Two months to go and the Cordon Bleu course starts. As part of the preparation I am concentrating my cooking efforts on Adam Newell creations, as he has just been named the Head Chef tutor. His first book, A Consuming Passion is out of print – thank goodness for the public library. If anyone has a copy and is prepared to lend, I would be most grateful. Payment by way of the sumptuous meal.
The first two dishes were pretty successful – A scallop and leek tart with a vinaigrette and chicken livers wrapped in prosciutto served on a onion confit. The liver were supposed to be only seared but I felt nervous about that so cooked them through. They were still soft and delicious. Feeling the need for something sweet and just happening to have a huge slab on chocolate on hand, I made the coconut chocolate slice which looked like a huge cow pat but tasted like a bounty bar! The texture is a bit gooey. Next time I will make it into ball and coat with cocoa. How am I going to cope on the course when I can’t make the same thing twice and have trouble sticking to a recipe.