Week 20
exams have started, lots of stress and anxiety. however yummy lunches this week, hopefully this helps ease the tension a bit.
February 27th day 85 AM: cooking
beef wellington lunch, i think we all have been anxiously waiting for this lunch and it did not DISAPPOINT. the salad with goats gurd and lentils was also very tasty but needed to save room for the main course. the peas and port sauce was a nice complement to the beef, i really tried to finish all of it as it was so delicious but we each got quite a large portion of beef. i will definitely make this again to impress some dinner guests. raspberry souffles were also quite nice, not too heavy and the clotted cream ice cream was yummy. i wonder if clotted cream exists outside of the UK otherwise i will need to make some before i leave.
Goat's curd and roasted beetroot salad with Puy lentils
beef wellington
port sauce
french style peas
raspberry souffle
clotted cream ice cream
day 85 PM: cooking
pate a brioche
caramel ice cream
gateau saint honore
february 28th day 86 AM: cooking
so the lamb dish was very similar to the beef wellington as it is wrapped in puff pastry however the lamb first was wrapped in a chicken mousse, then spinach, then puff pastry. the red wine shallot sauce was also very similar to the port sauce. tasty dish but i prefer the beef wellington. the warm chocolate fondant with caramel ice cream was definitely a new favorite. the gooeyness of the inside and not from undercooked cake but from the ganache, delicious. the ice cream was also very good but next time i might add a bit of sea salt.
longe d'agneau farcie au mousse de volaille a la ciboulette en croute
red wine shallot sauce
sugar snap peas and french beans stir fried with soy sauce
warm chocolate fondant with caramel ice cream
day 86 PM: cooking
prep for tomorrow's lunch and graduation.
pate a brioche
pain de tournesol
seeded batch rolls
sweet chili jam
quail scotch eggs
march 1st day 87 am: cooking
as there were only 3 of us in this class due to exams, it was actually quite a lot of work and maybe the stress of exams. as we wanted to eat as a group, once the first exam was over we were able to sit together and eat some of the exam food. it all looked and tasted like everyone did a good job. the crispy frogs legs and quail scotch eggs were tasty, deep fried with sweet chilli jam, enough said. the turbot was also good. however the gateau saint honore was a pain to make and assemble and not that good. it was a very weird dessert, pastry base with choux balls on top then a creme filling with strawberries and pistachios. not mine or many others favorite.
pain de tournesol
seeded batch rolls
crispy frogs legs with sweet chili jam
quail scotch eggs
escalopes de turbot marquise
roasted butternut squash and spinach salad with toasted almond dressing
gateau saint honore
day 87 pm: cooking
roasted shallot custard
grissini
poached loin of rabbit
march 2nd day 88 am: cooking
grissinis were good and quite easy to make, we did a thyme salt but you could flavor it with just about anything. however the roasted shallot custard wasn't good, why would you want to eat such a thick, eggy custard. the rabbit was ok, but similar to the chicken last week, i would have finished it off on the hob so you get more color and browning of the pancetta. the pain perdu was very tasty, but it was quite heavy and seems more of something you would have for breakfast or brunch, not as a pudding after lunch. but still good.
roasted shallot custard
grissini
poached loin of rabbit with pearl barley and cauliflower puree
warm brioche pain perdu with warm raspberries perfumed with rosemary
day 88 pm: final practical exam
my turn to wash up for my classmates.
march 3rd day 89 am: final practical exam
everyone did such a great job, but it makes me much more nervous and anxious for my final exam which i still have to wait for a few more days.
day 89 pm: demonstration
dover sole with vanilla sabayon and red pepper oil
saumon fume au mousseline de sole
deep fried quails eggs
tournedos rossini
chilled chocolate fondant with chocolate dentelles
