From creepy crawlies to great grub

It’s really exciting when class promises something completely new and so it is for lesson 16:  Mousseline de snapper et crevettes rose, sauce Nantua.  This is not something you would cook for a week night tea. We pipe the mousseline mixture of snapper and prawns, egg white and cream into cute little round moulds and … Continue reading

Oh baby, that’s good

If you’re sensitive about eating anything that’s still at baby stage, except carrots,  don’t read this.  It contains a detailed description about boning, cooking and eating baby chickens and may offend some people.  These tiny little critters sit in the palm of your hand so boning them is going to be like microsurgery.  Chef Paul … Continue reading

Practice makes perfect

After last week’s ‘hiccups’ I’ve confined myself to the kitchen cottage over the weekend to practise some of the tricky things that threw me.  Lets start with gnocchi piemontaise, the Italian version of gnocchi made with potato and served with pesto.  Mine tasted great but I struggled with the shape in class.  The recipe said … Continue reading

Pork, potatoes and a passionfruit pudding

Passionfruit is one of my favourite fruits so I’m looking forward to making the bavarois today.  It’s a classic dessert from the repertoire of 19th century chef Marie-Antoine Careme  and is a mixture of a custard and flavouring, gelatine and whipped cream.  There are some tricky things to watch out for.  If the custard goes … Continue reading

A big lesson to start the week

Chef Paul tells us there’s a lot to get through.  It’s a big lesson alright: French onion soup, gnocchi with pesto, and a cold chocolate souffle with coffee Anglaise.  He says we need to allow about an hour for each course.  The soup is all about getting the right intensity of flavour; too much reduction … Continue reading

The Joys of Pasta

I reckon I’m finally getting the hang of the seasoning thing.  I have been trying to really taste the food and analyse the flavours rather then just hoover it down which is my natural instinct.  You know when you go a restaurant and the food is amazingly good and you wish you could replicate it?  … Continue reading