I welcome 2016. Thank you for lessons learned in 2015. God bless each step I take, each word I say, each decision I made, and each responsibility I take.
Keep me away from negativity, give me capacity to embrace positivity coming my way. Give me strength to handle challenges on the way. Sharpen my thought, smoothen my path, and sweeten my smile.
Not forgetting the people I love around.. May joy be around them too xxx
Wishing you a very HAPPY NEW YEAR. Hope to see you soon in 2015, we will be open for January month as normal.. CALL 051 645110 to book your table http://ow.ly/i/874Ri
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.
Tuesday was something else..
We were presented with live creatures from those creeping creature I call ‘shelliky bookies”, lobsters, scallops and mussels to cook..
On Wednesday we work with Chicken & Duck
Nigel Slater’s perfect coq au vin recipe | Life and style | The Observer http://ow.ly/BWwRh
You’ve Forgotten Your Blogging. Here are the 7 Bad Signals It Sends http://ow.ly/BT0eU
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’.
On Tuesday we went foraging at WiT Coriganore ground.. Was a beautiful day, we picked loads of blackberries, apples, plums, mushrooms, and loads more..
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..