Cooks Academy Week 2

Tweet

Monday

Half eaten 'something' of crab

bold Lucy bold bold - I forgot my camera. Today I made a beef and carrot casserole with horseradish cream - that description doesn't really do the dish justice, it was divine, possibly due to the amount of wine that went in there. To go with this we made polenta mash - now don't get me wrong - but this was just gross. If anyone out there has a decent recipe for polenta - please share it with me - it's the one food stuff I am ready to give up on right now, like yesterday would be too soon to eat it again! And I like everything. There were other nice sides knocking around.

I also made a crab starter (it had a fancier name that now escapes me!) Served with avocado and melon balls - 80's tastic. Also made in the class was a smoked mackerel pate - which was delightfully moreish. Will most definitely make this for people sometime soon.

Better to camera phone picture or not

The afternoon was jam packed - choux pastry, chocolate sauce, choux swans, chicken liver pate (butter lordy!) melba toasts, gratin dauphinoise, duck breast, red win jus, and puy lentils. Most of these dishes I have to make tomorrow so prepare yourselves for some seriously yummy pictures - the camera is already in my bag! 

Tuesday 
In early to get together time plan and grab a coffee before hitting the kitchen. It was straight into the choux pastry. Quite a strange thing to make due to it resembling scrambled eggs at one point. But you've not gone wrong here - just keep going and you'll eventually get a very shiny and strong dough that really does not want to drop off them beaters - oh no.

Into a  piping bag and onto a tray in well spaced little lumps. Oven time of 25 minutes and don't open that door or they'll flop.

Next my partner and I prepared a aubergine and tomato tower with goats cheese and basil.  A teaspoon of sugar and balsamic to the usual tomato sauce seemed to make all the difference - as well as some wine!

This plate means business

Oh hello enormous profiteroles - I feel like a mini Alice in Wonderland

Then the main course to prepare was duck served on a bed of puy lentil with carmelised shallot and a reduction sauce. This was challenging as most of this was prepared in the last 45 minutes. As well as having to construct the aubergine tower and also pipe the cream into the profiteroles. Extreme multi tasking - I think I only finished 5 minutes late.

Then a massive clean up before getting to eat it - other sides prepared were potato grating and some kind of gratin sweet potato. Both pretty tasty. My duck was a little rare - mainly for fear of overcooking it. Still good to get constructive criticism on your dish. Everyone is finding their way around the kitchen a little better - feel like I'll be pretty damn handy by the end of this course - and if not undoubtedly a little heavier - eek! 

Wednesday
Short and sweet and to the point.

Lost in a sea of fallen souffles - couldn't get this shot fast enough!

Today I made the most delicious dessert of my life - chocolate orange souffles! Divine and light and melty and gooey all at once, heaven!

Amazing meringue with kitchen scene in the back ground

Followed on quickly by what can only be described as a close second in the most amazing dessert I've ever made. Hazelnut and almond roulade with raspberries. Beautiful crispy and gooey meringue hiding toasty little bits of nuts - with raspberries - out of this world.

This course was worth it - just to have made this!

It was a tough decision to choose between them - but I'd have to go with the souffles on wow factor! BAM WOW


Also on the menu were fish cakes - modest in comparison to the other two dishes - but packed with flavour in all the right places. I seriously can't wait to try out some of these recipes on friends and family - they're gonna be so impressed. Did I mention the very large folder we have for the course which is packed full of these amazing recipes.

Best Fish Cakes Ever

I wonder how many times I've used the word 'amazing' and 'delicious' in this post so far? Tomorrow is Thai day - so a break from the butter and cream, phew!

Thursday
This morning we made one Thai soup, a curry and a salad. Those of you familiar with Thai cooking will know that there is a lot of prep involved and the cooking itself is pretty fast.  
A more relaxed morning resulted, though to get maximum benefit from the class I think we could have prepared some other Thai starter to fill in the time more productively. Maybe because I've cooked quite a bit of Thai food before that I found this morning pretty laid back.

Tom Ka Kai

Red Chicken Curry

The afternoon was a demo from James - a cook in Cornucopia. The afternoon was  a 'Free from' afternoon. He demonstrated how to make some Divine desserts that are suitable for celiacs and vegans. Panna cotta pots with cashew or coconut milk - the coconut was great. A chocolate orange torte with dates and toasted hazelnuts for the base. He also prepared some very tasty tofu and tempeh. The meals were delicious I'd feel happy serving them to anyone. He also showed us how to make cashew milk, how to whip soyaceoliac class as well as a vegetarian class.

Friday
Italian Day - ci ci!  

Some Impressive Pasta Skills

We start off with tiramisu. A dessert that I always thought was merely an assembly of some ingredients coffee and cream is actually more complex than that. And involves sugar boiling. This process has some interesting stages with odd names - short line, long line, soft ball and hard ball. All of these to do with how the syrup falls from the spoon. Practice will make perfect. Add the syrup at 'soft ball' stage to whipped fluffy egg yolks. Mix lots. Then add in cream cheese, then mascarpone, then wiped double cream! Woo hoo dairy overload - oh and there was marsala in there somewhere.


Dip your biscuits in coffee mixed with rum and more marsala. Layer this with your magic dairy concoction with a little dusting of cocoa powder on between. This is the boyfriends favourite dessert - he'll be delighted with the leftovers this evening.

We were shown how to make pasta on Wednesday think I've forgotten how since then, but no my notes remind me. 00 flour and eggs dash of olive oil - that's it. Mix in well, then knead like mad for 10 minutes./ I've learnt there is a stance for kneading - spread your weight and get your whole body weight behind it. Tutor will notice if you're not giving it socks so get your back into it. After kneading it well - give it a wee rest in the fridge while you prepare your yummy filling, pesto, tomatoe sauce or whatever you need to put with it.

