Sun is shining lots to smile about @winchester christmas market @the original Edinburgh mead stall, come and join us for a hot mead, cider, cranberry buttered punch or mulled red, even more reasons to smile
Pride before a fall: my fantastic if I say so myself; lemon curd cake with meringue then we had a demo of chocolate eclairs, easy I thought after my earlier triumph, but not so: chocolate and Chantilly cream all over the shop
On Sunday afternoon we practiced in our cottages, boning a chicken, then cooking it with rosemary and tarragon and eating al fresco with fellow students. The next few days I thought I might just check on that almost too subtle tarragon flavour; toad flax chicken may never make it beyond Shenagarry but you can see how much the two plants look alike! Obv not poisonous as we are all still cooking and eating!
First the foraging for horseradish.. so a good clue as to what or was going to be cooked: roast rib of beef, delicious, just a shame the gorgeous red wine from the wine tasting came along six hours too late..
Dill mayo beaten by my fair hand with dill picked this morning from the herb garden and eggs from the happy hens in the school. Prawns are Dublin Bay, straight off the boat, have to confess I ate all the prawns, as not sure how to display them for lunch, once I had eaten one.....
Getting better at ID ing plants, this morning felt like going to a party and not knowing anybody! But recognised Tansy, app says so and Lovage so two friends! Made omelette Arnold Bennett,mushroom soup, masses of chopping and dates stuffed with marzipan paste. Cockerel strutting his stuff on way home for glass of wine in sun #ballymaloecookeryschool
Today, made the most delicious choc fudge pudding in the boned kitchen - sorry re typo, went to a talk by Irish snail breeder and correctly identified a tansy leaf for tomorrows omelette, great app called plant app which identifies plants, so I don't chew on that tasty looking hemlock...#ballymaloecookeryschool
Feeling v pleased with self: with a lot of help made creme caramel with caramel shards, actually delicious in coffee, sunny today, so sat in the garden at lunchtime, then back in for Irish goat cheese, cashel blue and Durrus. Cooking the national dish tomorrow: potatoes, went down to the beach this evening to get seawater to cook them as authentically as possible!
Went on an alll day foraging course, took loads of pics of edible plants, but of course can't remember all their names, bit like going to an all day party... anyway the foragers soup was fab and had caragreen moss pud, very good made from Irish seaweed which acts as a gelling agent