Last week was quite a notable week.. Many new experience we learnt from our tutors.
On Monday we work with fish.. We were filleting Plaice, pandering and shaping before cook them in hot oil.
We made en paupiette of trout, fresh from the farm in Thomastown.
Such stunning dishes we made.
Tuesday was something else..
We were presented with live creatures from those creeping creature I call ‘shelliky bookies”, lobsters, scallops and mussels to cook..
We made Lobster Thermidor, Escargot, Steam Mussels in White Wine, and many more.. Spoiled!
On Wednesday we work with Chicken & Duck
We boned the chicken, rolled and stuffed it with herb mouseline, then cook in water bath..
We smoked the breast and made lovely chicken salad with orange
We confit the duck leg and served it on braised puy lentils
And the taste of the chicken roulade we made was just something else
This simple pasta dish will cook I just minutes.. once all mis en place are ready (will only take 5-10 minutes for this).
The aromatic sage gives this dish more twist, while spinach will give more bites as well as healthier and more appealing..
And taste says it all.. Absolutely delicious!
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Ok.. Here comes that familiar call again.. “Mummy, I’m hungry!”
Well.. Woalah.. Found some left over Sunday roast in the fridge & few red onions in the larder..
Chop chop chop.. Sweat that onion.. Strip the beef..
Mix mix mix.. Dash some balsamic vinegar & soy sauce.. And the rice is cooking in the cooker.
25 minutes later.. ring the bell, and hungry monsters appear.. Job done!
They can clear up the kitchen after. It’s time for cup of tea..
The third week in college is nearly over.. And things are getting more interesting..
From getting to know my fella classmates to some astonishments of finding how little I know about cooking.. Down to how to peel tomatoes. (Got it right the second time though)
We learnt and made different type of soups.. and my favourite one was ‘Classic French Onion Soup’
Colourful Chicken Broth.. down to crystal clear Beef Consommé..
We picked up precious tricks from our talented tutor Chef Tony Barry.. (‘Who says man can’t multitask?’ He said..)
Last week was the second week in college.
On Monday we learnt to understand the importance of ‘mother sauces’.
Then we made the lemon sole dish to showcase the extension of the white sauce.
And it was interesting to use the heavy duty vacuum packed machine for the first time. We vacuum sealed the sauces we made for storage.
On Tuesday we went foraging at WiT Coriganore ground.. Was a beautiful day, we picked loads of blackberries, apples, plums, mushrooms, and loads more..
We had a lovely tea break, devouring interesting homemade cakes, buns & rosehip tea, courtesy of restaurant management students.
And in the afternoon we made flavoured oils, hollandaise sauce, then savoured them in our short afternoon break.
On Wednesday we were going healthy, working with salads.. We leant the extension of unique salads, making good combination from understanding the taste, texture & the art of plating them..
Was an interesting week, and look forward to my third week already.. :)