tag:blogger.com,1999:blog-40513203415139143802024-02-07T08:09:12.158+00:00From Cook To Trained Chef and Beyond...Join me through a 6 month intensive culinary course at Gordon Ramsays school 'Tante Marie' and wherever that takes me afterwards...Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-4051320341513914380.post-50244545498344642212010-06-28T08:22:00.000+01:002010-06-28T08:22:42.483+01:00Term 2 - Week 9 & 10 @ Tante Marie and Exam ResultsWell I liked the idea of the last recap post that I thought I would do it again... and this one is going to be a real humdinger what with all the pictures (some good, some not so good!). So lets get on with it!<br />
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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!<br />
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This week also saw us complete the Indonesian class hosted by Vera, <a href="http://www.tantemarie.co.uk/">Tante Maries</a> 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!<br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0874.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0874.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My HUUUGE pan of Nasi Goreng!</td></tr>
</tbody></table>Things like the satay sauce were unlike any I have ever had as it was made without peanut butter and included a whole host of lovely aromatics suck as kaffir lime leaves and lemon grass.<br />
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<tr><td class="tr-caption" style="text-align: center;">Crystallised ginger cake... amazing!</td></tr>
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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.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0876.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0876.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">It may not be a looker but the Oxtail soup was divine.<br />
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</tbody></table>We were introduced into the world of savory custards this week, however it did not take the usual "quiche" form that we in teh UK would usually go for. This time it was more of a Spanish style baked custard flavoured with caramelised shallots and bread sticks. It split the class 50/50, I liked it but would have liked something sweet and sharp to cut through the richness. <br />
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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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0906.jpg" width="400" /></a></div><br />
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...<br />
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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!<br />
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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.<br />
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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!<br />
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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<a href="http://fromcooktotrainedchefandbeyond.blogspot.com/2010/06/photos-celebration-lunch-exam.html"> celebration lunch exam (80%)</a> 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.<br />
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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!<br />
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Have a great week,<br />
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Dylan<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com7tag:blogger.com,1999:blog-4051320341513914380.post-30530740262011709452010-06-20T16:11:00.001+01:002010-06-22T00:15:10.933+01:00Term 2 - Week 7 & 8 @ Tante MarieSo we have double whammy coming at you this week, a BOGOF, a 2 for 1 or however you want to put it.... it's basically a way for me to almost catch up to where I should be. No excuses... I have been enjoying the life of a man with only one exam left, which basically means watching series 4 of the Sopranos and catching up on searching the world wide interweb for amusing videos... such as this one...<br />
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<object alt="Girl Slams Face Into Her Massive Chest Funny Videos" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" height="376" id="1868372" type="application/x-shockwave-flash" width="464"><param name="movie" value="http://embed.break.com/MTg2ODM3Mg=="></param><param name="allowScriptAccess" value="always"></param><embed src="http://embed.break.com/MTg2ODM3Mg==" type="application/x-shockwave-flash" allowScriptAccess=always width="464" height="376"></embed></object><br />
<span style="font-size: xx-small;"><a href="http://www.break.com/index/girl-slams-face-into-her-massive-chest.html" target="_blank">Girl Slams Face Into Her Massive Chest</a> - Watch more <a href="http://www.break.com/" target="_blank">Funny Videos</a></span><br />
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Onto the usual subject matter...<br />
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Week 7 at Tante Marie was a short week what with Monday and Tuesday being half-term so on our return Wednesday we had a full day of cooking to get through. Orange and kiwi profiteroles with orange sabayon were preceeded by a delightfil mushroom risotto and a not so delightful pancetta and blue cheese risotto. I am a huge fan of blue cheese, but not when used in a dish and completely over powers everything else, I found myself searching for a crack to spoon it onto! We also got to eat the rabbit rillettes made the previous week on some country bread toast... deeeeelish!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0759.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0759.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">Canterbury Tart</span></div><br />
The afternoon saw English breakfast muffins being made to accompany eggs Benedict in week 8. A Canterbury tart and creme fraiche ice cream where also conjured up, the highlight being the tart despite me being a MASSIVE ice cream fan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0782.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">English muffins in the making.</span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
A total of three demonstrations took place, including one from Nathan Green a former young chef of the year and has worked in many great restaurants including Gidleigh Park in Devon... where I am going!<br />
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On Friday we cooked something I have wanted to try for a long time, namely sweetbreads. Although not the hugely sought after and expensive veal sweetbreads the recipe (ris de veau) called for, the lamb sweetbreads were very nice and tatsted pretty much as I had expected them to. Served with French style peas and followed by pannacotta with raspberries and muscat jelly it made for a delightful lunch.<br />
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Week 8 started with my celebration lunch exam I have previoulsy posted about and included some rather tasty bits and bobs along the way. The highlight for me were the boudain blanc we made, and although not being very blanc at all, the flavour was very simliar to the one my mother purchases whenever she goes to France... although the schools recipe didn't call for black truffles to be utilised in the white sausages.<br />
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Caramel ice-cream was always going to be a winner, and considering it was a no-churn recipe I was quite impressed at the resultant texture and lack of ice crystals. Rum babas, an old school donut-like-cakey thing were quite nice and are apparently coming back into fashion in posh restaurants across the capital, as were the warm chocolate fondants.<br />
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Confit duck legs were prepared from scratch, lovingly salted over night, gently cooked in duck fat, allowed to cool in the fat and then crisped in the oven the next day.... delightful.... a word I would not choose to describe the grapefruit risotto (yes thats not a typo) that was to accompany it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0778.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;">Kiwi profiteroles and rather deflated sabayon.</span></div><br />
No I have a thing for profiteroles, wherther they are filled with cream or custard I dont care, so imagine my delight when we had to make a Gateau St. Honore. The gateau is basically big choux pastry balls sat on a big disk of choux pastry which in is sat on a ginat sweet pastry disc. The choux balls and ring are filled with a light and creamy, yet quite rich cream filling before being securred to each other with lots of caramel. The hole in teh centre was then filled with strawberrys and covered with more cream filling piped using a special nozzle and then covered in chopped pistachios. Dyl-icious.<br />
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Well that is about that. Only one full week of the course left. I have my final exam on Tuesday and Wednesday and we start getting results for our other exams on Friday in theory.... not looking forward to the theory mark!<br />
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Dylan <br />
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p.s. here are some crazy Japanese guys making some sort of dough....<br />
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<object alt="Crazy Japanese Dough Pounding Funny Videos" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" height="384" id="1862778" type="application/x-shockwave-flash" width="464"><param name="movie" value="http://embed.break.com/MTg2Mjc3OA=="></param><param name="allowScriptAccess" value="always"></param><embed src="http://embed.break.com/MTg2Mjc3OA==" type="application/x-shockwave-flash" allowScriptAccess=always width="464" height="384"></embed></object><br />
<span style="font-size: xx-small;"><a href="http://www.break.com/index/crazy-japanese-dough-pounding.html" target="_blank">Crazy Japanese Dough Pounding </a> - Watch more <a href="http://www.break.com/" target="_blank">Funny Videos</a></span>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com3tag:blogger.com,1999:blog-4051320341513914380.post-35785541478442457252010-06-13T23:16:00.002+01:002010-06-14T00:51:27.728+01:00Brioche heaven for rich men (or women)<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0849.jpg" width="400" /></a></div><br />
Well this morning I awoke with the usual spring in my step that occurs when I have to bake my sourdough loaves only. The problem was that after skipping into my kitchen in the manner of a 8yr old girl with pig tails in her hair, I was confronted by the sight of my loaves to be decorating the kitchen surface! So in a fit of baking depression I launched the massively over-proved dough in the bin and ran... well briskly walked, to the local shot to pick up eggs and butter... not for a fry up as you may expect but to start some Brioche.<br />
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For those of you that don't know, brioche is an enriched French loaf. You may wonder how indeed it is enriched... well try making it with almost an equal weight of butter to flour then throw in 5 eggs and some vanilla sugar... yep that should do it.<br />
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This kind of ratio of butter/flour is usually referred to something along the lines of Rich Mans Brioche as you can imagine all that butter and good eggs ain't cheap... well in comparison to the ratios used in Poor Mans Brioche at least!<br />
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The last time I made brioche was on board this...<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoh8t085AAP4ohWw3Prnq0yzhyphenhyphen2nX59J0tnzARChSz7ZK2b7iMnlYQjXeA7BudyErEzeFKfaRdlcw6X8aMtppsSH0VIJ-KOXZn71NJq-sTmgqNajq-PbWm2xitEsgg5MLB3ZWZtuE3noW9/s1600/The+Office.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoh8t085AAP4ohWw3Prnq0yzhyphenhyphen2nX59J0tnzARChSz7ZK2b7iMnlYQjXeA7BudyErEzeFKfaRdlcw6X8aMtppsSH0VIJ-KOXZn71NJq-sTmgqNajq-PbWm2xitEsgg5MLB3ZWZtuE3noW9/s400/The+Office.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">M/Y Slipstream</td></tr>
</tbody></table>It was my very first attempt and with the left over dough I had, I made some mini brioche loaves in these tiny little moulds. The chef though they were so good they ended up on this dish for the guests.....<br />
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<tr><td class="tr-caption" style="text-align: center;">Confit duck leg, fig chutney, foie gras and my brioche!</td></tr>
</tbody></table>Needless to say the environment I found myself in baking today was nowhere near as glamorous or as sunny, in fact Woking was a positively shitty place to be today, as usual!<br />
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Now before I start be warned that this is not a quick recipe, but that doesn't mean you should try it. Yes it may take a while to make, but the time actually spent tending to the dough is quite small, the rest of the time is spent proving.<br />
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So you will need...<br />
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<div style="text-align: center;">For the sponge/pre-ferment:</div><div style="text-align: center;">115ml whole milk, lukewarm</div><div style="text-align: center;">65g bread flour</div><div style="text-align: center;">25g fresh yeast</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">For the rest of the dough:</div><div style="text-align: center;">5 medium eggs, beaten + 1 for egg wash</div><div style="text-align: center;">450g bread flour</div><div style="text-align: center;">450g unsalted butter at room temperatre</div><div style="text-align: center;">60g vanilla sugar</div><div style="text-align: center;">12g salt</div><br />
Method...<br />
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The day before you want to bake combine all the ingredients for the sponge/preferment in a large bowl and place in the fridge covered with cling film.<br />
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The next morning combine all the dry ingredients together and cut up the butter into cubes. Whisk the 5 eggs one at a time into the sponge before slowly beating in spoonfuls of the flour mixture.<br />
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When all the flour is combined you will have a sloppy mess that will look impossible to do anything with... don't worry you are on the right track.... and its going to get worse! Now tip onto a work surface and begin to start stretching the dough and kneading it. Add the butter in 4-5 lots after the previous lot has been absorbed by the dough, this should take about 10-12 mins of kneading/mixing.<br />
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Now place the dough/mess into a bowl and cover very securely in cling film and leave on the side for 2hrs before placing it in the fridge for another 6-8hrs.<br />
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The dough is ready to portion, all that is needed is for it to be portioned and baked. You could make individual ones in muffin tins or special tins for Brioche à tête, or you can use a loaf tin and place 7-8 balls of dough in it. The dougfis quite hard to shape at this point, use some flour and work quickly.<br />
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<tr><td style="text-align: center;"><a href="http://www.dianasdesserts.com/assets/managed/recipes/Brioche%204A.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://www.dianasdesserts.com/assets/managed/recipes/Brioche%204A.jpg" width="342" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A brioche à tête I found on the old interweb. The tête refers the bulge atop the brioche... tête being French for head. I still got it baby! </td></tr>
</tbody></table> The dough now needs to prove for an hour or slightly longer until almost double in size. Brush with beaten egg twice and bake at 200c for ten minutes before reducing the temp to 180 for a further 10-15mins depending on the size of your brioche.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0848.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0848.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttery buttery tasty tasty brioche!</td></tr>
</tbody></table>Leave to cool in the tin before removing as they are quite delicate when warm due to all that buttery goodness. Call friends around so they can witness the amazing smell permeating your house... then forcibly make them leave as this is far too good for the likes of them... I promise!<br />
<br />
<br />
DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com10tag:blogger.com,1999:blog-4051320341513914380.post-55381473428919852612010-06-13T12:39:00.000+01:002010-06-13T12:39:12.309+01:00Term 2 - Week 6 @ Tante Marie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0743.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0743.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, Lobster time!</td></tr>
</tbody></table>So the first of some catch up posts has arrived, and it concerns week 6 <a href="http://www.tantemarie.co.uk/">at Tante Marie</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0738.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0738.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The monkfish... not a fan.</td></tr>
</tbody></table>One of my favourite dishes of the week was the tomato and caraway bavarois that tasted very much like Heinz Tomato soup... only set with gelatin and served cold. You gotta love a bit of Heinz tommy soup!!! In contrast the very same class we made my least favourite dish of the week, monkfish skewers with sweet vanilla chilli dressing. Not sure what it was, maybe the sweet chilli sauce, maybe the combo of mango and fish but I couldn't eat it, although I must say some classmates enjoyed it. Strange strange strange people!<br />
<a name='more'></a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0759.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0759.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The delightful Armandine.</td></tr>
</tbody></table>There were a few baked items on the agenda this week including an armandine tart, roulade au chocolat with raspberries, sacher torte, seeded batch rolls, white soda bread.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0755.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0755.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The sacher torte is supposed to have "sacher" piped on the top... I tried to write "Dyl-icious" but got it badly wrong and opted to go for a dimpled effect in the end.</td></tr>
