Week Six and another new kitchen, this week I am in kitchen two (a new one for me) and I am determined to make it work for me ... having shaken off the jinx of week 5 😋

Today I was making an Irish seafood platter with oysters, mussels, clams, cockles, home made mayo (I turned it into lemon mayo) and added a nice red wine vinaigrette with coriander and red chilli too, I also made some brown yeast bread and rhubarb strawberry compote with shortbread biscuits and softly whipped cream (the only type of cream allowed at Ballymaloe!!!)😇

I also had a new teacher ... Brid who was just returning from maternity leave so it was a new kitchen together ... grab that solidarity wherever you can 😉 I also had a new partner ... Rachel from Oz 😀

All in all a good day in the kitchen and I was very pleased with everything I put up ... just hope I match that tomorrow!

Todays Demo class was with Rachel ... I don't know how she does it but she's always in a bubbly mood ... impressive ... a mix of things today ... the list ...

Start ... Gravlax (ready for Wednesday)
Ardsallagh Goat Cheese and Thyme Leaf Soufflé
Parmesan and Gruyére Cheese Soufflé; VD Imokilly Cheddar Cheese Soufflé with Chives
Pâté de Campagne with Cornichons, Gherkins, Radishes ...
Confiture d’Oignons
Celeriac Remoulade
Spiced Cranberries
Pork and Spinach Terrine with Fresh Herbs
Cucumber Pickle
Beetroot Relish
Elizabeth David’s Red Pepper Chutney
Finnochio, Red Onion and Fennel Salad
Aubergine Salad with Olives
Green Salad with Pomegranate Molasses Dressing
Butter and Milk Dough with various Seeds
Pretzels
Crêpes with Orange Butter;
Crêpes with Salted Butter Caramel
Puff Pastry

In the evening I had a cheeky nap as I was shattered ... the course is starting to take its toll a little ... after that ... filing and organising some recipes and techniques for studying, also my order of work for tomorrow, I tried to watch the France V Ireland football game but that was more torturous than anything else!

Tomorrow I am making a Pâté de Campagne with Cornichons, Gherkins, Radishes & confiture d’oignons ... also crepes with a salted butter caramel ... I'll also try make some white soda bread for the cookbook blog ... but we'll see how that goes.🤫🧐

Day Thirty Six - A new week ... new kitchen!