Appetizers
This episode deals with the preparation and presentation of the two basic types of appetizers; hot and cold. To describe the importance of well-done appetizers, Chef Angus compares them to a trailer that comes before a movie to pique someone's interest.
The lessons in hot appetizers begins with crab cakes. Chef Angus assists one of GRCC's esteemed culinary arts students in the preparation of the product for shallow frying. Duck and pork spring rolls are next on the menu, illustrating the importance of presentation.
The next segment deals with the fascinating origins of appetizers and how they vary from country to country; from French "hors d'oeuvres", to Greek "mezze", to Spanish "tapas".
The production of cold appetizers is next as Chef Angus makes filled hors d'eurves, demonstrating technique with a crayfish in a sour cream puree served in barquettes. He highlights the importance of color and presentation, as well as how to calculate how many appetizers you'll need depending on your number of guests and the type of social function. He also prepares sautéed duck breast over a dried tomato crouton, topped with orange and dill. After that it's on to salmon finger sandwiches with lox, pumpernickel bread and cream cheese. Another simple and easy appetizer comes in the form of salami formed into cones and filled with a pesto sour cream.
Other appetizers are demonstrated, including asparagus tips wrapped in roast beef, and a pureed olive mixture in chicory with sweet pepper. The lesson ends with a demonstration of how to present appetizers in an aesthetically pleasing fashion.
Olive Purée with Chicory
Assorted Appetizers