Poaching

Thai red curry:

Finished curry

Ingredients:

• 800g fish
• 500ml fish stock
• 1 red chili
• 8 shallots
• 2 T brown sugar
• 4 T Thai red curry paste
• 400g egg noodles
• 1 bunch coriander

Quality of food:

• All food must be used before the best before date



Picture of fish poaching in sauce

• Fresh fish, shallots, chili, and coriander
• When coriander is fresh it will be a bright color and will not weep
• Fresh fish will be odor-less, fresh fish is firm and has a specific consistency and appearance. When pressed it should bounce back. Soft, grey and inelastic fish are old or bad.

 Method of cooking:

After the sauce has simmered and reduced for several minutes add-in fish fillets and let cook for 3-5 minutes until fish is cooked. You will know if it's cooked when the fish starts to flake and it is white all the way through.

Presentation:

Finish off by placing egg noodles at the bottom of a bowl and placing fish on top. Add a spoon of the sauce from the pan over the fish and add coriander.

Vanilla poached pears:

Finished poached pears

Ingredients:

• 4 brown pears
• lemon juice
• 2 cups of sugar
• 6 cups of water
• vanilla bean

Quality:

• All products used before best before date
• Fresh pears and vanilla 
• Ensure all blemishes are removed from pears
• A fresh pear should be slightly soft

Picture of the pears being poached

Method of cooking:

After pears have had blemishes removed and decored place them in our water along with the dissolved sugar and vanilla bean. Leave to poach in water just below boiling and take out when fully cooked. You will know if it's fully cooked if you can easily cut through it.

Presentation:

Once pears are cooked place them in a bowl along with a big spoon of the vanilla and sugar syrup from the pot. Besides the pear place the vanilla bean as decoration.

Egg benedict:

Ingredients:

                Finished Egg benedict.               

• white vinegar
• 4 eggs
• 2 toasted muffins
• 4 pieces of bacon
• Hollandaise sauce
• Spinach

Quality of food:

• All products used before best before date
• Fresh eggs e.g no bad odor, a way to find out if an egg is fresh is if it sinks in cold water.
• Ensure the eggs being used are clean
• Spinach must be fresh e.g fresh color and no weeping

 Method of cooking:

Picture of eggs halfway through poaching

After eggs have been washed crack them into a small bowl. When the water in the pot is just below boiling quickly pore in eggs into the center of the pot. Leave to poach for 3 minutes and carefully scoop them out using a spoon. You will know they are cooked when they bounce back and are soft to touch. 

Presentation:

Place the two halves of the toasted muffin of a plate, add the bacon and spinach then carefully place the poached egg on top. You can add salt and pepper alongside with the hollandaise sauce