Top Chef Fakku March (master chef Slimtim)

Fried Chicken with Risotto, Concassé and Cointreau and Martini bianco crème.

Ok I’m Swedish and we use Liters (L), deciliters (DL), Centiliters(CL) instead of cup´s.
So for everyone who don’t know 1L=10DL=100CL
1 cup is 2,5dl and 25cl
We also use grams and one pound is 450garms (or exactly 453, 59237 grams)

The first thing you do before you start is to take away all you Jewelry (like watches and rings) then you wash your hands and half the way to your elbows (with sop).

use good knifes and sharp ones
I use knifes from Global Yoshikin (that cost 4600 sek/Swedish krovns that would be some were around 700$ usd fore a pack of 5 knifes).

First about a whole chicken that i cut out the breast of the chicken
(How I did http://www.youtube.com/watch?v=eiwHpDtZHOE)
When I removed the breast of the chicken I cooked a chicken soup on the bones with:
left over from the chicken ^^
Onion (1)
Carrot (1)
Dir celery (same amount as the onion)
I pinch of dried rosemary and the same amount of thyme
Parsley rascal (5-6 of them)

Put every thin in a big sauce pan pored water so it covers everything and let it cook for 45min - 1h on low heat
Then you strain of everything and throw away the chiken and greens (they are tasteless, all taste is now in the fluid). Save the fluid for later.

Fry the breast in a frying ore grilling pan fore 1 min/side (it will be still be raw) they you put it in the Owen fore maby 30 min on 150C (300F).

Risotto
4 dl Avori rise
20 grams of butter
2 dl of white wine/white cooking wine
6 dl of the chicken "soup" you did before.
Salt and pepper

Fry the rice and butter in a saucepan without coloring it. Add the heated chicken "soup", and half of wine, a little at a time.
Simmer, stirring occasionally for about 35-40 minutes.
When the rice still has bite better than the rest of the wine. Salt and pepper to taste.
Season with salt and pepper.

Concassé

Onion 1
Tomato 4
2 cl white wine vinegar
Salt and pepper

Chop the onion fine.
Peal the tomato and throw away the seeds and use onely the "meat" of the tomato.
(the easy way to peal a tomato is to first cut a little X at the bottom of the tomato then boil water put it in and let it be therefore 20-30 seconds then take it out and cool it down in a bowl field with cold water and ice. then start peal!)
Chop the tomato meat.
Fry the onion when you can see through the onion put in the tomato’s.
Stir around so everything mixes then pour in the vinegar.
Let it cook on low heat for 10 min.

Cointreau and Martini bianco créme

1 dl mayonnaise
1,5 dl sour cream
1,5 dl crème fresh
some parsley (after own taste)
1 cl Cointreau
1 cl Martini Bianco

Mix everything (in a bowl) and done...

To do everything above it took me 3h


There will maby be some typo´s but that’s because I’m Swedish this is my second language and I have dyslexia so I do the best I can: P

That picture won't work because you didn't actually have a sign we can't know if you just found a picture and posted it as your own.


Also kinda funny thing I pretty much had to do this same dish for one of my culinary finals.

Sauteed Chicken breast (after fabricating chicken)

Knife cuts from fine brunoise to tourne

Risoto

and then a Bechamel sauce.

ok but i have othe pic`s that prow its mine the onely thing is i dont know how to.
I have the pics on my computer but i dont know how to upload them.

Also kinda funny thing I pretty much had to do this same dish for one of my culinary finals.

Sauteed Chicken breast (after fabricating chicken)

Knife cuts from fine brunoise to tourne

Risoto

and then a Bechamel sauce.[/quote]

so your a chef as well?
Sorry if im beeing rude but lol that whas first grade things for me.
when i whent to school (hotell and restaurant school).
It is 3 years and in the en of the first year that was like our ending test exept the risoto, we didnt macke that :P
but to file a fish and a chicke and knif things as well.

That was after our first semester of school about 12 weeks and it wasn't just those things we did a lot more. We don't take a full year on just one little thing. We cram in everyday 5 hours of just cooking.

