Meat and Three-Week 4

Meat week! Woo! It started with off with Crumbed Lamb Cutlets with Cous Cous and Tzatziki.  For a non-lamb eater, I have to say, these were actually okay. And the accompaniments were as expected. 

All packaged up for sale.

Next up on Monday, was Trout Meuniere with Sauteed Zucchini. This basically meant that we pan fried a fish for a while and then popped it in the oven and made a sauce and cooked up some zucchini in butter. The really great part of the lesson was when we had to carefully peel back the skin in one piece for presentation. No pressure!

 The fish with a dignified parsley monocle. 

Just incase we hadn't dealt with enough fish in our Patisserie course, the next day we made a Salad of Grilled Fish, with Asparagus, Roma Tomatoes and a Vinaigrette. Instead of just grilling a bit of fish, we cut and folded the fish to make a neat little parcel to make sure that it would cook evenly in the oven. The craziest part of this lesson though, was how we got the grill marks on the fish...by heating a metal skewer and pressing it into the fish. Yep, our grilled fish was cooked in an oven, and made to look grilled with a skewer. All smoke and mirrors, friends, smoke and mirrors. 

Trickster fish with real grilled vegies. 

More grilling ahead- Grilled Sirloin Steak with Rosti and Buerre Maitre D'Hotel. I'm happy to report that the steak was actually grilled, and cooked to perfection, of course. The rosti was buttery, salty, potato goodness. Such a fan. 

Yum!

Now for a stew! A Navarin of Lamb with Glazed Carrots and Turnips with a Timbale of Rice. This lesson was all about slow cooking and teaching us about making the most of cheap cuts of meat, and also making stupid turned vegetables again. 

Yep, stew.

The next day, more slow cooking, with Braised Neck of Pork, Pommes Fondant and Ratatouille. Effectively, stewed pork with a roast potato and stewed vegetables. 

Meat and 4 veg.

As our Friday treat we got to bake! First up was an Onion Tart with a Salad of Baby Spinach, Pickled Walnut and Spanish Onion. For some reason, these tarts took foreverrrr to cook, which was annoying for the end of the week. I hadn't tried pickled walnut before, and we used it in the salad, so that was exciting! 

What a tart.

To make this Friday bake-fest even more exciting, we got to make something with sugar in it! Wooo! A Bread and Butter Pudding with a Quenelle of Cream Chantilly. Pretty standard B&B Pud ahead. 

B&B Pud.

And so ends the savoury components of the Commercial Cookery module! So from now on, it's all desserts. Woop woop! Raise the roof! xx