This was a strange lesson; For a starter, chef Terrien made crunchy vegetables with peas and a peppermint sorbet, for mains he called the dish fusion cuisine, combining Spanish, Asian and French influences and for dessert chef made typical French macaroons....... strange combinations indeed !
The starter could be used in the exam. Since 'a soup' is on the exam list, we could make a pea soup. The trick is to shell all (!) the peas for more flavour (or press the cooked peas through a drum sieve). The crunchy vegetables are served cold, so I guess the soup is also served cold (with the sorbet.) - but I can't really remember....
Then the interesting fusion dish. Roasted thick cod fillet, gazpacho with basil and eggplant paupiettes. This was nice. Very tasty and easy to make. This was also our practical, and I ate it all !
It looks a bit messy on the plate; Plating skills...
We used one aubergine to make the stuffing for the second aubergine..... as you do... So, put one scored aubergine with slices of garlic in it and some olive oil/salt/thyme in the oven at 180 degC for about 20 minutes - when done, scoop out the flesh and put that with some sauteed onion and breadcrumbs in slices of sauteed aubergine. Roll it up and keep warm. Tasty!
The vegetable skewers that go with it are funny. Cherry tomatoes, mushrooms, chorizo (?!), bell pepper and courgette on a skewer. Interesting combination. The gazpacho was nice. Basically, you put everything in a blender and cool it down. Served luke-warm.
All these strange combinations actually tasted very good. I've made the main course already at home. Nice!
Macaroons; Or macarons. Tricky. Frustrating. Chef said he wasn't that good with it, but I think he did a great job. Nice and smooth batter and the end-result was a great dessert. We've tried to make macaroons at home last week. 5 times already..... and most of it went straight into the bin ! I mean, it was edible, but the shape and consistency was way off. Bugger. We have to try again, it's becoming frustrating now. But I will succeed in making a proper macaroon!
You only need powdered sugar, ground almonds, some egg whites and normal sugar to make a macaroon. So it can't be that difficult. Well, it is!
Chef served this with fennel ice cream. Fennel ice cream??? Yes, and it tasted surprisingly delicious.
Thank you chef for an interesting tasting.
Until next time!
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