A little of this, a little of that
We’ve cooked some delicious food over the last few days. From pasta, to honeycomb, from egg mayonnaise to lemon soufflé. That’s what makes this course so different and why it’s so easy to come in every day.
We were working on buffet food today, who knew boiling an egg was so complicated??
The Watercress was a really good base, and showed off the wonderful colours.
I got the seasoning right first time today with the soup, I sometimes struggle to do this but I think my palate is improving.
Before demo we all walked down to the smoke-house when Bill Casey smokes Irish Organic Salmon.
The place was so clean, and all white, so the fish being salted really stood out.
He has been making Smoked Salmon for over 30 years, and I can imagine, although the work is arduous, especially at his bust times, that standing there, removing pin bones, while looking out over the fields is not always too much of a chore.