(but it was a dry marinade, the liquid being (some) olive
oil.
Again, the marinade and leftover veges will be used to make
stock. The lamb we will have as main course. As an extra
dessert, we've also been shown how to make a chocolate
mousse - meaning for dessert, we have lemon curd tart,
honey 'wafers' with creme patissiere and fresh fruit,
caramelised apple tarts, chocolate
fondants, and, er, mousse ... I feel stuffed !!!
Weve all been given certificates of completion for the week -
with much 'deliberation' by the boss as to wether we deserve
them or not, but, there were no major stuffups/failures, and
none of the staff eating the left-overs has contracted food
poisoning (so far).....
Entree - Eggplants
Main - lamb with a pistachio crust, and a 'tian' of veges - the veges started out like
this (below) - the tian is the dish they are made in ...
Dessert
and
- le big burp !!!!
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