Chef of the Day in Durham

Francis is a mature student and he has a passion for cooking.

Recently it was his turn to execute a "Chef of the Day" luncheon as part of his Level II practicum.  Armed with great ideas and a theme for his luncheon, he set out to operate his mock restaurant in earnest.

It's one thing to prepare foods using recipes and all the time you need, and it's entirely something else to create 3 courses under the pressure of a live customer with time constraints.  That's a whole new kettle of fish!

And that's exactly what Frances chose for his luncheon menu - traditional fish and chips.

Using a specified budget, he created the menu to the penny.  Ten of his family members reserved their table and the pressure was on!
The recipes were tested and re-tested to perfect the dishes.  When the luncheon date finally arrived, they were as ready as they could be.  Chatting with some of the guests that day, there was a definite race between the tartar sauce and the dessert as to which was the home run.  In all, one diner exclaimed that it was "the best fish and chips I've ever had period".  Now that's what the Chef wants to hear!

 

Dessert - "to die for" Bread Pudding

 

Soupe du Jour

 

 

Try the Dessert for yourself - apparently it's the Bailey's Ice Cream and the homemade bread that kick this one up a notch:

 

BREAD AND BUTTER PUDDING

 

Portions:              24 Metric

500gr melted butter

BREAD

• 674gr water
• 40gr Yeast instant
• 1100gr flour
• 26gr salt
• 40gr sugar
• 54gr non-fat milk
• 40gr shortening
• Yields 2000gr

 

CUSTARD

• 1000gr eggs
• 2.5L milk
• 500gr sugar
• 4ml salt
• 30ml vanilla
• 2tsp cinnamon
• 2tsp nutmeg
• ½ cup diced apricots
• ½ cup diced raisins

 

1.       Put the eggs, sugar, salt, vanilla in a bowl mix until combined then slowly add the milk in while you do that keep stirring until all mixed in and looks like custard then add the cinnamon, nutmeg

2.       Then make sure the melted butter is poured over the diced bread then put the diced raisins, apricots in with the bread that’s in the pan. Then pour the custard over the bread put in the refrigerator for 1 hour until bread has soaked up the custard

3.       Then put the pan with the bread in a larger pan fill with 1inch of water and bake at 325f for hour or until set.

4.       While that is being made you make a apricot, raisin, cranberry sauce for the bottom for the bread and butter pudding sits on for the glace you melt the jar of apricot marmalade in the microwave then put it on the stove for about 5 to 10 minutes until reduced to a glace.  

VANILLA ICE CREAM WITH BAILEYS

Makes:                 2.88L

• 908gr milk
• 908gr heavy cream
• 2 vanilla bean
• 396gr sugar
• 56gr corn syrup
• 2gr salt
• 30 egg yolks
• 6oz baileys

 

Procedure

1.       Combine the milk, cream, vanilla, bean pod and seeds, half of the sugar, syrup, and salt in a saucepan. Bring to a simmer over medium heat, stirring constantly, 7 to 10 minutes

2.       Remove the saucepan from the heat, cover, and steep for 5 minutes.

3.       Meanwhile, blend the egg yolks with the remaining sugar.

4.       Remove the vanilla bean pod and return the milk mixture to a simmer.

5.       Temper one third of the hot mixture into the egg yolks, whisking constantly.

6.       Add the tempered egg mixture to the remaining hot liquid in the saucepan, stirring constantly over medium heat until the mixture is thick enough to coat the back of the spoon, 3 to 5 minutes.

7.       Strain the ice cream base into a metal container in an ice bath. Stir occasionally, until it reaches below  40F/4C, about 1 hour

8.       Cover and refrigerate for a minimum of 12 hours.

9.       Process the base in an ice cream machine according to the manufacturer’s directions.

10.   Pack the ice cream in storage containers or molds as desired, and freeze for several hours. Or overnight before serving.