Day 21: Mooday Feeling...

Lots of fun this morning, I went to milk the cows first thing this morning and had lots of fun. I had to milk Teresa the cow. First up was herding them into the milking parlour & washing them down before milking.

 
We milked 25 litres from three of the cows so it was a good mornings work. Then once milked, the milk is separated to into batches of milk and fantastic fresh warm cream.

Then once milked, we cleaned down the milking parlour and took the churn of milk to the cookery school for the days baking, coffee and cream. There's nothing nicer than a fresh glass of raw cows milk!

Then a quick change and straight into the kitchen with my new working partner for the week, who is also my housemate so it makes organising the day alot easier.

Today was a rich dish of Roast Guinea Fowl with Potato and Parsnip Crisp and Red Currant Sauce which turned out fantastic. Guinea fowl is a beautiful bird, so rich and tender. This is a fantastic dish for Autumn Sunday lunch which is a perfect partner with creamed celery and parsnip chips. The red currant sauce married the dish well and made for a fantastic dish.

In the afternoon, the brilliant Rory O' Connell demonstrated a Simple Vietnamese Chicken Salad with Prawn Crackers. The origin of this salad comes from the lovely town in Hội An, the first port in Vietnam to open to foreign trade.

Rory then demonstrated Curried Chicken Salad with Mango and Roasted Cashew Nuts which is very high in protein.

Remember Aunty Florance, Darinas' aunt who called in for supper recently, well she has kindly given her recipe for her amazing Orange Cake. It's very pretty and we've a competition tomorrow to reproduce the best presented cake- very excited.

Then Pamala, a fantastically creative teacher in the school baked a number of fantastic Chocolate Cakes with Chocolate Butter cream Icing. If you think it looks tasty, well you should try it- it is amazing.

Finally, some beautiful crystallised flowers to top off some of the cakes.

Tip of the day: When pealing parsnips, keep the peels and deep fry them to make amazing fried parsnip crisps.