I started week 3 at 7.30am on salad duty with Paul and Karen. We pulled the lettuces from the beds, then washed and selected the leaves for today's salad to be served with lunch. After that, it was straight on to the kitchen to get stuck in to the day's cooking.
Again, I ran out of time at the end and unfortunately didn't get to prepare the mangoes and passion fruit for my dessert so it turned out to be banana's in lime syrup. Hey ho. I also made a traditional Irish salad and a side of borlotti beans. Not the most exciting days cooking but looking forward to tomorrow's Greek Moussaka, shrimps and brown bread.
Traditional Irish Salad, with butterleaf lettuce, tomatoes, cucumber, radishes, fresh beetroot and onion salad served with Lydia Strangman's cream dressing
Borlotti Beans, Beans cooked with tomatoes, a red chilli, garlic, sage and red wine vinegar
Supposedly - bananas, passion fruit and mango in lime syrup (minus the mangoes and passion fruit)
Ben, my partner for week 3, carving the roast lamb
Shrimp with homemade mayonnaise served by Rachel in the demo (my dish to cook tomorrow)
Selection of shrimp and prawns
Rachel's tip of the day:
Mashed potatoes get the best results when they're blended in a food mixer. Add butter liberally and seasoning before they're whisked, but the milk should only be added when they're complete (the milk should be warm so it doesn't turn the potatoes to glue). If you're making a Shephards Pie can also add a beaten egg to the potato mixture. This creates a gratinated effect giving the potatoes a nice, yellow colour so it will brown in the oven. White ground pepper is also preferable than black pepper for mashed potatoes.