What’s on in the kitchen – OM
What’s on in the Kitchen?
In the blink of an eye June rolled in and has rolled out and hello July!
Its been such a busy month in the kitchen with lots of activity on the stoves…..
Apprentices have spent most of the month working with meat and poultry with both blocks running during June.
During poultry students were challenged with a range of cookery methods (and who knew there could be so many to learn) including Barding, Stuffing, De boning, Rolling, Trussing, Poaching, Dry marinating, Sauteing, Grilling, Trimming, Wet marinating, Roasting, Brining, Stuffing, Stewing, Sous vide, Soaking and Deep frying.
The end result being a delicious range of dishes including
- Chicken Galantine
- Butterflied Cajun Quail
- Coq au Vin
- Chicken Liver Pate
- Roast Chicken with sage & onion stuffing
- Duck leg stew
- Sous Vide Buttermilk Chicken Breast
- Karaage Japanese Fried Chicken
Meat on the other hand made us contemplate where meat comes from and the vast range of beasts that form part of most carnivores diets including beef, lamb, kangaroo, pork, goat, and rabbit. If we include the theory of consuming the entire beast then lets also include offal and if you consider other parts of the world then the list will continue to grow.
The meat debate touches on deep philosophical, scientific, and emotional issues. It’s controversial because it challenges people’s values—how we treat animals, care for the planet, nourish ourselves, and honor our traditions.
Our menu for this unit of training kicked off in Austria with a very traditional Veal Cordon Bleu and then popped into France for Filet De Boeuf au Medere et Champignons, swung across to Argentina for Sous Vide Lamb Rack, Mint Chimichurri and landed back in Australia for Marinated Kangaroo skewers.
Check out the eat with your eyes deliciousness of our results from our recent Prepare Asian Cooked Dishes ….. my personal favourite being the bao buns!
Our new Cookery program …. Get Cooking – Commercial Kitchen Skills kicked off late June for those aspiring for a job within a kitchen. At just $70 per enrolment (subject to meeting the eligibility criteria for State Government funding) not only will you spend 3 weeks learning fantastic skills but also you get to eat the end results – (dinner sorted for 3 weeks!). If you are interested in our next course which will kick off in early September from our Gouger Street Commercial Kitchen just follow the link to register your interest Basic Skills for the Food Industry Skill Set | HITsa Training & Employment.