</tbody></table>A big highlight of the week was Wednesday morning when we begin making rabbit rillettes, and I do love a good rillette! Whenever my mother goes to France she brings me back some standard supermarket pork rillettes, in the grand scheme of things its probably not great, but any rillettes is better than no rillettes! We made ours with whole rabbits and some added pork and pork fat, and I can say with confidence it was the best rillettes I have ever eaten.... mother would be proud.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0780.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0780.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A nice full and very large kilner jar of rabbit rillettes.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>Live lobsters turned up half way through class to make the classic that is lobster thermidor. It was my first time having lobster thermidor and it was nice, if a little heavy due to the old school sauce. I probably wouldn't order it at a restaurant (unless it was a modern, lighter interpretation), but if you put one in front of me right now (for free) I would very very happily get through it with gusto!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0748.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0748.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lobster.</td></tr>
</tbody></table>Then came the raspberry soufflé. It was my first time making and eating a desert soufflé and I was in no way disappointed. So very light and full of flavour it was a dream to eat and easy as the soda bread we had made earlier in the class. I always thought from seeing soufflés made on TV that they couldn't be as hard as everyone seems to make out, turns out I was right.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0745.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0745.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soufflés ready for the oven.</td></tr>
</tbody></table>Success is all about having everything you need ready before you start, then working briskly but carefully and applying some good basic technique... such as carefully but quickly combining the whisked egg whites and the raspberry base. Give it a try some time, I insist!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0747.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0747.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Out straight out of the oven.</td></tr>
</tbody></table>We also had our final theory test of the course on Friday morning. Now I have never been great at studying, despite generally getting good marks I can always find something to distract me from sitting down and revising. So this particular week my room was sparklingly clean and the attempted studying wasn't helped by finding out the day before the exam <a href="http://fromcooktotrainedchefandbeyond.blogspot.com/2010/04/day-in-michelin-2-star-restaurant.html">I had got a job at Gidleigh Park, a restaurant and hotel I visited for a day over Easter.... happy days! </a> So the exam didn't go great, I'm sure the celebratory wine hangover didn't help try and form clear and cohesive answers to the questions posed....<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0761.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0761.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The seeded batch rolls.</td></tr>
</tbody></table>So in a nutshell this was a great week, other than the exam, and was so great mainly due to Wednesday mornings class and what we cooked. By far the stand-out lesson of the whole course by a long long way. <br />
<br />
DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com2tag:blogger.com,1999:blog-4051320341513914380.post-84615144365067571672010-06-12T17:52:00.003+01:002010-06-13T19:49:10.300+01:00Photos - Celebration Lunch Exam<meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 3.2 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0799.jpg" width="400" /></a></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">So the celebration lunch was done and dusted last Monday at <a href="http://www.tantemarie.co.uk/">Tante Marie</a> and all in all I was fairly happy with how it went. There were a few little issues but nothing that caused too much impact on the final dishes... except for the jelly! But more on that later.</div><div style="margin-bottom: 0cm;">The actual menu I choose was a little more complex than I may have let on in the initial post on the subject:</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">Terrine of goat's cheese </div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">served with marinated raisins, cox apple batons, toasted walnuts and a selection of lettuce leaves with a light walnut oil dressing.</div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">o0o </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">Ballotine of tarragon chicken</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">accompanied by confit chicken leg, fresh peas, sautéed wild mushrooms, purple asparagus, leek fondue and a white wine sauce.</div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">o0o </div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">Lemon meringue</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div style="font-family: Georgia,"Times New Roman",serif; margin-bottom: 0cm; text-align: center;">choux balls filled with creamy Italian meringue and served with lemon curd, raspberry jelly*, crispy meringue peaks and candied lemon peel with a dusting of raspberry powder.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">So the starter was a young goats cheese blended in a food processor with some Greek yoghurt. I then added diced apple and celery before adding some hot whipping cream with a little gelatin to help hold it all together so I could turn it out of the ring mould easily. Nice and simple and absolutely Dyl-icious when combined with the white wine marinated raisins, crisp cox apples, toasted walnuts and dressing... even if I do say so myself.</div><a name='more'></a><br />
<div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">A special note again to Brockhall Farm for supplying me with some excellent fresh goats cheese for the base of my starter, as well a beautifully creamy rinded goats cheese which was sliced and set in the middle of the terrine's for additional flavour and texture. Be sure to <a href="http://twitter.com/brockhallfarm">follow Sarah on Twitter</a> and<a href="http://brockhallgoatscheese.wordpress.com/"> check out here blog here.</a></div><div style="margin-bottom: 0cm;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0795.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0795.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goats Cheese Terrine - I really love this dish, delicate yet full flavoured.</td></tr>
</tbody></table><div style="margin-bottom: 0cm;"> </div><div style="margin-bottom: 0cm;">Main course was some beautiful free-range chicken that I removed from the carcass keeping the skin in large pieces. I confit one leg and both wings in duck fat and made essentially a sausage with the two breasts and remaining leg by opening up the breasts and laying them on cling film with the diced leg meat. This was then seasoned and topped with chicken mouse made in a food processor with an additional breast, equal weight of whipping cream and tarragon. The whole thing was then rolled in cling film, cut in half and re-rolled in cling film and secured very well at each of the ends. It was then poached for an hour at 62-65c in a large pan of water with a temp probe in... a poor mans water bath if you will, to ensure the chicken was super super tender. When ready I removed it from the cling film and coloured it in a pan before adding more glacé de volaille to give the ballotines a slight gloss. </div><div style="margin-bottom: 0cm;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0800.jpg" width="400" /></a></div><div style="margin-bottom: 0cm;">When the confit was ready I stripped it from the bone and seasoned it with salt, pepper and a glacé de volaille I had made at home before placing it some blanched savoy cabbage leaves, forming into balls and wrapping in cling film so they could be warmed through in boiling water.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">The rest of the veg was fairly simple, leeks that had been blanched and refreshed and placed in double cream with a clove of minced garlic that had been reduced until thick. The peas were so fresh and sweet I didn't want to cook them to much so I blanched them for 1 minute before refreshing and removing the skin on each pea and the purple asparagus was blanched for 30 seconds again due to its tenderness and freshness. The mushrooms were sautéed in seasoned butter until lightly coloured and cooked through. </div><div style="margin-bottom: 0cm;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0797.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0797.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can see more clearly the different parts of the ballotine... the white meat, the brown leg meat and the slightly yellow tarragon mouse.</td></tr>
</tbody></table><div style="margin-bottom: 0cm;">The sauce was a fairly simple affair, shallots, garlic, thyme and a bay leaf sweated down until well cooked but not coloured, then adding white wine and reducing until the pan is dry. A really nice chicken stock was then added and reduced by half before adding a few splashes of double cream. The sauce was passed through a sieve and then lots of butter were whisked in before seasoning and serving.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Oh and I nearly forgot... the crispy chicken skin. Once the skin was removed from the chicken I laid it on a baking sheet, sprinkled with salt and placed another baking sheet on top before putting it in the oven. After 10 minutes I removed the skin which was still white and floppy, but crucially the shape had been set so it wouldn't shrink any more. I sliced the skin into strips before placing them back on the tray to continue cooking until golden and crispy. My favourite part of the whole menu!!!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Finally the desert. Choux pastry was made with vanilla sugar... and baked for 5 mins too long, hence the slight “caramelisation” on them. I made the lemon curd in a bowl set over boiling water as this is a more gentle approach than doing it in a sauce pan and allows you to step away and do other things as it only requires the occasional stir. The jelly* was made by extracting the juice from some frozen raspberries, sweetening with sugar and letting it down with a little water before adding gelatin and setting in the fridge.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">The Italian meringue was made in the usual way, pouring hot sugar (115c) onto whipped egg whites and whisking until cold. I pipped some in small peaks and set them in a 100c oven until fully dried out and crispy all the way through. The remainder I added to a little whipped cream and used to filled the choux balls.</div><div style="margin-bottom: 0cm;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0798.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0798.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think this could have almost passed as a professionals dish if the jelly hadn't melted and ruined the aesthetics!</td></tr>
</tbody></table><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">The candied lemon and raspberry powder I made at home and brought in to add a little bit extra. The powder was made with some of the raspberry powder dehydrated in my oven over night before being added to a coffee grinder with some vanilla sugar. The lemon was made by blanching and refreshing the rind twice in fresh water before simmering in a 50% sugar syrup for 45 minutes and leaving to dry before dusting in vanilla sugar.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">So the major issues were the over cooking of the choux balls, the fact that my raspberry jelly lasted about 4 minutes in the heat of the kitchen before turning into raspberry coulis... I plated it up 20 mins before the deadline... wont make that mistake again! Also I could have added a touch more cream to the white wine sauce as it was quite toffee-like in colour and buttery in flavour. Also as I decided to stand the terrine's on their sides, the heat of the kitchen acted against me meaning that after a few minutes they could have been considered to be very poor subcultures of the leaning tower of Pisa. Oh.... and the mouse in the ballotines wasn't as tarragony (is that a word?) as I wanted. When I made the mouse I cooked a little off to check for flavour and seasoning and it tasted great, but when cooked the flavour wasn't as pronounced as I wanted... maybe I got all the tarragon in that one little tester teaspoon!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">As I said, nothing major went wrong and all in all I'm quite happy. My class mates and myself are not so happy about having to wait until the last few days of the course to find out our marks though... so I guess you will have to wait too!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Going out on a limb... I'm going to award myself a solid 75%.... come back in a few weeks and see how right or wrong I am!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Dylan</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">*jelly in hot hot kitchen = coulis after 4 minutes!</div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com3tag:blogger.com,1999:blog-4051320341513914380.post-67792639771421226902010-06-07T07:05:00.000+01:002010-06-07T07:05:31.851+01:00The Celebration Lunch Exam<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0794.jpg" width="400" /></a></div><br />
This morning I have my “Celebration Lunch Exam” at Tante Marie and as you can see I am all packed and ready to go... I feel almost like a chef on The Great British Menu with my box of goodies!<br />
<br />
The premise is simple, a seasonal 3 course meal for 4 people costing exactly £23.50. Some of you may remember my <a href="http://fromcooktotrainedchefandbeyond.blogspot.com/2010/03/budget-lunch-exam-and-one-pic.html">“Budget Lunch Exam”</a> where the premise was the same just with a total budget of just £8.... well this really does feel like a celebration with all that cash money to play with!<br />
<br />
The menu:<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;">Goats Cheese Salad</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">o0o</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Chicken in White Wine Sauce with Summer Vegetables</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">o0o</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Lemon Meringue</div><br />
<br />
Those of you have endured these blog posts for a while may also remember my waffle about <a href="http://fromcooktotrainedchefandbeyond.blogspot.com/2010/02/undersellover-deliver-budget-lunch.html">“under promising and over delivering”</a>.... something which I haven't done in this case.... much.<br />
<br />
A big thank you to <a href="http://twitter.com/brockhallfarm">Sarah @BrockhallFarm over on Twitter</a> for sending me the beautiful goats cheese she makes for the starter... I just hope I do you, and the goat's justice!... now click on the link to follow her!<br />
<br />
On a final note, I am 2 weeks behind with the Tante Marie updates but will have a little time this week to catch up I hope. They will come, promise.<br />
<br />
<br />
DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com2tag:blogger.com,1999:blog-4051320341513914380.post-64236279861708582652010-05-26T18:35:00.001+01:002010-05-26T20:54:47.518+01:00Term 2 - Week 5 @ Tante Marie<meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 3.2 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0707.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0707.jpg" width="400" /></a></div><br />
So.... week 5 saw more consommé being prepared and consumed, this time an "Asian" version which was quite delicately flavoured and served with ribbons of coriander pancakes, delightful. <br />
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We also made "Globi de volaille" which apparently very roughly translated means "chicken pear" due to its shape and not any flavouring element. The globi were made using poussin with each bird being fashioned into two 'pears' by removing all the flesh and skin from the carcass in one piece, before removing all the leg and wing bones bar the thigh, whilst retaining all their meat. With the aid of some stuffing and a few cocktail sticks its a simple matter of applying a little gentle persuasion to get the desired shape. The picture below shows one of my globi before some final touches to ensure it had a flatter base so it would stand proud and upright, and not bent or lopsided like the average Woking resident on a Friday or Saturday evening.<br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0704-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0704-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I know it looks like a chicken leg but its half a baby chicken stuffed with more chicken with only one bone... the one I am holding.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>As promised in the previous weeks recap... here is a real life, unadulterated VOL-AU-VENT! You can't quite tell the scale of this puff pastry creation, but there is nearly a whole chicken inside it along with onion and mushroomy sauce.... so lets just say that a REAL vol-au-vent is not something you could easily eat as a canapé! It was made with two layers of puff pastry and I was very happy with the rise I got from it.<br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0691-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0691-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A real life actual Vol-au-vent!</td></tr>
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And now onto the main event of the week... THE “Wedding Buffet”. Less talk about this the better really, its a buffet, for a wedding.... though not a real one... we ate it all for our lunch. <br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0713.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0713.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressed salmon</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">One of my contributions - rolled and stuffed and glazed pork loin. </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0715.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0715.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pate de volaille en croute.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Duck terrine ( I think).</td></tr>
