威廉安格斯第十一課:烤沙朗牛排+茄子+節瓜,明火台烤蘑菇,焗烤馬鈴薯,酥皮魚菲力,焦糖布丁
今天課程很豐富
有魚有肉有菜又有甜點
簡直是滿漢全席壓~哇哈哈
Crème caramel 焦糖布丁
Ingredients:· 60g Sugar, 45ml water, 250ml milk, 25g Sugar castor, trace vanilla
Method:
· 60g Sugar, 45ml water, 250ml milk, 25g Sugar castor, trace vanilla
· To make a caramel, heat the sugar and 30 ml of water in a pan
· Boil til the caramel turns a golden brown colour
· Remove from the heat and add another 15ml of water, swirl the caramel to blend together
· Pour into metal dariole moulds and leave to cool
· Heat milk and vanilla essence in the pan to nearly boiling
· Mix eggs and sugar in a bowl, pour in hot milk and mix well
· Pour over caramel and place moulds into a baking dish
· Fill baking dish 1/2-3/4 with hot water
· Cover with foil to prevent drying the top of pudding during the cooking process
· Cook in a pre-heated oven, approx. 160 degree 40mins
· Remove from the oven from the water and place onto tray
· Place custards into fridge to cool with cover
· The custards must be cold before turning out
Pommes Gratinee 焗烤馬鈴薯
Ingredients:· Potato, Bacon, Onion, Butter, Cheddar cheese, Spring onion
Method:
· Bake potato in oven at 180 degree until soft(about 1 hour depending on the size of potato)
· Sauté brunoise of onion &bacon until light brown colour
· Cut a lid out of the bake potato and scoop out flesh and mash the flesh
· Mix with onion and bacon. Season with salt and pepper
· Place this mixture back into the potato shell and sprinkle cheese over it
· Gratinate under salamander or hot oven
· Mix with onion and bacon. Season with salt and pepper
· Garnish with chopped spring
Fish in Filo Pastry 酥皮魚菲力
Ingredients:
· Fish fillet, Carrot, Onion, Leek, Coriander, Filo pastry
Method:· Sauté julienne of vegs in butter and season. Take them out paper towel to absorb extra moisture
· Brush pastry with melted butter. Warp fish and vegs in pastry and brush with butter outside
· Bake in a hot oven at 200 degree until golden brown
Grilled Sirloin Steak 烤沙朗牛排Ingredients:
· 180g steak, 5ml oil, seasoning
Method:· Trim sirloin steak, removing some not all of the fat
· Heat a clean grill plate
· Rub the steak with oil and lightly season
· Place on the hot grill plate and cook until blood appears on the surface
· Make ssure the grill is not so hot or it will burn the steak
· Turn the steak and cook on the other side. Ensure the steak is cooked evenly on both sides
· Remove from the heat and rest the steak in a warm place for 5 mins
· Serve on a warm plate
Grilled Mushroom 明火台烤蘑菇
Ingredients:
· Large field mushroom, 10g garlic, 25g butter
Method:· Rub mushroom with a damp cloth to remove excess dirt, remove stalk gently
· Crush garlic and mix with butter
· Place mushroom on a grill tray with underside frills facing up
· Place garlic butter on mushroom
· Place under a pre-heat salamander and cook until mushroom is soft and tender
· Serve immediately on a warm plate
Grilled Vegetables 烤茄子&節瓜
Ingredients:· Zucchini, Eggplant, Capsicum, Oliver oil
Method:
· Slice into 1/2 cm slices
· Toss gently on olive oil and seasoning
· Place onto a hot grill and seal before turning over
· Cook until tender but still holding its shape
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Sealed (May 9)
1樓
1樓搶頭香
Hi
我剛好在找William angliss 學校的資料就逛來這邊了:)謝謝你分享資訊!
我現在也是打工二簽存錢讀cookery :) 你是讀cert 3 嗎? 一年學雜費15000 左右嗎?
先回台灣考丙級有大大加分嗎? 不好意思 好像問很多 :) 明年我應該就是你學弟了
2樓
2樓頸推
Hi Nicky
1.我讀兩年的Diploma課程。沒錯,一年15000,但不包含書本刀具廚服喔。
2.WAI的Commercial Cookery是包羅萬象的世界各地料理,而台灣西餐丙級的證照課程是
針對"西餐"料理。對完全沒有西餐料理背景的亞洲人的話,是一個可以得到基本概念的快速入
門捷徑,但至於要不要拿丙級證照的話,就看個人囉~我記得就算考到證照,也要定期換照,
這證照才有效。
不用客氣,期待明年見到你囉。
3樓
3樓坐沙發
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