Above was my first plate at home in the morning before class. I wanted to do pork with potatoes and apples but I knew we only had 2 apples left in the walk in at school and I was in the second group of students to come in. Meaning that if pork was assigned I was out of luck if others used apples. So I chose mangos. We had a few mangos and I didn't think that was going to be on anyones agenda. Except mine. So I picked up a few potatoes, mangos and defrosted some pork from my freezer and set my timer for 1 hour 45 minutes. ( I assumed that is how long we would get after our 2 hours yesterday). I wanted to try the potatoes 2 ways. One plate with pureed and one with dijon roasted.
I enjoyed eating the roasted potatoes more but in the context of the dish the puree was better. I also made a mango chutney (but I guess not the way Chef would have made it). The medallions just got seared. I finished my dish in under an hour which left me more than enough time for my second dish which I assumed would be a seafood protein. So I chose the first picture for my official plan.
So I arrive at school and see the other students still running around the kitchen and it did not look good. They were obviously feeling pressed for time and trying to drop their plates in time. If we did not drop anything we would not be scored at all. So once they finished and cleaned up I went in to hear my sentence. Pork and Shrimp. Two main courses. Two sauces. Plates do not have to be dropped at the same time. That made it easier. I went ahead with my final draft of my morning dish.
I made a few mistakes, however. While boiling my potatoes next to my chutney, I seared the shit out of the side of my chutney from the flame from the high heat burner on the potatoes. So caramelized mango chutney it became. Golden in color with flecks of brown for extra flavor. I also slightly over cooked my pork. I should have known better. It looked fine from the outside but was medium well in the center. Chef was not pleased with that.