Farewell Dinner

For the appetizer

First the prawns are blanched

and then sauteed with butter and seasoning.

Chicken breasts stuffed with pilaf rice and parmesan cheese

 (Raw)

Chicken marinated with:

Butter

Salt and ground black pepper

Mixed herbs (in a small plastic container, pre-prepared)

Pilaf rice:

Shallots

Carrot

Mushroom

Provence herbs (from France)

Stuffed with:

Cooked pilaf rice 

Grated Parmesan cheese

Method of preparation:

Toothpicks were used to aid in the stuffing

Sear with butter

Coated with butter ad honey

Baked at 200D.C

not exactly sure how long,i'm sure there is about 1hour?

I did not time it as I checked from time to time

Fish fillet with lemon butter sauce

The Dory fish fillet was marinated with:

Thyme

Butter

Salt and pepper

Method of preparation:

Seared

Baked for about 40 minutes at 190D.C

Sauce:

Fresh lemon juice 

Cold butter cubes

Salf and pepper

I added sugar because it was originally too sour

*Very important to remove the hot pot before adding in the butter, as it will cause the sauce to split

*After lemon juice boiled, whisk in cold butter while AWAY FROM HEAT

*only apply SLIGHT heat when sauce is not hot enough to melt the butter

*Basically whole process is done away from the heat, except to boil the lemon juice in the beginning

Finally, meringue with custard:

Meringue:

Whisk 4 egg whitte plus 200g sugar

until stiff peak

add vanilla essence

Pipe it out 

Bake 150D.C for about 40-45 minutes

Custard:

300ml milk

70g sugar

4 egg yolk

40g corn starch

2 teaspoon vanilla essence

30g Butter (not compulsory, purpose is to make the custard smoother and give it a shine)

Method:

Whisk 4 egg yolk + 40g corn starch + 35g sugar + vanilla essence + 10ml milk + butter (if applicable)

until well mixed  

Boil 290ml milk + 35g sugar

Temper boiled milk with egg yolk mixture

*Tempering 

= Whisk the cold mixture fast while slowly adding in the hot mixture 

(this is so the egg yolk does not cook and form lumps.)

 Continue doing this until there are about half of the hot mixture left

 then pour the cold + hot mixture into the hot pot, with the rest of the hot mixture. 

Sorry if this is confusing, basically tempering is done to control the temperature of the mixtures.

Moving on...(After tempering)

Mixture is now in the hot pot

Put hot pot on slow fire and stirring the mixture as it slowly thickens

USE A WOODEN SPOON TO STIR, not whisk

*While stirring,be sure to scrap the bottom of the pot as there are custard stuck to it, instead of just stirring around the surface. 

After custard thicken, remove from heat, put into a bowl, cover with plastic wrap

Chill it.