Junk Food Week: Leiths Diploma, Week 6


Another week gone, another batch of recipes successfully made in the kitchen. Sorry for the slight delay and if you’re wondering why that is it’s because this week we had another long weekend! You have no idea how much I needed today to recover from the last few weeks – I have been exhausted. Happily, last week’s confidence boost carried me into this week and everything I made turned out really well. Obviously a few tweaks here and there needed, but I feel like I’ve finally hit my stride, even if sometimes I do feel like I could weep at the lack of sleep I’ve been getting.

This week I also worked my first corporate job at school, which not only involved washing up a never-ending stack of pots and pans but also serving food and wine. Good practice though I am not the world’s best waitress! This coming week I’ll be washing up for the baking and cakes evening class, which I’m particularly excited by – another opportunity to learn is always greatly appreciated! (I am such a geek…) The only downside to washing up work at school is that I don’t get home until ridiculously late (unless I’m staying at TS’ place, bless) and with all of the assignments we had due last week, I didn’t manage to get to bed until 2am one night. Frankly, I’m amazed I didn’t chop any fingers off the next day at school…

Rachel’s Crepes Suzette – mine were devoured in about 10 seconds flat, so no photo!

My favourite thing to make this week were French crepes. There is something incredibly satisfying about making lots and lots of little crepes – it probably appeals to my OCD nature, y’know, making lots of identical things… I did, however, receive my first burns of the course whilst doing this! There was a bit of a kerfuffle when we were proving our crepe pans and one of the girls on my table moved backwards with her hot pan, so I swerved to avoid her and accidentally burnt myself with my own pan. Oh well. I now have 2 little burns on the middle finger of my left hand which I shall wear proudly – you can’t be a real chef unless you have at least 1 or 2 burns, right? It’s like an initiation of the kitchen, or something. And hey, at least it took 6 weeks!

I found myself deep-frying for the first time this week, too. Terribly unhealthy and potentially dangerous, of course I loved it. Plaice goujons were wolfed down in about 2 mins flat, I’m sure my body was thanking me for that one, heartily… also learned that if you over-season a mayo-based sauce (tartare sauce, in this case), letting down with milk will reduce the saltiness! Who’d-a-thunk-it?

Then there were these ribs. My God. These ribs. They were just delicious. Definitely one for the recipe folder!

I have to admit, I do think my brownie recipe is better than the Leiths one, but these turned out decently. With fudgey centres and crisp crusts, I was almost craving a glass of milk to help wash these down over the weekend. Almost.

So, a very short round up for last week but generally going well. In other exciting news, I caught up with Dawn of Good Taste & Gatherings on Skype earlier today, filling her in on my story and how (and why) I came to food. As I was talking to her I began to realise that there are certain things that I’d really like to elaborate on, things that push me to create wonderful, memorable meals that I didn’t realise were there until I actually vocalised some thoughts and feelings about my life and food, and people who have influenced me in my decisions to get me to the point I am now at.

That was a bit of a ramble but watch this space. I may fill you in a little more on my story at some point in the future.

Until next time, peace and love,

Jax x

One Response to “Junk Food Week: Leiths Diploma, Week 6”

  1. Michael Toa Says:

    If I haven’t mentioned it before, those ribs look so mouth-watering. Nice tip there with the milk to reduce saltiness :)

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