French cooking lesson 6

Lesson 6:

Game, whisked sponge genoise & sauces

Pulling chicken legs off...

galette of oubergines with marinated tuna

lovely bimi

prown timbale with chive cream sauce

stuffed chicken, warm morilles vinaigrette

medallions of stag with sauce bordelaise and parshnip puree

classic!  tarte tatin

coffee and walnut gateau

French cooking lesson 4

Lesson 4:

shellfish, roasting & pastry

les oefs brouilles with smoked salmon in phyllo case

crab pot stickers with bouillabaisse saucerouille and grilled langoustines

casserole of rabbit with artichoke barigoule

slow roasted lamb farci withpreserved lemons, dried orange peel, caramelized apples

caramel cinnamon mousse, longue de chat and lightly salted caramel sauce

 I also cooked pears in red wine sauce, but again too full to even take a photo...

I've never had such soft and juicy rabbit before, slow cooking is the best for game meat. Also, the South African style lamb tasted so unique. The preserved lemon flavor really lightened up the dish! I have to try this again at home.

French cooking lesson 5

Lesson 5:

Fish & egg whites in desserts

order list to the red cross. secret of the school

tartared of smoked mackerel with cucumbers, quail's egg and avruga caviar

seared red mullet with roasted beetroot, anchovy dressing and saffron potatoes

pate pantine en croute (from lesson 3 recipe) with chimney

sliced pate pantine en croute 

aubergine butter

grilled halibut with aubergine butter and mushrooms

bateau frangipane (from lesson 5 repipe)

butter ramekins with a brash drawing stripes from the bottom to the top which brings souffle up

lemon souffle

very delicate, citrusy and fluffiest thing

meringues

meringues with chestnut puree and chocolate sauce

making angel hair

floating islands, creme anglaise and angel hair (mainly angel hair)