Everyone is in “study” mode around the courtyard tonight at Ballymaloe. This includes poaching, scrambling, jointing, fileting, chopping, skinning, peeling… I opted out and decided to just be confident with what I have learned, and although I know I don’t have all of the techniques mastered to perfection, I am feeling pretty good going into tomorrow. We have a pizza demonstration in the morning, lunch, and then exams start at 1:30. My time slot for the technique exam is at 3:30, so I will probably head back to the school around 2:15 to do my herb and leaf recognition bit. It will be nice to have a little break to do a bit of refreshing after lunch.
Today was our last day in the kitchen, my chilli con carne was a success, along with my guacamole, salsa and tortillas. It was a bit of a mellow day in the kitchen which was nice, I was able to have a go at the only technique I hadn’t done yet – scrambling eggs.
Demo this afternoon was done by Pam, who is fantastic, and has a persona that keeps you interested. For someone who isn’t totally keen on lamb, this Irish love for lamb is a bit of a struggle, today’s lamb dish was traditionally Irish stew. Fruit fools (yum!), Jane’s biscuits, the first new season rhubarb (spring is here!), and a trio of canapés were a few of the other things Pam cooked up. We will cook these dishes on Monday, I am still in Kitchen 2 next week, although I assume it will be my last week there, before heading to Kitchen 1 for three weeks, and then back to Kitchen 3 with Pat (yay!).
Not sure what my plans are for the weekend, dinner with some people tomorrow night here at The White Cottage, Cork on Saturday possibly for lunch, and then will probably head to The Blackbird. On Sunday I am hoping to explore a bit around here and then head off somewhere for lunch. We shall see what happens. It still doesn’t seem possible that tomorrow is the end of week six, but such is life.
“A kitchen taste…” Rory’s explanation for any little bit that isn’t perfect when he’s plating