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0708.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0708.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon... something.</td></tr>
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0718.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0718.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dressed Crabilicious!</td></tr>
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0720.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0720.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Smoked salmon cheesecake.</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0716.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0716.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ham hock terrine.</td></tr>
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0723.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0723.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foreground is another smoked salmon cheesecake, background is a terrine de ratatouille nicoise.</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0726.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0726.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Croque-en-bouche.</td></tr>
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0724.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0724.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft pistachio meringue with rhubarb orange and pomegranate.</td></tr>
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0710.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0710.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Charlotte au chocolat, marbe Grand Marnier.</td></tr>
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There were other dishes cooked but I failed to snap snaps of them before they got tucked into. My other two dishes were a pasta salad and a delice de cassis.<br />
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Well that is all for now... I should, again, be revising for my theory exam on Friday morning... going to do my best to do that now.... but Great British Menu is on BBC2!!!!<br />
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Dylan Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com4tag:blogger.com,1999:blog-4051320341513914380.post-46816533717755129422010-05-23T22:40:00.002+01:002010-05-23T22:57:23.757+01:00Why your BBQ makes me want to burn a bus shelter down (NSFW)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_WAi2txkagVM/Rnp8UUF0DAI/AAAAAAAAAhA/a2Lx0G-Z0os/s400/BBQ_Tara451_BurntAtSteak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_WAi2txkagVM/Rnp8UUF0DAI/AAAAAAAAAhA/a2Lx0G-Z0os/s320/BBQ_Tara451_BurntAtSteak.jpg" width="240" /></a></div><br />
Well judging by the smell wafting in through my open bedroom window... coupled with the tingly sensation that comes by over exposing flesh to the power of the suns rays, I can say with confidence that, for today at least, BBQ season is upon the UK.<br />
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Having perused my Facebook page I became somewhat unsettled and then perturbed by something that has been gnawing away at me for a number of years. You know the kind of thing that crops up, starts to piss you off and then is gone just before it built up a head of steam within you causing you to embark on a day of over-turning cars and setting fire to bus shelters?<br />
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Well.... NOT ANY MORE!!! I cant contain it, I cant get away from it, its there in my view on Facebook and irritating my nostrils this very second, there is NO getting away from it!!! (the smell at least... I could, possibly, if I realllllllly needed to log out of Facebook.... said in the same way a smoker says they can quit at any time!).<br />
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So what is it about BBQ's that get me “a little” pissed off? Well to demonstrate here is a status update from my brothers wife....<br />
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“There is nothing like the sweet, sweet taste of a bbq burger!!”<br />
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Ok, now I am usually quite well spoken... on here at least, but if swear words offend you I would suggest exiting this page and deleting your history and any memory of this blog.<br />
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You have been warned.<br />
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Still here....?<br />
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Ok then..... (Mrs A if you are still reading this please don't judge me and mark me down in my final exam)<br />
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<br />
WHAT THE F<br />
<a name='more'></a>UCK IS IT WITH YOU PEOPLE AND PUTTING BURGERS ON A FUCKING BBQ!!!<br />
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You wait all year long for the three days of weather that are compatible with al fresco cooking and dining in the UK, you get the BBQ ready, buy the coals (or if you are a lazy bastard turn on the gas), fill the fridge up with beers, go to the supermarket and deal with all the pond scum that are milling around..... and the best you can do is throw some shitty frozen dog dirt burger on to cook!<br />
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I just don't understand it!... oh wait, whats that... oh right they are Waitrose all singing all dancing “¼ we saw you coming from a mile away pounder Aberdeen Angus burgers”.... bollocks to that, at least the frozen ones had enough fat in them to give them flavour! Of all the things the modern first world supermarket offers you choose BURGERS! What has gone wrong in your life that you are making such decisions?<br />
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“Oh but they taste so good BBQ'd with that beautiful smokiness one only gets from a BBQ” you say... well once again I say BOLLOCKS TO THAT! If you want a flame-grilled burger go to Burger King where at least they make them well and don't burn the ever loving shit out them like you just did!<br />
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Breathe.<br />
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I am of the belief that if you are going to have a BBQ then you need to do it properly and that means cooking over coals. Gas BBQ's are for the kebab houses of our land and you sample one of those every Saturday night of your life so why recreate the same travesty at home... only worse??? <br />
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You see, while the coals are burning away and getting to the stage that you can use them, anything from 30-45mins, you could have whipped up all sorts of things that would show a supermarket burger what it truly is... a piece of shit! Having no time should never be an excuse, you make time to do it properly or you may as well go to the “Kebab Cottage” and save yourself the trouble and the planet the added CO2 emissions.<br />
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From my experience down-under the Aussies have completely desecrated the very idea of a BBQ, cooking on what is essentially a giant rectangular frying pan over a gas flame. They have BBQ's so often that its just another cooking method in their daily routines. We Brits on the other hand should be cherishing these days that allow us to BBQ as we don't know when the next will come.... if ever at all! This means putting a bit of effort in, a little bit of thought and then reaping the rewards!<br />
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How about some lovely Monkfish kebabs delicately dusted with your choice of spices? A spatchcock chicken marinaded in rosemary and thyme, King prawn skewers with a chilli and garlic oil? Lamb chops and tzatziki, or how about.... a home-made burger with a freshly made salsa????????<br />
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Hell, if you bothered to plan ahead you could even brine some ribs over night and whip up a lovely sauce to accompany them rather than some shite from a bottle.<br />
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You see the issue isn't with burgers themselves its with the fact you have gone through all the logistics a BBQ usually involves, and then you throw some shitty ready made burger.... or god forbid sausage (I'm not even gonna go there, I could write 3 posts just about the burnt and acrid skin let alone the raw and squits inducing centre!) onto the BBQ and then slather it in sugar disguised as a sauce and a slice, or if you are actually properly mental two slices, of individually wrapped "cheese" just confuses me.<br />
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So that's about that, I should have spent this time revising for a theory exam this Friday, but have instead opted to risk my chances of passing the course to ensure that you think more than twice about taking the lazy bastard route when next breaking out the BBQ.<br />
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Do yourself and your family and friends a favour... and put a bit of effort in into your next BBQ!<br />
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DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com4tag:blogger.com,1999:blog-4051320341513914380.post-13872218815845546932010-05-23T20:54:00.002+01:002010-05-23T20:57:09.445+01:00Term 2 - Week 4 @ Tante MarieExcuse the briskness of this post but since we have just completed week 5 you can understand I am a little behind what with all the work that is due to be handed in over the next week or so.<br />
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As expected there was more puff pastry on the go this week at <a href="http://www.tantemarie.co.uk/">Tante Marie</a>, this time in the form of “Bouch<span style="font-family: Times New Roman,serif;">é</span><span style="font-family: Times New Roman,serif;">es”. You may recognise these puff pastry tidbits from supermarket or the from the 70's where they were generally marketed to the masses as “vol-au-vent cases”. Well sit down and grab a strong drink (my preference is a 6-pack of special brew) as I have some harrowing news... you have been lied too! What was marketed to you as a vol-au-vent was in fact a </span><span style="font-family: Times New Roman,serif;">! The dirty lying bastards! You will be able to see what an actual vol-au-vent looks like in my next post so please rest easy for now and continue to read if can get over this monumental occurrence that may well have shattered your faith in society as a whole.... why would they lie to us? Why why why why???</span><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0681.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0681.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are <span style="font-family: Times New Roman,serif;">bouch</span><span style="font-family: Times New Roman,serif;">é</span><span style="font-family: Times New Roman,serif;">es and not vol-au-vents... crazy times we are living in people.</span></td></tr>
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<span style="font-family: Times New Roman,serif;">So... we made our puff pastry, had our usual “rise competition” filled the vol-au-vents, sorry I mean bouch</span><span style="font-family: Times New Roman,serif;">é</span><span style="font-family: Times New Roman,serif;">es, with various savoury mixtures. I was happy with the rise I got, in fact the rise was a little too great as they became unstable and toppled over, nothing that a bit of redirecting and pressure cant sort out though.</span><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0680.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0680.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh yeah..... the all inportant side profile "rise shot"!</td></tr>
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<span style="font-family: Times New Roman,serif;">A “Frutti” was also on the cards this week, a “Frutti a la vanille” to be more detailed</span><br />
<a name='more'></a><span style="font-family: Times New Roman,serif;">. Not being massively into baking cakes I found constructing this cake quite fun, and I do mean constructing. What with the slicing of sponge and slathering with jam to stick them together to form a retaining wall for the custard and fruit filling, I could have almost been a builder like fellow class mate Lewis aka “Lulu” was in a former life... just without all the tea breaks and heckling of ladies who may pass by. Here is a picture of Lulu enjoying his lunch... never try to talk to Lulu while he is eating, just a tip.</span><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0686.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0686.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">When it come to eating Lulu is a fearsomely methodical and machine like.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Times New Roman,serif;">Oh and I may as well include a picture of the Frutti I guess.</span><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0688.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0688.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frutti a la Vanille</td></tr>
</tbody></table><span style="font-family: Times New Roman,serif;">Another cake on the menu this week wasn't even a cake... it was a Dobos Torte. Yet again this was more of a civil engineering project than baking, with Lulu bringing in a spirit level and a copy of the Daily Sport for nostalgia. Here's a picture of Lulu after someone asked if he was enjoying his lunch....</span><br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0685.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0685.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Run for cover!!! Something VERY BAD is about to happen!! Which one of you spoke to him????</td></tr>
</tbody></table><span style="font-family: Times New Roman,serif;">Back to the Torte, it was made up of many discs smothered with chocolate butter icing before being covered in more icing and coated in chopped nuts. Then a final disc had caramel poured onto it before being cut into eight pieces that would become the “windmill” style decoration. Quite tasty!</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0698.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0698.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dobos Torte - nutty and chocolatey!</td></tr>
</tbody></table><span style="font-family: Times New Roman,serif;">We also had a demo on Aspic work and made a salmon, consommé, sea bass with warm tartare sauce, baked stilton pears with water cress and a few others things that slip my mind right now.</span><br />
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<span style="font-family: Times New Roman,serif;">Until next time,</span><br />
<br />
<span style="font-family: Times New Roman,serif;">Dylan. </span> <br />
<br />
(wasn't that brisk after all was it... value for money that's what I give you, even when I don't want too!)Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com1tag:blogger.com,1999:blog-4051320341513914380.post-39172612310430400422010-05-13T22:07:00.003+01:002010-05-14T17:54:13.903+01:00Term 2 - Week 3 @ Tante Marie<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0670.jpg" width="400" /></a></div><br />
Well another week and an another belated blog post about the happenings at Tante Marie.<br />
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Last week was a short one what with it being a bank holiday on the Monday, with a few demonstration classes and a theory meant five sessions in the kitchens was all we managed. Having said that there was plenty to keep us occupied.<br />
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Puff pastry has so far this term has been, and as far as I can see will continue to be, a recurring 'basic' that will greet us again and again over the coming weeks. There were two dishes involving this beautifully buttery crisp delight that faced us, the “seafood pithiviers” and the “tranche des fruits”.<br />
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I enjoy making these pastry dishes, not because of the later consumption of the calorie laden and gratifying assembly's, but because of the challenge presented. Puff pastry is not hard to make as I am sure I said in last weeks update, however it does take a certain amount of care to make it well. It is in the baking when one will find out how well it has been made, and its becoming a bit of a obsession with some of us in group 5 as to how much “rise” we get out of each batch. All good fun.<br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0642.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0642.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seafood Pithivier - filled with salmon, monkfish, prawns and asparagus. </td></tr>
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A pithivier by the way is essentially a puff pastry pie in a dome shape, what we up north folk may simply refer to a pasty, only a little more fancy than those served in Greggs. My pithivier was shaped quite well, the filling was seasoned well and all in all I was quite happy with it... I did however skip the section of the recipe that said to turn the oven down after 15 minutes resulting in a slightly more “caramelised” product than I would have liked! This would never happen in Greggs and I fear my chances of securing a position in one of their esteemed baking establishments could well slip through my fingers if I don't pay more attention.<br />
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The tranche..... hmmmmm where to start with the tranche? Well. I was feeling a little under the weather when we made the tranche and I was debating going home. With it being a final exam dish I decided to stay and give it a go. Unfortunately my mind wasn't on the task at hand and I rolled my pastry far to thin and then proceeded to bodge the dish together as best I could... which turned out to be quite reasonable in the end, if not ideal by far from an exam making point of view. Here however is a picture Johnny 5's tranche, a thing of beauty. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0666.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0666.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even though his glasses are bent, Johnny 5 did an impressive job o fmaking straight lines with his fruit!</td></tr>
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And here is a picture of Johnny 5 (this is an equal opportunities course you know).<br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0544-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0544-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Awwwww bless....</td><td class="tr-caption" style="text-align: center;"><br />
