Christmas spirit was
definitely in the air at the last Approved Premises session on the Wednesday before as the
guys delivered a festive feast worthy of any table. Free-range chicken
thighs were steam-roasted under foil in place of the traditional turkey, while parsnips were cut into batons, roasted and treated to a drizzle of honey just
before they were removed from the oven. A subtly nutmeg-flavoured celeriac
potato mash was served alongside crispy roast potatoes as well as sprouts
and carrots, cooked to perfection to accompany this delicious dinner. The guys mastered
the art of creating a warm herby smooth gravy, using caramelised onions,
cornflour and a bouquet of rosemary – it was agreed that a gravy can make or
break a meal, but not surprisingly theirs completely complimented the meal!
Our chefs delighted
themselves with their tasty sweetcorn and red pepper fritters along with some
delicately spiced onion bhajis - our alternative starters for the seasonal spread. Cracking Cook Kim shared the beneifits of using gram flour; a
favourite with celiacs due to its wheat-free nature, and of interest to
our participants due to it being so versatile and cheap.
But no Christmas meal
is complete without a pudding, and we all enjoyed the delicious carrot and
orange cake which was swiftly put together with ease - and just as quickly disappeared! Both Kim and I have
really enjoyed working alongside the participants and were thrilled to hear
them sum up the six-week course as ‘just superb’.
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