Archive for the ‘4 Week Course Diary’ Category

Day 1

Monday, July 9th, 2012

White Bread Dinner Rolls (page 383)

day1_1 When the dough has risen for the second time brush lightly with milk and sprinkle on your desired seed.

If you decide to plait the dough then the baking time should be increased by about 10 mins.

Duck Breasts with Berry Sauce (Page 128)
Artichoke Mash (Page 13)
Lemon Posset (Page 202)


Day 2

Tuesday, July 10th, 2012

Mediterranean Chicken with Tomato & Basil Sauce (Page 219)

Creamed Celeriac (Grated into double cream & heated slowly until it darkens)

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Chicken Stock (Page 77)

day2_3 The stock can be made darker by pre-roasting the chicken bones and darker still by adding the vegetables to the roasting pan. The onion skins can also be left on.
The fat should be skimmed off when the stock is cold from the fridge the following day and then the whole batch reduced by half over a low heat.

A Bouquet Garni should be added during the boiling process.

Mixed Mushroom & Parmesan Risotto (Page 227)

Steamed Sponge Pudding (Page 335)

Crème Anglaise (Page 108)

Summer Fruits Coulis (Page 99)

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Day 3

Wednesday, July 11th, 2012

Camembert & Shallot Tart (Page 53)

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Creamy Fish Pie (Page 106)

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Pizza Dough & Tomato Topping with Oregano (Page 273)

Shortcrust Pastry (Demo – Jam Tarts) (Page 322)

Day 4

Thursday, July 12th, 2012

Carrot & Orange Soup (Page 105)

Crème Du Barry (Page 112)

day4_1 Louis XIV had a mistress by the name of Madame Du Barry who had a particular liking to cauliflower. He ordered his chefs to create many varieties of cauliflower dishes and named them after her. Crème Du Barry was one of her favourites.
Calamari (Page 52)

To prepare:

Pull gently from the head and remove as much intestine as possible. Cut off tentacles just behind eyes and remove the beak. Pull out the quill and remove the skin. Wash through with cold water and slice to desired size. Ensure calamari is dried before deep frying.


Mayonnaise (Page 217)

day4_3 The bright yellow colour will vary depending how yellow the yolk of the egg is and also the type of mustard; English will be more yellow than Dijon.

When buying mayonnaise be aware that it is almost impossible to make a “low fat” one. So if it says light on the bottle ask what is in it – innit!

Roast Beef (Page 411) Yorkshire Puds (Page 387/8)

Gravy from the roasting pan:
Take the juices from the tin with minimum fat, avoid burnt bits.
Make a roux with 2-3 tbsps of flour.
Add a splash of red wine and a tsp of mustard.
Add stock and water to taste & desired thickness. YUM!


Fruit Crumble (Page 28)

day4_5 A variety of dry ingredients can be mixed in at the rubbing in stage. Oats & mixed nuts works well.

If you prefer the fruit softer and sweeter then gently heat in a pan with some sugar before layering the dish.

Day 5

Friday, July 13th, 2012

Espagnole Sauce (Page 134)

The Espagnole sauce could be described as the “Mother Sauce” as it will form a base start for a variety of other sauces. Its colour will be a dark brown or orange depending, again on the ingredients used.

Likewise a white béchamel sauce will form the start of most white sauces.


A Mediterranean style recipe:

Shallots, Butter, Garlic, Capers, Olives, TomatoConcasse (peeled and de-seeded) & Basil Chiffonade (sliced in long thin strips). Add all ingredients to equal amounts of espagnole sauce and stock and heat gently until desired thickness and quantity. YUM!

Tagliatelle& Mussels in Saffron infused sauce (Page 348)


Day 6

Monday, July 16th, 2012

Goujons of Lemon Sole with Parmesan Breadcrumbs (Page 157)

Roll in flour, dip in egg, coat in breadcrumbs. Then deep or shallow fry till golden. The breadcrumbs can be sifted to make them finer.


Batter can be an alternative to bread crumbs:
50g of Plain flour, 1 tbsp of oil, salt, warm water and 1 stiff egg white.

Steak & Kidney Suet Pudding    (Page 339)

day6_1 Skirt cut of beef works best in a slow cooked suet pudding (3hrs +) although braising steak would also work well. Avoid using stewing steak as this is usually a mix of offcuts from the butcher. The meat should be shaken in flour before being placed in pudding and a tbsp. of water added to create a gravy. Add any other fillings to taste.
Suet is the fat surrounding an animal’s kidney and can be asked for at the butchers. However a box of “Atora” is far easier and has less of an overpowering flavour if being used in sweets such as Spotted Dick, Jam RolyPoly etc. day6_5

Profiteroles, Crème Patissiere & Chocolate Sauce (Pages 285, 113, 86)


Day 7

Tuesday, July 17th, 2012

Fresh Pasta & Bolognese Sauce (Page 31)

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day5_1 Pasta flour mixed with a little semolina works well in the mix. (150g)
Add 1-2 eggs, pinch of salt, tbsp oil, mix until sticky on the table and then knead until stretchy. Wrap in cling film and refrigerate for ½ hour.
Be sure to coat the pasta in Bolognese sauce before serving. YUM!

