Vanessa Joseph (left) and Lisa Lake chop away in their cooking class
At the crack of dawn, I scoop myself out of bed with 13 hours of daylight in which to get a chunk of work completed. Later, I am having my own dinner party for 12.
I'm teaching a cooking class today to Vanessa Joseph and Lisa Lake, but I can't think about that right now. I have to bake a batch of chocolate toffee brownies, prepare a smoked béchamel sauce and roast vegetables for the sauce, cook onion and mustard mashed potatoes, and take the rib-eye roast out of the freezer, all for my guests who will be arriving at 7:30 this evening!
Three hours later, I realise that I am still in my pyjamas and there's a cocktail party for 700 people which needs my mental attention. I must adapt some recipes to suit the quantity and occasion!
Glance at menu
Half an hour before leaving for the class, I glance at the menu: oven-dried tomato, feta and oregano salad, chicken stock for the mushroom and rosemary risotto, barbecue chicken with sour cream and mint, and chocolate profiteroles with créme patisserie filling! I have no idea what the culinary capabilities of these women are, but I am not concerned at this time.
Met with enthusiasm and excitement that they are going to be preparing a meal for their friends, Vanessa and Lisa take to the professional onion chopping, tender caring of their stock and risotto, and beating of choux pastry, like ducks to water. They are a pleasure to teach, and we're all having so much fun that it doesn't matter that we've gone beyond the two hours. For me, it's worth it. I have shown them that all it takes to learn the basics is a palate that knows what good food should taste like, the willingness to sample your efforts throughout all its preparation, and some organisational skills to ensure that your timing is right. I leave them to impress their guests!
Rushing home
Rushing home, I nearly drive past the supermarket without stopping to buy milk and butter. One hour before everyone is due to arrive, I mix batter for Yorkshire puddings, beat together the ingre-dients for toffee icing, season the beef and pop it in the oven, set the table, and 'tek a fresh', as they say. Thank goodness my mother has arrived early, as she prepares a platter of smoked deer, Dorchester blue cheese and olives for hors d'oeuvres. I'll deal with the final stages of cooking 20 minutes before I serve dinner.
And you think that's a typical day in the life of a chef? No, my friends; if we're looking at the average hard-working caterer, you have to include, in the time above, the actual event for the 700 people!
Chocolate toffee brownie bites with toffee butter-cream icing. - photos by Emma Sharp
Miniature Yorkshire pudding just about ready to serve from the oven.
Chocolate Toffee Brownie Bites with Toffee Butter-Cream Icing
INGREDIENTS14oz semi-sweet chocolate
5oz butter
3tbs toffee (dulce de leche - recipe in April's Dining with Emma)
5oz white sugar
6 eggs, separated
2oz plain flour
Icing:
1/2 lb butter
9 tbsp toffee
1tbsp cocoa powder
A little milk
Greaseproof or wax paper
METHOD1. Pre-heat the oven 300F. Melt the chocolate and butter in a double boiler and mix. 2. Add the toffee. Beat the sugar with the yolks, add the flour, and mix in the chocolate concoction.
3. Whisk the egg whites until stiff peaks are formed and fold into the chocolate. 4. Line a baking pan (12 1/2'' x 17 1/2" x 1") with greaseproof or wax paper, pour and spread the mixture out evenly, and bake for 20 to 25 minutes until firm to touch and an inserted knife comes out clean.5. Remove from the oven and leave to cool completely. 6. Using a sharp knife, trim the four edges of the large 'cake', and then slice into small squares - 11 slices by 9, to make 99 brownie bites.
7. Beat together the butter, toffee, cocoa powder and a little milk to make the icing. Top each brownie with a blob of icing and serve on a platter.
