Aplogise this post is a bit late, have been in Barcelona since Thursday (post to come on travels) ! We had a bank holiday today (monday) in London! So after arriving back early this morning, I'm now at home relaxing and getting ready for my last week of classes at Le Cordon Bleu!!
Practical 25: Dressed Crab and White Wine Mussels
The crab was an interesting dish, very old school french. Looks like a colourful smiley face, but this is how the chef wanted it! To make this we first were each given a whole crab that had been frozen the day previous. They had come into the Le Cordon Bleu kitchen a day earlier alive, In previous year students were given the crabs live, but after a few complaints from students and resistent to do it we had to have them frozen first by the prep kitchen at the school. Bit disappointing, would have been good experience and practice!
After cooking the crab in water for 15 min we then had to pull the crab apart, scooping out the brown meat and white meat. Once meat was removed from the crab including legs, the shell of the crab was put back into boiling water to clean it out. After this it was then dressed, first brown meat then chopped iceberg lettuce, followed by white meat. Then it was topped with chopped, Egg, Parsley, Tomato and Olives.
Practical 26: Fillet Steak with Béarnaise Sauce and Pomme Frites
Was so tasty!!
Practical 27: Beef Stroganoff served with vegetable and rice pilaf, julienne of beetroot and gherkin and a dollop of sour cream.
Practicing exam dish: Shopping!
I have been practicing my Chicken dish for exam, a trolley full of all the ingredients needed, including knife bag.
Next post adventures in Barcelona!
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