u/Tight-One1339

Fettucine with hoki and prawns. Garnished with mango/parsley salsa and microgreens

2 tuna dishes I made today

1: Sesame crusted seared tuna

2: Tuna carpaccio, garnished with cucumber, radish, lemon zest, dill and a dash of crab oil

I'm a commis chef, have never worked in hotels or fine dining, so it won't look perfect.

Cat was watching it inside house, it was passing through

Simple curry made for lunch, I didn't have a recipe to follow for it.

Basic recipe (made up as I went)

Base aromatics:

- Sliced red onions, scallions, garlic, mango, Deseeded cayenne chilli (saute/caramelise in oil)

- Tomato paste, peanut butter, water, chilli flakes

- add greek yoghurt, diced chicken thighs, prawns

- Finish with heavy thickened cream

Mushroom risotto made with fresh vegetable stock.

Garnished with fresh parsley, herb oil and parmesan

Tonight's dinner:

Hand-cut pasta served with octopus, prawn and mackerel, in a fresh tomato sauce. Garnished with parmesan, cracked pepper and parsley flakes

Octopus was pre-cooked to tenderised (simmered in water with herbs and aromatics for approx 1 1/2 hours)

Definitely need to work on pasta making skills, i think I underworked dough this time, not strong gluten structure, some pasta broke when mixing in sauce

I remade dish I made Sunday night, finished with buerre blanc sauce. I also garnished with watermelon agar gel & microgreens.

Watermelon gel is a bit uneven & I should've done that better

Appetizer of pan-seared octopus, zucchini ribbons and heirloom tomatoes, finished with light dash of herb oil and microgreens

I'm a commis chef, i have never worked in hotels or fine dining, this is my home cooking practice.

I'm a commis chef, in my workplace, everything is ordered pre-made, so when I'm at home, I love making delicious food from scratch and testing my commis chef knowledge. I want to work in a hotel & not a bistro

Sweet potato fries were cooked in 2 phases:

10 minutes/130 degrees Celsius (266 F) - blanching

4-5 minutes/190 degrees Celsius (374 F) - crisping up

Seasoning: Zaatar, salt, dried rosemary, dried oregano

Pairs best with herb aioli

Please use deep fryer (I have cheap electric one), do not use chip pan (no safe temp control)

Eggs Benedict with spinach and mushroom, garnished with sumac, parsley and dill

Last night's dinner:

Homemade duck ragu with fresh papparadelle

Homemade prawn and crab arancini

Accompanied by saffron and dill mayo

Garnished with lemon zest, fresh dill and crab oil

Seafood gnocchi in a creamy tomato sugo, garnished with lemon zest, parsley flakes and nasturium

Basic recipe:

Sugo:

• Celery, onions, capsicum, garlic, sundried tomatoes, anchovies, crab oil, cherry tomatoes (creating base)
• Red wine, fish stock (deglazing)
• Passata, salt/pepper (finishing sauce)

Gnocchi recipe I got from pasta cookbook, key is baking potatoes to reduce water content in gnocchi

• Gnocchi are pan-fried

Eggs Benedict with spinach, mushrooms, bacon and bearnaise sauce, garnished with sumac and parsley

Accompanied by crispy skin salmon

Made from homemade spaghetti, fresh tomatoes and topped with parmesan, chilli and parsley flakes