Conference for 100 people (29 September 2011)

 Today we had a conference for 100 people. Chef William asked me to do the roasted vegetables.

The roasted vegetables were sweet potatoes and butternut.

Ingredients needed:

1. Sweet potato,
2. Butternut,
3. Oil.

Equipment used:

• Large mixing bowl filled with water,
• Oven,
• Roasting pan,
• Peeler

Method for recipe:

1.    Pre-heat the oven to 180 degrees Celsius,

2.    Peel the sweet potatoes and place into the large mixing bowl with water to prevent them from browning.

3.    Peel the butternut and place into the roasting pan, which has been greased with oil.

4.    Cut the sweet potatoes into rings and place back into the large mixing bowl with water in.

5.    Cut the butternut and place back into the roasting pan.

6.    Remove the sweet potatoes from the large mixing bowl and place into the roasting pan with the butternut.

7.    Place the roasting pan with the cut vegetables into the pre-heated oven and cook until ready (this should take about 10-15 minutes)

Lemon Curd (14 September 2011)

Ingredients needed:

1. Eggs: 6,
2. Egg yolks: 2,
3. Sugar: 450g,
4. Butter: 225g,
5. Lemon zest: 15g,
6. Lemon juice: 180ml.

Equipment used:

• Large mixing bowl,
• Pot with simmering water,
• Balloon whisk,
• Wooden spoon, 
• Sift, 
• A big pot.

Method for recipe:

1. Using the balloon whisk and the large mixing bowl; whisk everything together,
2. Put the mixing bowl over the pot with the simmering water in (double boiler),
3. Stir frequently until a thick consistency (for about 20-25 minutes),
4. Put the sift over the big pot and pour the lemon curd through the sift into the big pot.

Chocolate cake (14 September 2011)

Ingredients needed:

1. Eggs: 6,
2. Sugar: 1.5 Cups,
3. Vanilla essence: 2 Tsp,
4. Flour: 2 Cups,
5. Baking powder: 3 Tsp,
6. Coco powder: 3 Dessert spoon,
7. Milk: 1 Cup,
8. Butter: 1 Tsp.

Equipment used:

• Balloon Whisk,
• Mixing bowl,
• Sauce pan,
• Electrical scale,
• Oven.

Method for recipe:

1. Beat the eggs, sugar and vanilla until frothy with the balloon whisk, in the mixing bowl,
2. Add the flour to the above slowly while mixing it together,
3. Add the baking powder and coco powder to the mixture,
4. Mix well,
5. In the sauce pan, heat the milk and butter,
6. Add it to the mixture,
7. Pour the mixture into a bain-marie insert,
8. Bake to a pre-heated oven of 180 degrees Celsius for 30-35 minutes.

Plain genoege sponge (cut into lamingtons) (14 September 2011)

Ingredients needed:

1. Eggs: 4,
2. Castor Sugar: 115g,
3. Flour: 115g, 
4. Melted butter: 35g,
5. Baking powder: 1 tsp, 
6. Coco powder: 3 tbs. 

Equipment needed:

•  Mixing bowls, 
• French whisk,
• Balloon whisk,
• Pot,
• Gas stove,
• Cake ring,
• Electrical scale.

Method for recipe: 

1. Whisk the eggs and the castor sugar together to make a saboyon,
2. Slowly fold in the flour, butter, coco powder and baking powder,
3. place in a lined cake ring and bake in the oven for 15 - 20 minutes.

Savoury Flan Pastry (7 September 2011)

Ingredients needed:

1. 250g Flour,
2. 10g Sugar,
3. 5g Salt,
4. 40ml Water,
5. 125g Butter,
6. 1 Egg.

Equipment used:

• Mixing bowl.

Method for recipe:

1. Crumb the dry ingredients together.
2. Add the rest of the ingredients to gently form a dough.
3. Cling wrap and refrigerate for 7 hours or until hard.

Pavlova (7 September 2011)

 Ingredients needed:

1. 500g Egg whites,
2. 1kg Sugar.

Equipment used:

• Electrical Mixer,
• Oven,
• Baking tray.

Method for Recipe:

1. Measure all your ingredients, get all your equipment before starting.
2. Preheat your oven to 100 degrees Celsius.
3. In the electrical mixer, mix the egg whites until soft peak.
4. Add the sugar little by little until mixture is shiny and firm.
5. Pipe onto the baking tray and put into the oven for 3 - 5 hours.

Conference for 8 people (7 September 2011)

Today I had to prepare for a conference for 8 people. They wanted ingredients for a potjie, they wanted rice, salad, desert, bread and utensils. Chef Sean helped me to  prepare everything and helped me to take the stuff to Makhato 29.