|Pork belly dish components..|
|...and plated at home for dinner|
Also on the cooking menu that day: smoked pork fillet which we marinate in an Asian style marinade before smoking. I haven't cooked mine yet and have vac packed it for a later date. (see Week 23: Omega 3 and me for a description of easy to do smoking).
|Marinated pork fillets ready for smoking|
On Tuesday morning as I am making the bed I put my back out. Yow! I am in pain for the rest of the day, though it improves after the osteo pops the rib back in. I don't feel up to working in the kitchen for four hours so I miss making the Duck Confit (the hunter gatherer has been LIVING for the Duck Confit), the Braised Rabbit and the Cervena (farmed venison for those who don't know). I text Trevor that I won't be there and beg him to cook and keep my Duck confit for me. With anti inflammatories and pain killers on board, I sleep well and look forward to the next day's offal adventures.
On Wednesday morning the alarm goes off at 6.30 (we have early shift). I twist my back as I get out of bed and am back to Yow! again. No Lamb's fry and bacon; No Devilled kidneys; No Steak and Kidney pudding! No Crumbed Sweetbreads with Remoulade!
|Marquise potatoes ready for the oven|
I spoil my run of Distinctions this week and pass with Merit. Next week is the last week of class and we have our final practical assessment. The main is set but the desert is a "magic box" from which we choose ingredients. I am not sure what the rules are yet. After that the adventure continues with three weeks of work experience.