-
Recent Posts
- Desserts Lesson 4 – Hot Desserts & recipe for Apple Crepes with Champagne Sabayon + the final assessment June 4, 2019
- Desserts Lessons 3 – Chocolate Based Desserts & recipe for Milk Chocolate Mousse with Orange Jelly plus bonus recipe – White Chocolate Pannacotta May 28, 2019
- Desserts – Lessons 2 –Cream Based Desserts + recipe for a delicious Crème Brulee May 25, 2019
- Desserts: Lessons 1 – Special Dietary Needs + Gluten Free Chocolate Cake with Lactose Free Chocolate Sauce. May 19, 2019
- Cakes, Pastries & Bread – Lesson 5 & 6 – Laminated Yeast Dough +Tiramisu May 5, 2019
Follow Blog via Email
Join 73 other subscribers
Tag Archives: Fried Lambs Liver
Meat – Lesson Three: ‘Fancy Meats’ & Veal Medallions wrapped in Prosciutto & Sage.
I’m not sure I can adequately convey the reservation I felt going into this class, let alone the dread of knowing that I was going to have to taste the meals I was about to make from ‘Fancy Meats’. I … Continue reading
Posted in Commercial Cookery, Culinary School, Recipes
Tagged Devilled Kidneys, Fried Lambs Liver, Goat curry, Veal
15 Comments