College Update (Week 19 – Week 23)

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.Crepes and Banana Fritters (5-2-18)


Steamed Puddings – Maple Syrup pudding and Jam Pudding – The kind you get in those microwave pots- better freshly made!Steamed Pudding -Jam and Maple Syrup (5-2-18)


Week 20: Absent.

Was too ill to be able to come and lost my 100% attendance :(.

You’ll never guess what…


 

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.Scones and Swiss Roll (19-2-18)


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 Cuts - Fillet, Paupiette, Delice and Goujon (26-2-18)


Fish Fillet- De-boned with tweezers (can’t remember which fish this was)Fish Fillet and tweezed bones (26-2-18)


Fish Dish- With sauce and blanched mange tout. (can’t remember the dish name and sauce)Fish Dish with Sauce and Blanched Mange Tout (26-2-18)


Ginger Biscuits- For the restaurant as petite fours.Ginger biscuits (26-2-18)


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.Pork Stir Fry (12-3-18)


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)

Roast Lamb - Jus Roti (12-3-18)


Boulangere Potatoes- Kind of like dauphinoise but with healthier.Boulanger Potatoes (12-3-18)


Cauliflower Cheese – For the restaurant.Cauliflower Cheese (12-3-18)


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

Author: Emz

I'm a 28, ambitious full time mum of two amazing and funny children. I try to live a happy simple life but of course there can be drama even if do try to avoid it. A lot does go on with Family and friends and I try to blog as often as I can because this is a good way for me to write what I'm thinking, feeling and helps me remember things that go on and writing it down on a piece of paper doesn't do myself any justice I need to be honest with myself and if blogging is the way forward for me then so bit it. If you happen to come across my blog and actually like and follow it thank you very much. :D I have had to make strong and hard decisions in my life and I have come out stronger and wiser every time. I'm shy, opinionated and can be socially awkward at times but I am trying to build up my confidence and I just want to share with you my life story if you are willing to listen and I am only too happy to do the same for anyone else who wants me to know :) I try to be as honest, open and kind as I can in life. - My aim is to Blog every day whether I am able to keep up with that well we shall see :)

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