I just interviewed Chef Antony Osborne from the Culinard culinary schools. He is an amazing person who has traveled around the world cooking at some of the top restaurants in the world before becoming the Dean of the cooking schools at Culinard.
The interview is amazing especially if you’re thinking about going to culinary school to enter the food industry. As the Dean of a top cooking school, Chef Osborne offers great advice for those interested in becoming a professional chef. He talks about what makes one culinary school stand out from the rest as well as what he hopes his students take away from their education.
As a way to introduce Chef Osborne to you, I asked him to send me a simple recipe you might appreciate. Here is what he said,
“I have attached my Green Fruit Salad recipe, which is perfect for breakfast or dinner on a hot summers day and so easy to make. I hope you enjoy it.”
For the Salad
8 oz. seedless green grapes
8 oz. kiwi fruit, peel & slice
4 oz. greengage plums, stoned & diced
8 oz. green Granny Smith apples, diced
8 oz. ripe green William Pears, diced
4 oz. star fruit, peeled & sliced
8 oz. lime fillet (segments) plus zest blanched in boiling water (3 times) confit in sugar solution
4 oz. peepled pistachio nuts, lightly chopped
2 tablespoons fresh mint, julienne
For the Syrup Base
1 pint water
4 oz. sugar
2 oz. fresh lime juice
1 tablespoon mint liquor
How To Prepare At Home
In a saucepan, add water, sugar and bring to a slow boil. Remove from the heat and add lime juice. Allow to cool. Chill well.
To prevent discoloration, put all prepared fruit into the syrup. Chill well before serving.
Add at the last minute the pistachio nuts, julienne of mint and mint liquor.
Serve in a glass.
Do not keep fruit in the syrup for more than two days.
You have to blanch the lime zest three (3) times in boiling water and then cook in a sugar solution to confit the zest.
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