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Help with menu for cooking competition.

post #1 of 5
Thread Starter 
We're having a cooking competition at the restaurant I work at and Ive made it through the first round and have an chance to perfect my dish to move on to the final round. We have 60 minutes to make two identical entrees using the glass box of ingredients that include

A whole chicken
Belgian endive
Artichoke
Carrots
Pears
Bacon
Fresh spinach
Grape tomatoes

We also have access to a well stocked pantry although nothing already prepared like stocks.
What I made in the first round was a frenched chicken leg which I used the thigh meat bacon and shallots as a force meat for my chicken lollipops. A roast carrot potatoe and garlic purée. And I grilled the endive and topped it with julienned pear bacon and blue cheese with a fresh orange juice and Dijon vinaigrette.

The areas I'd like to improve would be a more attractive color on my purée and making some sort of reduction sauce to help make the chicken pop and to bring some more color to the plate. Any help would be greatly appreciated!
post #2 of 5

The grilled endive sounds amazing!  

 

I'm curious about the roasted carrot potato garlic puree.  It doesn't sound appealing to eat and I can imagine it wouldn't look appealing either.  It may be interesting if you made 2 purees instead, a garlic mash and a carrot mash and then found a way to present them together either one on top of the other or swirled in some way.  That way you'll still be getting the flavors you set out for plus an interesting visual design.  

 

For the chicken a dark sweet reduction comes to mind.  Something sweet smoky and tangy like a very elevated form of BBQ sauce maybe using balsamic vinegar or dark raisins.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 5

Juice some carrots. Reduce the juice to a syrup consistency. Fold into your puree.

 

 

Using spinach (which to this point is an unused basket component) you should be able to make a bright vibrant green reduction for color and taste pop.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 5
Is anybody doing a green mash? You could purée the spinach and work it into the potato to do some bright green starch, maybe gnocchi. Then do that delicious carrot purée just make it a little more of a sauce. Possibly start it off with a little wine redux, work in sugar and finish with a little salt, sherry vin, butter and a knock of Dijon or something.
post #5 of 5
Thread Starter 
Thank you everyone for the replies a lot of good ideas so far. I suppose I should mention not every week basket ingredient needs to be used but we get more points for more ingredients.
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