Day Seventy Four - if you can’t stand the heat ...


This heatwave is playing havoc with sleeping patterns and also with timing in the kitchen 😱 This morning after a late finish the night before I managed to get into the kitchen just before 9 a.m. I knew this morning would be fairly light so I sauntered around the kitchen taking it handy! 

Today I made some puff pastry from scratch, filleted a hake (thanks Debbie) and made a grand marnier soufflé ... the soufflé while I wasn’t crazy on the flavour (lemon curd is nicer) the rise and baking we got on the soufflés was pretty cool to watch 😝💥 

This afternoons demo was with Rory and focused on Lobster ...  😱☺️

  • Seafood Chowder
  • Mediterranean Fish Soup with Rouille
  • Carpaccio of Scallops with Chilli, Lemon and Coriander
  • Scallops with Beurre Blanc
  • Scallop Mornay
  • Ballymaloe Hot Buttered Lobster
  • Lobster Bisque Lobster Vol au Vent
  • Oyster Mushrooms with Marjoram; 
  • Apple and Geranium Vol au Vent
  • Tarte Tatin
  • Ballymaloe Chocolate Truffles
  • Mary Risley’s Chocolate & Raspberry
  • Truffles

After demo I had a list of things to do ... we needed to collect a load of firewood for the asador lamb we are intending to do on Saturday and it was some sight ... a couple of golf buggies full with alsorts racing around the farm 😝 

After we got that done (the collecting and stacking of the wood, collecting of the “crucifix” and supports) I had to go and give my puff pastry another couple of turns and then I had to go make up some sourdough pastry and shape it for baking on Saturday ☺️ 

Tomorrow I have no idea what I am cooking yet ... will sort that out in the a.m. ... but the lamb should be arriving and that’ll need to marinated etc. 😆