Last night my 15 year old daughter cooked a 4 course meal for all the parents of the children from her course. It was all at her school in a resturant prepared environment. It was fecking stunning stuff! She has been learning from professional chefs, which will be a huge help for her GCSC in food tech.
So proud, she takes after her dad in this department!
Iām sure it tastes delightful Kevin but I hope you donāt mind me saying she needs to āup her gameā when it come to presentation on this one. A bit too Jackson Pollock for my liking.
Why deconstruct? Why not present in the manner it was supposed to? I can not wait for this fad to die off, most people do not want to eat on brickies shovel or pelicans arse.
That food and menu look lovely though, I hope she did well.
āAn unhealthy pre-occupation with preservation and decayā
Pickled onions:
non-spicy: coriander seed, fennel seed, white mustard seed, black mustard seed, white pepper corn, cassia bark, cardamon, bay leaves.
spicy: coriander seed, white mustard seed, black mustard seed, white pepper corn, black pepper corn, bay leaves, pimento, crushed chillies, home grown jalepenos.
My main issue with this recipe is the use of a wok! Just pour the cooked pasta in the frying fan and stir. To mix it up pour sauage on pasta in saucepan. Saves on washing up.