I'm studying the Grand Diplome at Cordon Bleu in London

Archive for 09/05/2012

Day 76 – Boulangerie – Tues 8th May

Chef Nicolas took us for the demo and practical today on boulangerie. He made 3 types of bread: rye bread, baguette viennoise and foccacia.

The baguette is an enriched dough similar to a brioche and is a 4 strand plait.  The rye bread was made from 10 balls of dough in a ring.

The foccacia was flavoured with olive oil, herbs, olives and garlic.

And here is my bread from the practical

Day 75 – More light cooking – Fri 4th May

First of all, happy international Star Wars day to everyone!

In the demo today the chef completed the salmon gravadlax. He washed off the marinade and the surface of the salmon was a deep pink colour. He sliced it thinly and served it with a quenelle of sour cream and a dill flavoured olive oil.

Next the venison carpaccio was sliced very thinly and arranged with a small rocket salad.

Next the chef made a pinapple ravioli. Very thin slices of pineapple were filled with a sweetened mascarpone flavoured with coriander and mint, and served with raspberry coulis, sliced strawberries and shards of orange tuile.

Lastly the chef made veal piccatas with lime, and herb noodles. Veal escalopes were quickly pan fried and served with a piquant lime flavoured sauce, julienne of lime zest and herbed noodles.

Next we had 2 practicals, first making the lobster and risotto, then the veal and noodles. Both were delicious and provided my lunch and dinner on Friday. Yummmmmmmmm!

Day 74 – Light cooking and savoury petit fours – Thurs 3rd May

Today’s demo was about light cooking (a brief hiatus in the regions of France) and the chef prepared a side of salmon for a beetroot gravadlax and left it to marinate overnight.

He also seared a loin of venison for carpaccio and put it in the freezer for easier slicing.

The main dish was a poached and pan-fried lobster with broad bean risotto and parmesan shavings.

Next we had a technical class from chef Nicolas on making savoury petit fours. He made chicken and mushroom vol-au-vents, cheese twists, mini ham croissants, mini pizzas, sausage rolls and salmon roulade.

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