place in a 180C. oven until bubbling and golden brown.
PLATING CLASS 3
Vegetable “Sformato” – Carrot Puree and ParmigianoTuile
Grilled Chicken Breast, Salsa Fresca, Pommes Pave, Snow Peas with Roasted Garlic Butter
Mise en place for Grilled Chicken Breast, Roasted Garlic Butter
Prepare the marinade for the chicken breasts:
360Ml. Olive oil
180ml. vegetable oil
4 garlic cloves, coarsely chopped
Juice of one lemon+lemon zest cut into julienne
10g. assorted fresh herbs, chopped
Fabricate French-cut chicken breasts – instructor(s) will demonstrate. Once the chicken breasts have been fabricated, they will go into the marinade.
Prepare the Roasted Garlic Butter:
1 head of garlic, roasted
400g. softened butter
30g. parsley, finely chopped
Salt and pepper, to taste
Prepare Pommes Pave:
600g. potatoes, peeled (cover in water)
Melted butter, as needed
Salt and pepper, as needed
Method:
-Butter the inside of around 1 dozen aluminum cups.
-Thinly slice the potatoes using a mandolin.
-Place approximately 3-4 layers of the thinly sliced potatoes in each cup. Lightly season with salt and pepper along with drizzling a little melted butter.
-Repeat the layering process until each cup has been filled with potatoes.
-Place in a 180C. oven – the potatoes are done when a paring knife inserted into the potatoes meets no resistance.
-Invert the cups to unmold the potatoes
Preparing the Salsa Fresca:
500g. tomatoes, prepared concasee
90g. onions, finely chopped
2 cloves garlic, minced
20g. capers, chopped
6g. parsley, finely chopped
Pinch of dry oregano
Salt and pepper to taste