We are delighted that Phil Fanning, head chef at Michelin starred restaurant Paris House in Woburn, formally opened our new Food Technology room.

He also led two cookery master classes with some of our pupils. Here are video and photographs of the event, together with the recipes the master classes prepared.

The school would like to thank Phil for opening  our new room and for the  time he spent with  the pupils who attended the master classes.

 

Passion Fruit Soufflé

To Make the Sauce

300g caster sugar
100g water
950g passion fruit puree (boiron)
30g corn flour
10g pectin
50g passion fruit puree

1- Bring the sugar and water to 121c in a small sauce pan.
2- Pour the sugar syrup into the puree and transfer into a medium saucepan and bring to the boil.
3- Mix the corn flour into the pectin then add the remaining passion fruit puree and mix well.
4- When the puree comes to the boil, pour the corn flour mix into the puree whilst whisking.
5- Cook the base out for 2 minutes, stirring continuously. Allow the mix to cool


To Make the Soufflé

 1 large ramekin
50g soft butter
150g caster sugar
 80g egg whites
40g soufflé base

1- Line the ramekin with a thin layer of butter and set in the fridge for 10 minutes
2- Line with a second thin layer of butter, making sure there are no gaps.
3- Pour the caster sugar into the lined ramekin and turn until the sugar coats all the butter.
4- Pour the remaining butter out and set the ramekin in the fridge until needed.

Oven at 170c

1- Put the soufflé base into a medium metal bowl and reserve.
2- Weigh 20g of sugar into a small container and reserve.
3- Put the egg whites into a clean metal bowl.
4- Whisk the egg whites until they are white and frothy, then slowly pour in the sugar whilst whisking.
5- Continue whisking until the egg whites are shiny and soft peak.
6- Mix one third of the whites into the base and mix well.
7- Add the remaining whites into the base and mix well.
8- Pour/spoon the mix into the pre-lined ramekin and tap on the table a  couple of times.
9- With your thumb, wipe the rim of the ramekin to stop the mix sticking.
10- Place into the oven for 10 minutes, turning half way through.
11- Remove from oven and eat!

parchment paper
foil
baking tray

100g salmon
20g samphire
10g onion
20g carrot
20g leek
1 lemon strip
1 dill sprig
5 twist of Black pepper
10g soy sauce
10g lemon juice
 10g Olive oil
10g white wine

Oven 170c. Place the baking tray in to preheat.

1- Wash, peel and very finely slice all the vegetables. except the samphire.
2- Put a large square of foil on the table, followed by a similar  sized piece parchment paper.
3- Place all the vegetables in a heap in the middle of the foil/paper.
4- Put the dill, lemon strip and fish on top of the vegetables.
5- Fold the paper and foil over the top and crimp like a Cornish pasty.
6 - Before you seal the parcel. pour all the liquid ingredients into the parcel then seal it up.
7- Place the parcel into the oven on to the hot tray and cook for12-15mins.
8- Remove from the oven and allow to cool slightly.
9- Cut open , smell , then eat!