Recipe

Pizza (Hawaiian)


Ingredients needed:

Pine apple
Ham
Pizza base
Mozzarella cheese

Equipment needed:

Chefs knife
Chopping board
Damp cloth
Cooking tray
Pizza oven

Method:

1. Start with the base and dock it( pierce holes spread over the base evenly)
2. Sprinkle the chopped up pine apple and ham over the surface.
3. Throw over cheese in a moderate portion and place in the oven under 150C for 10 to 15 min.

Other ingredients can be used in case of likes, dislikes and allergies.

Recipe

Curry cabbage salad


Ingredients needed:

Cabbage
Vinegar
Brown sugar
Curry powder
Garnish

Equipment needed:

Frying pan
Basting spoon
Chefs knife
Green chopping board
Damp cloth

Method:

1. Chiffonade the cabbage and place in oil in the frying pan for shallow frying.
2. Add the curry powder and stir until boil.
3. Add the brown sugar in small quantities to absorb the sweetness.
4. Add vinegar and stir until golden brown. Make sure the sweet spicy taste is in balance.

Recipe

Flat bread


Ingredients needed:

Flat bread
Mozzarella cheese
Sage spice
Beef strips
Bacon slices
Avocado

Equipment needed:

Frying pan
Egg lifter
Oven
Chefs knife
White chopping board
Damp cloth
Stove

Method:

1.   Cut two sides from the flat bread and deep fry in oil.
2. Cover the flat bread with the cheese and a sprinkle of sage and put it in the oven.
3. Place the cooked bacon and beef strips on top of the golden brown flat bread and then place the deep fried strips on top for garnish.
4. Lastly place the avocado on top and serve.

This is a typical topping but it can be changed due to likes, dislikes and allergies.

Recipe

Pancakes


Ingredients needed:

32 Eggs
4.5kg Flour
8L Water
2L Oil
4tbs Salt
2cups Vinegar
4 tots Brandy
16tbs Baking powder

Equipment needed:

Mixer
Mixing bowl x2
Cup
1L Jug
Balloon whisk
Egg lifter
Frying pan
Stove

Method:

1. Place all the dry ingredients in one mixing bowl and the wet ingredients an the other and mix them up separately.
2. Add dry to wet in small portions at a time whilst mixing in the mixer.
3. Ensure the batter is smooth and does not taste sour.
4. Use the balloon whisk to break up the dry parts.
5. Use the batter in small amounts to bake the pancakes in the pan over the stove. 

Recipe

Fried egg


Ingredients needed:

100ml Oil
1 Egg

Equipment needed:

Egg lifter
Frying pan
Stove

Method:

1. Bring oil to boil in pan.
2. Break the egg into the oil slowly and touching the oil with the shell.
3. Turn the egg when solid.
4.  Make sure it does not stick to the surface and remove when the correct stage has been accomplished.

Sunny side up: Yellow soft and white cooked.
Soft: White layer over soft yellow.
Turned over: Turn over for a few seconds when sunny side up has been reached.
Hard egg: Turn over when sunny side up has been reached and cook fully.

Recipe

Pastry shells


Ingredients needed:

200g Flour
50g Butter
50g Lard ( fats)
3tbs Water (cold)

Equipment used:

Muffin pan
Oven
Spray and cook
Mixing bowl

Method:

1. Do the measurements first and then pour the flour and the butter in small quantities crumbing it together as you go. Do not kneel it or play with it too much.
2. Work the mixture till paste.
3. Add the water and crumb until dough.
4. Roll small quantities into little balls and form cup shapes in the muffin pans.
5. Place in the oven in 150 C for 15-20 min until golden brown.
6. Take out of oven and allow to cool down before taking them out of the pan.

Don't make them too thin otherwise they will break upon touch.
Blind bake to keep the surface from rising.