Also are you really a Master Chef? Because if you are then kudos. If not then shame on you because Master Chef is a hard title to come by and isn't something that should be just thrown around.

I have the same cutlery :P



haha, no you have to post the link of this topic in the "Top Chef Fakku March - no, not Easter Eggs" thread, not the other way around :)


*Jag älskar Risotto, Det ser godt* (thats the limit of my swedish Im afraid - im danish :P)

(and plus rep from me - I like to rep all the entries)

lol i suck :p do it agen and do it wrigth :P

nice, its "gott" ;)

mo jeg runke din task is and Det er dejligt is all the denish i know :P

I’m not really a master chef but I’m a Swedish chef and they are in top 5 in the world.
In cooking in Bocuse d´Or or world championship in cooking where it

France: 6 GOLD, 2 SILVER, 1 BRONZE
Norway: 4 GOLD, 2 SILVER, 2 BRONZE
Sweden: 1 GOLD, 4 SILVER
Belgium: 3 SILVER, 2 BRONZE
Denmark: 1 GOLD, 2 SILVER, 1 BRONZE

Sweden have got the silver this year and last year so I think that say that Sweden have weary good chefs, obviously not everyone are good but many of them are.
If little Sweden with 9 million people can produce so good this many years (with different chefs every year) then i thing i can say that we are one of the best in the world...
Sorry if am getting to cocky (just how Swedish chefs are, and I’m kind)

ohh 5h every day nice i would have liked it we only had 3h 2 times a week
one with hot food and the other with cold (cold is deserts and that kind of stuff)
Then in second year we had two days a week on real restaurants.
And in thread year it was 3 days a week :)

And now i work 2-7 days a week in a restaurant in that do fine dining
It’s to expensive for me to eat there with my salary only big shoots and company people.

Youth Team USA is back from Las Vegas with 8 first place finishes with 4 gold medals, 4 silver medals, 1 bronze medal, and 2 best in shows. Way to go! That was just last Tuesday

Our school is Team USA for the Culinary Olympics in Erfurt, Germany in 2012.

I'm still just in school but I've worked in the cooking industry for a while.

Also not to sound like a dick but just because you yourself are Swedish and a chef that doesn't make you one of the best chefs.

Oh nice, You going, or will that be one day in the future?

and for slimtim, I cant resist

ofcors im a basketball pro ;) (not irl but in the muppet world)

is said that not all the chefs in sweden are world class.

If you speak about Culinary Olympics then swedien is the onely country to win two yers in a row 2000 and 2004 only 3rd 2008
in 2004 both the junior team and the senior team won gold, now in 2008 it was bronze fore both.

Nice, but isnt a first plaze and a gold the same?

Switzerland came in 3rd place in the 2008 IKA. Not Sweden.

Slimtim, this looks amazing; unfortunately, I can't accept this as a contest entry unless you add at least two pics of the preparation/cooking process. Relevant rule is this:

no it was sweden if you serch the internet you will find.

Switzerland whas second and sweden 3rd in the junior (the winers was gemany)
http://www.acfchefs.org/download/documents/team/2008_ika_youth_results.pdf

i think you tock wrong one Schweden (sweden in german) and Switzerland
they look simular indeed

here is fore the seniors as well if some one are intrested
http://www.acfchefs.org/download/documents/team/2008_ika_national_results.pdf

I thing this has goon to far im not a better chef just becose my contry pwnes your
So we are equaly good until prowne in a compeititon between os.
Sound fair?

if some one explain how i will gladly put up more ;)

Well, you needed to take at least two pics while you were cooking. For examples, see the other contest entries with the sign. I can *sometimes* waive the sign requirement if I know you're cooking in class or at work, but for cooking at home, the sign needs to be there.

i can prove that i made it, the onely thing is i dont know how to upload othe pics that this one.
I have more pics on my computer it onely i cant get it up, becose i dont now how to do.

Oh, I see. You can upload the pics using https://www.fakku.net/image-404/ and just post them here.

ok thanx im ok with computars but puting up things on the nett is a diferent story