Frank Boddy – Portfolio of Work 2009<br />
SUSHI AND cANAPÉS<br />
Spiced Fish Balls<br />
Hand-rolled salmon and vegetable sushi<br />with oriental salad and a sesame and soy dip<br />
Sushi rolls<br />With shredded vegetable salad, sushi ginger and wasabi<br />
Seared Venison and Red Pepper tartletsSmoked Salmon, Cream Cheese and Quail Egg BlinisOnion Marmalade Puff Pastries<br />
Vegetable SushiSmoked Salmon and Mango Salad CrostiniShredded Duck and Vegetable Pancake Rolls<br />
Courgette Candles<br />filled with Roasted Pepper and Sun-Dried Tomato<br />
Black Pudding and Salsa Verde Crostini<br />on Thick Parsley Dressing<br />
Mini Lamb Kofta<br />served with Roasted Cumin and Coriander Raita<br />
Prawn and Smoked Salmon Pastries<br />with Yellow Pepper and Roasted Artichoke Purée<br />
Starters and snacks<br />
Tempura Vegetables<br />with Rice Noodles and a Ginger and Soy Dip<br />
Roasted Vegetable Stack<br />Red Pepper, Courgette and Aubergine with a Pesto Dressing<br />
Haggis, Pesto and Yoghurt Tortilla Wrap<br />
Roasted Tomato Tartlet<br />in a Puff Pastry square<br />
Salmon and Dill Fishcakes<br />with Sliced Cucumber, and a Yoghurt and Grain Mustard Dip<br />
Squash, Leek and Blue Cheese Tartlet<br />served with Watercress Salad<br />
Mille Feuille of Seared Plaice<br />with a Teriyaki and  Ginger Dressing, and Wasabi Mayo<br />
Goats Cheese and Blue Cheese Twice-Baked Soufflé<br />with Roasted Vine Tomatoes and Rocket<br />
Hand-Raised Pork Pie<br />
Eggs Benedict<br />with Roasted Ham, on a Blini<br />
Main courses<br />
Pan-Fried Fillet of Sea Bass<br />with Cucumber and Nettle Velouté, on a bed of Stir-Fried Courgette and Carrot with Musta...
Cod with Saffron Mash<br />Orange and Chilli Sauce, and Black Olive Tapenade<br />
North African Spiced Vegetable Filo Wrap<br />complete with Cumin Hummus, Flatbreads, Yoghurt, Mint and Harissa Dip<br />
Salad of ChargrilledChicken<br />mixed with Wild Garlic, Sliced Orange, Salsify, and Orange Dressing<br />
Lamb Tagine<br />with Dried Apricots, Prunes and Dates,served with Chargrilled Aubergine and Vegetable Cous-Cous<br />
Lamb Avgolemono<br />served with Tomato, Cucumber and Olive Salad, and Olive Bread<br />
Prawn and Lentil Salad<br />With Roasted Vegetables, Roast Baby Tomatoes, Egg, and Chilli Dressing<br />
ChargrilledVegetables<br />on a bed of pan-fried Cabbage and Romenesco Sauce, with Spiced Sweet Potato Chips, and a Pear a...
Vegetable Terrine<br />served sliced as an accompaniment<br />
Beef Wellington<br />with Red Wine Jus, served with Sweet Potato Chips and Buttered Asparagus<br />
Pan-Fried Chicken Breast<br />with a Tarragon Butter filling, on a bed of Lettuce and Herb Risotto<br />
Quiche Lorraine<br />served with a Mixed Salad and freshly baked Bread<br />
Hand-Made Spiced Beef Ravioli<br />with Tarragon Butter and Chives<br />
Hand-Made Potato Gnocchi<br />with Roasted Tomatoes, Courgette and Parmesan Shavings<br />
desserts<br />
Prune, Almond and Cognac Tart<br />served with a rich Plum Ice-Cream<br />
Sticky Toffee Pudding<br />oozing with Toffee Sauce and Crème Anglaise<br />
Pain Perdu<br />sprinkled with Cinnamon Sugar and served with Caramelised Apples<br />
Profiteroles<br />filled with Fresh Cream, topped with Vanilla Icing and Stem Ginger<br />
Profiteroles<br />filled with Fresh Cream, and dipped in Chocolate<br />
Tartlets of Cointreau-Soaked Cherry and Apricot<br />filled with CrémeAnglaise<br />
Assortment of Glazed Blackcurrent and Strawberry Tartlets<br />filled with CrémeAnglaise<br />
Caramel Custards<br />
Chocolate Box<br />with marbled chocolate, and bow on lid<br />
Chocolate Roulade<br />
breads<br />
Sun-Dried Tomato and Rosemary Ciabatta<br />
Bagels<br />with Poppy Seeds, and Sesame Seeds<br />
Brioche<br />
Olive Bread<br />
Herb Scones<br />
Croissants<br />
Flatbreads<br />with Cumin Seeds and Herbs, served with Hummus<br />
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Frank Boddy – Portfolio Of Work 2009

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Work produced on the Edinburgh School of Food and Wine Diploma course 2009

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Frank Boddy – Portfolio Of Work 2009