Main kitchen

Dear readers. 19/10/2011

This morning i filled up the mise-on-place in the cold kitchen. Chef Lorinda and I made pastry shells for pudding which will be filled with lemon meringue and chocolate cheese cake. I made lemon curd today and it was interesting to make because it takes concentration. If it splits you must remake the whole thing and you need to make sure it does not cook and you need to keep stirring constantly. You get tired after a while but you can't stop. We also made student dinner today which consisted of kebabs with marinade, mash and veggies. The kebabs were fun to make because you can use as many colours as you want and in the marinade we used a lot of different flavors. It was delicious at the end and it looked very pretty. We cleaned up the kitchen in the end of the day and I learn't a lot by working with Lorinda.

The kebabs before covering in marinade.

Lemin curd that needs to be whisked at all times to keep from splitting.

The kebabs with the marinade over.

 Our marinade that started with only onion and water.

Boeremark

Dear readers. 15/10/2011

This morning we got everything ready for the boeremark. This is an opportunity for guests to come have a look at things like home made jam, marmalade, pickles onions and many more with the Sondela label on and then buy it as a gift for someone else or to go enjoy at home. All of them were self made by the chefs in the kitchen. We also put things there like bananas and eggs and fruits you won't get at the shop and the people actually buy it!

The money then goes to the restaurant and they also provide you with a float. The products that have not been sold will be set available in the general dealer. It was fun to interact with the guests and explain how Sondela has changed our lives. That night we worked bring and braai and we cleaned the kitchen before we left.

Training kitchen

Dear readers. 13/10/2011

Our shift today was from 11am-7pm so we worked in the training kitchen. We made 2x12 pastry shells and we helped Alon with his peppermint crisp tarts. We did blind baking and it was the first time I have ever heard or seen it, this is when you line the raw shells with plastic wrap and fill the shells up with raw rice to keep them from lifting from the surface. We cleaned the training kitchen and came back to the main kitchen to clean and do orders until 7pm. We also helped with the bring and braai taking out the salads and the mossbolletjies because guests bring their own meat. We ended off the day by cleaning the kitchen and turning off the gas and locking up.

These are called puff pastries and they are filled with cream to make part of a desert.

This is the peppermint crisp banana tart we made and decorated for the conference.

Caught red handed how we taste as we go!! That's what makes a great chef, the one that knows the food tastes great!

Training kitchen

Dear readers. 12/10/2011

Today Chef Lorinda and I made chocolate mousse for the guest house for pudding. We worked in the training kitchen and we both had our own colour. We did one brown and one white and then served them both half half in each glass. It looked very beautiful but we struggled to get it there! First we put the gelatin in too early and then the dark took over the white in the glass... But it went well in the end and it worked out exactly as planned. It was delicious too!!

It was a sticky mess in the end where we worked and so I learn't to clean as we go. We cleaned up the kitchen after we were done and retrieved to the main kitchen to finish up orders and clean before going home.

Recipe

Brunoice method


Ingredients needed:

Tomato
Onion

Equipment needed:

Chefs knife
Green cutting board
Damp cloth

Method:

1. Tomato: Cut off the front and back of the tomato.
2. Cut in thin slices and each slice into julienne. Cut up into smaller blocks.
3. Onion: Remove the skin of the onion and cut off the front of the onion.
4. Cut in half and then each half according to the lines on the onion.
5. Turn slices flat and cut julienne which will result in blocks.

You must have correct body posture when cutting and make sure the product is fresh. These cuts can be used for other vegetables as well.

Recipe

Chiffonade method


Ingredients needed:

Lettuce

Equipment needed:

Chefs knife
Green cutting board
Damp cloth

Method:

1. Clean working surface and place damp cloth underneath the chopping board.
2. Remove the root of the lettuce and cut in half.
3. Press down on the one half with your palms and roll up into a cylinder.
4. Cut in thin leafy slices back and forth and place in dish or container.

This can be done with any leafy vegetable.

Main kitchen

Dear readers.

Today we worked in the training kitchen to make pastry shells. I worked together with Chef Ruan and it was my first time doing something like this. We started off by cleaning the kitchen top to bottom and then we repacked the dry store after cleaning it. We packed everything neatly in rows and together so it can be found easily if needed. We threw away old stock in the fridge and stored in the dry store.