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Another highlight of the week was making my first consommé, well a traditional one at least and not one of the gelatin or agar based ones I have written about in previous posts.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0646.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0646.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stock, shredded meat, veges and eqq whites.</td></tr>
</tbody></table>This is all about technique and touch, feeling when the egg whites that have been whisked into the stock are starting to set telling you to slow you rigorous stirring to a more sedate level until it starts to simmer.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0651.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0651.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The all important action shot - stirring the consommé </td></tr>
</tbody></table>Once this happens you turn it right down and allow it to cook out for the required time ever so gently. All going well, and with careful removal of the stock from beneath the crust of “goodness” that has formed, a beautifully clear clarified stock will await.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0655.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0655.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The crust - it tastes better than you would think to look at the crust, seriously!</td></tr>
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0657.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0657.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final result... with some floaty bits of garnish (they float if you don't blanch them first... floating is not good!)</td></tr>
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Here is a pic of a dish we made called “Magret de canard”, a duck dish to you non frenchophiles. Served with wild rice and a turned mushroom and a blackcurrant and ginger sauce. Quite tasty.<br />
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0672.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0672.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck.</td></tr>
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The name of this dish had me thinking of this sketch from "Little Britain".....<br />
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<object height="385" width="640"><param name="movie" value="http://www.youtube.com/v/d-o0p8m_80k&hl=en_GB&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/d-o0p8m_80k&hl=en_GB&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br />
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Now I know you are all waiting anxiously for news on the micro herbs.... well the recent FREEZING weather has not been good to them, they haven't died, but they haven't really grown. I am planning to plant larger crops this weekend and I'll hope the weather turns a little warmer.<br />
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And a final thing before I leave, exam time is nearly upon us at Tante Marie, with things like “The Project” needing to be handed in soon, “The Wedding Buffet” being banged out next week and as well as “The Celebration Lunch”, “FINAL EXAM” and “The Theory Exam” all coming up sooner rather than later. I say this to forewarn you that my time spent blogging will be reduced somewhat and I ask that you seek counselling should you find yourself struggling to cope in this lean time.<br />
<br />
http://www.samaritans.org/<br />
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Until the next time,<br />
<br />
<br />
DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com6tag:blogger.com,1999:blog-4051320341513914380.post-79494930286692375852010-05-02T16:21:00.001+01:002010-05-02T16:21:09.795+01:00Growing your own micro leaves - UPDATE 2<meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 3.2 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<div style="margin-bottom: 0cm;">ITS ALL GOING CRAZY DOWN HERE ON THE WINDOWSILL PEOPLE!</div><div style="margin-bottom: 0cm;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0560.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0560.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Columns from left to right: Speedy Salad Mix, Blood Veined Sorrel, Wild Rocket, Garlic Chives.</td></tr>
</tbody></table><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Speedy Salad Mix has consolidated its lead and started to pack on a few grams of weight in the Propagator Handicap Classic. Garlic Chives don't know whether they are coming or going with their sporadic and somewhat retarded growth pattern thus far. Wild Rocket are showing strength in numbers, but are probably to far behind Speedy Salad Mix to mount a challenge. Bringing up the rear but with Garlic Chives firmly in its sights is Blood Veined Sorel who looks to be laying a good base from which it can mount an attack on third place.</div><div style="margin-bottom: 0cm;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0566.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0566.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bulls Blood (bottom left & middle), Lemon Basil (bottom right) Japanese Mizuna (top right), Swiss Chard Brightlights (top middle), Swiss Chard Yellow (top left).</td></tr>
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</div><div style="margin-bottom: 0cm;">Bulls Blood, Yellow Swiss Chard and Swiss Chard Bright-lights have all made great progress with Bulls Blood the more proliferate of the three with Swiss Chard Yellow very close behind. Way out in front though in the Egg Box Special are the Japanese Mizuna leaves who have made remarkable progress in the last few days. Lemon Basil has made a belated go of things, will it be able to catch Swiss Chard Brightlights is anyones guess.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">The peas* are still stuck firmly in the starting pods with no sign as yet as to whether they will make a go of it at all.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Crazy scenes down here.... back to the studio.</div><div style="margin-bottom: 0cm;"><br />
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</div><div style="margin-bottom: 0cm;">Dylan</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">*not pictured.</div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com2tag:blogger.com,1999:blog-4051320341513914380.post-49637027819324493962010-05-01T13:33:00.001+01:002010-05-02T16:27:07.851+01:00Term 2 - Week 1 & 2 @ Tante Marie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0550.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0550.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini coffee éclairs with boiled coffee fondant icing.</td></tr>
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So the looong five week break is over and a return to Tante Marie for the final term of my Intensive Cordon Bleu Diploma has begun. We are in receipt of our practical exam, theory exams and wedding buffets dates as well as “The Project”.... and all I can say is that it's gonna be a busy one!<br />
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<br />
So the first week back was a mere three days long and involved gammon glazed with ginger and rum, tartelettes des desmoiselles tatin, part 1 of 3 petit fours classes and a host of theory and demonstrations. There was also the new intake of Intensive students whom are all very pleasant indeed... which also lead to a highly embarrassing moment.<br />
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There I was ratting my lunch which had been prepared by the new students, when one of the “newbies” whom I had not previously met asked if I was indeed “Dylan”. I informed her that I was indeed he, at which point she went stark raving mental, exclaiming to the world how much she loved my blog, how she had tried the baguette recipe and it works a treat, and if I could give her an autographed picture of me just wearing my apron. It was all very awkward at this point and classmates tried to remove her from my presence, she tried stealing my fork as a memento and bit poor Lulu.... it wasnt pretty*.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0543.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0543.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Terrine de bavaroise - vanilla and strawberry</td></tr>
</tbody></table>Week 2 of term two was a busy one. Lots and lots of cooking, 2 demos and 1 theory class. Highlights were the celebration lunch demo... more to follow on that exam in a week or two, herb crusted trout with lemon buerre blanc, terrine de bavaroise, spiced boulangére potatoes, the finishing of our petit fours and the introduction into the wonders of puff pastry.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0548.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0548.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Noisettes d'agneau clamart, with artichokes and an old skool sauce demi-glace.</td></tr>
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I made puff pasty (or “pâte feuilletée” if you wanna be down with the cool kids) for the first time about a year ago as I was bored waiting to join the owners new yacht. I found a few videos on youtube, followed them, and my eyes were opened to the wonders of REAL puff pastry.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0547.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0547.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jalousie a la crème - puff pastry filled with vanilla crème pat.... a few raspberries in it would have been delicious. </td></tr>
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The stuff you buy ready made at the supermarket is ok.... buts its not a patch on the rich deliciousness that awaits you if you make your own. Contrary to popular belief its not very hard to make, it takes some care, and you need to make it stages allowing for ample chilling time between rolling and folding the dough.... but it is more than worth it! Trust me, give it a try!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0555.jpg" width="400" /></a></div><br />
The petit fours classes was good... all a bit fiddly for my fingers but interesting to see how its done, and dare I say by the end my piping (yes I said piping) was looking quite good. We made allsorts of fudge, salted caramels, tempered chocolate, mini profiteroles drenched in fondant, madelines etc.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0554.jpg" width="400" /></a></div><br />
Anyway, that's all for now. More to follow tomorrow as I know you are all chomping at the bit to see how these micro leaves are coming on!<br />
<br />
Dylan<br />
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<span style="font-size: xx-small;">*parts of this account may not be entirely true.</span>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com2tag:blogger.com,1999:blog-4051320341513914380.post-6262212809529132492010-04-26T17:27:00.001+01:002010-04-26T17:27:36.690+01:00Growing your own micro leaves - UPDATE 1<meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 3.2 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0539.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0539.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Speed salad mix on the left hand side colum taking Woking by storm... Garlic chives on the right are drunk and sprouting upside down. The wild rocket 2nd from right making a noteworthy worthy effort, and 2nd from the left, red veined sorrel is a non starter so far!</td></tr>
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</div><div style="margin-bottom: 0cm;">The leaves are taking a little longer to grow than I originally anticpiated. Although we have had some lovely </div><div style="margin-bottom: 0cm;">weather over the last 6 days it has been a little on the cool side which I believe will inhibit the growth rate. I have also moved the tray onto a window sill on the staircase where I won't forget about them.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Nonetheless there are signs of life with the “speedy salad mix” seeds living upto there name having pulled off a fantastic first leg. Not a huge distance behind is the wild rocket which is growing steadily and evenly across the two jobbies of soil. The garlic chives have just sprouted, however a few seem to be growing upside down at the moment... pissheads.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Over in the egg tray the Japanese Mizuna leaves are the only ones making</div><a name='more'></a><br />
<div style="margin-bottom: 0cm;">an effort, and its a poor one at that. Come on you egg tray guys, don't let the team down!</div><div style="margin-bottom: 0cm;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0541.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0541.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top right - Japanese Mizuna leaves making a small effort. Bottom left - Dead Lady Bird... will that become organic plat food when it decays... answers in the comments section please!</td></tr>
</tbody></table><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">And finally the peas are joint last at present having yet to make a move. They were planted the deepest and will probably have the longest germination time despite the 24hrs of soaking they received. </div><br />
<br />
<div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Well that completes the round up of the action in sunny Woking, tune in soon for the latest on this fascinating event. Its exciting times around here right now.... seriously!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Dylan</div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com6tag:blogger.com,1999:blog-4051320341513914380.post-91398027167169448692010-04-25T19:19:00.001+01:002010-04-25T19:20:06.795+01:00Agar Clarification - Easy as pie and brings stocks to life!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020034.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 'before' on the right and the 'after' on the left. Pretty impressive hey!</td></tr>
</tbody></table> <br />
When I tried<a href="http://fromcooktotrainedchefandbeyond.blogspot.com/2010/01/clarifying-stock-icegelatin-filtration.html"> 'gelatin filtration' </a>way back at the start of the year it was with the aim of producing a full-flavoured clarified stock that would act as a consommé. Although it was a success, I was left wondering what the reduced liquid would be like if used in a reduction sauce (jus). What with all the gelatin being removed in the clarification process I couldn't help but feel the jus would lack the viscosity we all have come to know and love. <br />
<br />
The answer it would seem is to use Agar (sometimes called “Agar Agar”?!?!!), a product derived from red algae. It can be found in most Asian shops and is known as “Falooda Powder” or a lot of supermarkets who brand it as “Vegetarian Gelatin". <br />
<a name='more'></a>So yesterday I made a lovely brown chicken stock and added enough Agar powder to ensure the stock would set fully. I they froze the stock overnight, letting the ice crystals go to work on the agar, so that today I could defrost it over a muslin lined sieve... only this time, unlike the gelatin method which required it to be refrigerated and defrosted slowly over 2 days, the frozen stock is left to defrost at room temperature and is complete in about 6 hours.<br />
<br />
Agar has a property called “Hysteresis” which means its melting point and setting point are both different. Agar melts at 85 °C and solidifies from 32-40 °C, and its this quirk which allows chefs like Heston Blumenthal to serve hot jellies, something that is just not possible with gelatin as its melting point is very low.<br />
<br />
Its this property that I am also taking advantage of here. The theory is the frozen stock will melt a lot quicker at room temperature than in the fridge, saving me time but also allowing the gelatin in the stock to melt and end up in the finished clarified liquid. The agar will stay solid the whole time and act as a mesh like structure filtering the liquid as it passes through the microscopic holes created during the freezing process by the ice crystals.... if you are not following me please<a href="http://fromcooktotrainedchefandbeyond.blogspot.com/2010/01/clarifying-stock-icegelatin-filtration.html"> read my earlier post of gelatin filtration here.</a><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020031.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020031.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I broke the frozen stock up a little so it defrosted quicker... what can I say I am impatient!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020033.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020033.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mushy mess that greeted me after 5hrs defrosting. Nice. After a further hour the following was left in the bowl.......</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/P1020036.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I am going to let you decide which glass contains the clarified stock.</td></tr>
</tbody></table><br />
Again a perfectly clarified stock with a refined and crisp flavour, its gelatin content intact and all in a hell of a lot less time than the gelatin method.<br />
<br />
You can use this method to clarify fruit juice too... though I haven't tried this myself, pictures I have seen online are quite impressive.<br />
<br />
DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com4tag:blogger.com,1999:blog-4051320341513914380.post-18250043444974502652010-04-23T00:10:00.001+01:002010-04-25T13:43:36.600+01:00You can see me... but now I can see you! YES YOU!!!I mentioned in an earlier post that I use <a href="http://statcounter.com/">statcounter.com</a> to keep tabs on how many vistors I get to my blog. It is for no other reason than to see if its actually a worthwhile task, if no one is reading it then there is no real reason for me to continue with it.<br />
<br />
As fate would have it there are a few strange people out there who actually seem to enjoy my musings (I'm looking at you!), and it is astonishing to look at the maps statcounter.com provides to see where are you strange people are from.<br />
<br />
The website only provides info about the last 500 visitors to the site, with a subscription needed to have a greater record size... 500 however is more than enough for my ego stroking... I mean my research into this being a worthwhile endeavour.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/map1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="http://i986.photobucket.com/albums/ae349/ChefDylan/map1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click map for larger version</td></tr>
