@Shelovescake

This week was a tale of two halves: two days of assessment to start the week and two days of canapé prepping and partying to end.

The assessment involved several new skills most of which we were attempting for the first time. Day one was a prep session but still required exam conditions of no talking or conferring. We had to make an enriched pasta dough – so far so straightforward. Next up, kill and cook a whole crab. Best to just execute this stage as quickly and efficiently as possible. Place the live but sedated crab on its back. Use a small office knife to lift the ‘apron’. Pick up your knife sharpening steel and place in the small opening. Use a saucepan to tap firmly on the top of the steel to drive it through the crab. Move the steel back and forth to break the nervous system. Not for the faint-hearted! Once dispatched, into boiling water for approximately 12 minutes before being left to cool ahead of day two. Also for the first time, we made a scallop mousseline. This is a somewhat faffy and precise process which, amongst other things, requires all equipment to be fridge cold before starting. Scallop meat and egg whites are whizzed in a Magimix before sieving, weighing and beating in a precise amount of cream. All three elements were carefully labelled and left in the fridge overnight. One of my friends, for fear of any confusion the following day, labelled her crab, ‘crab’ 🙂 This is what the pressure does to you!

Day two was intense. A considerable amount to get through in just two hours and all for a small plate of filled pasta. First the painstaking task of picking the crab for white and brown meat followed by the diligent checking and re-checking for wayward fragments of shell. The white crab meat was then combined with the prepared scallop mousseline and a small amount poached to check for seasoning and texture. The, now picked, shell of the crab was used to form the base of a bisque. Browned in a hot pan with diced onion to develop some caramelisation for depth of flavour. Then a dramatic moment of flambé-ing the pan with a ladleful of flaming brandy. And finally the addition of aromatics and stock before leaving to simmer and gather yet more flavour.

Meanwhile, we got going on rolling out the pasta dough and preparing it to be filled with mousseline to make ravioli. Mid-pasta assembly, the bisque required straining prior to reducing to achieve a concentrated flavour with the addition of lemon juice and cream just before service. Somehow it all came together with one minute to spare before the end of the service window. And I’m delighted to report I was awarded a distinction for the assessment – phew!

The vibe in the kitchen the remainder of the week was palpably calmer and more relaxed. Having been treated to a dem of advanced canapés on Tuesday morning, we then set about making them ourselves ahead of a party for students and teachers on Thursday afternoon. Some much needed light relief following back-to-back assessments.

Two other treats completed the week: first, a morning with exec chef and owner/founder of Ballintaggart in Scotland. It was fascinating to hear about the establishment of the business and a delight to sample food from their menu, in particular the baked scallop in Thai broth. And second, our final ever dem with head of school, Lou, showcasing two impressive plated desserts: brown butter parfait with ginger and mandarin and a toasted almond, cardamom and raspberry mille-feuille.

Friday was a welcome day off / study day….but for me it was also another chance to try a new skill of making a fraisier cake for a client. Whilst I was excited to make it, there was also a certain degree of trepidation following warnings of how easily the creme mousseline can split. Thankfully I took it carefully, ensuring all ingredients were at room temp and it whipped up beautifully. My two daughters were delighted with the leftover creme, sandwiched between strawberries, for breakfast the following day. What a life!