A BLAST FROM THE PAST

This was a menu I came up with in my 3rd year of chef school, its funny to see how quickly you grow being in the industry

Prosciutto wrapped fig skewers

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Warm Goats cheese and asparagus tartlets

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Venison carpaccio with a petit rocket and parmesan salad

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Avocado Ritz with a twist

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Mango and chilli sorbet

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Black Trumpet crusted pan fried beef fillet with a red onion infused fondant potato and a panache of grilled vegetables with jus corse

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White chocolate and frangelico panna cotta with poached summer berries and hazelnut biscotti

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Fudge

Canapés

Prosciutto wrapped fig skewers

 Serves: 10

Ingredients:

5 very thin prosciutto slices

2 ½ ripe figs, quartered

15ml grated parmesan

Seasoning

Equipment:

 10 toothpicks/ 10cm skewers

 Method:

     ·        Cut each prosciutto slice lengthways into 2 strips.

·        Slice the figs into quarters then lay each quarter on a strip of prosciutto. Wrap up and secure together with a toothpick. Sprinkle over grated parmesan and season.

Preparation time:

 20 minutes

Plating:

 Remove the toothpick if desired and garnish with a chervil

Sorbet

Mango and chili sorbet

Serves: 10

Ingredients:

250ml water

250ml sugar

90g glucose

50g lemon juice

1 chili, deseeded and chopped

1kg mango, peeled and stoned

1 mango, peeled and sliced thinly

Equipment:

Ice cream machine

Blender

Fine chinoise

Stick stop

10 Chinese spoons

Method:

 ·        Combine the water, sugar, lemon juice and a chopped chili in a pot over a low heat. Stir until the sugar is dissolved then turn up the heat and allow simmering for 5 minutes. Remove from the heat add the mango and blend until smooth. Pass through a fine chinoise, allow to cool in the fridge until cold then pour into the ice cream machine to churn.

·        Slice a mango thinly and dip into sugar syrup, place onto stick stop and place into the pass over night.

·        Once churned scoop into a container and freeze in the freezer. Scoop 10 balls and place into Chinese spoons.

Preparation time:

1 ½ hours not including freezing time

Plating:

Scoop 10 individual balls and place into Chinese spoons. Garnish with a sprig of mint and a dried mango crisp.

Friandise

Fudge

Serves: 10

Ingredients:

330g granulated sugar

100ml water

1 can condense milk

60g butter

30ml golden syrup

Equipment:

20x20cm tin, greased well

Method:

·        Dissolve the sugar in the water then bring to the boil. Add the condense milk, butter and syrup.

·        Allow simmering, stirring occasionally until the mixture is half way between soft and hard boil on the sugar thermometer. Remove from the heat and beat with a electric beater until the mixture holds a ribbon.

·        Pour into a greased tin and allow setting.

Preparation and cooking time:

30 minutes and 30 minutes