Some of the dishes I've been making at school lately:
Roasted rack of
lamb with bouquet-garni potato purée, a brandy and mushroom sauce and a blackberry coulis:
http://img145.imageshack.us/img145/2692/lamm1.jpg
The same rack of
lamb with the same sauce, roasted new potatoes, a drizzle of aged balsamic, truffled breadcrumbs and a radish salad:
http://img149.imageshack.us/img149/1343/lamm2.jpg
White wine braised pollock with roasted new potatoes and a lemon-butter sauce:
http://img408.imageshack.us/img408/8985/sejy.jpg
An asian-inspired soup. I made a stock from seaweed, dried mushrooms and galangal. A second stock was built from that, with the addition of ginger, chili and fish sauce. I made a "risotto" with arborio rice and the first stock, making sure that it was overcooked. I spread the rice out in a hotel pan and let it cool in the blast chiller. Then I pressed the rice into cakes in ring molds. These cakes were dried in the oven for about ten minutes and set aside to cool again. They were then dredged in egg and panko breadcrumbs and fried.
The rice cake was placed in the middle of the plate, and I mixed the second stock with coconut milk, poured it into the plate and added thinly sliced red peppers, seaweed and tempura fried shrimp:
http://img821.imageshack.us/img821/7682/asiatisksoppa.jpg
A sort of deconstructed Carbonara (and yes, I know a Carbonara shouldn't have cream in it, but I added it anyway). I made fresh pasta and filled it with frozen egg yolks. They were cooked and served on top of fried
bacon and a very peppery Mournay sauce to get the real Carbonara taste. When you cut the ravioli open the yolk runs out and gets mixed with the sauce.
http://img716.imageshack.us/img716/5639/ravioli2.jpg
A burger of ground moose and pork for extra fat content, glazed with a spicy chili glaze, served with couscous, a blackberry coulis, a mint-yoghurt sauce, and a jalapeno-cilantro oil:
http://img532.imageshack.us/img532/803/lgbiff.jpg