This month has seen the finals of the Schools Cookery Competition. The judges have spent 6 days tasting food prepared, cooked and served by the students of Almancil and Algoz schools. They have been treated to some interesting and delicious dishes. The grand final took place at the Conrad Hotel. The students were presented with a black box of ingredients and ask to cook and serve a three course meal. They mastered the high tech kitchen at the Conrad Hotel and Pedro’s team from Almancil produced prawns in garlic, filet steak with spinach, potatoes and caramelised onion followed by a chocolate mousse. Erica’s team from Algoz cooked prawns in a Marie Rose and brandy sauce, filet steak with spinach and parsnip pureé and an orange desert. The competition was very close but after much debate, Algoz School were declared the winners by a squeak. The presentation to the winners will be at the joint dinner meeting of the Almancil and Silves clubs on the 2 April at the Conrad Hotel.
The winning menu:
The semi-finals were held this week for the schools at Algoz and Almancil. The judges had to choose a team from each school to go through to the final at the Conrad Algarve Resort in Quinta da Lago, Almancil, Portugal. The final takes place today.
The judges were set a very difficult task as the chefs from both schools produce a superb range of food to tickle the palate. It was so difficult to choose that with the marking sheets showing a draw, the decision was made on a show of hands.
In Almancil Pedro’s team went through to the final with a menu of goat’s cheese tart, Bacalhau and lime mousse. However the alternative menu of goat’s cheese and walnut salad, veal steak and crocante was not to be missed (pictures).
In Algoz School, Erica’s team took the honours but Catia’s team gave them a run for their money. The judges had a surprise start with interesting appetisers from both teams. The winning menu of melted goats cheese, pork medallions and sweet potato, with a delicious rice pudding to finish just took the edge over codfish salad, tuna steak and orange cake (pictures). The judges swore they would not eat for a week!
Well done all the teams you are all winners!
Good Luck Pedro and Erica! Hope you find inspiration in the blackbox of ingredients.
Things are now hotting up as the Algarve schools cookery competition which started for real on Monday at the Silves Sul School in Algoz. The students had taken great care over the table preparation which looked clean, well laid out and with some nice touches in decoration. The 12 judges were greeted to a glass of white sangria on arrival and some beautifully prepared sardines as an appetiser before the 4 teams served their starters, main courses and deserts . These were accompanied as you would expect with white wine, red and rose wine with the deserts. The standards were high and it was difficult for the judging panel to make their choices (Pictures).
Groups 2 and 3 from Silves Sul School will meet in the semi final on 20th March.
At the Almancil on Tuesday the school tables layouts were also impressive and the use of charger plates and fresh flowers added to the overall impressions. The four teams excelled themselves with their cooking skills and presented quite different style of food from their opponents. Different wines were served with the mains to compliment the food. Again it was a difficult choice to select the two teams that will go forward to the semi finals on the18th and 20th of March. Judges stressed that although two teams had to drop out at this stage they should not be disappointed as their skills were high and they would have gained much from the experience (Pictures).
Groups 2 and 3 from Almancil School will meet in their semi final on the 18 March.