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

Posts tagged ‘Sabrina’

Day 73 – Lamb Tian and making the Sabrina – Wed 2nd May

Chef Gilles demonstrated the 2nd dish that may come up in our cuisine exam.

It is a fillet of lamb on a vegetable tian with a mint and pepper sauce.

The meat on a rack of lamb was cut from the bone and pan fried until browned on the outside and pink in the centre.

A vegetable tian was constructed from layers of vegetable: sautéed spinach, fried mushroom slices, sautéed sliced onions, pan fried sliced artichoke heart and diced tomato.

On top of this, slices of the lamb were arranged and topped with a quenelle of garlic purée and a sprig of mint.

The sauce, a reduction of stock and the lamb bones, finished with a chiffonade of mint and crushed green peppercorns, was spooned on the plate around the lamb.

The chef also made a first course of a crab and asparagus charlotte. This was white crab meat mixed with some mayonnaise and chopped onion and used to fill a small ring lined with asparagus spears and served with some chopped asparagus and an orange vinaigrette with diced tomato and chives.

Next we a had a patisserie practical where we made the Sabrina.

Constructing the sponge and strawberry cream centre was tricky and hard to keep tidy. However it went fairly well and here is my finished gateau.

 

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Day 72 – Basque Chicken and Gateau Sabrina – Tues 1st May

Today we started with a practical with chef Gilles where we made the Basque chicken he demonstrated last Friday.

Not hard but lots to do – butchering the chicken, boning the thighs, wrapping the breasts in the ham, slicing all the veg, making the sauce, cooking the rice pilaf.

It was very tasty, more than I was expecting as I’m not a huge fan of peppers (capsicums) and looked very pretty on the plate with so many colours.

Next we had another demo from chef Nicolas, this time Gateau Sabrina, the 3rd of our potential exam dishes.

This is a circle of pate sucrée topped with a spiral of sponge and strawberry cream, all masked with more strawberry cream, then topped with a disc of marzipan covered with tempered chocolate and then decorated with some piped strawberry cream, piped chocolate and a sliced strawberry.

The chef says it will take more time than either of the other 2 exam dishes so we need to really get cracking with our time management.

Here is the completed gateau and one cut in half to show the sponge and strawberry cream.

 

 

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