09 November 2013

Celebrate Festive Season with peace of mind by using Dettol

Attended the French Culinary Masterclass workshop at Nourish and I was glad to have the learning opportunity from Chef Christophe Grilo.

We all know that infectious diseases can easily enter the body, thus it is vital to maintain good personal hygiene habits. At the workshop, we are more aware of good hygiene practices. 
For instance, it is always essential to wash our hands properly (8 steps of hands-washing) and frequently with Dettol Antibacterial Hand Soap in between food preparation.
Dettol Multi Action Cleaner was also used to clean the table surfaces to ensure cleanliness before we commence cooking.
First dish is the Chocolate Mousse and Crostini which we warmed up the cream, melted the dark chocolate and mix well. Cool the mixture and add in butter.
The final mixture is then poured into small bowls and keep in the fridge for 2 hours. Serve with crostini or mix with chocolate cream.
The second dish is the Free Range Chicken Roulade with Potato Onion Terrine.
 You'll need to cut the chicken breast to get a bigger yet thinner piece in order to roll it.
Season the chicken and roll tightly.
 Boil the chicken and leave it to cool.
 Next, cut the onion and slice the potatoes. Cook in milk with thyme with low heat and add butter.
The potatoes should not be too soft.
Scatter layers of potatoes and onion.
Pan fry the sliced chicken. Then, arrange the chicken and shredded cheese on top.
Oven the dish for about 15 minutes. Serve with mustard or chicken stock.

We have also used Dettol Antibacteria Wipes throughout the session to wipe away the grease on the hands and the table surface to keep the kitchen workplace clean.
The last dish is the Seasonal Vegetable Tartine. Slice all vegetables (Tomatoes, cucumber, small carrots, green apple, asparagus, beetroot) into small different sizes and mix them with the sauce (4 spoons of olive oil, salt, pepper, basil leaves and lemon juice).
Place the bread on the pan with butter to toast it.
Spread ricotta, salt, pepper, basil, olive oil and lemon juice onto one surface. Serve bread with seasonal vegetable.
After cooking, it's always important to keep the kitchen clean.
Therefore, we used Dettol Antiseptic Liquid to disinfect the table surfaces and cooking equipment.
That's the end of the workshop!
Now, I could prepare these dishes for Christmas.
I'd like to give thanks to Christina and Cindy for the invitation.

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