Klein Kariba expo

All the first years and second years as well as our third year were taken to Klein kariba for and expo held by Bid vest the company's that were there explaining their products to us were

• Mediterranean delicacies
• McCain
• Pillsbury
• Tiger Brand
• Rainbow Chicken

Mediterranean delicacies had a number of dips, salards ( curry chutney pasta salard ) , bit size snakes such as a range of different olives and peppers such as pepper dues, and jalapeno es . they also had a number of different cheeses from chili cheese, mustard cheese, goats cheese , any many more..

McCain showed us a couple of their products , the ones that they showed us were hash browns, promme croquettes and a few more

Pillsbury talked to us about there new products and also showed us them there were banana loaf, lemon muffins, scones with cream cheese on top , cinnamon bun .

Tiger Brand explained to us how they are one of the biggest growing company's because in there company they have other company's such as Tastic rice, Jungle oats , Koo , all gold and lots more . they also explained to us that Tiger brand has been around for long and jungle oats has been with them for years and years.

Rainbow Chicken show us there products from chicken snitchel. chicken snitchel with cheese in side . also chicken rashers and all the products from rainbow chicken are halal

sondela garnishing design

we were given a chance to design a signature for sondela that we will use for garnish on every plate we send out
they chose my design and then we had to make at least 200 of them using either the deep fryer or the baking oven .these sticks will be places on the plate as garnish  also saving us money

Pavlovas

 Ingredients:

• vanilla meringues 
• lemon curd
• wiped cream
• strawberrys
• appels

 Method:

1. take you meringues and place onto a platter 
2. slice your apples into thin wedge slices and place in lemon juice to prevent the browning effect
3. take your lemon curd and place it in the middle and spred it out
4. take your wiped cream and pipe it over the lemon curd
5.  take a strawberry and fan it and place it on top on the cream

maranade for beef medalions

Ingredients:

• soya sauce
• syrup
• fresh herbs 
• spices

take a large mixxing bowl and add your soya sauce and one and a half bottels of syrup in
finely cut your fresh herbs and add into the soya and syrup then add praprika and a little bit of salt in and and then place the maranade over your beef and the to soak over night

Beef olive's

06 September 2011
today i was given 3 pieces of topside and was instucted to cut them into equal slices
afrter i sliced all 116 slices i started to make my filling
it consisted out of beef mince which i added fine fresh chopped  herbs and curry powder, paprika, grated carrots, sun dried tomato paste and lemon juice .. i then added 6 eggs to bind the mince and flour as well so that the mince is not to moist , once the filling was made i placed a beef slice down on the board and added the mince on top and rolled the beef slice and placed 2 toothpicks in to hold it together and did final trimming of meat and added them onto a baking tray and wrapped and placed into the deep freezer.

Lemon curd

Lemon curd is very popular in California where it is usually made with Meyer lemons. A Meyer lemon is a cross between a lemon and a mandarin orange, and came from China in 1908. It was planted all across California, and chefs quickly fell in love with its sweet, complex flavors.

Once a darling of the "California Cuisine" movement, it's now common on many dessert menus. If you can get Meyer lemons, give them a try. If not, don’t worry; it is still very delicious with regular lemons. While it's traditionally served as a topping for cakes, it's also wonderful spooned over a bowl of fresh berries.

Makes about 2 cups

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 6 egg yolks
• 1 cup sugar
• 1/3 cup fresh lemon juice (about 4-5 lemons)
• 2 tbsps grated lemon zest
• 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
   
   
2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn't be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
   
   
3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks.

School trip Day 3

this was our last day doing our trip..we left later this time in the morning and we drove through to peters-burg where our schools were waiting and this time i had energy so i decided to talk alot we got alto of kids that were either interested in the nature studies or the Chef course >> if the kids wanted to do the Chef course i would talk to them about what we do what we study and what we have to offer at Sondela