Fresh and crunchy - another one for Helen and Ryan from this week's cookery course, which would have been much more fun if I could have participated more :(

Der Seeteufel wird in dem Bananenblatt verschnürt

Made using the incredible Ottolenghi meringues!

Alle Rezepte findet man in diesem Buch. Dieses gibt es nur beim Kochkurs. Fürs nächste Mal bitte selbst anmelden... ;-)

Carved best end of lamb ready to serve.

Der Fisch, dessen Name ich immer vergesse kommt in Kürze in die Bananenblätter... ok, es ist Seeteufel

Short Ribs

One of the course commis carves the rack of lamb.

Warten auf das Grillgut

The kitchen's new commis look on as Chef Kevin prepares the asparagus cannelloni.

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... in Olivensauce mit selbstgemachten Fettuccine

Der fünfte Gang wurde von Martin und mir gekocht und war auch sehr lecker. Besonders die Olivensauce hat mir sehr gut geschmeckt. Das Kaninchenfleisch war sehr zart und die Fettuccine sind ebenfalls sehr lecker geworden.

☺☺☺☺☺

Braised rabbit...

... in olive sauce with homemade fettuccine

The fifth course was prepared by Martin and me and was also very tasty. I specially liked the olive sauce. The rabbit was very tender and the fettuccine were equally very good.

Chef Kevin instructs the class on cooking the stuffed chicken breasts.

Chef Dom prepares pipes the parsnip puree into the scallop shells.

This is one of the dishes that visiting American chef Matt Sigler taught the cert students how to cook.

Ist da auch genug Rum im Obst?

Short Ribs mit Seeteufel in Bananenblättern...

Everyone gathers in the dining room to enjoy the fruits of their labours.

This is one of the fresh pasta dishes that visiting American chef Matt Sigler taught the Three Month Certificate cookery course students to cook during his recent visit. For more info on the course, please visit our website: www.dublincookeryschool.ie/product-category/three-month-c...

Ready to be blended, with more butter to be added.

(19/365)

Cookery courses

Erweitertes Obstgrillen

People actually listened to a note-writing cheesecake and left it intact. Who'da thought?

11 May

Cooking with Monisha

The best-end of lamb rests.

Was excellent to get to grips with french trimming and the lamb was just amazing.

Alle Rezepte und noch mehr findet man in diesem Kochbuch. Das gibt es aber nur beim Kochkurs. Fürs nächste Mal bitte selbst anmelden... ;-)