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

Archive for 27/05/2012

Day 89 – Burgundy – Fri 25th May

Chef David took us for the demo today and cooked 3 dishes from the Burgundy region.

The 1st was snail vol au vents. Puff pastry was rolled out and cut and baked to create the vol au vent cases. The snails were poached in a court bouillon to infuse them with the flavour and then put into a velouté sauce of chicken stock and cream infused with garlic, then spooned into the pastry cases and topped with chopped chives and tarragon and finished with parsley purée and parsley oil.

Next was Rabbit stew. A whole rabbit carcass was butchered into joints, and the liver, kidneys and heart retained for the dish. The pieces of rabbit were dusted with seasoned flour and browned. The pan was deglazed with white wine, chicken stock added plus the rabbit pieces and parboiled, turned potatoes and simmered until cooked through. The rack of rabbit, liver and kidneys were briefly sautéed and the rack and kidneys added to the stew for the last few minutes. The sauce was finished with chopped parsley and served in a bowl with the rack and slices of the liver on top.

Lastly the chef cooked pain d’epices, which is a dense spiced bread. A soft dough of flour, rye flour, baking powder, butter, sugar, water and honey was made and flavoured with orange rind, cinnamon, aniseed and ginger. It was baked in a cake tin, allowed to cool and then cut into squares.

Day 88 – Ile de France II – Thurs 24th May

Chef Gilles cooked a couple of dishes today.

The first was veal kidneys in mustard sauce. The whole kidney, which had to be separated from the fat surrounding it, was cut into lobes and quickly browned, then left to drain of its blood. The sauce was made of shallots, mustard seeds, white wine, chicken and veal stock and cream. The kidneys were braised in the sauce to complete its cooking and the sauce was finished with chopped parsley and Dijon mustard. I tasted the sauce and it definitely tasted of kidney, which I like, with a lovely mustard flavour.

Next the chef cooked poached fillets of lemon sole with tomato and cream sauce and green tagliatelle. The fish was filleted and the bones used to make fish stock. A sauce was made from sweated shallots, white wine, the fish stock and tomatoes and finished with a little butter. The pasta was made with cooked and drained spinach, eggs and flour, rolled in a pasta machine and cut as tagliatelle.


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