  1. 1. Frank Boddy – Portfolio of Work 2009<br />
  2. 2. SUSHI AND cANAPÉS<br />
  3. 3. Spiced Fish Balls<br />
  4. 4. Hand-rolled salmon and vegetable sushi<br />with oriental salad and a sesame and soy dip<br />
  5. 5. Sushi rolls<br />With shredded vegetable salad, sushi ginger and wasabi<br />
  6. 6. Seared Venison and Red Pepper tartletsSmoked Salmon, Cream Cheese and Quail Egg BlinisOnion Marmalade Puff Pastries<br />
  7. 7. Vegetable SushiSmoked Salmon and Mango Salad CrostiniShredded Duck and Vegetable Pancake Rolls<br />
  8. 8. Courgette Candles<br />filled with Roasted Pepper and Sun-Dried Tomato<br />
  9. 9. Black Pudding and Salsa Verde Crostini<br />on Thick Parsley Dressing<br />
  10. 10. Mini Lamb Kofta<br />served with Roasted Cumin and Coriander Raita<br />
  11. 11. Prawn and Smoked Salmon Pastries<br />with Yellow Pepper and Roasted Artichoke Purée<br />
  12. 12. Starters and snacks<br />
  13. 13. Tempura Vegetables<br />with Rice Noodles and a Ginger and Soy Dip<br />
  14. 14. Roasted Vegetable Stack<br />Red Pepper, Courgette and Aubergine with a Pesto Dressing<br />
  15. 15. Haggis, Pesto and Yoghurt Tortilla Wrap<br />
  16. 16. Roasted Tomato Tartlet<br />in a Puff Pastry square<br />
  17. 17. Salmon and Dill Fishcakes<br />with Sliced Cucumber, and a Yoghurt and Grain Mustard Dip<br />
  18. 18. Squash, Leek and Blue Cheese Tartlet<br />served with Watercress Salad<br />
  19. 19. Mille Feuille of Seared Plaice<br />with a Teriyaki and Ginger Dressing, and Wasabi Mayo<br />
  20. 20. Goats Cheese and Blue Cheese Twice-Baked Soufflé<br />with Roasted Vine Tomatoes and Rocket<br />
  21. 21. Hand-Raised Pork Pie<br />
  22. 22. Eggs Benedict<br />with Roasted Ham, on a Blini<br />
  23. 23. Main courses<br />
  24. 24. Pan-Fried Fillet of Sea Bass<br />with Cucumber and Nettle Velouté, on a bed of Stir-Fried Courgette and Carrot with Mustard Seeds<br />
  25. 25. Cod with Saffron Mash<br />Orange and Chilli Sauce, and Black Olive Tapenade<br />
  26. 26. North African Spiced Vegetable Filo Wrap<br />complete with Cumin Hummus, Flatbreads, Yoghurt, Mint and Harissa Dip<br />
  27. 27. Salad of ChargrilledChicken<br />mixed with Wild Garlic, Sliced Orange, Salsify, and Orange Dressing<br />
  28. 28. Lamb Tagine<br />with Dried Apricots, Prunes and Dates,served with Chargrilled Aubergine and Vegetable Cous-Cous<br />
  29. 29. Lamb Avgolemono<br />served with Tomato, Cucumber and Olive Salad, and Olive Bread<br />
  30. 30. Prawn and Lentil Salad<br />With Roasted Vegetables, Roast Baby Tomatoes, Egg, and Chilli Dressing<br />
  31. 31. ChargrilledVegetables<br />on a bed of pan-fried Cabbage and Romenesco Sauce, with Spiced Sweet Potato Chips, and a Pear and Parsnip Purée<br />
  32. 32. Vegetable Terrine<br />served sliced as an accompaniment<br />
  33. 33. Beef Wellington<br />with Red Wine Jus, served with Sweet Potato Chips and Buttered Asparagus<br />
  34. 34. Pan-Fried Chicken Breast<br />with a Tarragon Butter filling, on a bed of Lettuce and Herb Risotto<br />
  35. 35. Quiche Lorraine<br />served with a Mixed Salad and freshly baked Bread<br />
  36. 36. Hand-Made Spiced Beef Ravioli<br />with Tarragon Butter and Chives<br />
  37. 37. Hand-Made Potato Gnocchi<br />with Roasted Tomatoes, Courgette and Parmesan Shavings<br />
  38. 38. desserts<br />
  39. 39. Prune, Almond and Cognac Tart<br />served with a rich Plum Ice-Cream<br />
  40. 40. Sticky Toffee Pudding<br />oozing with Toffee Sauce and Crème Anglaise<br />
  41. 41. Pain Perdu<br />sprinkled with Cinnamon Sugar and served with Caramelised Apples<br />
  42. 42. Profiteroles<br />filled with Fresh Cream, topped with Vanilla Icing and Stem Ginger<br />
  43. 43. Profiteroles<br />filled with Fresh Cream, and dipped in Chocolate<br />
  44. 44. Tartlets of Cointreau-Soaked Cherry and Apricot<br />filled with CrémeAnglaise<br />
  45. 45. Assortment of Glazed Blackcurrent and Strawberry Tartlets<br />filled with CrémeAnglaise<br />
  46. 46. Caramel Custards<br />
  47. 47. Chocolate Box<br />with marbled chocolate, and bow on lid<br />
  48. 48. Chocolate Roulade<br />
  49. 49. breads<br />
  50. 50. Sun-Dried Tomato and Rosemary Ciabatta<br />
  51. 51. Bagels<br />with Poppy Seeds, and Sesame Seeds<br />
  52. 52. Brioche<br />
  53. 53. Olive Bread<br />
  54. 54. Herb Scones<br />
  55. 55. Croissants<br />
  56. 56. Flatbreads<br />with Cumin Seeds and Herbs, served with Hummus<br />

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