This week crosses more boundaries than Shane Warne with a cell phone. We travel from Cornwall to Istanbul, from Lorraine to Tokyo by way of Naples with a short stop in the Mediterranean. Would that it were actual, rather than simply in the steamy kitchens of Weltec!
Our culinary adventures this week are in grilling and baking - Cornish Pasties, Quiche Lorraine, Teriyaki Grilled Chicken, Char-grilled Vegetables, Grilled Lamb Kebabs, Cauliflower au Gratin - I wouldn't immediately put that in a list of grilled food but of course gratin fits that category - and so on. The hunter gatherer is home from the wild west, and after eating mountains of hamburgers, steaks and fries for the past month he enjoys the more international cuisine that comes his way this week.
So, in regards to the pastry - Excellent Cornish Pastie if I do say so myself. However, having taken immense pains to blind bake my quiche pastry so it is dry and crisp before adding the filling, I am reduced to sobs as the filling overflows just a tad during cooking: this means the base is not as crisp as it should be. To a person, everyone else in the class under cooks their crusts and so there are no Distinctions in assessment this week. Boo hoo all round.