Today was another crazy busy day, totally wrecked but I'll blog anyway :)
Wednesdays are theory days so it kicked off with Darina demonstrating pecan squares and a discussion on Knockalara Farmhouse Sheep's Cheese, produced by the fabulous Agnes & Wolfgang who have been making specialty Sheep's cheese since 1990, milking their own flock of Friesland Sheep and turning their milk into a delicious range of critically acclaimed hand-made cheeses.
Rory then took us through a very impressive demonstration starting with Braised Lamb Shanks with Garlic, Rosemary, and Flageolet Beans. These are absolutely fantastic with potatoes, Greta or peas for a nice comforting meal- doesn't it sound fabulous for a cold January evening.
Rory then talked us through a recipe from Anchor and Hope's Gastropub in Waterloo in London, if you're planning a trip to that area check them out. Here's a delicious creamy warm Potatoes with Rosemary and Bay Leaves.
Top tip: Always serve potato gratin with lashings and lashings of greens on top to give the dish fabulous colour.
Next up was the absolutely amazing, I mean amazing, no seriously, I mean amazing Roast Rib of Beef with Horseradish Sauce, Gravy & Yorkshire Pudding. The beef was from the local butcher and it was dry hung seven weeks and covered in a coating of crackled pepper with some sea salt to give it a crisp top. So simple yet so fabulous.
The left over beef fat was then used to make roast potatoes and gravy. Rory and Darina both did the demo today and between them both they have an incredible wealth of food knowledge, it is incredibly impressive.
Rory then went onto demonstrate Yorkshire Pudding with some Horseradish on a funky looking plate.
Emer Fitzgerald, an excellent teacher on the course, demonstrated her own recipe 'Emer Fitzgerald's Braised Lamb Neck Moussaka'.Yummy
Then we broke for lunch and had the amazing beautiful beef. Then I rolled into demonstration class in the afternoon- we were given a demo by Darina on preserving oils, vinegars and lemons. Then a chat about careers when we finish the course, some amazing ideas from Darina such as agri-entertainment, catering, food writing, food styling, recipe testing and Grand Prix catering... just some of the careers past students decided to pursue.
As for me, well I'm just blogging away,
Chat tomorrow,
D :)
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