Leiths chef skills course Week 13 – Middle Eastern Feast Leiths chef skills course.
We baked a Pistachio cake with sugar syrup and rose water, very nice, Chermoula Aubergines and Bulgar wheat, and yoghurt flat breads with a Alpeppo pepper Tomatos relish – this was really good and very easy to make.
Leiths chef skills course Week 12 – Baking Leiths chef skills course.
We cooked caramel banana cake with a cream cheese frosting and a caramel sauce. Also a dried fruit sweet laof with cranberries and apricots, very nice!
Leiths chef skills course Week 11 – Offal Leiths chef skills course. Not my favourite week, I like liver but these were not the best choices of offal based recipes in my view.
We cooked chicken kive rpate which was nice and smooth and tasted good. Calves liver with Thyme and Pecan sauce was not nice and I am lookign forward to moving on to next week’s recipes.
Leiths chef skills course Week 10 – Layered Pastry! Leiths chef skills course. This was my sausage rolls made with homemade flaky pastry with fennel and sausge meat with sesame seeds. The flaky pastry takes about 2 hours to make with layered butter and dough known as the “detrempe”.
Leiths chef skills course week 9 was Italian Meringue week. I made Italian Meringue grissini with freeze dried raspberry power and almond power and a Baked Alaska with homemade sticky ginger cake and homeade vanilla ice cream. The baked alaska is a technically very difficult desert but it is well worth the efforrt , probably the best desert I have ever had. It needs the homemade sticky ginger cake and vanilla ice-cream to make it excellent!
Leiths chef skills course week 8 was bread week part 2. I baked a Potato Bread with homemade herb butter and a Beer Bread with Pecans and honey glaze. I brewed the beer used in the bread so this was a great week for me!
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.
Leiths chef skills course week 4 was French Pastry week. We made a Pate Sablee buscuit and chocolate tart with homemade honeycomb.
Leiths chef skills course week 1 was bread week focusing on enriched doughs. We made English Muffins and Chelsea Buns.
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.
