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Old 01-09-2012, 08:26 PM   #11
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Originally Posted by Dawgluver View Post
I think your food looks terrific! Which one did you like best, tastewise?

It would have to be the terrine! I loved it, ate all the rest as we didnt use it all!
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Old 01-09-2012, 10:03 PM   #12
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Quote:
Originally Posted by JakeDLarley

It would have to be the terrine! I loved it, ate all the rest as we didnt use it all!
Well, you might need to post the recipe!
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Old 01-10-2012, 12:35 AM   #13
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They look amazing! I see you live in the UK, me too! Nice to meet you and keep up the awesome work with your food :)
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Old 01-10-2012, 03:15 AM   #14
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Originally Posted by Dawgluver View Post
Well, you might need to post the recipe!
Chicken & Basil Terrine wrapped in Parma Ham
Ingredients
For the pesto
3 large handfuls Basil, roughly torn
2 large garlic cloves
2 tbsp freshly grated Parmesan cheese
handful Pine kernels
300ml extra virgin olive oil
sea-salt and freshly ground black pepper
For the terrine
3 red peppers
3 tbsp Olive oil
16 slices Parma Ham
6 chicken breasts, skin removed

For the red pepper dressing
1 red pepper, seeds removed and chopped
2 tsp lemon juice
2 tbsp Olive oil

Method
1. To make the pesto, put the basil, garlic, Parmesan, pine kernels, olive oil, together in a blender, and blend until smooth. Season with salt and freshly ground black pepper

2. Preheat the oven to 200C. Put the peppers into an oven tray, drizzle with oil and cook for 30 minutes until soft and charred.

3. Remove from the oven and place in a plastic bag to cool. Peel the peppers and remove the cores and seeds, then cut into strips.

4. Reduce the oven temperature to 180C. Line a terrine mould with food wrap, before lining it with Parma ham.

5. Slice the chicken lengthways into fairly thick slices, and arrange a layer over the ham. Cover the chicken with some pesto and add a few strips of pepper.

6. Repeat this process until you have filled the terrine mould (this will usually be about 3 layers). Place the lid on the terrine mould and stand it in a roasting tin filled with water. Cook for 1 hour 30 minutes.

7. Remove from the oven, press with a heavy weight, then leave to cool and chill overnight.

8. To make the red pepper dressing, put the pepper, lemon juice and olive oil into a food processor and whiz until smooth.
9. Cut the terrine into slices and serve with the salad and red pepper dressing and wedges of crusty bread.




Looks like it was basil, Woops :)
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Old 01-10-2012, 03:16 AM   #15
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Originally Posted by kezlehan View Post
They look amazing! I see you live in the UK, me too! Nice to meet you and keep up the awesome work with your food :)
Thankyou, And Yup. Trying to look for a part time chef job to help with my course but all i could get is a waitering job at a hotel for weddings.
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Old 01-10-2012, 07:02 AM   #16
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Originally Posted by JakeDLarley View Post
Thankyou, And Yup. Trying to look for a part time chef job to help with my course but all i could get is a waitering job at a hotel for weddings.
Doing wait work is not a bad job for a up and coming chef. It gives you a prospective from the waitpersons job. When you do become a full fledge chef in a kitchen, and the wait person comes nto the kitchen with a plate of returned food, you will know what it feels like. And one of the side benefits is that at the end of every day's work, you have money in your pocket from your tips.

And there are always pretty girls your own age at a wedding.
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Old 01-10-2012, 10:40 AM   #17
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Quote:
Originally Posted by JakeDLarley View Post
Chicken & Basil Terrine wrapped in Parma Ham
Ingredients
For the pesto
3 large handfuls Basil, roughly torn
2 large garlic cloves
2 tbsp freshly grated Parmesan cheese
handful Pine kernels
300ml extra virgin olive oil
sea-salt and freshly ground black pepper
For the terrine
3 red peppers
3 tbsp Olive oil
16 slices Parma Ham
6 chicken breasts, skin removed

For the red pepper dressing
1 red pepper, seeds removed and chopped
2 tsp lemon juice
2 tbsp Olive oil

Method
1. To make the pesto, put the basil, garlic, Parmesan, pine kernels, olive oil, together in a blender, and blend until smooth. Season with salt and freshly ground black pepper

2. Preheat the oven to 200C. Put the peppers into an oven tray, drizzle with oil and cook for 30 minutes until soft and charred.

3. Remove from the oven and place in a plastic bag to cool. Peel the peppers and remove the cores and seeds, then cut into strips.

4. Reduce the oven temperature to 180C. Line a terrine mould with food wrap, before lining it with Parma ham.

5. Slice the chicken lengthways into fairly thick slices, and arrange a layer over the ham. Cover the chicken with some pesto and add a few strips of pepper.

6. Repeat this process until you have filled the terrine mould (this will usually be about 3 layers). Place the lid on the terrine mould and stand it in a roasting tin filled with water. Cook for 1 hour 30 minutes.

7. Remove from the oven, press with a heavy weight, then leave to cool and chill overnight.

8. To make the red pepper dressing, put the pepper, lemon juice and olive oil into a food processor and whiz until smooth.
9. Cut the terrine into slices and serve with the salad and red pepper dressing and wedges of crusty bread.




Looks like it was basil, Woops :)
That recipe looks really tasty--a nice blend of color, texture, and favors. I could not eat it, however, because of the pine nuts. When making it, I would substitute pecans or another safe nut that I can eat. And definitely, when serving it, make sure that the menu includes a note that it includes pine nuts in the pesto, although the word "pesto" on the menu usually tells me I can't eat it. And, make sure it doesn't come into contact with anything else for those who share my allergy.
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Old 01-10-2012, 10:42 AM   #18
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Quote:
Originally Posted by JakeDLarley

Thankyou, And Yup. Trying to look for a part time chef job to help with my course but all i could get is a waitering job at a hotel for weddings.
Got to start somewhere! I was going to do a chef apprenticeship but I decided to keep my hobby as a hobby. Don't think I'd make it in the chef world!
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Old 01-10-2012, 01:54 PM   #19
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Originally Posted by Addie View Post
Doing wait work is not a bad job for a up and coming chef. It gives you a prospective from the waitpersons job. When you do become a full fledge chef in a kitchen, and the wait person comes nto the kitchen with a plate of returned food, you will know what it feels like. And one of the side benefits is that at the end of every day's work, you have money in your pocket from your tips.

And there are always pretty girls your own age at a wedding.
I do enjoy being a waiter, I am also a waiter at college for the other Level 2 class as i am in my second year we do evening dinners (13.50 for a 3 course meal)

Sadly no tips, and Yup plenty :) Often my jaw is too the floor
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Old 01-10-2012, 02:00 PM   #20
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Originally Posted by CWS4322 View Post
That recipe looks really tasty--a nice blend of color, texture, and favors. I could not eat it, however, because of the pine nuts. When making it, I would substitute pecans or another safe nut that I can eat. And definitely, when serving it, make sure that the menu includes a note that it includes pine nuts in the pesto, although the word "pesto" on the menu usually tells me I can't eat it. And, make sure it doesn't come into contact with anything else for those who share my allergy.
I made sure the waiters also told the customers when they order, and i also made sure to wash hands before handling other foods :)
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