So I am home

I have been cooking ever day . I have found Crazy amount black currants . So after making pots of jam I decided to make so cup cakes inspired by Claire from Violet cup cakes . Claire came and gave a fabulous demo at Ballymaloe.

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Week 9 and 10

So week 10 has just passed and I have handed in my final recipes for our last day of cooking . It was hell trying to decided what to do in the end . But after many sleepless nights I made a decision and its done .

Roast Beetroot and goats cheese salad
*****
Poached Monk fish with Tomato and basil sauce.
Courgettes and new potatoes .
Green salad with a cider vinaigrette.
******
Homemade Ice Cream , Banana Bread and Carmel sauce.

Now all I have to worry about is doing it in 3 hours and doing it well . we will also be given a bread to make on the day too. But we wont know what that will be till the day before .
I have just over a week to practice . But before I can put my mind to it, I have to do my Wine exam. 100 multiple choice question about the wine course . This is a separate exam to the Ballymaloe Certificate.

I made a triangular Kimbab complete with Ballymaloe Kimchi.

Darina Using my Knife

Ox tongue

Monkfish

This week we did a lot on finger food . We cooked a whole lot of duck and made a lot of puff pastry . I am finding out pastry is probably not my thing . Last week we made a lot of Pasta all by hand which I loved . Back to studying for wine exam.
I have promised myself to stay quiet on this course so as and when I get a job and some money I am now really looking forward to a night out with friends .

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Dining at cliff house With Martijn Kajuiter.

Are you a Foodie ? Are you in Ireland ? Have you been to the cliff house hotel . I say you must go, Here is my visit to the Cliff house Hotel in Pictures have a look at their website for more info http://www.thecliffhousehotel.com/dining.html. We had the Tasting menu (below) at the chefs table .

Helvick Oyster and Guinness
Oyster Meringue , Gooseberry , Hazelnut

West Cork Scallops
Green asparagus textures And Mizuna

Local Suffolk Lamb
Mint Broad Beans Verjus and Brix

Organic Clare Island Salmon
Carrot Marsh Samphire , Smoke

Skeaghanore Duck
Beetroot , Sweet potato, Amaranth Spinach

Pre Dessert
Lemon verbena ice

Strawberry collection 2009

Dark Chocolate 70%
Coffee ice ,Olive oil, Sea Salt

A wonderful night was had by all . The hotel and chef Martijn Kajuiter where more then welcoming to us . Not only is the food fresh and local but the staff where very friendly . Even appeared to really enjoy their jobs . Not all that usual for Ireland .

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