The pastry dough.

The dry store after we packed it out and cleaned it.

The molding of the pastry shells.

We then started with the pastry shells. It was very interesting to see how cold water was needed to make the dough work. We made the dough and molded it into the cupcake pans to form shells, it felt like I was a kid again playing with clay! It was also very rewarding to see how they rose and the golden brown colour they baked.

After finishing up in the training kitchen we went back to the main kitchen to clean up and pack away deliveries.

Recipe

Side salad

Ingredients needed:

Lettuce
Tomato
Onion
Cucumber

Equipment needed:

Chefs knife
Green chopping board
Damp cloth
Various containers

Method:

1. Place damp cloth underneath the chopping board.
2. Cut the tomato and onion in Brunoice and place each in separate containers.
3. Cut lettuce in chiffonade and place in container.
4. Cut cucumber in mire-poix and place in container.
5. On serving dish you must start with lettuce and place a small hand full as the bottom layer.
6. Top it of with a small amount of onion, tomato and cucumber.

Remember that side salads are small. Lettuce always needs to be at the bottom but the others don't have a specific order and you can add or exchange ingredients and maybe put in carrot or peppers.

Recipe

Chicken mayonnaise toasted sandwich


Ingredients needed:

Bread
Cooked chicken
Mayonnaise
butter


Equipment needed:

Bread knife
White chopping board
Damp cloth
Toaster
Butter knife

Method:

1. Place the damp cloth under the chopping board and tear the cooked chicken into strips.
2. Mix the chicken with the mayonnaise.
3. Butter the outsides of two slices of bread and place the mixture on the bread on the inside.
4. Place the sandwich in the toaster untill brown and remove.
5. Cut up into triangles and serve hot.

The filling can change and you can add ingredients like egg or cheese. The end cut does not have to be in triangles. Bread could be white or brown.

Recipe

Greek salad.


Ingredients needed:

Lettuce
Tomato
Cucumber
Onion
Fetta cheese
Black olives

Equipment needed:

Chefs knife
Green chopping board
Platter plate
Wrap
Damp cloth

Method:

1. Place damp cloth on clean working surface and the green chopping board on top of it.
2. Cut lettuce in chiffonade and spread over the platter plate.
3. Brunoice the tomato and cucumber and spread over the lettuce.
4. Cut onion into rings and spread as a top layer.
5. Take a hand full of olives and randomly place on top of the onion rings.
6. Lastly crumb some fetta cheese over as the finishing touch and wrap to keep fresh for longer.

Sizes of the cuts don't need to be exact. Fetta can be cut into small blocks instead of crumbing over and the ingredients may vary according to likes, dislikes and allergies.

Bechamelle

Recipe of Bechamelle sauce:


Ingredients needed:

100g of flour
1L of milk
100g of butter

Equipment needed:

Mixing bowl
Siev
Wooden spoon

Method:

1. Mise-on-place: Measure ingredients and clean your work station.
2. Melt the butter on the stove and add flour, mix until dough. This is called Roux, equal quantities of butter and flour. White Roux will be used immediately.
3. Add milk little by little and mix until it reaches the thickness you desire. The longer you cook it the thicker it will become.

There are a few different Bechamelle types such as classical ect. Always remember to use a one to one to ten method. Hot Roux needs cold milk, cold Roux needs hot milk.

Main kitchen

Dear readers.

It's Friday which only means one thing...PANCAKES!
We made pancakes today for welcoming whilst the others handled the orders and prepared the food for tonight's meat lovers feast. Our target was 1000 and if we did not make that target we would not be aloud to go home on our off weekend. We struggled at first because they need to be golden brown and paper thin and here is the catch, for each flop you pay R1...Luckily our debt is not that high!

We put in the time and baked as quick as we could but between the two of us we could only make 500 in 5 hours. At least we were aloud to go and I think it's safe to say that if I see another pancake within the next week I'm going to run!

Main kitchen

Dear readers.

