LEARNING TO RUN A RESTAURANT/ RECIPE HACHIS PARMENTIER

HACHIS PARMENTIER

INGREDIENTS

·         SWEET OR IRISH POTATOES

·         ONIONS

·         MINCED MEAT

·         GARLIC

·         TOMATOES

·         RED PEPPER

 LEARNING TO RUN A RESTAURANT/ RECIPE HACHIS PARMENTIER

Still in Le Torne Bordeaux, I visited Le Bistrat Du Splendid which is ran by very energetic Laura. It is a very cold morning so my plan of going with her to the Farmers Market where she starts her day in preparation of the restaurants activities was foiled. Too Cold… I couldn’t get up.

My aim today is to understand how to run a small scale restaurant so I have planned with Laura to do everything with her in her kitchen today. However this cold has spoilt the first part which is getting products from the farmers market.

Le Bistrat is situated in an old cinema House and Laura, a former Liberian turned Chef runs this place.

 

We began by washing the farm products ready for the cooking, we started by making Achoa de veax , a sauce made with the meat from a calf. Laura cooks with meat everyday in her Restaurant and she told me why she had to keep labels from every meat she purchases because the local laws warrants that she keeps them to prove she bought meat approved for sale. She adheres strictly to the Health and sanitary Laws.

Laura showed me various recipes, I was amazed by this particular recipe she learnt from her Grandmother called Hareng au pomme (I have been waowing my guests with this recipe lately). Made with Apples and smoked fish with some splash of vinegar and sulphuric sweet taste of onions. You won’t believe your taste buds.

I enjoyed cooking with Laura as she taught me lot of new recipes, kitchen skills and tips on how to run a small scale restaurant with the aim of satisfying your customers. Lesson well learnt and I am so bracing up for the Foodies and Spice restaurant. It shouldn’t take long!

Here is a Recipe for Hachis Parmentier which I had in Laura’s restaurant.

HACHIS PARMENTIER

INGREDIENTS

·         SWEET OR IRISH POTATOES

·         ONIONS

·         MINCED MEAT

·         GARLIC

·         TOMATOES

·         RED PEPPER

·         CARROT

·         PARMESAN CHEESE

·         EGG

·         SEASONING CUBES

·         VEGETABLE OIL

·         SPRING ONION

·         COOKING CREAM

·         BUTTER

·         SALT

·         BLACK PEPPER

·         OREGANO

·         ROSEMARY LEAVES

·         BAY LEAVES

·         CURRY

PREPARATION

Wash and boil the potatoes

 Slice the onions, tomatoes and blend the pepper. Add 3 tablespoons of butter to a pan, Onion, three cloves of Garlic and allow to sauté.

Add two tablespoons of Vegetable oil, the diced Green Pepper, Spring onion, chopped Tomatoes, Bay leaves, stir then pour the  grounded pepper into the pan.

Add the Minced meat, cover and allow to cook till the meat brings out all its juices. Add seasoning, Oregano, Rose Mary Leaves and curry into the Meat sauce and let it cook for 5 more minutes. Add the carrot just when you are turning off the heat from the sauce.

Strain and mash the boiled Potatoes and add 15grams of butter, black pepper, cooking cream, egg yolk and mix thoroughly.

Pre heat oven then add some spoons of the sauce (like half way through) into a baking dish or oven proof wares then fill it up with the creamy mashed potatoes. Sprinkle a generous amount of parmesan cheese on it then pop into the oven for 10 to 15 mins or until the cheese is melted and slightly browned.