On Saturday morning I was delighted to
discover the article I wrote for the Irish Independent in their weekend
supplement. As it was the day Ireland was playing France in the rugby, the
magazine had a French themed to it. The article was about how I fell for Dublin
and I got some lovely feedback from people on my Facebook page. (If you wish to
have a read, the online version can be found here.)
Mr. FFID was visiting so at lunchtime I
treated him to a heart-shaped pizza in the school’s cafe for a Valentine’s
lunch. Every Saturday, Philip (Darina’s son-in-law) runs the ‘Saturday Pizzas’
made in a wood-burning oven. The specials change weekly and are totally up my
alley with the most delicious toppings using seasonal ingredients. I absolutely
loved the slow roasted shoulder of pork with kale, aioli and thyme pizza.
After a rather quiet weekend (I always have
to recover from the full-on week) I was back in kitchen 2 on Monday morning. We
change station, teacher and kitchen partner every week and except from a lovely
view from where I was, Monday wasn’t great for me for some reason. Kitchen 2 is
my least favourite kitchen so far. It’s a bit chaotic in the corner I was in
and the sinks seemed to always be a little messy. First off I had to make white
yeast bread, which I enjoyed making but it took very long to rise because the
kitchen wasn’t warm enough. However, it was exciting to see my little rolls coming
out of the oven by lunchtime. I also made a raspberry fool and shortbread
biscuits that morning, they weren’t the most exciting food ever but every day
is different and we get to cook so many different things that practice is all
that matters.
Rory’s demo in the afternoon cheered me up
as it was all about things I love eating. He covered lots of French food:
terrines, pâté, confiture d’oignons, soufflés and crêpes. As I spoke to other
students it seemed that they were less enthusiastic at the idea of making
coarse pâtés, maybe it’s a cultural thing.
On Tuesday I was much happier in the
kitchen and excited at the idea of making pâté de campagne. There was so much meat in my pâté
that a vegetarian would have fainted at the sight of it. I also made a beetroot
and ginger relish as well as a delicious cheese soufflé using Glebe Brethan.
In the afternoon Rory demonstrated several
different pies using flaky pastry, salads, stews and tarts. He also claimed
that the Italian beef stew is better than beef bourguignon, sacrebleu I’m not
sure about that one Rory!
At the start of the demo we got a quick
talk by Helene from Coolea Irish farmhouse cheese. Helene and Dick Willems
started making a Gouda style cheese in West Cork in 1980 and since then it has won
many Irish and International awards. Mature Coolea is amazing and if you
haven’t tasted it, you should get yourself some!
After the demo we had to queue to the
office to get our mid-term exams’ results. Imagine the pressure of having
someone who you admire (Rory O’Connell) giving you your results. Well, I was
over the moon when he told me that I scored 100% at my herb and salad exam and
96% at my technical exam. As you can imagine I really want to do well at the
course so I was quite chuffed and more than a little relieved.
Wednesday was time for the second and final
part of our business course with Darina’s sister. It was a long day to be sitting in a classroom
for all of us, time goes much quicker in the kitchen I have to say but it gave
me plenty of food for thought (excuse the pun).
On Thursday morning I was up early and
ready to pick herbs at 7.30am with two other students and Igor, one of the gardeners.
We went to the glasshouse to pick flat leaf and curly parsley as well as sweet
geranium leaves. It is these little things that that make the course so
immersive, so special and unique. I have never heard of sweet geranium before I
got here but Darina always raves about it and we use it in so many desserts or as a
garnish. I’m honestly thinking about getting a sweet geranium plant and naming
it ‘Darina’ when I’m back in Dublin.
Back in the kitchen I was rather busy
making flaky pastry, a bitter endive salad with anchovy dressing and mini caramelised
apple tarts. I had a good day and enjoyed the dishes I made, I also got to
taste my pâté de campagne and wished I could have sent some to my parents back
in France.
In the afternoon Pam, one of the senior
teachers showed us how to make ice cream, fillet a monkfish, make ciabatta
bread and create a Ballymaloe apple tart.
Without even noticing it Friday was upon
me. It’s always a mixture of feelings, I’m happy because it means I’m able to
rest for the weekend but I’m also sad to see that I’m getting closer to the end
of the course. It wasn’t a bad day in the kitchen, I did Vietnamese spring
rolls with a dipping sauce, a Ballymaloe gooseberry tart with crème anglaise as
well as brown soda bread. I think in the last 7 weeks I’ve made more tarts than
in my entire life beforehand, you certainly get to practice here! It was my
last day ever in kitchen 2 after spending three weeks there and to be honest
with you, I’m delighted to be moving to the quieter demo kitchen for week 8.
Friday’s demo was my favourite as Rory
taught us how cut steaks, make spiced beef, ratatouille, French-fried onions,
coleslaw and a bunch of other dishes. Rory suggested that we all take a few deep
breaths and relax this weekend as this stage of the course can be the toughest
for some students.
As I’m getting closer to the end (only 5
weeks left!) I’m thinking about what I’m going to do afterwards and it’s a
little scary. I’d like to keep working for myself but I’d love to get some
experience in cooking in a professional kitchen to practise the skills gained
in Ballymaloe. I have to hurry and book a ‘one to one’ with Darina before the
end of the 12 weeks as every student can get some career advice from her, as
long as they make her a perfect cup of tea and maybe some biscuits. In the
meantime, if you have any advice for me I’m open to suggestions!
“I personally think that this is better
than beef bourguignon” – Rory O’Connell talking about Italian Beef stew.
“This is Jersey cream…you can almost spoon
it out into your mouth” - Pam about to pour some cream over a slice of tart.
