Quite a bit has happened the past few weeks.
Week 19: Desserts.
Chocolate Bavarois- Mousse type dessert presented with sliced strawberries, berry coulis and a raspberry.
Crepes and Banana Fritters- Crepes filled with apple sauce and folded, Bananas coated in flour and then batter and deep fried til golden brown.
Steamed Puddings – Maple Syrup pudding and Jam Pudding – The kind you get in those microwave pots- better freshly made!
Week 20: Absent.
Was too ill to be able to come and lost my 100% attendance :(.
Week 21: Scones, Swiss Roll & Ribs.
Fresh Clotted Cream Scones with Jam- Baked, cooled, cut, filled and presented.
Swiss Roll – Filled, rolled, sprinkled and presented with scones.
Hoi Sin Ribs- Seasoned, smothered and slow cooked then grilled and ready to cut.
Week 22: Fish Prep & Cook and Biscuits.
Cut Salmon Fillet – Skin side down and skin side up.
Plaice Fish Cuts- Fillet, delice, paupiette and goujon.
Fish Fillet- De-boned with tweezers (can’t remember which fish this was)
Fish Dish- With sauce and blanched mange tout. (can’t remember the dish name and sauce)
Ginger Biscuits- For the restaurant as petite fours.
Week 23: Meat Prep & Cook Dishes and Veg Prep.
Pork Stir fry- Julienne veg; bean sprouts, celery, mange tout, onions, red bell peppers and meat. Meat coated in flour, egg and breadcrumbs then deep fried til golden brown. Finely chopped garlic, ginger and chilli. All fried in toasted sesame oil in a pan. Mixed in seasoning; salt and pepper as well as stirred in plum sauce, then presented in a way where you see all the colours.
Roast Lamb – Jus Roti – Braised lamb in a little oil then pan filled with rough chopped onion, parsnip and thyme or rosemary (can’t remember) then pan placed in oven to cook. When pan out of oven and back on stove wrap lamb in foil and put aside.
Add wine then let the whole thing reduce down. Then pass through. Then pour back in pan to thicken and add stock and let that reduce too. Once thickened to desired consistency pass through and then put aside.
Slice the lamb into desired thinness/thickness and use cloth to absorb excess juices form meat. Then place meat however you want to present it on the plate, add a spoonful or two of jus to the meat and then sprinkle finely diced herb. (can’t remember which one)
Boulangere Potatoes- Kind of like dauphinoise but with healthier.
Cauliflower Cheese – For the restaurant.
As you can see I can’t remember all the details and that’s my fault for not taking down all my notes and not posting about each week as soon as it happens.
Thanks for taking a look and reading 🙂
x Emz x