Impossible Pudding (Page 183)

The bottom layer is like a pastry because the butter and flour have sunk, the centre should have a custard consistency and the top a slightly browned crust due to the coconut which has floated to the top. Also works well with orange or lime with the rind added in. day5_1

Ravioli Cappellacci with Tomato & Onion Sauce (Page 293, 360)


Smoked Haddock & Asparagus Open Ravioli    (Page 324)

day5_1 Try to cook the fish evenly by trimming the thinner bits off the side and add them to the pan a little later than the fatter bits.
Plunging the asparagus in cold water after blanching in boiling will help keep them bright green.

Panacotta with Summer Fruits & Raspberry Coulis (Page 246)


Day 8

Wednesday, July 18th, 2012

Chicken Tagine with Almonds, Dates & Honey (Page 78)

day5_1 Try not to stir the tagine too much during cooking as the chicken will break down.Serve with a pickled cucumber salad:

Mandolin sliced cucumber, red onion, white wine vinegar and sugar. Yum!

Caramel Oranges (Page 56)

When caramelising the sugar ensure the sugar is dissolved over a slow heat and then bring to the boil slowly and water the edges of the pan to prevent burning. When the cold water is added to form the syrup allow time for the caramel to dissolve naturally without stirring. day5_1


Corianders, Cumin & Turmeric are the basic spice of all curries. Turmeric is used mainly for colouring.Fresh chilli & ginger should be stored in a dark cupboard in an open container. Not in the fridge as they will rot. day5_1

Saffron is the stamen (pollen) of the cartwrightianus crocus. It takes 80,000 stamens to produce ½ kg of Saffron.

Masala means a mix of spices. If buying jars of paste always check the label for freshingredients.

Soy Sauce can be dark (aged) or light (young). Chinese Soy is sweet, Japenese Soy is Salty. Always buy the best you can afford.

Crispy Fish Salad & Chilli Lime Dressing Chicken & Coconut Milk Soup (Pages 80, 94)

Green & Red Curry Jasmine & Yellow Rice (Pages 78, 24, 298, 299)

Day 9

Thursday, July 19th, 2012

Brioche “Eggy” Toast with Taleggio Tomato & Parmesan (Page 41)


Baked Honey Glazed Ham (Page 170)

English Scones (Page 318)

Flaky Pastry (Page 138)



Day 10

Friday, July 20th, 2012

Food Hygiene Exam

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Day 11

Monday, July 23rd, 2012

Pork Escalope in Calvados Sauce
(Page 277)

Fondant Potatoes
(Page 171)

Brown Bread Rolls
(Page 44)


Meringues (Page 220)

Day 12

Tuesday, July 24th, 2012

Sushi Rice (Page 341)
Vermicelli Noodle & Vegetable Parcels (Page 237)
Minced Pork & Prawn Spring Rolls (Page 332)

Ensure the spring roll is completely sealed before deep frying or it will burst open.

When layering up the sushi rolls be sure not to spread the rice and fillings to thick…A little goes a long way!

Beef & Black Bean Sauce (Page 24)
Sweet and Sour Pork (Page 342)
Cashew & Chilli Chicken (Page 58)
Egg Fried Rice& Seaweed (Page 131)

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Day 13

Wednesday, July 25th, 2012

Ballottine of Chicken
(Page 16)

Croquette Potatoes
(Page 117)


Vegetarian Burgers
(Page 62)

Leek Roulade & Ricotta
(Page 196)

Carrot & Cumin Burger Buns (Handout)

Day 14

Thursday, July 26th, 2012

Pheasant Casserole with Madeira & Grapes (Page 167)
TarteTatin (Page 352)
Berry Jam (Demo)

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Day 15

Friday, July 27th, 2012

Prawn Cocktail

Grilled Cod & Caviar Sauce

Fruit Tartlets

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Day 16

Monday, July 30th, 2012

Matching Wine to Food


Lamb Rump, Caramelised Onion & White Bean Puree    (Page 189)
Red Wine & Juniper Berry Sauce        (Page 296)
Courgettes with Lemon Gremolata    (Page 101)


Bread & Butter Pudding    (Page 37)
Walnut & Raisin Bread    (Page 375)

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Day 17

Tuesday, July 31st, 2012

Twice baked Cheese Souffle    (Page 67)


Very Messy Sugar Spinning


Salmon En Croute (Page 310)


Day 18

Wednesday, August 1st, 2012

Jointing Chicken & Stuffing (Page 338)

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Chocolate Mousse (Page 85)
Brandy Snap Baskets &Tuiles (Page 36, 365)

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Day 19

Thursday, August 2nd, 2012

End of Course Dinner



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Day 20

Friday, August 3rd, 2012

Full English Breakfast