Saturday, August 21, 2010
Chef's Open Faced Sandwiches
Pate, Smoked Salmon & Prawns, Pickled Herring
Hands up if you're thinking what we were all thinking: A class on sandwiches? In Le Cordon Bleu?? With the cut throat prices I pay to study here???
Apparently there has been a worrying trend of people commit catastrophic no-no's such as serving chicken sandwiches with tartar sauce *Gasps! The horror!* hence the class dedicated to re-educating us on some common sense of the humble cut lunch.
Customary whinging aside, I had a ball today coz I got to (1) take a break from the mad dash rush of baking something from scratch - simply toss a handful of ingredients together and viola! Sandwich filling! (2) use expensive ingredients for a change - fish and meat rather than flour and sugar (3) make mayonnaise - something I've always wanted to try, and (4) use the rolls I made with my bare hands. Such pride!
Roast Beef & Horseradish, Chicken & Celery
I've never feasted better after a demo, thoroughly enjoying the smoked salmon, rare roast beef and most of all, the picked herring. I managed to stuff an entire mop of the vinegary fish into my mouth and was in IKEA heaven.
My Plate For Marking
I made an open faced prawn and cream cheese sandwich (which I later barter traded Sun Hee with for a salmon one), tuna and cucumber roulade, chicken salad and roast beef rolls, and ham and cheese fingers and triangles. Am rather proud of my work today. :D
Tri-Colored Tuna Roulade
Sun Hee's Salmon Heaven
Chef's Crusty Rolls
We gave the rolls a miss in the previous class and made them only today. I didn't mind the repeat, as it meant learning from my previous mistakes and doing a better job of it today.
Check It Out!
I also learnt from the previous batch that sesame seeds smells and taste absolutely mind blowing when toasted, so do herbs, and larger loaves are much easier to slice, toast and devour. Check out my 5 plait loaf man.
Light & Airy
The result of a light and loving touch. ;)
The Nose Knows