</tbody></table><br />
<a name='more'></a><br />
<br />
<br />
Here are a couple of the maps statcounter has available for me to peruse with some of the last 500 visitors marked.... thats some freaky shit right there! Especially when you consider I am sat in a dank bedroom in darkest Woking, and some geezer in Korea is interested in the Micro Greens I am growing or what I have been doing at Tante Marie! But hey, if you're happy I'm happy!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/map2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="308" src="http://i986.photobucket.com/albums/ae349/ChefDylan/map2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Click map for larger version</td></tr>
</tbody></table><br />
<br />
So a big HELLO from sunny Woking to all you Johnny Foreigners out there, as well as you British Yokels, glad to have you here and hopefully I will see you back here soon!<br />
<br />
For a giggle I have listed below, in no particular order, some of the towns and cities that you crazy kids are from... can you see yourself maybe??? <br />
<br />
Dylan<br />
<br />
<br />
Houston, Texas, United States <br />
Amsterdam, Noord-holland, Netherlands <br />
London, United Kingdom <br />
Saint Louis, Missouri, United States <br />
Leopardstown, Dublin, Ireland <br />
Plymouth, Plymouth, United Kingdom <br />
Frisco, Colorado, United States <br />
Seoul, Seoul-t'ukpyolsi, Korea <br />
New Delhi, Delhi, India<br />
Kjustendil, Kyustendil, Bulgaria <br />
Doha, Ad Dawhah, Qatar <br />
Horley, Surrey, United Kingdom<br />
Clacton-on-sea, Essex, United Kingdom <br />
<br />
Madras, Tamil Nadu, India <br />
Wells, Somerset, United Kingdom <br />
Okotoks, Alberta, Canada <br />
Burgess Hill, West Sussex, United Kingdom <br />
Porto, Porto, Portugal<br />
Guildford, Surrey, United Kingdom <br />
Stockport, United Kingdom <br />
Rauenberg, Baden-wurttemberg, Germany <br />
Aubignan, Provence-alpes-cote D'azur, France <br />
Rothesay, New Brunswick, Canada <br />
Mumbai, Maharashtra, India <br />
Wake Forest, North Carolina, United States<br />
<br />
Virginia Beach, Virginia, United States <br />
Barcelona, Catalonia, Spain <br />
Scarborough, York, United Kingdom <br />
Doncaster, United Kingdom <br />
Christchurch, Canterbury, New Zealand <br />
Exeter, United Kingdom <br />
Aldershot, United Kingdom<br />
Lincoln, United Kingdom<br />
Waldorf, Maryland, United States <br />
Manson, Iowa,United States <br />
Dartmouth, Nova Scotia, Canada <br />
Kaul, Haryana, India <br />
Saint Petersburg City, Russian Federation <br />
<br />
Johannesburg, Gauteng, South Africa <br />
Kuwait, Al Kuwayt, Kuwait <br />
Nicosia, Cyprus <br />
Durban, Kwazulu-natal, South Africa <br />
Melbourne, Victoria, Australia <br />
San Diego, California, United States <br />
Villeurbanne, Rhone-alpes, France <br />
Helsingborg, Skane Lan, Sweden <br />
Thessaloniki, Greece <br />
Rome, Lazio, Italy <br />
Dallas, Texas, United States <br />
Petaling Jaya, Kuala Lumpur, Malaysia <br />
Caracas, Distrito Federal, Venezuela <br />
São Paulo, Sao Paulo, Brazil <br />
<br />
Cape Town, Western Cape, South Africa <br />
Umeå, Vasterbottens Lan, Sweden<br />
Chicago, Illinois, United States<br />
Southampton, New York, United States <br />
Even Yehuda, Hamerkaz, Israel <br />
Meilen, Zurich, Switzerland <br />
Okotoks, Alberta, Canada <br />
Madrid, Spain <br />
Palm Beach, Florida, United States <br />
Brooklyn, New York, United States <br />
Sint-niklaas, Oost-vlaanderen, Belgium <br />
Cottonwood, California, United StatesDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com10tag:blogger.com,1999:blog-4051320341513914380.post-58957212644086950242010-04-22T09:12:00.002+01:002010-04-26T17:41:31.636+01:00Growing your own micro leaves<meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 3.2 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<div style="margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0525.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0525.jpg" width="400" /></a></div></div><div style="margin-bottom: 0cm;">So a new and final term at Tante Marie began today after our very long, but eventful, five week Easter break. I have decided that a number of new challenges is on the cards in the next 11 weeks, one of which I have just begun.</div><div style="margin-bottom: 0cm;">I have decided to venture into the murky world of “micro-greens” or “micro-leaves” or “micro-herbs” depending on what I decide to grow and who you listen to as to what classification to give them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0526.jpg" width="400" /></a></div></div><div style="margin-bottom: 0cm;">You may know of these miniature green things from your excursions to fancy restaurants and/or seeing them on a myriad of cooking shows where they seem to adorn almost every dish. Not being green fingered in the slightest this could be an interesting challenge, Alan Titchmarsh or Hugh Fearnley-Whittingstall will most probably not approve.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Into my little green house tray jobbie thing (a propagator for all you techno-green-fingerers) have gone a variety of seeds... all planted in the same haphazard manner, there will be no cries of favouritism from these seeds thats for sure.</div><div style="margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0527.jpg" width="400" /></a></div><br />
</div><div style="margin-bottom: 0cm;">The planted varieties include... Japanese Mizuna, Lemon Basil, Wild Rocket, Blood Veined Sorrel, Peas, Bulls Blood, Garlic Chives, Swiss Chard (yellow), Swiss Chard (bright lights?!?!) and a free packet of Assorted Leaves.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Will they sprout?</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Will they survive long enough to be eaten?</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Will they taste good?</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">All these questions and so much more will be answered in future instalments of my green fingered adventures... I can hear you crying out for more already! </div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">But you will have to be patient my children, but not that patient some of these varieties can apparently be harvested within 10days... another reason I am giving it a go as I do love instant gratification, and this seems about as instant as gardening can get!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">See you back here soon!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Dylan</div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com3tag:blogger.com,1999:blog-4051320341513914380.post-65406191804021288352010-04-19T10:41:00.000+01:002010-04-19T10:41:47.184+01:00+++ S C A M +++ thefunkychef.co.uk<div style="text-align: center;"><b><span style="color: red;"> </span></b><span style="font-size: x-large;"><b><span style="color: red;">THEFUNKYCHEF.CO.UK = SCAM SITE!</span></b></span></div><br />
<br />
If only I had done a quick search for feedback about this company I would never have placed an order. According to what I have experienced and what I have read from about other peoples experience, the people (David) at http://www.thefunkychef.co.uk/ operate a fairly complex scam. Here is how it works...<br />
<br />
1. You pay for your selected items by your selected method (I choose debit card).<br />
2. You wait for your items to arrive.<br />
3. The items never arrive. <br />
<br />
Now I know this is quite difficult to get your head around what with the level of complexity involved but try going through it again and see if you can work it out.<br />
<br />
Needless to say I tried calling http://www.thefunkychef.co.uk/ and emailing them many times over the last 3 months and have received absolutely no response... which again matches perfectly with other people experiences. Having contacted Natwest about what I could do, I was told I and they couldn't do anything as I cant prove I didn't receive the items. What a load of bullshit! Can they prove they sent it recorded delivery as they were supposed to? Surely the fact that you cant make contact with them is enough set alarm bells ringing???<br />
<br />
I guess I am glad that my order with http://www.thefunkychef.co.uk/ was quite small, just a few new jackets and replacement buttons... I have read about a guy who placed a huge order for new clothing for his whole restaurant and has received nothing...<br />
<br />
Hope you don't fall foul to these muppets!<br />
<br />
<br />
<br />
Dylan<br />
<div style="color: white;"><br />
</div><div style="color: white;">http://www.thefunkychef.co.uk/ thefunkychef the funky chef funky chef scam www.thefunkychef.com www.thefunkychef.co.uk funky chef scam scam been scammed by the funky chef? David funky chef scammer</div><div style="color: white;"><br />
</div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com16tag:blogger.com,1999:blog-4051320341513914380.post-39406243784647964582010-04-12T14:08:00.002+01:002010-04-25T13:49:15.187+01:00A day in a Michelin 2 Star restaurant<div class="separator" style="clear: both; text-align: center;"><a href="http://www.relaischateaux.com/RelaisChateaux/img/adherent/gidleigh/gidleigh-1-gd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="http://www.relaischateaux.com/RelaisChateaux/img/adherent/gidleigh/gidleigh-1-gd.jpg" width="400" /></a></div><br />
<br />
My phone rang out at 5:15am and that was the signal, after just 4 hours sleep, to get up get showered, get some Coco Pops down my face and get in the car. My journey was to be 171 miles, and according to the good people over at Google Maps, would take 3hrs 25mins.... TomTom however informed me it would take 3hrs 11mins... who would be right??? I swear you could cut the tension with a knife at this point.<br />
<br />
Highlights of this early morning journey were of course the beautiful country side on route to one of the countries top hotels winner of “Hotel Of The Year” in 2009, as well as the unexpected delight of passing Stonehenge at dawn, complete with a few hippies whom were probably wearing all manner of hemp based clothing whilst smoking copious amounts of its illegal cousin no doubt. There was however another reason to be visiting this hotel, and it was mainly due to the awards bestowed upon the restaurant that resides there by a certain tire company that had peaked my interest.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.scubamom.com/travels/britain/stoneh1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="215" src="http://www.scubamom.com/travels/britain/stoneh1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stonehenge</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>I was on route for a day in the kitchen of Gidleigh Park, where Executive Chef Michael Caines MBE and Head Chef Ian Webber work to impress diners with their well renowned, modern and innovative cuisine. To say I was excited would be an understatement. Having spent a week in a Michelin 1 Star restaurant during the previous month and been blown away by what I saw, the sense of anticipation of stepping into the kitchen of a Michelin 2 Star kitchen accounted for my paltry amount of sleep the previous night.<br />
<br />
<br />
<a name='more'></a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.devonsfinest.co.uk/upload/30014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://www.devonsfinest.co.uk/upload/30014.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some rooms at Gidleigh Park</td></tr>
</tbody></table>My excitement was peaked further as the location of the restaurant was slowly and beautifully revealed. I was already in the back of beyond, navigating single lane roads (the ones where you struggle to get your car down without taking your mirrors off) and trusting, nay, HOPING that Mr TomTom hadn't decided it would be funny to give me the run around the lovely Devonshire countryside. It was around this time, while trying to squeeze through some tight spots that I was unexpectedly greeted by the Gidleigh Park entrance sign which informed me that the hotel could be found a further 1.5miles up the winding lane which I dutifully navigated, pulling up grass verges and reversing to suitable passing points whenever any oncoming traffic was met, which fortunately only occurred on a couple of occasions.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm3.static.flickr.com/2792/4198359856_321035f644.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="http://farm3.static.flickr.com/2792/4198359856_321035f644.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glorious Devonshire Countryside</td></tr>
</tbody></table>Then there it was, Gidleigh Park, in the light of a glorious spring morning, framed by woodland and with long sweeping gardens interrupted by a lovely bubbling stream. Quite simply beautiful! I parked my car, checked I had my knives, whites, hat, and shoes and strolled, as one should do I imagine in such surroundings, to the reception where I was greeted by many members of smiling staff. Even the guests who passed through all smiled and wished me good morning, something I guess is unsurprising since they had just awoken from a night at this fabulous place.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://melindaschwakhofer.files.wordpress.com/2009/11/gidleigh1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://melindaschwakhofer.files.wordpress.com/2009/11/gidleigh1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a bad spot</td></tr>
</tbody></table>I was gently ushered to the kitchen, with plenty of time to admire the crackling fire place and wood panelling along the way. I was met by Head Chef Ian Webber and the day began. I wont go into a detailed minute by minute of my day as it was generally precise kitchen prep such as slicing cucumber on a meat slicer at specific settings before either finely dicing or cutting it with a stencil to a exact size strips, mincing onions until they were mushy and almost melting, peeling snails and finely dicing, prepping vegetables and weighing them for sauce reductions, picking micro herbs and other such jobs... I'm sure to some of you this sounds dull, and in the case of the snails quite gross... I on the other hand loved every second of it!<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.scubamom.com/travels/britain/forgard1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="http://www.scubamom.com/travels/britain/forgard1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bubbling stream running through Gidleigh Park and its gardens</td></tr>
</tbody></table>Now everyone knows the way to a mans heart, and the chefs at Gidleigh Park certainly found there way to mine as I seemed to spend a large amount of time while doing my prep jobs nibbling on tasty morsels. As much as I tried to keep my head down and crack on with my jobs, it seemed every two minutes the chefs kept thrusting food in my direction to try... here's some of the foie gras terrine, here's some of the chicken terrine, here's some of the vegetable terrine, try this caramelised cauliflower purée, try these micro herbs, try this apple and ginger purée and on and on.<br />
<br />
Heaven.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://featured-chef.thestaffcanteen.com/wp-content/uploads/2009/08/michael-caine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://featured-chef.thestaffcanteen.com/wp-content/uploads/2009/08/michael-caine.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Executive Chef Michael Caines MBE</td></tr>
</tbody></table>During lunch and dinner service I spent nearly all the time at the pass watching the food being expertly and intricately assembled. Now the food I experience a few weeks ago at The Latymer was was very good and looked amazing, however due to its complexity it was difficult for me to look at and understand even when I was told what the dish comprised of! However the dishes I saw on Saturday were unbelievable in appearance, but this time I could understand what I was seeing. As Chef explained to me though, the presentation is important, but first and foremost the priority with every plate of food that leaves the kitchen is that it tastes how its supposed to. (read that last part as AMAZING!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.bath.co.uk/priory/food1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://www.bath.co.uk/priory/food1.jpg" width="400" /></a></div><br />
During a quiet moment at dinner one of the chefs told me to grab a spoon and try all the different jus' that were assembled by the hot plate. There were quite a few and I cant recall them all but there were such delights as duck and orange, lamb, beef, thai fish, split chicken and about 5 others.... you cant believe how these things tasted... I was truly shocked and couldn't comprehend what I was tasting and was left shaking my head after each spoonful, not because anything was wrong, but because they tasted too good! I was also passed various other bits to try such as a truffled white haricot bean soup, snail risotto, thai purée, frogs legs, duck, venison, halibut, salmon etc etc etc. <br />
<br />
So all in all you could say I was a little bit more than blown away by my day in this amazing kitchen what with such an splendid location, friendly and welcoming staff and above all the truly awesome food. It was an experience that will stay with me a long time, and I am hoping to be able to take up the Chefs offer to come back again when I have finished my course.<br />
<br />
All that remained was for me to drive back home to Manchester... a journey according to TomTom that would span 254 miles and take me 4hrs 32mins.... which it didn't. It took 7hrs after a few sleeps at motorway service stations and the odd Cadburys Caramel Egg... something that wasn't on the menu at Gidleigh but is also amazing! <br />
<br />
DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com6tag:blogger.com,1999:blog-4051320341513914380.post-35782906595857542502010-04-06T19:44:00.002+01:002010-04-25T13:51:46.040+01:00The Meat Lecture - What is that smell?<div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0089.jpg" width="400" /></a></div><div style="text-align: center;"><br />
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<div style="text-align: left;">A good few weeks ago we had 'The Meat
Lecture” at <a href="http://www.tantemarie.co.uk/">Tante Marie</a>. I had been looking forward to it since
before the fish lecture... and with the fish lecture being so damn
entertaining, my expectations were raised somewhat for the meaty
version.
