Bonjour mon ami,
Another day, another grey hair. In case you have not picked up on it already, my brioche did not turn out as expected. I should have given it more time to rise before placing it into the oven. However, I had two other breads going and my morning work ahead so I rushed it. It did not help when I decided it would be a good idea to save time and space to place two of my trays in the one oven, therefore blocking the heat. Aw well, c'est la vie!
The rest of the morning went fine, I got great marks in everything I did but I should have presented the egg mayonnaise starter better. For the granary bread, in my wisdom I decided to go with a mixture of granary flour with strong flour, instead of all granary flour, causing my bread to become incredibly tough in texture. I was reading in the recipe to do a mixture of both flours for a lighter finish but it just didn't work for me, so next time I will just stick to the one recipe.
I made a divine Ballymaloe homemade ice cream but I did not get to taste it because I had to place it into the freezer over night to set. I hope to get a picture of the ice-cream tomorrow. I left the fresh Ballymaloe Coriander and Pea Soup until last.
We were out of coriander and I had to serve up straight of way, so I garnished the soup with some fresh wild garlic flowers which are currently in season. Pea soup is so colourful, it really cleanses the body and it makes you feel so rejuvenated.
In the afternoon, Rory took us through a demo of many dishes, some of which were Campari and Blood Orange Sorbet; Mild Madras Curry with Fresh Spices; Tamarind Chutney with Bananas; Poori; Chapatis; Lassi and Yoghurt and Cardamom Cream with Pomegranates Seeds perfumed with some Rose Blossom Water.
This is quite the dish, it is Pears Poached in a Saffron Syrup. We use saffron alot on the course, although it is quite expensive- it really does give a dish a great colour and certainly a great flavour.
That was today in a snapshot, as per usual I took so many learning's from the mistakes I made with some recipes and to give myself a pat on the back- I got some more great results so not all bad.
Chat tomorrow when I'll be telling you all about our afternoon tea in Ballymaloe House. I'm off to iron my shirt for the occasion, oh how exciting.
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