Leiths chef skills course – Week 19 Sauces and Purees
We cooked a fillet steak, butternut squash puree with a madeira jus and a Romesco sauce with prawns and griddled spring onions
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Leiths chef skills course – Week 18 Souffles
We made a Seville Orange Souffle and a Twice baked Goats Cheese Souffle.
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Leiths chef skills course – Week 17 Canapes
We made a cured salmon in orange and beetroot, Moo Shu pork in baby gem lettuce and walnut, date and blue cheese coquettes
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