Friday, May 31, 2013

The Cookery School Bubble

In the (butter-coated) bubble that is cookery school it's easy to forget there's a whole other world out there. 

A world where if you can't bone a tiny little quail it's OK. Trust me, it's harder than it looks. Ahem.

Or where pomme purée are mashed spuds. Would a potato by any other name taste as good?

Or where puff pastry involved me opening a packet. 

This time last year my world was like that. Now it's hard to imagine it any other way. Silky, creamy pomme purée that you really could eat all day. Where have you been all my life? 

Or the things I never thought I'd get to spend my days doing. 

Like getting to shuck my first oyster. Cook my first snails. Make my first danish pastries. Spatchcocking just for the pure hell of it. Sure why not, it's Friday. Or emptying a pork intestine. Oooh, hang on, that's not 'til next week. 

Ah, cookery school is a beautiful world and there're only 4 weeks left. 


In the meantime, I'd better get working on my boning skills...

Tuna, fennel, asparagus salad, Sweet pastry with strawberry coulis

Almond butter Danish pastries, Sweetbreads with pomme purée and vegetables

Prawn Laksa, Oyster
Scallops with cous cous and fennel purée, Snails with chorizo, leeks and beurre noisette
Spatchcocked quail salad, Pain de Gêne (almond cake)
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The Non-Expert Cookery School Survival Kit

Advanced term at Leiths

Intermediate term at Leiths

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