I made ravioli with ricotta, sun dried tomato and parma ham filling. Rolling out the pasta is fun - but most defiantly a two person  job. Free pasta also cooks in a flash. Another group in the class made wafer thin tagliatelle and it cooked in one minute - my raviolis took about 5/6 minutes. A nice subtle colour arrangement on my plate got me some good comments for presentation - and good feedback on taste so happy days.

Not my dish! Amazing melt in your mouth tagitelle

Mine - yup I made this! Hurray

My tiramisu was kinda ugly so no photos I'm afraid (bold Lucy bold)


The afternoon demo included risotto Milanese which is made with saffron giving it a great colour and taste. There was also a rich and dark French onion soup with chessey gruyere croutons. Our lovely dessert and pastry tutor showed us how to make an incredible Normandy Apple Tart. The swirls of apple making a rose in the centre of the tart - fab! Sampled warm with a creme anglais - amazing. That does mean that today I ate three dessert lucking I'm doing a 5k run tomorrow then, though I should prob do 3!

Tom Kha Gai

Tweet

Tom Yum yum

Real Tom Yum or Tom Kha Gai soups are supposed to use galangal ( a type of ginger) and Kaffir lime leaves. I didn't have either of these things, however, I did use tamarind and lemongrass and various other delicious things, and I think I got a really good flavour from this makey-uppy version of the Thai classic. It was also really really quick and nice and filling. I'm not sure about the authenticity of using potatoes but I know they are used in some Thai cooking (like in Massaman curry) so its not that off the wall!

Ingredients

1 litre good chicken stock

1 dessert spoon tamarind paste

1 tin coconut milk

1 stalk lemon grass (bashed with a rolling pin to release the oils)

2 red chilies (de seeded and chopped)

about 4 c0riander roots (finely chopped)

2 cloves garlic (finely chopped)

1 inch piece of ginger (finely grated)

2 dessert spoons of fish or oyster sauce

1 dessert spoon soy sauce

1 teaspoon brown sugar

1 large chicken fillet (thinly sliced)

about 6 small new potatoes (sliced)

about 8 cherry tomatoes

mangetout or broccoli or green beans or whatever green vegetable you have

1 lime

a handful coriander leaves

Start by adding the tamarind to the hot stock and stirring well. Drain through a sieve so any of the solid bits of tamarind don't go into the dish. Put the stock in a pot with the coconut milk and add the chillies, garlic, ginger, coriander roots, lemongrass, 2 0r 3 kaffir lime leaves if you have them (I didn't), the soy and oyster sauce, the sugar, potatoes and chicken. Bring all of this up to simmer and cook for about 6 minutes. Add the tomatoes and cook for another minute, then add the green veg and cook for two minutes. Test the chicken and potatoes but they should be well cooked by now if they were sliced thinly. Take the soup off the heat. Roll the lime firmly on a table top to release the juices and make it easier to squeeze. Then cut it in half and squeeze all of the juice into the pot. Remove the lemongrass stalk. Roughly tear up the coriander leaves and add to the pot. Serve immediately

You can vary the vegetables you use, spring onions and mushrooms could go in at the end, but I think it is important to use tomatoes. So satisfying and delicious!

Massive Man Curry

Tweet

Well Delo's not massive by any means he is pretty tall and did cook most of this curry so we'll name it after him

Bank Holiday Monday - Beef and Lime Masaman

Oh to follow a recipe faithfully – you never have all the right ingredients – so there was a level of confusion as to how the lime works with potatoes – that is as yet undecided. Though after working late last night, and running out of the office cause I got scared of vampires, I had the leftovers and for some reason they were extra delicious - must be the fear adrenalin

After looking for time some time for some galangal I had found some so I was excited to use it in a recipe.


We had some left over beef from our stew on Sunday that we got from the local Indian (and everything else) shop down the road. I forget the name of it now – hmmmmmmm Poppy’s? Aula? I’ll get back to you on that one, but I love that shop.


Ingredients
Half pound of beef – sliced thinly (the thinner the more delicious I find)
I onion – cut into little moons
1 large green chilli (de-seeded or not)
I red pepper in 1 inch squares
4 potatoes – cut into 2cm cubes
2 inches of root ginger - grated
3 gloves of garlic – sliced thinly as you can
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ teaspoon galangal
1/2 teaspoon turmeric
1/2 teaspoon salt
I teaspoon palm sugar
Zest and juice of one lime
Dash of maggi brand seasoning
3 tablespoons of oyster sauce
2 tablespoons soy sauce
¾ can of coconut milk
lots of black pepper

Marinate sliced beef in 2 tablespoons of oyster sauce and half of the soy sauce ( for as long as you can pref overnight though don’t worry if you can only manage to do it for the time you have to prepare the rest of the dinner) Boil cubes of potato until just tender in some slightly salted water.

Fry up ginger, chili and ginger in a small bit of veg oil, over a med-high heat for 2-3 mins then add in the onion, cumin, coriander, turmeric and galalngal till, cook for a few mins till onion starts to go see through – then add in the beef – cook for 3-4 mins, then add in the peppers and coconut milk, palm sugar, lime juice, potato, seasoning, rest of he oyster and soy sauce. Stir well and leave to bubble for about 2 mins.

Serve with a sprinkle of fresh coriander if you have it. If you want to eat it with rice half the amount of potatoes used in recipe – that’ll make it more authentic!



Lovely pictures of curry also with kind thanks to the massive man! Cheers Delo