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 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 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 3 was spices week. We made a spiced Tomato chutney, Paneer with peas, Chicken curry and a Smoked Haddock Chowder.
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.
