Leiths chef skills course week 5 was French egg based deserts. We made a Pain Perdu (French Toast) with pan fried strawberries and a Elderflower Sabayon.
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Leiths chef skills course week 4 was French Pastry week. We made a Pate Sablee buscuit and chocolate tart with homemade honeycomb.
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Leiths chef skills course week 3 was spices week. We made a spiced Tomato chutney, Paneer with peas, Chicken curry and a Smoked Haddock Chowder.
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Leiths chef skills course week 1 was bread week focusing on enriched doughs. We made English Muffins and Chelsea Buns.
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Leiths chef skills course week 2 was Risotto and Arancini week. We made a wild mushroom Risotto and a Mozerella filled Arancini made with the leftover risotto deep fried in a panko coating.
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