</div></div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">I was not disappointed.
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">Upon entering the demonstration room we
were greeted by the sight of a whole lamb and a quarter of a cow.
That's still a whole lot of cow. Of the two I was drawn to the beef
as it was an amazing looking thing, dark and firm looking with a
lovely goey ozziness coating the cut ends of the carcass... the kind
that would make 99% of the population recoil believing that the mere
sight may indeed kill them. Alas its only food spoilage bacteria and
constitutes a very very small risk to human health... besides to me
it looks like Mmmmmmmm!
</div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0090-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0090-1.jpg" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"> <span style="font-size: x-small;"><i>Would you eat it?</i></span>
<span style="font-size: x-small;"><i> </i></span>
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">Our butcher, whos name unfortunately
evades me after all this time, excitedly talked to us about how this
was the best piece of beef that he had seen in years... was probably
of Angus breed due to its marbling and muscle size and had been aged
for 5-6 weeks judging by its appearance. Now when we go to the
supermarket we are all wooed by the claims of 14 day, 21 day or even
the heady heights of 28 day hung beef.... which is all good. Now I
am a meat eater, I dare say that I am in fact quite a good one. I
have eaten plenty of beef in my time, and even some 28day rib-eye
steaks upon occasion as well as fillets of Wagyu beef imported from
Japan while working on my first yacht.
</div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0097.jpg" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>Easy when you know how! </i></span>
<span style="font-size: x-small;"><i> </i></span>
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">This beef according to the butcher was
different to what any supermarket would sell, and not just because of
the previously mentioned 'goey ozziness'. His point was made after
about 20minutes of him expertly breaking down the carcass, a smell
wafted across the lecture room and tickled my nostrils. Was someone
cooking some steak for us to try in the adjoining kitchen? Had I
failed to notice a joint of beef go into the oven and is now roasting
away giving off that amazing succulent sweet roast beef aroma we all know and love?
</div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0103.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0103.jpg" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>Lovely looking Sirloin steaks... Mmmmmm</i></span>
</div><div style="margin-bottom: 0cm; text-align: center;"></div><div style="margin-bottom: 0cm; text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;">No.</span></span>
<span style="font-size: x-small;"><span style="font-size: small;"> </span><i> </i></span></div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">What I could smell was the beef on the
table. Raw beef. Beef that had been hung for around 5-6 weeks....
it was truly amazing. It smelt ready to eat...I would happily have
gnawed on some scraps if I would have been given half a chance when
the man with the big knives wasn't looking. It was a smell I truly
believe will stay with me for a long long time, the mere thought of
it is making me dribble on my keyboard right now!
</div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0101.jpg" width="300" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><span style="font-style: italic;">Fabulous Rib-eye Steaks... may fave steak... and look at that marbling of fat!!!!!!!</span></span>
<span style="font-size: x-small;"><span style="font-style: italic;"> </span></span>
<span style="font-size: x-small;"><span style="font-style: italic;"> </span></span>
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">Despite the outside appearance of the
beef once taken apart into various joints it was bright red, just
like the stuff you buy in cellophane packets... at least it was a few
minutes after being exposed to the air. When first cut the meat was
very dark, it then changed to bright red as the myoglobin (I think it
was) reacts with the oxygen in the air.... and gives us meat the
average UK punter would happily now eat.
</div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0107-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0107-1.jpg" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"> <span style="font-size: x-small;"><i>A lovely lamb... the butcher demonstrates a famous break dancing move, a favourite of lambs the country over.</i></span>
<span style="font-size: x-small;"><i> </i></span>
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">Next came the Lamb, a lovely lamb in
the butchers account, though nothing to write home about in
comparison to the beef. He once again took the carcass apart with
such ease that would suggest a butchers job is an easy one. However
as with most thinks in life that look easy, look that way because of
the experience and expertise of the person whom you are watching.
</div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0110.jpg" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"> <span style="font-size: x-small;"><i>Various joints of lamb, with the Valentines Chops being in teh bottom right of the picture...if you squint really hard they may begin to look like a heart if you have drunk enough wine before hand!</i></span>
<span style="font-size: x-small;"><i> </i></span>
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">We were shown a few new and a few old
cuts of meat... one of the old ones was quite apt as it was just a
few days before Valentines day so he showed us the “Valentine
Chop”. A more modern cut was the “cushion” which if memory
serves me correctly was made from a de-boned shoulder that was then
folded and stitched into a cushion like shape ready for roasting....
I have a feeling it would look better once cooked.</div><div style="margin-bottom: 0cm;">Of course we were given more
information about how to properly store meat, the effects of acidic
and alcoholic marinades, the slaughter process and other such things.
One of the most interesting for me was the info about something
called “cold shortening” which like most, had never heard of.
</div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://i986.photobucket.com/albums/ae349/ChefDylan/IMG_0109.jpg" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>The lamb shoulder cushion thing... doesn't look all that comfortable to me.</i></span>
<span style="font-size: x-small;"><i> </i></span>
<span style="font-size: x-small;"><i> </i></span>
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">Immediately after slaughter, many
changes take place in muscle tissue that convert the muscle to what
we would call meat. One of the changes is the contraction and
stiffening of muscle known as rigor mortis. Muscle is very tender at
the time of slaughter. However, as rigor mortis begins, muscle
becomes progressively less tender until rigor mortis is complete. In
the case of beef 6-12 hours are required for the completion of rigor
mortis, whereas in the case of pork, only 1-6 hours are required.
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">So... what's any of this got to do with
anything you maybe interested in? Well... if the carcass is chilled
before rigor mortis is complete you will have tough meat, and if its
then frozen you will have something called “thaw rigor” which is
incredibly tough meat.... upto 5x tougher than it should be. So if
you have ever cooked a piece of meat and had your teeth bounce off it
like you were chewing a rubber ball... chances are if you cooked it
well, you are witnessing the effects of cold shortening.
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">How can you tell if meat has this
problem... you cant... until you cook it! As you can guess this is a
bit of a problem and so large abattoirs now electrocute their
carcasses once slaughtered and butchered. The electrocution causes
the muscles to contract, this uses up the left over fuel supply in
the muscles (glycogen) to power the contraction of the muscles. Now
that the glycogen has been used, there is nothing left for the
muscles to use for rigor mortis meaning that problems with cold
shortening can be avoided... very useful in these massive abattoirs
that deal with huge amounts of animals on a daily basis. Also the
ageing process (the hanging can) be brought forward a couple of days
as some other processes are made redundant through this process.
<a href="http://www.britannica.com/EBchecked/topic/125091/cold-shortening">Follow this link for something that makes sense if you didn't follow ;-)</a>
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">All very interesting stuff if you are
into that sort of stuff, and explained to me why a lamb curry I made
for the crew last summer was just ridiculously chewy after being slow
cooked at 120c for 5 hours.... redemption is better late than
never!!!
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">Have you ever experienced cold
shortening? Or are you now going to use it as an excuse when you
cook something badly????
</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;">Dylan</div><br />
Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com4tag:blogger.com,1999:blog-4051320341513914380.post-29351585618803238172010-03-31T14:04:00.002+01:002010-04-25T13:50:11.963+01:00Michelin Star Work Experience<div class="separator" style="clear: both; text-align: center;"><a href="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/php_lat_menus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/php_lat_menus.jpg" width="400" /></a></div><br />
So last week I spent every waking hour in the kitchen of The Latymer restaurant at<a href="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/"> Pennyhill Park</a>, a 340+ room 5 star hotel in Surrey. The hotel boasts an awarding winning spa, golf course and is home for the next 3 years to the England rubgy team whenever they need a base for a home rugby game. <br />
<br />
I arrived on my first day and was met by the sous chef who hurried... and I do mean hurried me back to the kitchen, something I felt to be quite rude as at the time I was enjoying the opulent surroundings, log fire, mahogany panelling, candle holders with actual real life candles in, paintings of old people in ornate gold frames etc etc. Quite Lovely.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/latymer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/latymer1.jpg" width="400" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;">The Latymer restaurant - one of 4 dining options at the hotel. </span><span style="font-size: x-small;"><br />
</span></i></div><br />
I met the head chef who briskly asked if I had whites with me, to which I reported that I did and was told to get changed so we could get started. I felt like maybe I should have turned up in my whites ready to go to save 3 minutes, but not sure what the paying punters whom were loitering in reception would have thought about back room staff being in plain sight. So distasteful don't you know. The time was 09:30 and some of the chefs had been in for 3 hours already since it was Tuesday their first day of the week after closing Sunday and Monday.... lots to be done apparently!<br />
<br />
As one could imagine the time before and after lunch are spent with prepping the various components to dishes... and boy are their components, some of the components even have multiple components that needed to be made in order to fully assemble the completed component of components... lost? Welcome to my world!<br />
<br />
<br />
<a name='more'></a> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www1.lexisnexis.co.uk/legalit/images/pennyhill_park_hotel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://www1.lexisnexis.co.uk/legalit/images/pennyhill_park_hotel.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>The old part of the hotel</i></span></div><br />
Without boring you too much about every step and every slice I made I will sum up some of the areas that stand out in my mind when I think about the experience. Days started at 8am (which actually means 07:30 if you are silly enough to come in a bit early).<br />
<br />
No matter how early I came in there was always bread proving in giant bags on the pass... who made this bread... does the hotel employ magical bread making pixies, or does that miserable French guy over in the hotel pastry kitchen make it? And yes he was miserable, on one occasion I was sent to “pastry” to get a tray of eggs from the fridge. I walked into the kitchen and was greeted by the grumpy face of the Frenchman who enquired not so politely as to what I was doing there in his hallowed breathing space. I informed him I needed eggs and was wondering which of the two big doors in front of me was the fridge in which I could find them. “well zis eez aye frrriiiige, an zis eez aye freezaaarr” I was told curtly and sarcastically as I starred at the two identical doors ahead of me... silly me for not knowing which is which I guess. I asked him to repeat himself as "courtesy costs nothing" in my book, and mainly because I knew it would annoy him to do so... and so I could laugh internally at his marvellous pronunciation. I grabbed the eggs and hastily left, with a hearty “Mur-chi boo-coop mon-chore”... something the other 4 pastry chefs found quite amusing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.thespa.uk.com/EXCLUSIVE_HOTELS/images/spa-etiquette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="http://www.thespa.uk.com/EXCLUSIVE_HOTELS/images/spa-etiquette.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i> The indoor pool and jacuzzi... not too shabby!</i></span></div><br />
Anyway I digress somewhat. It was an amazing experience to see food being prepared which I struggled to understand do to the complexity and intricacy of dishes. Some contained El Bulli elements such as “truffled marshmallows” and “pear caviar” etc all of which was eye opening for me to see done in front of me, rather than to have just read about it. Is it the kind of food I want to cook?... not on your nelly. Though I respect the work that goes into it, I like to cook food that can be easily understood and then fill that dish with as much flavour as possible so the “wow” factor comes in the tasting and not so much the presentation and complexity of the dish.<br />
