Hear I am back in a professional kitchen again, I just never seem to be able to stay away from the culinary industry. I worked the dinner service at The Dock Restaurant, in Shelter Bay. Chris Young the executive chef and manager of the hotel and restaurant decided to host a guest chef night, and my good friend Lynn and I were convinced to be the first participants. It had taken Chris a few weeks to talk us in to doing it, not that we didn't want to, both Lynn and I were very keen, But one disastrous service could tarnish an otherwise spotless reputation. Getting used to a new kitchen takes time, especially a professionals one. To just become guest chef for one night with no prior time in that kitchen was taking a risk. Anyway one boozy night at the bar Lynn and I accepted the challenge.
We were to design a menu for the night's specials. The usual menu would be made and served by the restaurant staff, but Lynn and I would be in sole charge of the nights specials. The kitchen, while a professional one was quite small and about 120 degrees, and with 8 of us working in there it was going to be a challenge. The restaurant and kitchen staff were unbelievably helpful, and patient with us. Lynn and I spent the later part of the afternoon in the preparation of the entree and garnish. Chris had ordered the food we requested, showed us around the kitchen, how to prep our entree, then we were left to it.
I had spent the last two days making my desert on board Daisy, as the restaurants kitchen oven had been out of order for a day. I wanted to make something that would require no cooking on the day, but could be quickly plated with all the preparation done ahead of time. This alone had been a challenge because my oven is so small, I had to make about 200 profiteroles but was only able to cook 30 at a time. I was making cream filled profiteroles with a rum caramel sauce. The profiteroles could be cooked a day in advance, the cream whipped and stored in the fridge until needed, along with the rum caramel sauce. For the appetizer I made tapenade served on crostini with salad garnish. Lynn was in charge of the entree.
At 3 in the afternoon we donned our chefs jackets and got to work. By 7 O'clock the restaurant was absolutely packed with all the tables both inside and outside full. Our special proved to be really popular and we were both kept busy for the entire night.
I don't know when I've worked so hard and had so much fun. I may even (given the opportunity) do it again.
I had spent the last two days making my desert on board Daisy, as the restaurants kitchen oven had been out of order for a day. I wanted to make something that would require no cooking on the day, but could be quickly plated with all the preparation done ahead of time. This alone had been a challenge because my oven is so small, I had to make about 200 profiteroles but was only able to cook 30 at a time. I was making cream filled profiteroles with a rum caramel sauce. The profiteroles could be cooked a day in advance, the cream whipped and stored in the fridge until needed, along with the rum caramel sauce. For the appetizer I made tapenade served on crostini with salad garnish. Lynn was in charge of the entree.
At 3 in the afternoon we donned our chefs jackets and got to work. By 7 O'clock the restaurant was absolutely packed with all the tables both inside and outside full. Our special proved to be really popular and we were both kept busy for the entire night.
I don't know when I've worked so hard and had so much fun. I may even (given the opportunity) do it again.
The Dock Restaurant, Special
Tappenade
served with Crostini
Almond & Coconut
Crusted Fish
with a
Creamy Pineapple, Cilantro & lime dipping sauce
served over
Sweet Potato Fries
&
Red Beet Slaw
Cream filled Profiteroles
with a Rum, Caramel Sauce
 |
| My beautiful little puffs, cooling on the rack |
Profiteroles with Rum Caramel Sauce
1/2 cup water
1/2 cup 2% Milk
1/2 cup 2% Milk
1 stick (1/2 cup) butter (salted)
1 tsp sugar
1 cup all purpose flour (sifted)
1 tsp baking powder
1/4 tsp cinnamon (optional)
1/4 tsp cinnamon (optional)
4 large (free range) Eggs
3 cups whipping cream (stiffly beaten)
Preheat the oven to 400 degrees
Line 2 baking sheets with wax paper
In a large saucepan, bring the butter, water, milk and sugar to a slow boil, stirring constantly until the butter has completely melted. Remove the pan from the heat and add the flour, baking powder and cinnamon all at once and beat with a wooden spoon until a dough forms and comes away from the sides of the pan. Remove the pan from the heat and tip the dough into a mixing bowl, leave for a few minutes to cool then using either a hand held or standing mixer, beat the dough and add the eggs, one at a time, making sure to scrape the sides of the bowl between each addition. Your dough should now resemble a glossy paste. Pour the paste into a piping bag and pipe about 30 balls onto the baking sheet.
Dip the tip of your finger in water, and lightly press down the pointed tips of the pastry balls, (any pointed tips will burn).
Dip the tip of your finger in water, and lightly press down the pointed tips of the pastry balls, (any pointed tips will burn).
Bake for about 10 minutes at 400 degrees, then reduce the oven temperature to 350 degrees and bake for another 25 - 30 minutes.
The profiteroles should be golden brown and firm to the touch, place them on a cooling rack, and allow to cool completely before filling with the cream. Place the profiteroles into the fridge until needed.
To make the Rum Caramel Sauce:
1/2 stick Butter
1 cup Dark Brown Sugar
3 tbsp dark rum
1/2 cup heavy cream
Over a high heat, in a small heavy based saucepan, melt the butter, add the sugar and rum whisking until all the sugar has melted, (the mix may ignite, if it does just blow it out). Add the heavy cream, continuing to whisk until the mix has heated through and thickened. Remove from the heat, and leave to cool, when cooled refrigerate until needed.
To Serve:
To fill the profiteroles; make a small hole in the base of each, and using a piping bag gently squeeze the whipped cream into the rolls. Pour the rum caramel sauce over the filled rolls and serve.
Enjoy :o)
