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.
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!
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..