<br />
So some key things I learned are as follows:<br />
<ul><li>If you have to shell huge box of peas and then a huge box of broad beans, always shell the broad beans first. The is no other reason than reserving you sanity for this. Peas come out of their pods very easily, broad beans (the ones I had at least) do not, so after doing a bucketful of peas quite quickly it saps your will to live to have to struggle and fight for every single broad bean. Also if I were hungover and had the choice of being a vegetable I would be a broad bean, what a lovely soft and silky home they live in! But what a wild night it would have to be to be woken up and given such an option!!!</li>
</ul><ul><li>Clams, once cooked and shelled, can be peeled. Yes I said PEELED! You look for that little tongue like part of the clam, grip it between your fingers the using your other hand pull the rest of the clam away from it. You end up with a piece of meet about 1/3 of the original that is quite pretty to look at compared to what it looked like before. Nothing wrong with the other bit other than its a bit ugly!</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/brasserie_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="157" src="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/brasserie_lg.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>The Brasserie</i></span></div><br />
<ul><li>A bucketful of raw octopus skin that I removed from 3 large octi's, feels disturbingly pleasurable when you put your hand in it. The 'goop' feels like a mixture of snot and cling film. I dare say it would make a far better toy for children than that bright green slime in a jar we (well the boys reading this at least) had when we were kids. Does stink a bit though!</li>
</ul><ul><li>When slicing white truffles on a truffle slice (tiny mandolin), the faster and more confident the slicing motion, the larger, more even and perfect the resultant slices are. Going carefully and slowly results in partial slices that myself and the chef can eat. Use each method dependant on what the need is that needs to be satisfied.</li>
</ul><ul><li>Chicken skin can be made into a tasty alternative to glass... and yes it is see-through!</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/php-eating-latymerkitchen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/php-eating-latymerkitchen.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i> Another amazing looking dish with more components than the Apollo space craft</i></span>.</div><br />
<ul><li>French maitre'ds dont like to be informed of the fact that English sparkling wine is beating all comers from Champagne in blind tastings the world over. If you do decide to take this route of conversation expect a similar response to this “I don't decide where the best sparkling wine comes from, there is a God and this God decided to make Champagne the perfect place to produce the best sparkling wine in the world. This is a fact. Your English wine is a gimmick and has no history.” Maybe so... but it seems to have more flavour according to the punters, and why are all the champagne producers buying up land at an alarming rate in southern England?!... now walk away before he can respond and listen to the glorious sound of an exploding Frenchman. C'est magnifique!</li>
</ul><ul><li>Chiffonading (cut into a very very fine strips) 2kgs of curly kale may cause you to lose your sanity and all feeling in your knife holding hand. Constantly picking through what you have just sliced to remove the odd piece that was too big also saps the soul.</li>
</ul><ul><li>Don't cross the Polish pot-washers, they look like they could tear you a new arsehole in about 2 seconds, what with their bulging biceps, solid looking backs and well defined forearms.... and that's just the chicks!</li>
</ul><ul><li>Using sharp smooth bladed knife results in less a less fragmented shell than using a serrated blade when cutting through the shell of raw quails eggs... even I can teach Michelin star chefs something ;-)</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/php-ascot-bar-gallery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="155" src="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/images/php-ascot-bar-gallery.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>The Ascot Bar - Perfect for a spot of afternoon tea methinks.</i></span></div><br />
Wholemeal flour can in fact be sieved despite what I have been told at school.... but then it does achieve what we have been told in class, that you remove all the goodness (the husks). However the resultant flour does have that wholemeal taste and when a small amount of the sieved matter is added back to and sprinkled on top of the bread, one ends up with a fabulously light and airy wholemeal loaf.<br />
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That's about all that springs to mind right now. Most of what I learned was more ideas and concepts for flavours and presentation, how the kitchen functions, how much my pain my feet can actually cope with etc. You see after our early start our first “break” was at around 17:00 when we would hurry to the pass to grab some food that had been produced by the banqueting kitchen. We would fill a small bowl and hurry back to our station and hurriedly shovel our faces and then carry on working... lets be generous and say a 2 minute break! Next break was usually somewhere between 23:30 and 00:30... and that break was classed as home time. No lunch, no ciggy breaks (not that I smoke), no afternoon tea... just hard graft. Damn my feet are contorting in pain at the very memory!<br />
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Good times, and I'm already looking forward to getting more experience somewhere else in the future... my feet however aren't!<br />
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DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com14tag:blogger.com,1999:blog-4051320341513914380.post-90522620579303164252010-03-22T09:17:00.002+00:002010-03-22T09:26:23.656+00:00I Need Your Family Secrets!<meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 3.1 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<div class="separator" style="clear: both; text-align: center;"><a href="http://images.fanpop.com/images/image_uploads/cheesecake-cheesecake-296623_640_426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://images.fanpop.com/images/image_uploads/cheesecake-cheesecake-296623_640_426.jpg" width="400" /></a></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">In late May or early June I will have an exam at <a href="http://www.tantemarie.co.uk/">Tante Marie</a>... the “Celebration Lunch” exam to be precise. It is a similar vein to <a href="http://fromcooktotrainedchefandbeyond.blogspot.com/2010/03/budget-lunch-exam.html">the budget lunch exam </a>I did a few weeks ago, except this time I have a larger budget to play with. </div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">The mission should you choose to divulge your family secrets.... is to tell me what your favourite recipes are for a cheesecake biscuit base and/or your favourite crumble topping recipe. I have my own recipes for both, but to be honest they are fairly bog standard, tasty but lack that little something. I am looking for a few little quirks that could help elevate these dishes to something a little more special. Maybe you like to put toasted oats in your crumble mix, or maybe you have a favourite biscuit that you like to use for your cheesecake base.</div><div style="margin-bottom: 0cm;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.bestofcooking.com/rimages/r_85_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://www.bestofcooking.com/rimages/r_85_2.jpg" width="400" /></a></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Whatever it is, I would like to know about it. There is absolutely no kind of reward for your family secrets other than a smile and a thank you from yours truly. At this stage I don't want to go into any detail about my plans for the desert, all I will say is that it is fruit based, so maybe that will have some impact on your recipes? Maybe not though!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">So “help a bruva out” and dish up those recipes, all weird and wonderful ideas will be considered.... and who knows, I may decide to use your idea and then publish the pics of the final dish here, making you so very very nearly famous as a result!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Find the little link below this post that says 'comment' and spill thoses beans... do it now!</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Thanks in advance,</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">Dylan</div><br />
<div style="margin-bottom: 0cm;">p.s. Mother – don't bother posting your recipes, I have endured them on enough occasions to know they don't coupé le moutard. You will just be wasting everybody's time. ;-p</div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com13tag:blogger.com,1999:blog-4051320341513914380.post-15447950223495655312010-03-19T22:38:00.000+00:002010-03-19T22:38:19.816+00:00Half Way There.... but where is there???<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS8jd-OIitgCJoZvzEpI6Otwh4MO3xfIksTzp2GNg1ZNpef61NsurhCHbhVFfSs8_ShmBLxwdd9VtW6XhYQeN6qAOGTKEthekUiQvQIleR4X1vJbiF04tTPGad7CQw97Q0be6mTJ0KUi6/s1600-h/IMG_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguS8jd-OIitgCJoZvzEpI6Otwh4MO3xfIksTzp2GNg1ZNpef61NsurhCHbhVFfSs8_ShmBLxwdd9VtW6XhYQeN6qAOGTKEthekUiQvQIleR4X1vJbiF04tTPGad7CQw97Q0be6mTJ0KUi6/s400/IMG_0317.JPG" width="400" /></a></div><br />
Sorry for my lack of posts recently, I have been inundated with various exams and travelling back home for a few days over our Easter break. <br />
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Lots to do in the next 5 weeks until the the final part of my course begins at <a href="http://www.tantemarie.co.uk/">Tante Marie</a>, The first of which is work experience at a<a href="http://www.pennyhillpark.co.uk/EXCLUSIVE_HOTELS/the_hotel.aspx"> 5* hotel in Surrey</a>. They have a variety of restaurant options including a Michelin Star restaurants... and lucky me will get to work in them all for free! That's right, I don't have to pay them for the privilege and they don't have to pay me for it either... a truly win win situation!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXvbzgLdrSLA4PewmOZrtQFz_5zlrvDDw7cxe8MiKDZKXTya7X-HfH1KLyYSatFzFbyCIVpcbIYRgDKj2t-iMPu7Kxj_qHLUOqMy6ib_3YZFzT4y5vqYOI_3H46cKpyGVueH34M4GYf4I/s1600-h/74935066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZXvbzgLdrSLA4PewmOZrtQFz_5zlrvDDw7cxe8MiKDZKXTya7X-HfH1KLyYSatFzFbyCIVpcbIYRgDKj2t-iMPu7Kxj_qHLUOqMy6ib_3YZFzT4y5vqYOI_3H46cKpyGVueH34M4GYf4I/s400/74935066.jpg" width="400" /></a></div><br />
So that should be something to write about and hopefully you will find as interesting as I will. I also have a post about a meat lecture we had at school I need to blog, as well as my adventures into the world of Sourdough... which has even earned me an actual paying customer for my creations, a teaser of which you can see above and below! Winner winner chicken dinner! (since I only charge cost price its nothing to write about really... I just wanted to boast a little :-D<br />
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Also I will be exploring the world of freshly made Croissants... I have tried it twice with two different recipes and both had failings... when I post it will be MY recipe... so I guess I best make them so good even my mother would approve!<br />
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Well thats it for now... busy busy as always, see you soon!<br />
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DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com5tag:blogger.com,1999:blog-4051320341513914380.post-11886445345293870552010-03-10T17:38:00.001+00:002010-03-10T17:39:57.263+00:00Celebration Cake - It's Completed!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><meta content="text/html; charset=utf-8" http-equiv="CONTENT-TYPE"></meta><title></title><meta content="OpenOffice.org 3.1 (Win32)" name="GENERATOR"></meta><style type="text/css">
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.tottenhamblog.com/wp-content/uploads/2009/11/cockerel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.tottenhamblog.com/wp-content/uploads/2009/11/cockerel.jpg" width="342" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"> <i>The Cockerel that overlooks White Hart Lane from the roof of the stadium and appears on the chest of Tottenhams shirt</i>.</span></div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">So here it is, the cake you have all been waiting for. Regular readers will know that I am no artist, all of that gene went into my older brother who is so artistic he can draw trees by drawing “where they aren't”. I kid you not!!!</div><div style="margin-bottom: 0cm;"><br />
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<div style="margin-bottom: 0cm;">We were set the task to decorate our fruit cakes with a celebratory theme... birthday, Christmas, spring... anything.</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">I decided to go for a Tottenham Hotspur Football Club themed cake. “The Mighty Lilly Whites” as they are sometimes referred have been my team of choice since I was about 6yrs of age. There have been many 'downs' and only a couple of intermittent 'ups' in the history of the club since I have been a fan... unlike the glory days my father reminds me of from time to time that occurred well before I was born.</div><div style="margin-bottom: 0cm;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i185.photobucket.com/albums/x113/pitchslap/tottenham-hotspur-puma-football-kit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://i185.photobucket.com/albums/x113/pitchslap/tottenham-hotspur-puma-football-kit.jpg" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i> Team colours, white home strip, navy away strip and yellow third strip.</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
