To finish up the first week, we made sauteed guinea fowl with caramelised apples (man, it's such an ugly bird, check it out here, http://en.wikipedia.org/wiki/Guineafowl .) Starters was a cassoulette of shellfish. Typically it could be served in a baking dish, but this version was a savory tart. Easier to portion and cleaner dishes!
Pastry-wise, we made Galette Bretonne, a shortbread actually, and Pain d'Epice a l'Orange, spiced bread/cake with candied orange. On demonstration was Far Bretonne, a typical baked fruit dessert, not unlike clafoutis. Another (rather simple) dessert was fine apple tart on puff pastry with caramel ice-cream.
Hope these wet your appetites.
Have a good weekend!
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