Week 17
Last few days before our half term break.
February 6th Day 72 AM: Cooking
practicing to make pasta today, it had been awhile since we last made pasta in class. so it was nice to review some skills. and also quite nice to have some green vegetables that have not been cooked with butter or cream, but just boiled in some salted water.
Chicken breast stuffed with herbed cheese and wild mushrooms
Caraway noodles
french beans
ham hock terrine
Day 72 PM: Cooking
prepping for our final session in the live kitchen tomorrow morning.
ham hock terrine
spiced pineapple pickle
tante marie knickerbocker-glory
rhubarb and raspberry leather
February 7th Day 73 AM: Live Kitchen
today was the slowest day so far, we didn't have many people come in to eat and it could have been that the menu didn't sound so appealing as the main dishes were all cold dishes and it still being in the middle of winter the dish didn't seem so appropriate. the only good thing about not having so many people come in, is that we had enough food leftover to then feed ourselves and actually try the food that we have made.
carrot and watercress twist
ham hock terrine
spiced pineapple pickle
pickled quail
carottes rapees
celeriac remoulade
tante marie knickerbocker glory
Day 73 PM: Theory revision
our final theory exam is next week which i keep forgetting. so it was good to review what could be on the exam and also the REALIZATION that i need to revise quite a lot in the next few days and during my half term break.
February 8th Day 74 AM: Cooking
i only ate half my lobster to be on the safe side but it was quite delicious the bit i had. for dessert, i have been wanting to make these tartellettes since last term just haven't had the time to do so, but they were very tasty especially with the calvados caramel sauce. they were not too difficult to make and a good review on how to make rough puff after weeks of making puff pastry. i will definitely make these again.
Homard a la thermidor
Killan's load
cucumber and tomato salad
tartellettes des demoiselles tatin
Day 74 PM: Cooking
making parfaits and biscuits for tomorrow's class.
Parfait au cafe
parfait aux noisettes
florentines
tuiles algeroises
cigarettes russes
february 9th Day 75 AM: Cooking CTH Assessment
TODAY WAS OUR SECOND CTH ASSESSMENT TEST. i guess this time the skills test was to make pasta, cook scallops, make a reduction sauce and finely chop herbs and garnishes. the dish was actually quite tasty and colorful.
fettuccine and scallops with mint, chilli, and coriander
parfait au cafe
parfait aux noisettes
day 75 PM: Demonstration
Goats' curd and roasted beetroot salad with Puy lentils
chicken breast stuffed with stilton, red pepper coulis
polenta
le dessert ravissant
sugared nuts
raspberry souffle
clotted cream ice cream
