These are the dishes we cooked:
Seared Calves Liver, Potatoes, Caramelized Onions, Jus
Unfortunately liver didn't do it for me again, it was medium rare, slightly overdone for the chef. The flavour was just too strong and unfamiliar for me so I brought it home to my flatmate who absolutely loved it. Apparently offal is like that, completely polarizing, people either absolutely love it or hate and often family members may be completely split down the middle. It's important to be able to cook offal well because its a valuable addition to restaurant menus in that people who love it don't often get to eat it at home because some in their family may not so they order it when they go out.
Sweetbreads, Asparagus, Jus
Sweetbreads I didn't mind, I liked the creamy texture and the inoffensive flavour compared to liver.
Do you like offal? Let me know what you think in the comment section below!
We moved on from offal to cooking some paupiettes, meat parcels stuffed with various things:
Chicken stuffed with Savoury Mousse, Courgette Spaghetti, Tomato Sauce
This was a really nice dish, but I over-reduced my sauce to a nice heavy consistency, I think subconsciously it may have been my brain reminding me that I haven't eaten bolognese in too long.
Finally we started on seafood which continues next week. Seafood is my passion and I've been looking forward to tasting and comparing British seafood to back home.
Rolled Fillets of Lemon Sole with Mushroom Duxelle, Spinach, Beurre Blanc and (badly piped) Potato
It was my first time filleting a flatfish and its definitely more finicky than filleting a snapper, it has four fillets instead of two, all of different sizes. I enjoyed the fish and I'm looking forward to dressing crabs and cooking moules mariniere next week.