Cookery Apprentices whip up a storm in the kitchen
Some of HITsa’s Admin and Management teams were very fortunate to be invited to the Edwardstown commercial kitchen to sample a few dishes being created by the apprentice cooks who are into week two of prepare meat dishes.
They enjoyed perfectly cooked steak which was adorned with Café de Paris (herbed butter for steak). Included here is the recipe for the butter as it takes steak to a whole new level….. and with summer coming its perfect BBQ weather.
Café de Paris
- 100g butter, at room temperature
- 1 garlic clove, crushed
- 2 drained anchovy fillets, finely chopped
- 1 tsp Dijon mustard
- 1 tsp baby capers, rinsed, drained
- 1 tbs chopped fresh chives
- 1 tbs chopped fresh continental parsley
The star dish of the day was the much anticipated Baby Cabrito (Goat) Stew which was tender and rich in flavour.
It was a great opportunity to break bread with the Apprentices and Chef David, their trainer, to enjoy a great meal and relaxed chat about their training and workplaces.