Feedback please!

[JakeDLarley]

Hey guys, as some have seen my post on introductions I will be posting pictures of my food as I go onto learning the trade as I am a 17 year old learning to cook at college with a restaurant at the college i have to meet demands on time and with good food to end with, Please give feedback even if it is bad

First Picture Is pan fried fish with prawn risotto (this was my first time cooking both)

Second picture is a Smoked salmon and lemon blinis with watered down Creme Fresh, and a Herb oil.

Third Picture is a Chicken & liver terrine wrapped in parmaham on a bed of watercress and Red pepper coolie

Fourth is another angle of my fish

and the last is a picture of my class, I am the guy nearest the camera without glasses

 

[PrincessFiona60]

Looks good, but I would use smaller plates. Your fish is hiding the risotto, can't see there are prawns in the rice.

 

[Merlot]

I think they look beautiful! I cringe everytime I hear someone say they are cooking risotto, probably from me watching Gordan Ramsey too much heh.

Overall, the two dishes on the white plates look clearer and more appealing on camera (not sure if it's the dish or the lighting), but your risotto cake is shaped so nice!

 

[JakeDLarley]

Looks good, but I would use smaller plates. Your fish is hiding the risotto, can't see there are prawns in the rice.

Thankyou They was the smallest plates we actually had!

 

[JakeDLarley]

I think they look beautiful! I cringe everytime I hear someone say they are cooking risotto, probably from me watching Gordan Ramsey too much heh.

Overall, the two dishes on the white plates look clearer and more appealing on camera (not sure if it's the dish or the lighting), but your risotto cake is shaped so nice!

They was under the hot lights just about to be taken out to the customers! Thankyou for the feedback!

 

[PrincessFiona60]

Thankyou They was the smallest plates we actually had!

Stupid giant plates

 

[JakeDLarley]

Stupid giant plates

aha yepp! and the chef told me to use these plates for the fish

 

[Claire]

I agree with others who've said the plates are too big. The day of three bites of food on a giant plate are long-gone. Otherwise, beautiful. I want the terrine!

 

[JakeDLarley]

I agree with others who've said the plates are too big. The day of three bites of food on a giant plate are long-gone. Otherwise, beautiful. I want the terrine!

Aha thankyou! Im still practising on the best plates for what type of food and stuff

 

[Dawgluver]

I think your food looks terrific! Which one did you like best, tastewise?

 

[JakeDLarley]

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!

 

[Dawgluver]

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!

 

[kezlehan]

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

 

[JakeDLarley]

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

 

[JakeDLarley]

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.

 

[Addie]

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.

 

[CWS4322]

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.

 

[kezlehan]

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!

 

[JakeDLarley]

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

 

[JakeDLarley]

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