Monday: Veal Stew with rice pilaf, onions and mushrooms
Tuesday: Pork Cutlet with Mash Potato
Wednesday: Eggs Florentine, Herb Omelette; Potato and Leek Soup, Chicken and Mushroom Soup
Veal Stew
Pork Cutlet with Jus and Mushed Potato. I have to say the mashed potato was 50/50 butter to potato, as we were told by the chefs this is industry standard!!!
Eggs!! During the Demo the chef did a number of different egg dishes proving how versatile they are!
Codded Eggs
Eggs Florentine. It was really interesting doing this dish as the eggs were poached. the process was first to poach all the eggs in a large pot of simmering water with vinegar. Once cooked you then placed the eggs into a bowl of iced water and left to sit, whist preparing spinach and mornay sauce. Then when ready to plate up we refreshed in hot water for a 1 or 2 mins and served!! The end result was perfect eggs, again chef told us that is this a standard practice in industry that there wont be many restaurants that wouldn't use this process.
Duck, Hen and Quail Eggs
Herb Omelette
Scrambled eggs and Smoked Salmon. Looks very unappealing! this also was almost 50/50 butter to eggs!!
Soup: Chicken and Bacon
Potato and Leek Soup
London Shots:
The city is buzzing with Olympic fever! I'm so lucky to be here and just loving the atmosphere!!
Heading off to the beach vollyball and driving next week so will post about them! Here are a few random shots.
Queens crown made of jelly beans.
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