Poor Therese, all I did all weekend was talk about Ballymaloe and what they do there, I think she's interested. I hope so, because she's got another 11 weeks of it.
So after a weekend of working on freelance projects, I was suitably knackered to start another days cooking. But to be honest I felt pretty confident about the day. For my Chicken in Tarragon, we had to bone the chicken, and I've boned a few chickens in my time so that was like second nature. In fact, I'm damn good at boning.
Then it was just down to cooking the damn thing, which was pretty succesful actually, except I was using a new cooker so I had to get used to the different temperature so mine was slightly browned, but only slightly it didn't really detract from anything. The sauce was "excellent" (the teachers words not mine), but then mains dishes have always been my thing, it's the desserts that I don't really enjoy. I'm sure tomorrow that will start to be rectfied as I'm making a Fluffy Lemon Pudding I was hoping for the Chocolate Fudge as I'd have the ladies all over me if I could master that one, but lucky for Therese, but unluckily for me, that wasn't on my rota. For those that are interested (hopefully no-one), the brussel sprouts came out just perfect too, and I have to say they were pretty nice.
I also had to make the lemonade for lunch, and then after that I "volunteered" to make the spicy marinade for the chicken pieces tomorrow. I'll put the lemonade recipe up later today as it's so simply but really nice and refreshing. I've been having a bit of dilemma as to whether I'm allowed to put any of the recipes up. I should probably ask permission, but asking permission will be alerting this blog to them, and I'm not sure if that's a good idea. Answers on a postcard to No 73, PO Box 73, Maidstone, Kent.
Tomorrow I'm making Jeruslam Artichoke Soup with Crispy Croutons, Lemon Pudding and Boiled Rice. I'm sure rice comes out in microwave packets now. I'll point that out to them.
One final note, the stat I mentioned the other day about the oats that the farmers sell, I asked her again today and I was wrong, it actually gets sold on for £1800/ton not £1100 after they've processed it i.e. just rolled them......Shocking.
MARK'S TIP OF THE DAY
Coming soon.....
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Ballymaloe Cookery School Garden
3 comments:
I don't think you should publish their recipes without permission.
But you can send them by email.
Put me down for a subscription.
Do it Roffey, live on the cutting edge (no pun intended).
I can vouch for Marks boning skills he came in very handy at Christmas.
We had stuffed turkey leg - delicious!
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