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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

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