Chef accepted my submission:
Main dish:
Carré d’Agneau “du Pré” à l’Alioli
Roasted Rack of Lamb "From the Meadow" (well basically, after roasting, I apply a layer of mustard and press on it some freshly chopped herbs) on a bed of saffron Aioli. Most are using almond or breadcrumb crust, brown's a bit dull, so I'm livening mine up with fresh green instead.
I'm roasting the rack with some dried fennel stems, pinch of lavendar, garlic, thyme, and half a lemon. After roasting, I will deglaze and add the pan jus to the ....
Sauce will be based on mirepoix and shallots with lamb trimmings, Madeira wine, veal stock, and pan jus from roasting the lamb.
Side dishes:
1) Millefeuille de Crottins aux Herbes Fines, Compote de Figue
Millefeuille of Goat Cheese with Herbs and Port wine Fig Jam
2) Compressé aux Légumes Grillés
Terrine of Grilled Mediterranean Vegetables
3) Croustillant d’Aubergines et Figues au Miel
Eggplant "Frites" with Figs in Honey
4) Tartelette aux Tomates et Oignons
Oven dried Tomato and Caramelised Onion tartlet
I'm making the mise en place on Wednesday 1 Jul 4-7pm, and my slot for exam is on Fri 3 Jul 8.30-11.30am. During exam, a pair of students will be placed in the Demonstration (aka lecture room) kitchen, and the chef will attend (like a role reversal, except you don't have to explain every step). Each student is given a specific time to present his dish in a room upstairs, where external judges will grade behind closed doors. Back in the kitchen, you prepare a large silver platter for 3, take a photo, and come back to the judging room altogether (4 students, 2 demo room) to receive feedback.
Wish me luck!
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Main dish:
Roasted rack of lamb with Light Lavender Crust and Aioli
Side dishes:
1) Millefeuille of Goat Cheese with Herbs and Fig Compote
2) Terrine of Roasted Mediterranean Vegetables
3) Eggplant "Frites" with Figs in Honey
Of course, I will have to use the lamb trimmings to make a thick sauce from mirepoix, Madeira wine and veal stock.
Ok, any other suggestions or comments if I should make some alterations, please tell it to me before Friday!!!
5 comments:
It all sounds very yummy.
it sounds good enough to be put in a menu. Of course, you'd have to be all "atas" and probably say something over the top like "tasmanian lavender", "Figs in Sidr Honey"
LOL,
well, actually, i changed it a little on Friday before submission. I wasn't too sure of the lavender crust. changed it to a fresh chopped parsley crust, but add the lavender to the sauce instead. will wait to tmw for chef's feedback before I'll tell it to u guys in a follow-up post.
have a good week ahead!
GOOD LUCK BUDDY! Am sure you'll ace it! Btw, ROnnie asked if you could prepare a CV. If his sis can't take you in, she has loads of contacts she can refer you to.
ok, have sent to your gmail account! thanks for all again!
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