Summary of this week at Comfort. Catering. We had loads of it this week. The cool thing is next week is a four day week and then its a four day weekend. Lets talk about a few things I have managed to make this week.
Above is a Beetroot Soup. Simple to make too. Below is the corned beef hash cakes with fried eggs and spinach.
Beetroot Soup: (potage soup) For this we got an a couple of onions diced finely thrown into a pan and cooked till translucent. A little garlic was added then stirred till fragrent. In goes the beets and water to cover. The beets are cooked till tender, then the soup is blended and then seasoned to taste.
Hash Cakes: Boil up some spuds and then mash slightly leaving it very lumpy. tear the corn beef into strips and add to spuds, we went with one third of beef to potatoes. Then a big bunch of parsley finely chopped. couple of eggs to combine the ingredients. Add one at a time till the mixture looks sticky. Salt and pepper. To cook the cakes we just shallow fried them in oil and butter. More butter than oil too.
In the Deli cabinet we had a few scrumptious salads. On the top shelf we had sheppards pie, roast pork, crustless spinach pie, cauliflower gratin and potato and sage flan. No photos of any of the above. However the spinach pie was amazing. It had olives in it and i liked it. I think olive are growing on me. So this week I have been working on a few little side projects and have been so busy to get anything down on paper. But I plan on doing some study to this weekend to help me get my kitchen talk up to speed.
Lemon Polenta Cake: (Gluten Free) 500gms butter and 500gms sugar combine till creamed. Add vanilla extract 1 tsp and one zest and juice from a lemon. Add six eggs – one by one. 500gms almond meal and 300gms polenta add to mixture and 2 tsp of baking powder. put into a greased 26cm tin in oven for 1 hour. I just used a creamcheese icing and raspberries to decorate