Leiths Chef Skills Course – Week 18 Souffles
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
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
Leiths Chef Skills Course – Week 16 Farinaceous Accompaniments
Leiths chef skills course – Week 16 Farinaceous Accompaniments
We cooked a Pommes Anna, Potato Rosti and a butternut squash fondant.
Leiths Chef Skills Course – Week 15 Granita & Sorbet
Leiths chef skills course Week 15 – Granita and Sorbet
We made a poached peach with a peach granita Also a pear sorbet with an almond biscuit.
Leiths Chef Skills Course – Week 12 Baking
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 10 Layered Pastries
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 Italian Meringue
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 7 Fish
Leiths chef skills course week 7 was fish week – hoorah! I cooked a Gilt Head Sea Bream fillet with pan fried tomatoes on homemade Ciabtta bread and Haddock (sous vide) with lemon zest and fresh grated ginger in a dashi stock.
Leiths Chef Skills Course – Week 8 Bread Part 2
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 French Egg Deserts
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.
