Le Cordon Bleu, Essential Cuisine Skills week 3…

Week 3 is upon us…it’s scary how quickly these classes are passing by!

This week brought a couple of challenges and they’re both related to the main ingredient tonight which was veal. Firstly, how do you cook it? Secondly, do I want to eat it? I must admit that my knowledge of veal and how it’s produced is sadly limited and by my own admission, I’ve never tried it before mainly because of the barbarous ways in which it can sometimes be raised. Although I know there are farmers out there who will produce veal in a standard of extremely high welfare, it seems that it’s always the bad versions of it that get all the press, and for good reason to a certain point – you want to flag up and draw attention to any animal that is made to suffer for its end product but at the same time, the farms who care should also receive attention for their good work.

Anyway, this isn’t the forum for my political stance on veal; an ethically sourced piece was the main ingredient of tonight and it was going to be presented as Osso Bucco with Pea and Saffron Risotto. Read More

Le Cordon Bleu, Essential Cuisine Skills week 2…

week 2Β week 2 b

Week 2 and I couldn’t be more excited to get back in the kitchen and back under the watchful, humourous eyes of Chef Anthony, our fantastic teacher for this course. On the menu tonight? Prawn Bouquet with lime, yoghurt mayonnaise and Salmon Escalope en Papilotte. Urgh…sounds horrible doesn’t it?! Looks awful doesn’t it?!

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Dinner so good it deserved to be eaten twice at Bodeans…

bodeans

So here’s the thing, I’ve been hearing about Bodeans since I first met J in October 2012. I’ve heard how amazing the food is, how it’s the best place to go and how it will make both me and my tummy very, very happy.

So here’s another thing – you always have places you go where a certain item on the menu is so good, it becomes the benchmark by which all future versions of that food are judged against. The item in question here is pulled pork. The somewhat unlikely place for comparison is the Flintstones Cafe at Universal Studios, California. That, for me, was the best pulled pork I’d ever had.

Sorry Fred, you’ve now been wildly surpassed.

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