Today I worked in the cold kitchen and helped with the mise-on-place for side salads. We made chicken mayonnaise toasteds as the orders came in and I made a curry cabbage salad for bring and braai.

We took turns doing the scullery as the stations need to be kept clean whilst working and Chef William taught me how to make a big stock pot full of pap!

I expanded my range a little and also made flat bread, pizza and I was taught how to shallow fry cabbage. These might sound like nitty gritty things but in actuality they could get tricky because your measurements need to be correct and to add on that we don't know where to find everything.

We repacked the fridge and freezer at the end of the day keeping it neat and clean.

Main kitchen

Dear readers.

Today I helped in the cold kitchen with mise-on-place, this is the preparation of the products needed for your order. We did the cucumber, tomato, onion, lettuce and chicken mayonnaise as we will be using it in the side salads and in the toasted sandwiches. The cutting methods we use on the tomato, cucumber and onion is brunoice and the lettuce we chiffonade.

We made a potato salad and I did tomato roses as garnish, my first time that is!

I also made a Greek salad for a conference and again pancakes for welcoming. The correct way of cutting is difficult but I am sure it will come with time.

 Your fingers need to be close to each other, thumb tucked away as it is always the victim.

We cleaned the fridge at the end of the day and learn't that no boxes are allowed in the fridge as the mice will gnaw it and use it as harvest, the wetness will make the box soggy, it is easier to count stock when everything is out in the open and you can see the rotten ones and remove them before they contaminate the rest of the batch.

Cheffing in mainkitchen

Dear readers.

On Tuesday the 4th of October 2011 I started with a new course called cheffing... Which is kind of ironic as a microwave is my best friend! We started off by getting dressed in the correct clothing for this specific course. We as skills wear white and the permanent chefs wear green chefs jackets and black pants. I started in the cold kitchen where they prepare things like salads, toasted sandwiches and side salads.

First thing that I had to learn was how to cut and how to position my hands while cutting. With that we learn't cutting methods such as chiffonade( leafy veg. cut), mire-poix( roughly cut veg.) and brunoice( small blocks of veg.) as well as the different cutting boards needed for the different types of food product.

I did some dishes because you need to keep your station clean whilst working and I baked pancakes for welcoming that afternoon.

Accomodation week 2

Dear readers.

We started the week off with class from Monica. She explained to us the importance of customer care and that we need to provide excellent customer care upon arrival of guest and departure. This is module 2: customer care and we received a chance to work through the workbook so we could ask questions if needed. Lucy also explained a few documents to us in which we then made notes to understand the use of each. We filed these documents in our files and we also added some notes to explain every process.

On Wednesday we helped Lukki with the replacement store room where we issue products that the cleaners need to finish their jobs in the units. We also filled up some chemicals so they would be ready for the next issue, wearing protective clothing and closed shoes. We also received a stock drop from a mattress company, we had to unlock the storage container and load the mattresses into the container in such a way that the old ones are in front and that all off the bases are reachable. Monica did a check on the stock sheet to make sure that the order was correct as well as the price of the product. She signed it off and we locked the storing container again to prevent theft of stock. We ended off the day by doing stock take of the maintenance store room. It was very dirty we had to ask the boys what some of the things were but we did it! It was very time consuming because there are things that are very un-organized. It was very funny to see what we actually could identify and what we couldn't!

On Thursday we went through the notes Monica provided to us which summarizes our module and it made it easier to study for the upcoming test. We wrote a test on module 1: health and safety and it went very well! We then helped out in the laundry house and everywhere else we could. We also had time to fix our files and catch up with incomplete work.

Friday the 23rd we received the chance to work on our logbooks and I did some filing of invoices in the office. After lunch we came back to read in the makhato cleaning services on the computer. We did guest service by going to all the chalets and speaking to the guests and asking if everything is to their liking and if there is anything we could do for them. We drove around in the golf cart and everyone got the chance to drive.

Unfortunately due to medical reasons I got booked off for my last week of SSB and will be catching up with it in December.