Food Preparation for Management at Tamboekie Tent Camp

11, 12 May 2011

Preparing food for menu at Tamboekie Tent Camp

My team was in charge of the dessert and sushi on the menu. We made a court bullion to poach pears in afterwards the core was removed and  it was stuffed with crushed tennis biscuits that was mixed with butter and almond essence. We also made welcoming drinks which included glue wine where we used the liquid in which the pears was poached and added a good matured red wine. This was to be served hot. 
There was also eggnog which consists of French custard with banana liquor. 

The pears were served with the custard and flambé goose berries with brandy. There were petit fours that consisted of strawberries dipped in white and brown chocolate with goose berries and chocolate fudge. A cheese platter with different types of cheese and rice cakes was served. 

The sushi that I prepared was for a starter and consisted of impala fillet that was marinated with truffle olive oil, balsamic vinegar and rosemary. I cut julienne of carrots and cucumber to put as filling in the sushi and also pieces of avocado. Some of the sushi rice was mixed with biltong as a variation.  The sushi roll was cut into bite size piece and served with pickled ginger, soya sauce and wasabi paste.