</div><div style="margin-bottom: 0cm;">With 'Spurs' doing so well so far this season, a cake to celebrate the club is as fitting a testament as any... well to me at least! </div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">To make things a little more interesting, a classmate from “the other group” on my course is a fan of our arch rivals and nemesis Ar5ena1. In case you are wondering, they are known as Ar5ena1 (rather than Arsenal) after we whipped their asses 5-1 a few seasons ago in semi-final of the Carling Cup. Just so you know! ;-)</div><div style="margin-bottom: 0cm;"><br />
</div><div style="margin-bottom: 0cm;">So onto the pictures... I have also included some other cakes by my classmates (I have asked their permission to post them here), you can generally tell whether the cake was made by a male or female classmate by the themes and finesse... and a couple of them to me are truly stunning.... Let me know which is your favourite.</div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeezNTgKIoXrN9YiH88RGHkX4ljS3zHt7eSVCZ2rTfDF4fZBBWL7xA5eqdtVgb5IB4EmMmrhoeNciBs2widCEKuJT9At2z8mwj0GAeTjtTcQ23L9FVGWW5bdez_tG506hJqkdwci4KEttu/s1600-h/IMG_0409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeezNTgKIoXrN9YiH88RGHkX4ljS3zHt7eSVCZ2rTfDF4fZBBWL7xA5eqdtVgb5IB4EmMmrhoeNciBs2widCEKuJT9At2z8mwj0GAeTjtTcQ23L9FVGWW5bdez_tG506hJqkdwci4KEttu/s400/IMG_0409.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>My tribute to Tottenham, Audere Est Facere... To dare is to do... and I did!</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i> </i></span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EOhvUtGatYTf1e4hyXDkjunurWSUkRmt6xjlBwmA3dlWUiCJfuhZdTzNF0zY7unzy865a03_a-p5YmdZPzKkyMtSny0nJiUjsPWRL9hr69Wu96iYoe0IkguaMvWfrwUQ4NsunurcS4Tj/s1600-h/IMG_0404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8EOhvUtGatYTf1e4hyXDkjunurWSUkRmt6xjlBwmA3dlWUiCJfuhZdTzNF0zY7unzy865a03_a-p5YmdZPzKkyMtSny0nJiUjsPWRL9hr69Wu96iYoe0IkguaMvWfrwUQ4NsunurcS4Tj/s400/IMG_0404.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>Cake celebrating arch rivals ar5ena1.</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK7kYTIbkpyc9cmLGO2FO6mvG6b9bODbSLNRMeblHdZeBB4GIXE2N6kuf3vQ39XD9j5-jTfQkXwThZO75e_J67Xbv2F77xfsFbTxvL1t7tMMuW-CS-vahU8W0BM0llAXTE7ehagiTUr03/s1600-h/IMG_0407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBK7kYTIbkpyc9cmLGO2FO6mvG6b9bODbSLNRMeblHdZeBB4GIXE2N6kuf3vQ39XD9j5-jTfQkXwThZO75e_J67Xbv2F77xfsFbTxvL1t7tMMuW-CS-vahU8W0BM0llAXTE7ehagiTUr03/s400/IMG_0407.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>Steffi's tribute to Tiffanys the jewlers... talk about high maintenance!</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMf9xgaWtqqAERVLp2cKRliI1LkGm2GdEipxe-_Ao9dTWkatFFbigkk_OZnuDm679hL8xs3iThY-eQOE_nl-7HQSR1Z9MfG3KhLmmseq7dS-PfTMTnMAd7xnDRpSNig2fyNyB8SG14Lsx/s1600-h/IMG_0401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMf9xgaWtqqAERVLp2cKRliI1LkGm2GdEipxe-_Ao9dTWkatFFbigkk_OZnuDm679hL8xs3iThY-eQOE_nl-7HQSR1Z9MfG3KhLmmseq7dS-PfTMTnMAd7xnDRpSNig2fyNyB8SG14Lsx/s400/IMG_0401.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>Oscar themed.</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4xUlthZlrIQCEF3ySm7jQOFESOIYvZVMGMhPUoGyCBdyG2XRm48MILUftKmNspqWZHDvrihy227t2VNjvZGYpmi0ci7KnSCoCsvY54hb9mt_dZGg33NBhb1uH0pAaIBYidmr5CAX6SOa/s1600-h/IMG_0402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO4xUlthZlrIQCEF3ySm7jQOFESOIYvZVMGMhPUoGyCBdyG2XRm48MILUftKmNspqWZHDvrihy227t2VNjvZGYpmi0ci7KnSCoCsvY54hb9mt_dZGg33NBhb1uH0pAaIBYidmr5CAX6SOa/s400/IMG_0402.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>"Under the sea" Birthday cake.</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7IBUYZgbWKCM85f0BdVKsNctofV8rJZbwUO3rxl8v0L_dsChZUDZ1ZpBIepJeRJ-KBPLyYgWM_NWu5ocIgyvDfdQpu0y30kbTTctovBEq1mbgLvjtWvlT8qX0SfF1XTXoQACQk7B_cqe/s1600-h/IMG_0400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7IBUYZgbWKCM85f0BdVKsNctofV8rJZbwUO3rxl8v0L_dsChZUDZ1ZpBIepJeRJ-KBPLyYgWM_NWu5ocIgyvDfdQpu0y30kbTTctovBEq1mbgLvjtWvlT8qX0SfF1XTXoQACQk7B_cqe/s400/IMG_0400.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>Cake by Biddi, a former sculptor, not that you can tell in the slightest! Awesomeness!</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i><br />
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</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUoF13pPggnyRTj40DLkFwIBCd56D39YYAEHIPv6G79lXkEG7NivgYQ5tTSlxf47iXyR1wVYeN4QHNhUo74dlYgTjbetyI713D5sOVwBzNqywCt7RRP_MNsJ6HLHU55jipKzrixv7IIKa/s1600-h/IMG_0413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUoF13pPggnyRTj40DLkFwIBCd56D39YYAEHIPv6G79lXkEG7NivgYQ5tTSlxf47iXyR1wVYeN4QHNhUo74dlYgTjbetyI713D5sOVwBzNqywCt7RRP_MNsJ6HLHU55jipKzrixv7IIKa/s400/IMG_0413.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i>Robs tribute to..... I'll double check and get back to you!</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7zogeb4KlrpszEacU6Xr3GhYyP2RDeUc2lDXvtr42Gx02Agdoa8ilA6kxtzpDVdwhAuxwJjQS0hxIFxK9bCGdtzo5tfLU11B81qfNMMeuBUR9RLHXTvpTx9un02JRp0p_qyZknYX1G9n/s1600-h/IMG_0405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd7zogeb4KlrpszEacU6Xr3GhYyP2RDeUc2lDXvtr42Gx02Agdoa8ilA6kxtzpDVdwhAuxwJjQS0hxIFxK9bCGdtzo5tfLU11B81qfNMMeuBUR9RLHXTvpTx9un02JRp0p_qyZknYX1G9n/s400/IMG_0405.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i> Vanessa's floral beauty!</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUUL6ydRDU3ny4k2Ch28KfVfvJkCi2KFqmdFSsrg33zS1zWOli-Q0Nh3yxtlU-Q0Fbd_ezR6_u5lCbUcasyxUoDm_OfRBwmfuBNtT-PdH3xwPrjU6HEjUspF1hQLWwZsbmaw-MoqehtIs/s1600-h/IMG_0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUUL6ydRDU3ny4k2Ch28KfVfvJkCi2KFqmdFSsrg33zS1zWOli-Q0Nh3yxtlU-Q0Fbd_ezR6_u5lCbUcasyxUoDm_OfRBwmfuBNtT-PdH3xwPrjU6HEjUspF1hQLWwZsbmaw-MoqehtIs/s400/IMG_0408.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i> Matts cake was about celebrating the Summer Solstice at Stonehenge... complete with piss head!</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUcSu88QA7ZR1H_-bb1OQ3OpFF1Gx6s3Kfaw87R8c7eLINf8osyn5vYbk_wTkYk9lV06b1hE9aaBNScEYfcaxRXI1B3R6m5Jhoq6-9iUbmUSeHALPr7yDYhBGRybGrq-aML7RGN6MbdKi/s1600-h/IMG_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDUcSu88QA7ZR1H_-bb1OQ3OpFF1Gx6s3Kfaw87R8c7eLINf8osyn5vYbk_wTkYk9lV06b1hE9aaBNScEYfcaxRXI1B3R6m5Jhoq6-9iUbmUSeHALPr7yDYhBGRybGrq-aML7RGN6MbdKi/s400/IMG_0406.JPG" width="400" /></a></div><div style="margin-bottom: 0cm; text-align: center;"><span style="font-size: x-small;"><i> I think this was Mihai's cake, big problems in Romania with volcanoes and dragons apparently!</i></span></div><div style="margin-bottom: 0cm; text-align: center;"><br />
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</div><div style="margin-bottom: 0cm; text-align: left;"><span style="font-size: x-small;"><span style="font-size: small;">Dylan </span><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"></div><div style="margin-bottom: 0cm;"></div>Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com4tag:blogger.com,1999:blog-4051320341513914380.post-6017554484424305592010-03-08T19:00:00.002+00:002010-03-27T14:23:40.798+00:00Exam results are in - Budget LunchWell that was quick!!!<br />
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Exam results were posted today at Tante Marie for the Budget Lunch task we undertook last week, and I was able to improve on my previous score of 74% and pulled in a not too shabby 81%. Very pleased with myself, the 28hrs it took to make my three different stocks (chicken, veal and lamb) and combine and reduce them into one for my 'shepherds shepherd pie' seems to have paid off.<br />
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It was a far from perfect performace... I f***ed up my bread again, slightly over seasoned my soup and meat base for the shepherds pie and used a few unseasonal ingredients (peas* and mango) but lesson have been learned and will be taken into next terms exams. At least I know I have more in the tank and can hopefully tap into this next term.<br />
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So I am celebrating tonight with a take-out curry, my first in 3 months which is an achievement in itself! I guess the result means I am going to have to work harder to try and stay were I am, its going to be tough as there a few people nibbling away at my toes who have their eyes set firmly on the 'prize'. Should be fun! <br />
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For now at least I can feel like Maverick here...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AFPfeoYZLzSkMYWX-J-EaJRwFrdL5Ia7Iu9mN1dpNaewzNUWKYcT06ByNG6K2kKqZBM_CV6YuWkQokGfz6kgwltm9kd2fe1TdymE9_7OxAuZrTdArLxe_WFcfLoTeUw-xrOpx6RFi7sM/s1600-h/5_copy0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9AFPfeoYZLzSkMYWX-J-EaJRwFrdL5Ia7Iu9mN1dpNaewzNUWKYcT06ByNG6K2kKqZBM_CV6YuWkQokGfz6kgwltm9kd2fe1TdymE9_7OxAuZrTdArLxe_WFcfLoTeUw-xrOpx6RFi7sM/s400/5_copy0.jpg" width="400" /></a></div><br />
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Dylan<br />
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*I originally wanted to make a seasonal soup but ran into supplier issue, I had intended to make 'celeriac veloute with curry scented crouton's instead of the 'pea and bacon cream soup'... however the two local supermarkets aren't stocking celeriacs!Dylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com7tag:blogger.com,1999:blog-4051320341513914380.post-4662621769909993722010-03-07T17:24:00.000+00:002010-03-07T17:24:48.385+00:00Week 9 at Tante Marie<div class="separator" style="clear: both; text-align: center;"><a href="http://assets.nydailynews.com/img/2009/06/10/alg_sleeping_guy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="http://assets.nydailynews.com/img/2009/06/10/alg_sleeping_guy.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>I have always felt one must be properly rested before attempting any sort of revision.</i></span><span style="font-size: x-small;"><i>.</i></span></div><br />
The week started with a morning off for revision as budget lunch exams were undertaken by some class members. We have a theory exam in a couple of weeks for which I want to revise for, however as always when it comes to revising... my attempt didnt last long, with me opting to bake some goodies instead. The afternoon was taken up by a Pasta demonstration and obligatory tasting... delicious!<br />
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Tuesday saw us making the pasta and then the completed dishes from Mondays demo, something I haven't done since my 2nd year at Uni. It was a fun and relaxed class and I learned a few new ways of shaping pasta which gave me some ideas for other dishes. Bonus. The afternoon saw us make Danske Weinerbrod dough, that's Danish Pastry in real money, and also 'meringue cuite' which we attempted to pipe into small baskets and also into a flower shape. I say “we attempted” when I actually meant “I attempted”. My flowers were not very flower-like, in fact they weren't like anything I can think of other than a mess. My little baskets were quite nice if a little on the little side, they were so little that I couldn't squeeze any raspberries inside them and had to make do with a whipped cream filling and perching one on top!<br />
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Wednesday morning was taken up by the budget lunch exam and the afternoon we finished our Danish pastries. The pastries were ok, I overcooked my first batch by a minute or two so they didnt have that slighty goey or chewyness I love about them. The other issue I had was with the glacé icing. Since there were no spoons in the kitchen we had to make do with our miniture palate knives to scoop up some icing and try and drizzle it over the pastries. The task was made harder as the pallete knife seemed to form two trails of icing and wouldn't hold enough icing to allow a pastry to be done in one go. I remember icing Pilsbury dough pastries from a can when I was a child being easier, but maybe thats because the icing was in a bag.... hmmm I know what I'll do next time, cheers P. Dough Boy!<br />
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Thursday saw the creation of a avocado, melon and lettuce leaf salad with a raspberry mayonnaise dressing. It may sound a little 'out there' but believe me when I say it was delicious. So much so I had to force myself not to lick the mixing bowl clean when it was done! The main dish was 'Fillets de porc roulé dans d'épinards. The dish was made by trimming two pork loins and slicing each lengthways into quarters. Lots of large leaf spinach was blanched and laid out carefully on a cloth. The pork pieces were laid onto the spinach and individually rolled up tightly in the spinach, this was repeated for 6 of the 8 pieces of loin with the remaining two pieces going into a food processor. Lots of bacon was laid out on a board and spread with some puréed pork, the spinach wrapped strips were placed onto and the remaining purée used to fill any gaps before being rolled and baked. Lovely looking dish when sliced, would love to have spread some dolcelatte cheese in and around the spinach and pork... deelish!<br />
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Thursday afternoon saw the final day of cake decorating. You may remember me mentioning in previous posts my lack of artistic ability... well I surprised myself a little. Its not a great cake, but for me its about as good as it gets...I am happy with it! There were a few magnificent cakes produced, one by a former sculptor and graphic designer... yeah its good... it is soooo good! Pics to follow next week when they get displayed for the rest of the school to ogle at! <br />
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Friday morning saw me don my marrigolds and pot wash for the final budget lunch exam. I have to say that the food produced by that exam group was for me the best I had tasted. I also think that the top marks will be awarded to a person in this group... The afternoon was spent watching croissants, brioche and a lovely seabass dish being created. All very tasty and looking forward to recreating them.<br />
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DylanDylanhttp://www.blogger.com/profile/14221684287952904481noreply@blogger.com3