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LEITHS INTERMEDIATE DIPLOMA: ANNA CHADSEY, WEEK 8

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LEITHS INTERMEDIATE DIPLOMA: ANNA CHADSEY, WEEK 8

Anna is perfecting brandy snaps and slow cooked lamb

I started the Two-Term Diploma here at Leiths thinking I would have so much time to take everything in and I can’t quite believe that we are now only two weeks away from the end of term. To say that it has been a whirlwind would be an understatement!

We started week 8 with the rather daunting task of tunnel boning a shoulder and leg of lamb and then creating our own dish from a list of ingredients; despite a few cuts we managed to do both in under an hour (although most butchers can probably do it in a matter of minutes!) and then it was on to cooking it for service at 12pm.

I have to say that I really enjoyed this session and looking at what everyone was making. Even from a relatively short list of ingredients, everyone seemed to come up with something different and it was a great way to share ideas. I went for a Lamb Ragu with Pappardelle and I just about managed to slow cook the lamb in time!

The rest of the week has been a sugar overload, not that I’m complaining! Blackcurrant Soufflé, Hazelnut Meringue Cake and Blackcurrant Ripple Ice cream were on the menu and they were delicious, making it far too easy to eat too much. We ended the week with another creative dish – Brandy Snap Tortes – using the blackcurrant ice-cream, brandy snaps and raspberry coulis. I have to admit that I did spend most of the night before searching the internet for ideas and having a mild panic about what I would serve. In the end I decided to go for simple over complicated and I am pretty happy with how it turned out.

The highlight of the week would have to be two of the best guest demonstrations we’ve had so far this term – Peter Gordon and Ursula Ferrigno. It really is fantastic to sit and listen to people talk about food in such an enthusiastic way as these two and they left me wanting to learn and challenge myself more. I know it is a cliché, but seeing how much they had both achieved in their careers really was inspiring!

Next week we have our mock practical exam which is more than a little daunting but it will be good to see how well I can cope under the pressure, so fingers crossed! Next on the list of things to do is sort out some work experience, with the term running away so quickly it seems to have slipped my mind rather...

The rest of the week has been a sugar overload, not that I’m complaining! Blackcurrant Soufflé, Hazelnut Meringue Cake and Blackcurrant Ripple Ice cream were on the menu and they were delicious, making it far too easy to eat too much. We ended the week with another creative dish – Brandy Snap Tortes – using the blackcurrant ice-cream, brandy snaps and raspberry coulis. I have to admit that I did spend most of the night before searching the internet for ideas and having a mild panic about what I would serve. In the end I decided to go for simple over complicated and I am pretty happy with how it turned out.

The highlight of the week would have to be two of the best guest demonstrations we’ve had so far this term – Peter Gordon and Ursula Ferrigno. It really is fantastic to sit and listen to people talk about food in such an enthusiastic way as these two and they left me wanting to learn and challenge myself more. I know it is a cliché, but seeing how much they had both achieved in their careers really was inspiring!

Next week we have our mock practical exam which is more than a little daunting but it will be good to see how well I can cope under the pressure, so fingers crossed! Next on the list of things to do is sort out some work experience, with the term running away so quickly it seems to have slipped my mind rather...

Follow Anna's blog at www.annacooksannaeats.wordpress.com


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