Chef Gilles took us for the last demo and practical before our exams start on Monday.
In the demo (for which the corresponding practical will be our exam so we won’t be making these dishes) he made a number of items for a finger buffet.
He made salmon and smoked salmon mousseline in puff pastry
rare roast fillet of beef with yorkshire puddings
potato cones with pickled julienne of carrot, swede, turnip and courgette
vegetarian scotch eggs using soft-boiled quails eggs and lentil, onion and mushroom duxelle replacing the sausagemeat
and tempura prawns.
In the practical that followed we made the canapés from yesterday’s demo and worked in teams of 4 to produce the 6 different canapés. In my team I prepared and cooked the chicken and fish and I had the largest prawns I have ever seen. I think most lobsters would have been afraid of them.
Here are our finished canapés.