Today was a very important day for everyone. It was the day that we had to submit our choices for our final menu. To be honest I'm pretty proud of it and think it's going to be a winner. But do let me know what you think!
The rules are simple. I've got 3 hours to make and serve this up. We're also given a random bread to make in that time. We're allowed 15 mins extra, but for every 5 mins after we're late, we lose 1%. I'm not worried about it in the slightest.
By the way, from what I've been told, only 20 out of the 55 people on the course tuned up yesterday.
Ballymaloe Cookery School Garden
6 comments:
Blimey, what's the Stanley Knife for?!
I checked out our local Tesco and they seem to be out of Carrageen Moss at the moment !
Does the scollops come with the roe - seems a bit mean only two each
The stanley knife. An essential piece of kitchen kit. It's so I can score the skin. Simple really.
Yep, the Scallops come with the Roe, or rather we i nthe biz call it the coral, don't you know. The thing with Scallops is that you actually cut them in half when you're cooking them, a) to so they go further b) so they cook better and don't go tough on the outside before they cook in the middle.
The upshot is that you'll be having 1.5 half scallops and you'll be happy about it!
Mark, it sounds brilliant - I bet you never thought you'd be designing a menu like that a few months ago, look how far you've come! Yum
Blimey, day 50 is long! Don't give up now Roffey, tell us how you are doing
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