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 19 Sauces and Purees We cooked a fillet steak,
Leiths chef skills course – Week 18 Souffles We made a Seville Orange Souffle and
Leiths chef skills course – Week 17 Canapes We made a cured salmon in orange
Leiths chef skills course – Week 16 Farinaceous Accompaniments We cooked a Pommes Anna, Potato
Hi, I’m Pete. My love of all things fish started when I was very young. I would beg my Dad to take me fishing when I was on holiday in Cornwall where we would catch a few Mackerel for tea from the hire boats out of Mevagissey harbour. I still fish for Mackerel in Cornwall today but now I have a small fishing boat of my own, moored at Mylor. I catch Mackerel, I cook with them, I smoke them, and I eat them.
