To start, a plate of Irish shellfish - the main achievement of which was managing to open, eat and keep down my first oyster! Along with some Dublin bay prawns, shrimps, clams, mussels, and homemade mayonnaise there were also some periwinkles knocking about the kitchen but I didn't much fancy the pin opening palaver they entail. Main courses today were a lamb 'Dingle Pie' and a mutton 'Kerry Pie', but instead stuck to shrimps and brown bread. Just too good, as is obvious from the towering shellfish graveyard that accumulated on my side plate...
In keeping with the sea theme, we also did Irish Carrigeen Moss pudding which is a creamy custard concoction made slightly gelatinous by boiling milk, cream and vanilla with seaweed (the carrigeen moss). Sounds disgusting, actually delicious and, apparently, highly nutritious. Is superfood stuff, and even more so when served with brown sugar....
In the course of the morning plums were poached and banana bread baked, also. Afternoon demo menu consisted mainly of vegetarian food.... plantain, black cardammon and eggplant curry with paratha bread, some cold soups, cucumber mousse (sounded/looked like eyecream, tasted ok) and a masterclass in risotto from Rory. Pudding an abundance of plums and greengages, in the form of 'upside down' tarts with a caramel top...tomorrow's challenge!
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