Day 3 of Light and Natural Cooking

Day 3 of Light and Natural Cooking leads us to Meats and Their Garnishes.

The good news is that, I had a one to one lesson with the Chef!! The Spanish called in sick, and since it's no point having 3 hrs of demo for 1 person, and then 3 hrs of practical, we passed directly to a 'workshop', where basically, I did together whatever the chef was doing! I got to complete all the dishes here!

You may guess the above escalopes to be chicken or veal, but they are actually flattened pieces of quail breasts! They call it 'picata'. Served with pea capuccino (again, using the siphon).

Next is Rabbit Saddle stuffed a la Grecque. Yummy!! Potatoes are cooked in chicken stock.

Next is Duck Breast cooked 'En Papillote', Citrus Jus, Three Savory Vegetable Custards.

The magret duck breasts are seared quickly, escaloper, and placed in a baking paper and wrapped tightly. As it cooks, the steam created puffs up the package and when presented to the customer, the package bursts open with whiff of fragrance.

The close up pics.....

The 3 savory custards are Beetroot, Carrot, and Peas. No, they're not chinese steam buns! No, they're not Raspberry, Mango and Pistachio ice cream! They were nicely 'souffle'd' when it was out of oven. By the time I took the photo, it deflated a little.