Week 8

My exam week, so nervous.

November 7th Day 32 AM: Cooking

I guess to cook in the morning before the exam helps a bit, as you are already in the cooking mode as well it's usually quite busy so you don't have time to think about the exam.  The aubergine rolls sounded more delicious than it tasted,  the aubergines could have baked a bit more so that the extra water wouldn't come out at the end.  it was definitely missing something.  however the beef and ginger ragout was absolutely delicious, didn't sound like it would but we were all PLEASANTLY surprised. however the recipe made a lot of food, if i were to make it again i would definitely cut the recipe in half and it would still be way enough for 4 people.  the brandy snaps were quite delicious, definitely could taste the brandy and we scooped our honey and brandy ice cream into it. it was a nice dessert. 

• Aubergine rolls stuffed with goats cheese and basil 

• Beef and ginger ragout

• Mixed cabbage with horseradish

• Potato puree

• Brandy snaps

Day 32 PM: Practical exam

The exam, the 5 dishes my group got was:

• Bread rolls

• French onion soup

• Poulet saute provencale

• Rosemary potatoes

• Carottes Vichy

• Gateau au chocolat

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November 8th Day 33 AM: Practical exam

It's done and over, finished everything just in time.  of course there were many things that i could have done better but nothing to be done about it now.  just have to wait for the marks to go up and then to the feedback session with our examiner.

 

Day 33 PM: Cake 3

LAST DAY TO FINISH OUR CHRISTMAS CAKES, FINAL CAKE PICTURE to COME.

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November 9th Day 34 AM: Cooking

the smallest and simplest lunch we have had since being here. But it was sTILL A BUSY MORNING, BUT A LOT OF IT WAS ADDITIONAL PREP WORK FOR FOOD WE WERE GOING TO NEED FOR TOMORROw.  the white bean, chorizo and coriander soup was quite tasty and filling and also very spicy, so it was a nice kick of flavor.  the beer bread was good as well and very easy to make.  no pudding today, got used to having dessert after every meal. 

• White bean, chorizo, and coriander soup

• Beer bread

• Biscuit a la cuillere

• Pate a brioche

• Pork sausages

Day 34 PM: Hamper Demonstration

Beetroot and Orange Salad

• Smoked salmon parcels

• The ultimate cheese tart

• Duck pate with pistachio nuts and kumquats

• Beetroot and orange salad

• Salade aux saucissons

• Pine nut savoury bread

• Raspberry and cinnamon torte

• Arabian fruit salad

Duck Pate

Smoke Salmon Parcels

Arabian Fruit Salad

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November 10th Day 35 AM: Cooking

OMG the truffled brie in brioche is amazing, was looking forward to cooking this all week.   but would have been better warm, right out of the oven so that the cheese is still soft and melted.  however the lime charlotte was a bit of a disaster as there are many components that need to be done simultaneously but are all very time sensitive. my biscuits that i made the day before werent very evenly shaped and maybe slightly overcooked therefore it was difficult to stack them around the tin, took a few tries.  and then my lime base was overset as i overworked it and my cream might have been whipped too much.  then my passion fruit was overcooked therefore it became too hard to pipe on top of the cake.  so not the best first attempt as this is a possible exam dish, will need to practice this again. 

• Truffled brie in brioche

• Salad aux saucissons

• Lime Charlotte

• Cinnamon ice cream

 

Day 35 PM: Game Demonstration

• Boned loin of rabbit stuffed with black pudding

• Golden roasted guinea fowl breast and caramelised spring turnips

• Jugged hare 

• Pheasant 'vallee d'auge'

• Pigeon breast with pancetta and mixed bean salad

• Spatchcock Quail skewers with Asian salad

Pigeon Breast 

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November 11th Day 36 AM: Game Cooking

Game cooking day, which started out with either plucking feathers or skinning a rabbit.  definitely a first time for me to be doing this but also to be seeing these animals in a kitchen as they are found in nature.

• Mustard venison with hot mushroom dressing

• Pheasant breasts braised in port

• Pigeon breast with pancetta and mixed bean salad

• Spatchcock Quail skewers with Asian salad

• Pigeon pie

• Potato and Celeriac gratin

• Potatoes baked with blue cheese and Parmesan

• Quail 'vigneronne'

• Rabbit casserole forestiere

• Guinea fowl with Madeira and spiced orange

• Raspberry and cinnamon torte

Day 36 PM: Theory- second term course project

today we talked about our course project exam that is due next term. we are given five different types of dining arrangements such as a canape party, summer hamper and dining restrictions such as lacto-ovo-vegetarians.  it seems like a lot of work as we need to provide menus for each and some recipes.  guess this is what i will be doing my term/holiday break.