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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Leiths chef skills course – Week 16 Farinaceous Accompaniments
We cooked a Pommes Anna, Potato Rosti and a butternut squash fondant.
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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.
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Leiths chef skills course Week 14 – Meat Leiths chef skills course.
We cooked Lamb rump with salsa verde and ratatouille. Also pigs cheeks in madeira sauce with Pomme puree and wilted baby gem lettuce.
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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.
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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!
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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.
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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”.
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