Beef cheeks, Duck breasts, and "Hello Kitty!" sugar

In Cuisine this week:

a)  Starters:  1)  White fish ceviche guacamole.  b) Marinated herring mixed with cream and caviar, served in little cucumber cups.

b)  Mains:  1) Duck breasts baked in salt crust dough, vegetable "tagliatelle" and crispy potatoes.  2)  Beef cheeks "Miroton" style with cumin carrots and stuffed turnip

The duck breasts came out nice and rosé, perfumed and flavoured by coarse sea salt dough studded with chopped herbs.  It was also a delight to crunch into the wafer thin potatoes!

The beef cheek stew is a rather traditional dish, the meat was so tender by the end of our 3 hr class, nicely gelatinous in the middle, flavoured with red wine and herbs, sliced and breaded with light herb seasoning.  Very heart warming when you bite into a piece.  Also, an ingenious way to serve turnip in cups filled with mushroom duxelles and ham.

C)  Dessert:  Warm strawberry soup flavoured with ginger, served with yoghurt sorbert (made during class, of cos')  2) Light tiramisu-style mousse and sugared raspberries.