Well after my adventurous kiwi butter, last week at school. It was time for some canapés for salads and appetizers module, we started off the morning with some light reading on some classic hors d'oeuvres, it seemed there was a lot of compound butters consumed back then.
We went to the school library and did some research on some modern appetizers and went down to the kitchen I was inspired by some of Nobu’s dishes in his books, all with very simple ingredients that show of the produce well with just a few interesting ingredients to help them shine.
We went to the school library and did some research on some modern appetizers and went down to the kitchen I was inspired by some of Nobu’s dishes in his books, all with very simple ingredients that show of the produce well with just a few interesting ingredients to help them shine.
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| Scallop + Shitake Chawanmushi with Tobiko & Spicy Citrus Marinated Salmon and Coriander Tartare |
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| Smoked Salmon 'Roses' with Pickled Enoki Mushroom and Caper-Berry 'Leaves'. |
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| Seared Black Pepper Nori Encrusted Yellow Fin Tuna Tataki |
Next week we start at 3PM with the other 1st year class because our kitchen is being loaned for some butcher demonstration for the day, so looks like a sleep in for me without the icy cold rain and wind at 9AM on a Monday morning.
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