Chicken Salad with Seasonal Fruit Compote

(Team of 4)
Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient Poultry:

1. Fabricate poultry as demonstrated.
1 recipe Court Bouillon
2. Heat court bouillon in a saucepot over
Chicken front double low heat.
1 pc
bone in 3. Poach chicken for 20 minutes or until
1 pc Bay leaf cooked. Remove from bouillon and shred
2 sprig Thyme into pieces. Discard poaching liquid.
1 sprig Parsley Italian Fruit Compote:
1. Heat oil in sautoir over low heat; add
Peppercorn white onions and sweat. Remove from heat
whole transfer to a bowl.
Fruit Compote 2. Combine onion with pear, apple,
Onion Spanish small strawberry, celeriac, chervil.
.5 pc
dice 3. Season with salt and pepper.
Pears, peeled small 4. Toss with dressing and plate chicken on
1 pc
dice bed of kale.
Apple Gala, small
1 pc
dice
Celeriac blanched,
1 pc
small dice
Kale green,
4 pc
chiffonade
Chervil fresh
1 bunch
chopped
4 pc Strawberry quartered
tt Salt
tt Pepper

NOTES:
 Pastry Shell
(Team of 8)

Yield: 8*10 cm Puff Pastry Shells

INGREDIENTS: METHOD:

Quantity Ingredient 1. Preheat oven to 190˚C

2. Line baking tray with parchment paper.
1.2 kg Puff Pastry
3. Roll out pastry sheet as demonstrated
2 ea. Egg lightly beaten approximately 30 mm thick and 40 cm in
wide and 40 cm long
4. Cut pastry into 8 equal round circles
using a 10 cm pastry cutter
5. Cut pastry into 8 equal round circles
using an 8 cm pastry cutter. Cut out
center using 6 cm pastry cutter.
6. Place an 8 cm pastry ring on top of 10 cm
pastry circle bottom.
7. Brush pastry sheet with egg wash.
8. Bake for approximately 30 minutes, until
golden brown.

NOTES:
 Bee Pollen and Black Walnut Dressing
(Team of 4)

Yield: 300 ml

INGREDIENTS: METHOD:

Quantity Ingredient 1. In a bowl, combine yogurt, honey, vinegar

until smooth.
250 ml Yogurt thick plain
2. Add walnuts and bee pollen to yogurt
40 ml Honey Ontario dressing.
30 ml Vinegar apple cider 3. Adjust seasoning.
Walnut Black Ontario
50 g
chopped
10 g Bee pollen
tt Salt
tt Pepper white ground

NOTES:
 Chilled Sparkling Pear Soup
(Team of 4)

Yield: 1 Liter

INGREDIENTS: METHOD:

Quantity Ingredient 1. Prepare flavoured gastric; combine

Pears, canned vinegar, reserved fruit syrup, sprig of
225 ml drained, small dice mint and additional sugar if needed.
(reserve syrup) 2. In a sautoir over medium heat, reduce
gastric to a thick syrup consistency.
60 ml Vinegar cider
3. Combine pears, cucumber, ginger and
28 g Sugar white celery in a bowl with gastric. Allow to
Cucumber, peeled, marinate for 15 minutes.
1 pc
seeded, small dice 4. Transfer fruit mixture to a food processor
20 g Ginger fresh minced and blend until smooth. Transfer to a
Celery, peeled small bowl.
2 stalk 5. Add sparkling wine, apple puree. Adjust
dice
consistency with water if necessary. Chill
15 ml Honey Ontario
until cold
Wine sparkling 6. Garnish with mint leaves
120 ml
Ontario
Apple puree Granny
500 ml
Smith unsweetened
5 sprig Mint leaves

NOTES:
 Roasted Apple, Cranberry, Sour Cherry Crumble
with Dark Rum
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient Fruit Filling:

1. Preheat oven to 175˚C.
Fruit Filling
2. Toss apple, cranberries, cherries, sumac
Ontario Apple cored and melted butter, sugar, spices together
4 pc
and quartered in a bowl. Transfer to roasting pan and
Cranberries whole roast for 15 to 20 minutes or until tender.
125 g
frozen 3. Remove from oven and place in
142 g Cherries sour frozen ovenproof baking dish. Add dark rum.
Butter unsalted, Crumble Topping:
100 g
melted 1. Sift flour; add to rolled oats, softened
5 ml Nutmeg ground butter and sugar. Work mixture to form a
coarse crumb consistency.
2 ml Clove ground
2. Top fruit mixture with crumble topping.
Sumac ground 3. Place in oven and bake for 20 minutes or
2 g
Canadian until fruit mixture bubbles and crumb
60 ml Rum Dark Canadian topping is golden brown.
50 g Sugar brown 4. Remove from oven and portion.
5. Serve with crème fraiche.
Crumble Topping
Oats rolled quick
140 g
cook
40 g Corn Flakes
140 g Flour all purpose
70 g Sugar brown
Butter unsalted
70 g
softened

NOTES: