Annual Awards of Excellence: Past Tasks - KITCHEN
SAMPLE ENTRY TASK
This will form the basis for your invitation to participate in the Semi-Final:
Produce a short saddle of lamb with kidneys along with some of the ingredients from the following list. Please provide a description (no more than 30 words), a recipe, costings of the dish and a colour photograph of 4 portions of a complete main course dish. You willl be required to cook this dish as part of your task in the final.
Generic seasoning
Mirepoix (onion, garlic, celeriac, mixed root vegetables - young & old)
Oil
Butter
Cream
Flour
Eggs
Mixed fresh herbs
Lentils
Star anise
Savoy cabbage
Potatoes
Pancetta
Veal jus
Brown chicken stock
Red & white wine & Madeira
Jerusalem artichokes
Shitake, oyster & button mushrooms
Shallots
Puff paste
Chicken breast
Lardo
Notes: Complicated recipes do not necessarily produce better dishes. Special attention should be paid to complementary combinations of texture, flavour and colour as well as originality and balance of ingredients. Excellence in cooking is paramount.
SAMPLE SEMI-FINAL TASKS
2001
Omelette Chasseur
Salmon Escabeche
Chicken Sauté grand mere
Pomme purée
Artichoke barigoule
Oeufs á la Neige aux noisettes caramelisées
2002
Eggs benedictine
Potage paysanne
Braised oxtail
Chocolate tart with orange scented English cream
2003
Wild mushroom risotto
Sole soufflé with a lobster sauce
Roast rack of venison with red cabbage, parsnip and potato dauphinois
Lemon tart with red fruit coulis
2004
Soupe au pistou
Fillet of red mullet with potato crust
Roast breast of chicken with boudin, caramelized baby onions, cabbage ball and pancetta
Rhubarb and giner crème brulée with tuiles á l’orange
2005
Smoked haddock soup with soft poached quail’s eggs
Raviolis of lamb sweetbreads
Braised ox cheek
Bitter chocolate and pear millefeuille
2006
Omelette Chasseur
Sole Veronique
Welsh Mountain Mutton Stew
Poire sous sa croute
Cheese Straws
2007
Chicken Consommé
Tortellini of rocket and ricotta consommé garnish
Couronne of sole with a ragout of Scottish mussels, lemon grass and coriander
Squab pigeon with foie gras, celeriac and liquorice red wine sauce
Sticky toffee pudding
SAMPLE FINAL TASKS
2001
French onion soup
Free interpretation dish using tuna
Cutlet of pork, Normandy-style with Braised red cabbage Flemish-style and Amandine potatoes
Gratin of salsify with mushrooms
Rice pudding with pear and raisin compote
2002
Tomato consommé with cheese straws
Free interpretation lobster dish
Duck à l’orange with braised endive, potato gnocchi and buttered spinach
Chocolate soufflé with vanilla sauce
2003
Salad of frisée endive with bacon lardons and poached egg
Gigot de Lotte glazed with bay leaf and juniper scented jus, baby onions and bacon
Free interpretation rabbit dish
Baked apple in puff paste with Calvados raisins, butterscotch sauce
2004
Salad of smoked ham hock, endives, puy lentils and egg yolk ravioli
Skate wing in saffron jelly
Free Interpretation lamb dish
Chocolate fondant with chocolate tuille
2005
Stilton soufflé with baby leaves and hazelnut, honey and grain mustard dressing
Red mullet on bouillabaisse
Own interpretation of the duck dish as prepared for the entry (2 covers)
Jersey milk panna cotta with figs in mulled wine.
2006
Minestrone
Soused Mackerel
Own interpretation of the assiette of pork for the entry (4 covers)
Chocolate tart with orange scented cream
2007
Roasted sea scallops with marinaded vegetable salad
Soupe au Pistou
Own interpretation of Saddle of lamb as prepared for entry
Custard and prune tart
