Chef Paul Robinson, School of Food & Hospitality Christchurch Polytechnic Institute of Technology

I would like to give some feedback on the fabulous editorial piece in Fresh Inspiration based around the very successful Vegetable Forum. (Make sure you download your copy Fresh Inspiration ) Great visuals with all the chef tutors who attended and awesome information which included the vegetable forum lunch at Bracu.

This was such an awesome experience for all concerned. Such a very well organised day which provided all the visiting chefs, chef tutors and CPIT Toque d’Or Cookery students a great first hand learning experience and an inspired look  into the  growing of quality New Zealand vegetable produce.

The produce in this prolific area is indeed first class. The passion shared by  great people like Howe Young for the local growers and Shane Balle from Balle Bros in Pukekohe is surely what it is all about. Especially for the large number of modern chefs who now want to know where their food is grown.

As a chef tutor I am lucky enough work along side a passionate group of training professionals here at the Christchurch Poytechnic Institute of Technology, and we are incorporating some of our fine Quality NZ vegetable produce into our new Diploma in Professional Cookery (level 5)

Balle Bros grow an impressive range of seasonal potatoes and quality onions, so to remember our visit I have followed up with a modern reconstruction of one of the most flavoursome of many classic potato dishes.

“Pomme Berrichonne “can be found in the first edition of “Le Repertoire de la Cuisine ” a world renowned classic used by cooking professionals and food experts alike.

Le Repertoire may be a very small book in appearance , and on picking it up , don’t be easily fooled, because this was the first reference cookery book which assisted me in my early chef training. It chock full of interest, and contains a skilful reference to almost some 6000 dishes. These dishes include classic recipes  for hors d oeuvres, soups, eggs, fish, meat, salad and vegetable dishes.

I have shared our new recipe to celebrate our quality NZ vegetable produce!

Agria Potatoes  with Red Onions, Pancetta & Truffle Oil

Ingredients -

Method

Pre heat the oven to 220C
Tourne 4- 5 potatoes ( disc shapes optional )
Sweat lyonnaise of red onion and bacon lardons and add crushed garlic.
Add potatoes – (care not to overseason)
Pour over stock to cover 1/2 way up. Brush with butter.
Braise in the oven and cook until tender.
Garnish with chopped parsley and warmed truffle oil.

Tags: chef, polytech, potatoes

This entry was posted on Friday, May 21st, 2010 at 1:46 pm and is filed under Chefs to watch!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.