Jia Lei bread baking commercial course Lesson 2

I signed up for Jia Lei bread baking course in March. Their course dates are very flexible (closed only on Mondays) but at a fixed timing from 9.30am-12.30pm. After the first lesson, I go earlier at around 9am as I realised that in order to learn at a comfortable pace, an earlier time is better. It gives me ample time after the class ends for me to sit down with the principle of Jia Lei to do some theories and QnAs.

I forgot my camera for Lesson 1 so the following pictures will start from Lesson 2.

Lesson 2

• Corn bread
  
• Plaited bread - plain and with fillings

Parma ham with melon salad and Pan fried salmon with olive paste

Parma ham with rock melon salad is one of the favourite starter that is served in most Italian restaurant and even in business class of our premier airline. I try to replicate it at home and it was a success. Mainly due to the simple preparation work and no cooking needed. For this dish, all you need is selecting a sweet rock melon. The melon plays a important part of bringing out the taste of the parma ham and cutting the fats of the ham. It was my first time choosing a rock melon and I based on observing other people on my selection process. I kept my fingers crossed and started choosing. First, I chose one that looks close to flawless on the surface. Second, I weighed with my hands - choosing the one that was heavier to ensure that it was juicy enough. Thirdly, I kept my nose very near to the top part of the melon - choosing the one that smelled the sweetest. After the stringent selection process, I went home to cut the fruit. I was very pleased with myself. The melon was so sweet. I sliced it to about 1cm thick and wrapped it up with parma ham each. Plate the mesclun salad on the plate, then I placed 3 sets of parma ham with melon, sliced a cherry tomatoes and dress it with balsamic vinaigrette. You can place it in the chiller with cling wrap to chill before serving. For the main, I marinated a slice of salmon fillet with sea salt and black pepper and pan fried till slightly brown. I then coated the top side of the salmon with olive paste. After which, I baked it together with some cherry tomatoes in a pre-heated oven for 10-15mins till cooked. For the sides, I just stir fried some zucchini with some bacon bits. Plate when done.

Sausage and chickpeas soup

The only TV channel that I watch whenever I am in Australia is Lifestyle Food channel. It features celebrity cooks such as Gordon Ramsay, Jamie Oliver, Maggie and Nigella - show casing their recipes. It also shows culinary skills competition shows like Master Chef, Hell's Kitchen and Iron Chef. There is always something new which I can learn from this channel! T is on a carb-free diet from mondays to fridays, so I decided to make a soupy yet hearty low-GI meal for his weekday dinner which I learnt from Lifestyle Food. The way I present it is quite similar though for some change in the ingredients.

Ingredients

• Italian sausages from cold storage


• 1 can chickpeas


• 1 small carrot - cubed 1cm


• 1 potato - cubed 1cm


• 1 can peeled tomatoes


• 1 can chicken stock


• 1 white onion


• 1 bouquet garni (bay leaf, thyme, parsley and rosemary)

Procedure

1. Heat the olive oil and place the sausages in and cooked till half cooked. Remove from pan.
2. Using the same pan, heat some olive oil and pour in the onions and cook till soft.
3. Pour chicken stock, peeled tomatoes, chickpeas, carrots, potatoes and bouquet garni and bring it to a boil. Bring down to a simmer once boiled. Simmer till chickpeas are soft. (You can add a little dry white wine if you prefer- just a dash will do)
4. Add some pepper to taste.
5. Toast a wholemeal bread or any other bread you prefer and the meal is ready.