For the past few days now our class have been busy preparing for culinary competitions.
It has meant lots and lots of practice, perfecting the art of plating (an area I still struggle with, after years of ‘plonking out’ the families meal onto the plates!), and of course, perfecting our recipes.
The only criteria is that it had to be a chicken dish, and be able to be cooked and presented within the hour.
It has to have a starch, and two vegetables as well …
I chose to be a bit different from my fellow classmates, and have run with a ‘curry in a plait’. This involved puff pastry – and a nice spicy curry to complement it.
My initial plate was actually wrapping the curry and plaiting the pastry over it, but today I tried the idea of making a plait, then filling the plait with curry.
This went down well with the tutors this morning.
I had also changed my vegetables from the original plan (of green beans and spinach, with a kumara and coriander piped ‘mash’).
Today I went with sauteed brussel sprouts – sauteed in butter, with ginger, garlic and chilli – served with some chopped walnuts over them. I also ran with glazed baby carrots. A much better look.
My first plate this morning still had the kumara ‘duchesse’ – but after consultation with the tutors, decided to drop that in place of just carrots and brussel sprouts.
This afternoon is when I will see how well it will all work.
Tomorrow is assessment day – and then another assessment on Thursday.
I’m really, really happy with the curry – the spices are magic and the aroma fills the kitchens at our Polytechnic. But … can I plate it like a pro?
I will keep you posted (and will put up the photos tonight).
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