When the kids were little they loved slushies – those disgustingly sweet highly coloured icy abominations. But what about a Mojito slushie? It’s actually called Mojito Granite and is used as a palate cleanser and by God is it good.
But first to the food for Lesson Two: Souffle chaud au fromage, salade de anguille fume avec agria pomme de terre, haricots vert et oeuf mollet and Tina Provencale (my apologies to the French, I will eventually work out how to use the graves and the acutes).
We learn today that our timetabling means we have Chef Paul (from the UK) on Mondays and Chef Francis (French, of course) on Tuesdays and Wednesdays – both highly skilled and charming men.
Chef Francis kicks off the demonstration by blending the sugar syrup, mint, lime juice and white rum for the Mojito Granite. It goes in the blast chiller to freeze in time for us to try in a couple of hours. The veges are prepared and roasted for the Tian, the eel loses its skin and bone, and the salad is prepared and Voila – it is tasting time. The Mojito is a huge success. It’s a refreshing hit of mint and rum. And the presentation of the food is exceptional as you can see. I already know that is going to be a big challenge for me.
I feel much more comfortable in the kitchen today and I motor through the tasks – granite in the chiller, bechamel done for the souffle, spuds on for the salad, veges roasting for the Tian. I even have time to prepare some nifty little bits for decoration. It’s a long way from looking like Chef’s but it’s a start. And the food doesn’t taste bad either, even if it is slightly under-seasoned. After the shock of Lesson One I am back in my happy place.
Buttometer reading 425 grams