{"id":2320,"date":"2020-10-24T02:01:14","date_gmt":"2020-10-24T02:01:14","guid":{"rendered":"https:\/\/www.thebuzz.net.au\/fortstreet\/?post_type=article&p=2320"},"modified":"2020-10-24T02:17:48","modified_gmt":"2020-10-24T02:17:48","slug":"the-great-year-8-french-bake-off%e2%80%8b","status":"publish","type":"article","link":"https:\/\/www.thebuzz.net.au\/fortstreet\/article\/the-great-year-8-french-bake-off%e2%80%8b\/","title":{"rendered":"The Great Year 8 French Bake-Off\u200b"},"content":{"rendered":"
Le grand concours culinaire fran\u00e7ais de la quatri\u0450me classe<\/strong><\/h6>\n

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\"\"<\/a>The Year 8 French class researched French cuisine and the history of famous French dishes, then took part in a French bake-off over the holidays, photographing the results of their artistry to compete in a COVID-safe way. The language department was faced with the onerous task of selecting winners from among the many magnificent entries, and finally settled on:<\/p>\n

1st prize: Ishaan Tapre<\/p>\n

2nd prize: Karina Bu<\/p>\n

3rd prize: Henry Daniels<\/p>\n

 <\/p>\n

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with honorary awards offered by passing teachers who couldn\u2019t resist promoting their own particular favourite dishes:<\/p>\n

The Ms Kendall Award for technical excellence: Tracy Pham<\/p>\n

The Deputy Year 8 Advisor\u2019s Award from Mr Gillespie: Ingrid Lyford<\/p>\n

 <\/p>\n

F\u00e9licitations to all the students on the high quality of their presentations.<\/p>\n

Mme Maddox<\/strong><\/p>\n

 <\/p>\n

\"\"<\/a>Almond, chocolate and orange macarons<\/strong><\/p>\n

For ganache:
\n80ml heavy cream
\n150g orange milk chocolate
\n100g orange dark chocolate<\/p>\n

For cookies:
\n125g almond flour\/meal
\n125g icing sugar
\n3 egg whites
\n125g caster sugar
\n(optional) orange food colouring (MUST BE GEL FOOD COLOURING)<\/p>\n

 <\/p>\n

Equipment:
\n2 medium bowls
\n1 large bowl
\n1 spatula
\n1 hand mixer
\n1 sifter
\n1 baking tray
\n1 sheet of baking paper
\n2 piping bags or ziplock bags
\n1 pair of scissors<\/p>\n

Method:
\nIn a medium bowl pour cream and chocolate
\nHeat for 30 seconds and mix
\nPut the ganache into your fridge
\nSift almond flour and sugar into the large bowl
\nSeparate 3 room temperature egg whites into a medium bowl
\nBeat with the hand mixer until opaque and add \u2153 of caster sugar
\nBeat for 5 seconds then add another \u2153 of the sugar
\nRepeat step 7
\nBeat until soft peaks form
\n(optional) add gel food colouring (I didn\u2019t have any)
\nBeat until stiff peaks form
\nMix into the flour mixture using a cut and fold method
\nMix until the batter falls from the spatula in an even stream, and immediately stop mixing
\nPreheat the oven to 140C
\nPour into piping bag OR ziplock bag with a small corner cut off
\nPipe 3 cm diameter circles spaced evenly (should make 40 – 42 cookies)
\nLift baking tray 10cm and drop, repeat until bubbles start to surface
\nPop bubbles with a toothpick or a thin object
\nBake for 18 minutes
\nTake out of the oven and let cool completely
\nFind a pair of cookies of equal size and flip one of them
\nPipe \u00bd a teaspoon of ganache onto the flipped cookie
\nLightly press another cookie onto the ganache
\nKeep in a fridge for 3 hours
\nEnjoy!<\/p>\n

 <\/p>\n

\"\"<\/a>Duck a l\u2019Orange Recipe<\/p>\n

Ingredients:
\nSauce:
\n\u25cf \u00bc cup granulated sugar
\n\u25cf 2 tablespoons water
\n\u25cf 2 tablespoons sherry vinegar (rice wine vinegar)
\n\u25cf 1 \u00bd cups orange juice
\n\u25cf 2 tablespoons minced shallots
\n\u25cf 1 \u00bd chicken stock
\n\u25cf 4 oranges (sections cut from membranes)
\nDuck:
\n\u25cf 1 duck breast (cut into 2 halves)
\n\u25cf Salt & Pepper to taste
\n\u25cf \u00bc cold unsalted butter<\/p>\n

Method:
\nPreparing the Orange Sauce:
\n1. Gather all ingredients
\n2. In a saucepan, boil sugar and water for several minutes until the syrup caramelises and turns a golden brown\/amber colour.
\n3. Add the vinegar, juice, shallots and chicken stock and simmer until the sauce is reduced to a little less than a cup.
\n4. Cut the butter into small pieces and add them to the pan with 1 tablespoon of orange zest. Shake the pan over medium heat until the butter has melted and is incorporated into the sauce. Stir in the orange.
\n5. The sauce is now ready and can be cooled and stored until you\u2019re ready to prepare the duck breasts, or you can set it aside and proceed with cooking the duck breasts.<\/p>\n

Preparing and Cooking the Duck Breasts:
\n1. Gather the ingredients
\n2. Dry the two half breasts with paper towels
\n3. Slash through the fat on the breasts with a sharp knife to create a crisscross pattern, this will help release the fat, and the fat will crisp when cooked.
\n4. Sprinkle both the meat side and the fat with some salt and pepper.
\n5. Heat a skillet over high heat. Sear the duck breasts quickly on both sides, then cook the duck for about 9-11 minutes on each side.
\n6. Remove the breasts from the pan and place them on a warm plate. Cover them with paper towels and leave them to rest for 5 minutes. This helps soften the duck after cooking.
\n7. Reheat the sauce.
\n8. Place the duck on a hot plate, either whole or neatly sliced. Spoon the sauce over the duck. Garnish if desired.
\n9. Serve immediately and enjoy.<\/p>\n

History of Duck a l\u2019Orange<\/p>\n

The world famous French classic dish seems to be from the 19th century. Many food historians believe Duck a l\u2019Orange was exported to France by Catherine de Medici, Henry II\u2019s wife. The origins of Duck a l\u2019Orange is shown that it has deep roots, certainly going back to the ancient Middle East, as dishes from that region often combined meat and fruit. The fruit balances the fat and flavour of the flesh with bright tart notes. The kings of France planted oranges in the 16th century, but it didn\u2019t make catch on until the 17th century, which is when we see the first reference to the orange sauce. Wherever it came from, Duck \u00e0 l\u2019Orange remained a classic dish throughout the 20th century.<\/p>\n

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 <\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Le grand concours culinaire fran\u00e7ais de la quatri\u0450me classe   The Year 8 French class researched French cuisine and the history of famous French dishes, then took part in a French bake-off over the holidays, photographing the results of their artistry to compete in a COVID-safe way. The language department was faced with the onerous […]<\/p>\n","protected":false},"featured_media":2325,"comment_status":"closed","ping_status":"closed","template":"","class_list":["post-2320","article","type-article","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/article\/2320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/article"}],"about":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/types\/article"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/comments?post=2320"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/media\/2325"}],"wp:attachment":[{"href":"https:\/\/www.thebuzz.net.au\/fortstreet\/wp-json\/wp\/v2\/media?parent=2320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}