We started the day by making fresh apple sauce. I chose the biggest apple there was didn’t I! It took me ages to peel, cut and then cook the pieces down to be able to turn it into sauce and then I had to blitz the sauce into puree and then ‘pass’ it which is basically putting it through a triple sieved sieve type thing so no chunks or bits or anything… (Didn’t enjoy that!)
We then went onto making our green peppercorn sauces at the same time… It went okay although I did have to add more ingredients and do more stirring and changing temps… The end result didn’t exactly look nice but it smelt and tasted good!
We then saw our teacher/chef give us a demonstration on how to cut steaks from the meat and bone, preparing the sirloin steaks by cutting the fat from it, tenderizing it (by beating the hell out of it and flattening it with a rolling pin – good for letting out aggression and frustrations!) and then wrapped it up for later. Which at the end of the lesson we griddled our steaks lightly on each side and then had to presentate our plating skills!
We then had to get into teams and take in turns getting the chance to cut pork belly from the rib bones, tenderizing the pork belly meat, scoring the meat, tenderizing the meat again, rubbing thyme all in the pork belly score marks and ridges and then rolling the pork belly tightly up so we get defined thyme swirls and then tying the rolled pork belly with string to prepare for the cuts. (Which I seemed to be good at and got praised by my team.)
This is what it looked like a week later when it was recooked at home and along side a dauphinoise potato… Me and the kids liked it. 🙂
Probably looked better when it was first roasted, so will definitely give that another go. Anyway thank you for reading, next week it is sauces!
x Emz x