frank boddy – portfolio of work 2009
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Work produced on the Edinburgh School of Food and Wine Diploma course 2009TRANSCRIPT
Frank Boddy – Portfolio of Work 2009
SUSHI AND CANAPÉS
Spiced Fish Balls
Hand-rolled salmon and vegetable sushiwith oriental salad and a sesame and soy dip
Sushi rollsWith shredded vegetable salad, sushi ginger and wasabi
Seared Venison and Red Pepper tartletsSmoked Salmon, Cream Cheese and Quail Egg Blinis
Onion Marmalade Puff Pastries
Vegetable SushiSmoked Salmon and Mango Salad Crostini
Shredded Duck and Vegetable Pancake Rolls
Courgette Candlesfilled with Roasted Pepper and Sun-Dried Tomato
Black Pudding and Salsa Verde Crostinion Thick Parsley Dressing
Mini Lamb Koftaserved with Roasted Cumin and Coriander Raita
Prawn and Smoked Salmon Pastrieswith Yellow Pepper and Roasted Artichoke Purée
STARTERS AND SNACKS
Tempura Vegetableswith Rice Noodles and a Ginger and Soy Dip
Roasted Vegetable StackRed Pepper, Courgette and Aubergine with a Pesto Dressing
Haggis, Pesto and Yoghurt Tortilla Wrap
Roasted Tomato Tartletin a Puff Pastry square
Salmon and Dill Fishcakeswith Sliced Cucumber, and a Yoghurt and Grain Mustard Dip
Squash, Leek and Blue Cheese Tartletserved with Watercress Salad
Mille Feuille of Seared Plaicewith a Teriyaki and Ginger Dressing, and Wasabi Mayo
Goats Cheese and Blue Cheese Twice-Baked Souffléwith Roasted Vine Tomatoes and Rocket
Hand-Raised Pork Pie
Eggs Benedictwith Roasted Ham, on a Blini
MAIN COURSES
Pan-Fried Fillet of Sea Basswith Cucumber and Nettle Velouté, on a bed of Stir-Fried Courgette and
Carrot with Mustard Seeds
Cod with Saffron MashOrange and Chilli Sauce, and Black Olive Tapenade
North African Spiced Vegetable Filo Wrapcomplete with Cumin Hummus, Flatbreads, Yoghurt, Mint and Harissa
Dip
Salad of Chargrilled Chickenmixed with Wild Garlic, Sliced Orange, Salsify, and Orange Dressing
Lamb Taginewith Dried Apricots, Prunes and Dates,
served with Chargrilled Aubergine and Vegetable Cous-Cous
Lamb Avgolemonoserved with Tomato, Cucumber and Olive Salad, and Olive Bread
Prawn and Lentil SaladWith Roasted Vegetables, Roast Baby Tomatoes, Egg, and Chilli Dressing
Chargrilled Vegetableson a bed of pan-fried Cabbage and Romenesco Sauce, with Spiced Sweet
Potato Chips, and a Pear and Parsnip Purée
Vegetable Terrineserved sliced as an accompaniment
Beef Wellingtonwith Red Wine Jus, served with Sweet Potato Chips and Buttered
Asparagus
Pan-Fried Chicken Breastwith a Tarragon Butter filling, on a bed of Lettuce and Herb Risotto
Quiche Lorraineserved with a Mixed Salad and freshly baked Bread
Hand-Made Spiced Beef Ravioliwith Tarragon Butter and Chives
Hand-Made Potato Gnocchiwith Roasted Tomatoes, Courgette and Parmesan Shavings
DESSERTS
Prune, Almond and Cognac Tartserved with a rich Plum Ice-Cream
Sticky Toffee Puddingoozing with Toffee Sauce and Crème Anglaise
Pain Perdusprinkled with Cinnamon Sugar and served with Caramelised Apples
Profiterolesfilled with Fresh Cream, topped with Vanilla Icing and Stem Ginger
Profiterolesfilled with Fresh Cream, and dipped in Chocolate
Tartlets of Cointreau-Soaked Cherry and Apricotfilled with Créme Anglaise
Assortment of Glazed Blackcurrent and Strawberry Tartletsfilled with Créme Anglaise
Caramel Custards
Chocolate Boxwith marbled chocolate, and bow on lid
Chocolate Roulade
BREADS
Sun-Dried Tomato and Rosemary Ciabatta
Bagelswith Poppy Seeds, and Sesame Seeds
Brioche
Olive Bread
Herb Scones
Croissants
Flatbreadswith Cumin Seeds and Herbs, served with Hummus