Week 9 saw us introduced to the wonder that is a rump of lamb. Having never eaten this cut before I was blown away by how much flavour it contained and how tender it was... truly Dyl-icious and one to try sooner rather than later if you haven't already! The rump was followed by a fromage blanc mousse with red fruits which were quite tasty and all turned out well apart from one which had spilt in the un-moulding process.... so we had a little fun with him!
This week also saw us complete the Indonesian class hosted by Vera, Tante Maries very own Indonesian teacher. We utilised her very own recipes and its fair to say that everyone loved the food... as it was all amazing!
|My HUUUGE pan of Nasi Goreng!|
|Crystallised ginger cake... amazing!|
The oxtail soup sounded boring, but the addition of nutmeg, cloves and star anise to name but a few turned it into a soup that has relegated the canned Heinz variety to being a distant, distasteful memory.
|It may not be a looker but the Oxtail soup was divine.|
Something I really enjoyed was messing about with some rabbit. We saw a technique detailing how to remove and wrap the rabbit loins in pancetta using a farce to hold it together while poaching... and serving it with a pearl barley risotto....and we were then allowed to alter the flavour however we liked. Myself and my partener for the day decided to go for a "Lapin au vin" using a mushroom farce and very rich red wine jus. It was nice... though maybe a bit wintry for the time of year. We were going to add nettles to the pearl barley to add colour, but since they don't add much flavour we decided not to go for style over substance. Cauliflower puree and roasted shallots and garlic finished it off.
Dressing a crab was also on the and quite good fun... not sure if I would say the same if I had to pick 50 of the little bastards, but one was definitely manageable. I never understood why people cover up the brown meat completely when adding the egg white, yolk and parsley garnish so I decided to try and show it a little. In teh process the class believed I created a South African themed crab for the world cup.... you decide...
Two forms of chocolate fondant were also made... however I have to say that how the "cold chocolate fondant" can be named as anything but a dense chocolate mousse is beyond me. Both tasted great... some issues with the baked ones what with one collapsing completely and the others just being a bit ghetto. The "mousse fondants" came out well and we decided to present all six in a slightly different manner with the chocolate dentelles.... I know which is my fave!
Another desert was a poached peach with almond ice cream that had been rolled in powdered croquante and served with strawberry coulis. Quite nice but melted very quickly as it was a SCORCHER at Tante Marie that day... however it was just what was needed on such a day.
Oh and I nearly forgot... here is a picture of Lulu and Johnny 5 picking nettles for there pearl barley risotto... look how Johnny 5 needs no gloves to protect him from stings... thats what being a cold hearted banker does to you. Take heed!
Before I go... there are just two day until graduation... the time seems to have flow by. On Friday I received my marks for my project (90%) and my celebration lunch exam (80%) both of which I was happy with. Today however I get my final exam and theory exam marks... the 1st I completely ****ed up... trust me... when I write the blog post you won't believe some of the things I did... SERIOUSLY! The latter I did no reviosion for until the night before, and then I found out I had got a job at a 2* restaurant and opend a couple of bottle of Rioja to celebrate... hungover was an understatement.
So today will be VERY interesting and no doubt bring me back to earth with a solid thud which I am sure is a healthy thing. Especially as when I get home this, my little rambling blog that no one in their right mind should be reading will have recieved over 15,000 hits since I started in January... even I didnt expect that!
Have a great week,