Day32: Two Fools...

Darina is in India doing charity work for the month of February, before she departed Darina left some words of wisdom: 'Week five is the toughest and you may say that this course is too difficult, I've had enough! You'll hit a slump but by week 6 you will be back to normal again'. If I'm being honest, Thursday was Darina's 'Week 5' for me but thankfully both Thursday and week five have been and gone.  

Oh, what a day! I thought it might be a good idea to, you know- do some work experience in a local kitchen for the evening- straight after 10 hours of school. I'm just in, I've brewed a pot of tea for myself and kicked off my shoes and I'm glad this week is over. Everyone is having an early night but I'm still buzzed from the evening in the kitchen. 

I had a manageable schedule this morning so I decided to work on baking some cheese scones. I'm not a fan I just don't think cheese and scones go together. I much preferred it when I made standard scones with a zest of lemon in them or orange- try it some time and make some orange butter- it's fabulous.

Cocktails at 09:30am, now that's an interesting blog but it's actually a Citrus Fruit Salad with Orange Tuiles. I'm trying to put alot more effort into my presentation. I've been focusing alot on just getting the dishes to taste right but now the teachers want us to really get presentation perfect too.

I decided to experiment and made some glazed carrots with some cumin seeds- it was fantastic. It was to compliment the Lamb and Prune Tagine which my partner made.

Finally, Pan-Grilled Scallops with Beurre Blanc, this dish is best served straight from the pan so I've no pics I'm afraid. Plus my Beurre Blanc split twice- if making ensure you add in the butter very slowly over a tepid heated pan. Otherwise, you'll end up drinking the reminding bottle of white wine.

The afternoon demo with Rory featured Fougasse-Provençal Flat Bread with Broth of Sorrel, Tarrogon and Cavolo Nero. Lots of new season wild garlic is appearing around the school and East Cork and I'm looking forward to working with wild garlic over the coming weeks. We're also going to be going foraging over the coming weeks so that should be an interesting blog.

I do love these shortbread hearts for Valentine's Day, how fabulous and they taste wonderful.

Then of course, these two fools, Blackcurrant Fool and Autumn Raspberry Fool :)

Fudge, oh I love fudge and now I can make homemade Ballymaloe Fudge- marvellous.

I'm going to leave you with a picture of the dog. I stepped on his paw last week and anytime I see him I feel bad! He's adorable:

Tip of the day: Did you know that fools such as Rhubarb Fool and Autumn Raspberry Fool are always served with biscuits. I didn't.

Nite nite,

D x