Day 45 & 46: A soft start to the week

Turns out that after the Kinsale weekend, I needed a soft start to week 10, This I got courtesy ofย making more soft meringues (which of course meant more softly whipped cream), learning how to make puff pastry and then the lightest of sauces, a ginger beurre blanc.

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Irish potatoes = full of love

I also slept in on Monday morning, which helped ๐Ÿ™‚

A lemon curd meringue roulade… filled with curd, dollopedย in the can’t-get-enough-of whipped cream – ย I mean could you get any more happy food?

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My lemon curd meringue roulade and John Dory with ginger beurre blanc

The little saucy dish on the right is my John Dory with gingerย beurre blanc.

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John Dory

Beurre blancย (butter sauce) is light and delicate. Surprising really when it is basically just butter, emulsified with finely sliced shallot, white wine vinegar and a little mustard. You have to be pretty careful with it, keeping it warm but not too hot or it will split. I got on just fine with mine this week, no splitting resuscitations to be performed. (Luckily!)

We also had a final wine revision lecture this evening. Colm sweetened the evening class with a little tasting too – including a delicious Pinot Noir from Oregon.

Pinot Noir. Don’t quote me on it, but I think it is my desert island grape.

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That Oregon Pinot Noir, reinforcing that place in my heart for all things PN

We recapped the insane amount of information we’ve picked up over the last 10 weeks. Regions, wine making processes, grape varieties, food and wine matching, tasking notes… When I stand back and actually think about how much we’ve covered, I’m amazed.

Let’s hope come Wednesday morning I can remember it all!

x

 

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