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Demo Class at Bosch Experience Centre!

My first trial demo class held at the Bosch newly renovated experience centre!

I am truly honored that Bosch has approached me to work on a sponsorship program!

To be honest, I was really stressed up and nervous before this demo class as I have never presented my cooking to anybody apart from Snowy, Coco and Codi when they would stare at me in the kitchen. I had to rehearse a few times as I was afraid of embarrassing myself to the public, or not meeting Bosch expectations! But thankfully, all participants were really nice and made me feel at home! =)

And hope that Bosch is pleased with my presentation!

My aplogies that the recipe wasn't comprehensive enough as I did not wish to bore the participants with thesis-long pages of recipes.

But I was pleasantly surprised that most participants were very keen to know how the dishes were created, the techniques behind them! It made me feel glad and happy at the same time knowing that everyone was on the same page, and of course, I was more than happy to share! I do enjoy the never-ending interactions with all the participants. =)

So here are the details of the creations that were served that day.

Spiced Confit Salmon Trout, Parsnip Crumbles, Garlic Chips, Cauliflower Espuma, Puffed Squid Ink Sago Chip

Confit Salmon Trout

For the confit oil

500 ml canola oil

5 sticks lemon grass, use only the lower white portion, crushed

10 bay leaves

10 kaffir lime leaves

10 sprigs thyme

20 clove garlic, crushed

10 shallots, crushed

2 teaspoon ground white pepper

2 teaspoon ground coriander seeds

2 teaspoon fennel seeds

Add all ingredients, and steep at low heat for 2 hours. The bubbling should be gentle.

Leave to cool, strain and reserve oil. Oil can be kept in the fridge or freezer for up to 3 months.

Brine solution

100g salt

100g brown sugar

1L water

Dissolve salt and sugar in water, chill the brine.

Tip: Use 700ml water and 300g ice to speed up the chilling process

Salmon

4 pieces salmon fillet, deboned, skin off, each piece not weighing more than 100g

Method

1. Brine salmon in salt sugar solution for 45 mins. Leave this in the fridge while

brining.

2. Gently rinse off excessive salt using running water.

3. Pad dry salmon fillets

4, Place salmon in a shallow tray and fully marinate in confit oil overnight in the

fridge.

5. Preheat oven to 60 Degrees Celsius, fan assisted mode.

6. Before cooking bring the salmon and oil to room temperature.

7. Remove salmon from oil and place on baking tray.

8. Bake at this temperature for 25 minutes, brushing the salmon with the confit

oil every 5-10 minutes. The salmon should not have changed color, and the

meat should flake nicely.

Parsnip crumbles

200g parsnip, peeled and cut into small cubes (1/4 inch)

Canola oil for frying

Salt & pepper

10 curry leaves, finely chopped

Castor sugar

Smoked paprika (optional)

Japanese Chili flakes (optional)

Bonito granules (optional)

Chicken essence powder (optional)

1. Place parsnip cubes in a blender with water to submerge them thoroughly.

2. Using pulse mode, blend the parsnip until it reassembles that or coarse sand.

3. Strain, and wringe parsnip in a cheesecloth to remove as much water as

possible.

4. Heat oil to about 150°C.

5. Add parsnip in batches to prevent the oil temperature from dipping too much.

6. Shallow fry until golden brown.

7. Strain on a paper towel.

8. Add salt, pepper, castor sugar, curry leaves and optional spices while the

parsnip is still warm and stir to combine.

9. Cool and keep in an air tight container.

*The amount of salt, pepper and sugar (and optional spices) can be adjusted to

suit your personal preferences.

Garlic chips

Whole garlic cloves

Icing sugar

1. Using a mandoline shaver, thinly shave garlic cloves.

2. Blanch garlic in boiling water for about a minute. This helps to reduce the bitter after taste.

3. Heat oil to about 150°C.

4. Add garlic in batches to prevent the oil temperature from dipping too much.

5. Shallow fry until golden brown.

6. Strain on a paper towel.

7. Sieve some icing sugar while the chips are still warm and toss gently.

*Wear a cut resistant gloves if you are not confident in handling the garlic using a

mandoline shaver.

*Do a taste test before adding icing sugar.

Cauliflower espuma

250g cauliflower florets

50g butter

2 shallots

10 curry leaves

100g cooking cream

150g milk

1 tspn sugar

20g hot pro powder

Salt and pepper

1. Sautée shallot, curry leaves and sugar in butter until shallots turn translucent.

2. Add cauliflower and sautée for a few minutes, just to caramelise the florets.

3. Add in cream and milk and and allow the florets to cook and soften.

4. Season to taste with salt and pepper.

5. Blend using a immersion stick blender or jug blender.

6. Pour in the hot pro powder and blend until smooth. The resulting mixture

should be thick but still flowy.

7. Sieve and pour into a one-pint whipping siphon and charge with 2 N2O

charges.

8. Keep warm in a water bath at 70°C.

Squid ink sago chips

1/2 cup sago pearls

3 cups water

1 tablespoon squid ink

1. Bring water to a boil.

2. Add sago pearls and whisk thoroughly to prevent the pearls from sticking. You

will have to whisk every now and then to prevent the pearls from sticking to the

bottom of the pot.

3. Cook sago until the middle white spots in the pearls are minimal.

4. Strain and cool the pearls in running water.

5. Allow the pearls to cool and water to drain off.

6. Pour back into a pot and add squid ink. Mix well.

7. Spread sago pearls thinly over a silicon mat.

8. Dehydrate in an oven or dehydrator at 65°C for 18-24 hours.

9. Resulting sago should feel dry to the touch.

10. Heat oil to about 180°C.

11. Add a small piece into the oil to test if it puffs up. It should take less than 10

seconds if the oil is hot enough.

12. Fry in batches and do not attempt to fry a big piece at anytime as it can

expand up to 4 or 5 times its original size!

13. You may season with a blend of salt, smoked paprika, Chili powder or any

flavored spices.

Final Assembly!