Published on May 25th, 2010 | by email2me5
“A French Affair” with Laura Calder by Asian Food Channel (AFC) at BERJAYA University College of Hospitality
After a short while chilling out, we were directed to our assigned numbered table. I was seated right in front of the stage and have an unobstructed view of the stage where Laura going to cook in front of us.
The grand ball room with plenty of students who become our waiter and waitress of the night.
Cameraman all setup and ready to record the show
Mr Hian Goh, Founder and Managing Director of Asian Food Channel
Welcoming speech by Mae Ho, Chief Operating Officer of Berjaya University College of Hospitality
Just before they start the dinner, there is a Cooking Demonstration by Laura Calder on one of the main items on the dinner menu that will be served – Parmesan Crusted Salmon Served with Peas, Lettuce and Baby Carrots
Salmon filets (140g), salt n pepper, 150g parmesan cheese – finely grated, 75g stale white bread – ground to crumbs, leaves from 1 large bunch parsley – finely chooped, 70g (approx 1/3 cup) melted butter
1.Heat the oven to 200° C
2. Lightly oil a baking shet or pan and lay the salmon filets on skin-side down. season with salt and pepper.
3. Combine the cheese, breadcrumbs and parsley and pack on top of the salmon
4. Drizzle the melted butter evenly over top and bake until the salmon is just cooked, 8 to 10 minutes.
5. The vegetables (peas, lettuce and baby carrots) are boiled and served together with the salmon.
She tell a lil bit of story of the simple cooking yet tasty French Cuisines