Third Time's a Charm- Week 3

Another week already! My favourite breakfast choice, Eggs Benedict was on the cards, which, between you and me, struck fear into my heart because of the hollandaise sauce component. Warm emulsion sauces and I are not best friends. I don't have particularly vivid memories of this lesson to be honest...but I'm pretty sure the reason I don't have a picture of my finished Eggs Bennie is because it looked a bit lame. I had some issues poaching the eggs, and my seasoning was off somehow so my hollandaise didn't taste quite right. I think this dish will stay as one that I order for Sunday brunches when I'm not responsible for the end result, because we all know that food tastes better when you haven't had to lift a finger. The second component of this lesson was Poached Fish with Bok Choy and a Buerre Blanc Sauce. I have no recollection of making this either, so take a minute to imagine me looking glorious in the kitchen and just being awesome at cooking.

The next day, along came more fish! By this point we were all wondering whether we had really enrolled in a Patisserie course. As this was a day to demonstrate the method of steaming, a Steamed Fillet of Fish with Brocollini and a Lemon, Chive and Red Capsicum Vinaigrette followed by Steamed Chocolate Pudding with Chocolate Sauce and Cream Chantilly were the dishes of choice. CHOCOLATE PUDDING! The dessert gods had listened to our pleas and delivered some sugar to our barren meat kitchen. Once again, no pictures, but not due to a lack of success.

To wrap up my week (I was off to Canberra for a wonderful wedding on Friday) was a lesson in roasting. "Roasting," you say, "what a cinch!" Alas, not for a novice chicken trusser. To prepare our Roast Chicken with Thyme and Parsley Seasoning, Roast Vegetables, Pomme Chateau and Jus Lie, we first had to clean and truss our chooks. I didn't win any prizes for my string work, but my efforts were enough to hold the bird together. The chickens were rubbed with butter and some S&P, and popped into the oven with some veggies. The stuffing, pardon, seasoning, was rolled into a sausage and wrapped in alfoil to cook separately. Two key points resulted from this lesson for me. Firstly, a reminder that Matt Moran is awesome- as my attempt at segmenting a whole chicken was woeful compared to his demonstration from last years Masterchef that is etched into my brain. Secondly, that a Parisian scoop (or a melon baller to those not in the know) can make boring old zucchini slightly more interesting by offering a different shape to roast veggies. No more lame batons for me! Spherical zucchini is the only way!

Our lecturer's efforts.

Next up, all sort of methods for cooking meat! Get excited! xx