One day to go and the mood of the group is a mixture of frivolous elation and quiet reflection - I'm sure they'll be a few tears shed tomorrow when we all go our seperate ways, but hey - we had another day of cooking to deal with! Rob was with us today - his teaching style is first class, informative, knowledgeable, entertaining and full of humour! On the menu today, tapas for lunch - crispy Morecombe bay shrimp fritters,Spanish omelette, tiger prawns in anchovy and rosemary butter and red onion salad. For dinner we had lamb tagine with minted cous cous and Greek yoghurt and honey panna cotta with roasted figs. As we were so quick we also had time to do some Tuille biscuits which can be used to decorate puddings and also we had a go at making sugar baskets - with varying degrees of success!
The tapas lunch was very filling - one or two of the group had over indulged last night and weren't feeling too good so there was more than enough to go round! After lunch and with our lamb tagines in the oven, we had a little quiz in groups as a preperation for the test tomorrow! Our group got 38/53 - not quite matching the swots team of 52/53 - I remember someone saying to me once "No body likes a smart arse!" - so it's back to the books for me tonight!
The usual Thursday night dinner with wine was served and eaten followed by a short introduction by Rob as to how Friday was going to pan out - it was "farewell" to James and Stuart who we won't see on Friday - I did manage to get a very embarassed James to sign my copy of the BBC Food Magazine with his recipe for lemon posset in and I will be following his career with more than a passing interest!Sushi tomorrow - should be another interesting day!
The lamb tagine and minted cous cous
with the Honey & Greek Panna cotta on a bed of Praline, roasted figs and a Tuille biscuit twirl!The final word tonight belongs to Jacqueline has looked after those of us who stay in the Ashburton Cookery School's accommodation. She has been our Mum for 4 weeks and has cooked our breakfasts and made our teas and coffees with a continuous stream of warm Devon humour - Jacqeline, from us all -Thank you -can we have bacon tomorrow?
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