Mushroom Flavoured Pie Dough

(Team of 4)

Yield: 1 dough

INGREDIENTS: METHOD:

Quantity Ingredient 1. Mix flour and salt.

2. Add fat and rub with the flour to form pea
300 g Flour, all purpose
size nuggets. Add the powdered
Mushroom, Porcini mushroom.
15 g dried pulverized to 3. Make a well and add the water, sugar and
powder mix just enough to form a ball, do not
150 g Butter, unsalted overwork.
100 g+- Water, ice 4. Let dough rest half an hour in a cool
3 g Salt place or refrigerate before rolling out.
Brown sugar
15 g
(optional)

NOTES:
 Swiss Chard, Bell Pepper and Smoked Gouda Tart
(Team of 4)

Yield: 1 8-inch Deep Tart Shell

INGREDIENTS: METHOD:

Quantity Ingredient 1. Roast bell pepper over open flame until

blackened. Place in bowl and cover with
1 ea Dough pastry recipe
plastic cling wrap. Allow to sweat.
15 ml Oil vegetable Remove charred skin and seeds. Julienne
1 ea Shallot minced pepper into large strips.
Pepper, bell red small 2. Roll out pastry to 3 mm thick and line pie
1 ea plate. Blind bake the crust until 70%
dice
Swiss Chard greens baked in 200˚C oven approximately 17
2 bunch picked, washed minutes. Set aside.
blanched 3. Heat oil in sauté pan over medium heat
Cheese, Smoked add mushrooms and sauté until softened.
113 g Add chard and shallots and sauté until
Gouda Ontario
vegetables are tender. Remove and
3 ea Egg, beaten
squeeze excess moisture from vegetable
250 ml Milk homogenized mixture. Add roasted bell pepper to
1 g Cayenne pepper mixture.
1 g Nutmeg ground 4. Break eggs and beat well. Add cayenne
pepper, nutmeg and seasonings to egg
tt Salt mixture.
tt White pepper, ground 5. Scald milk and incorporate into egg
mixture, carefully tempering milk into
egg mixture.
6. Sprinkle mixture evenly into bottom of
pastry shell. Crumble cheese over the
mixture. Pour egg mixture into pie shell.
7. Bake in 180˚C oven for approximately 20
minutes or until set.

NOTES:
 Local Gathered Greens and Flower Salad
(Team of 4)

Yield: 4 portions

INGREDIENTS: METHOD:

Quantity Ingredient 1. Wash the green as demonstrated. Allow

Greens, local baby to drain in a colander. Cover and reserve
100 g for service.
washed micro greens
2. Combine shallot, salt, pepper, sugar and
25 g Seedlings pea local
vinegar together.
Watercress wash 3. Add the onion and radicchio; toss the
1 bunch
trimmed greens and allow softening in vinegar
Radicchio washed mixture.
.5 head
shredded 4. Add spinach and romaine.
.5 ea Onion, red julienne 5. Drizzle with the oil.
Dressing 6. Adjust seasoning and serve with tart.
30 ml Oil vegetable
1 ea Shallot minced
15 ml Vinegar Maple
5 ml Sugar white fine
tt Salt
tt White pepper, ground

NOTES:
 Maple Red Fife Beignets Soufflés
(Team of 4)

Yield: 12 pieces

INGREDIENTS: METHOD:

Quantity Ingredient 1. Set deep fat fryer at 175˚C.

2. In a saucepan, heat milk, butter, salt and
250 g Milk
sugar to dissolve sugar and melt butter.
100 g Butter unsalted 3. Bring to a rapid boil. Add the flour all at
5 g Salt once and beat vigorously with a wooden
spoon.
5 g Sugar 4. Over medium heat beat the mixture for 2-
Flour bread baker’s 3 minutes, until the mixture pulls away
100 ml
strong from the sides of the pan.
Flour Red Fife 5. Turn the mixture into a stainless-steel
50 g
Canadian bowl and cool slightly.
200 g Egg whole beaten 6. Add eggs in 3 stages, beating well with a
100 g Sugar icing powder large star tip.
7. Pipe the mixture onto a lined parchment
60 ml Maple syrup Ontario tray in the shape of eclairs 3 cm long.
Transfer to freezer.
Chill in the freezer for 20 minutes.
8. Peel beignets from the parchment directly
into the fryer.
9. Cook until golden. Remove from fryer and
allow draining on absorbent paper. Dust
with icing sugar and drizzle with maple
syrup prior to service.

NOTES: