Day 10- Last day of week 2.
Today students will use a cooking method called ‘Sous vide’ where in this instance chicken is prepared and rolled into a sausage shape, and then sealed and cooked in a water bath.
This method locks in all the moisture and flavour and can be presented to create quite an interesting almost structural piece.
The dish is Chicken salt imbocca, served with fresh pasta tortellini, glazed turnips and Parma ham and sage crisps.
The afternoon session is another chance to get creative as students will assemble their peach melba and cornflour shortbread, which they began to prepare yesterday.
It was nice to see everyone getting arty with their plating up and to see a mix of end results.
Nearly there guys, only 1 more week to go!