We started the session at the demo room where the teacher shared tips related to the Mediterranean dishes we were supposed to cook that day. One thing that stuck out for me is that freshly cracked pepper taste much better than already commercially-grounded ones.
Teacher Chef Kat taught us how to clean the seafood then cook the paella and the moussaka. I wish I took a photo of the moussaka but I guess it tasted so good that when I got to the station, the food’s gone, haha!
It wasn’t a good day for me. Migraine kicked in and I practically couldn’t go on for a long time than I used to. The intense heat in the CCA kitchen didn’t help either. It was just too hard to stay there for many hours as we are accustomed to be in air conditioned places most days.
My task for the day was Meatball Kebabs w/ Paprika Cream Sauce and Couscous w/ Peas.
This was the dish I least liked among all the dishes we cooked so far. I felt since I finished cooking way too early, the sauce got thick and the dishes became so cold. I made the mistake of just reheating the sauce and not adding any liquid to fix the texture. The result being the dish not looking nice and the sauce ruining the entire dish as well. Lesson learned for me. I guess my not-so-good mood affected the dish also.
This was the Meatball Kebabs w/ Paprika Cream Sauce served on a bed of Couscous with Peas that I made. Chef Teacher Kat said the meatball tasted nice and she liked the taste of my couscous. She taught me how I could have saved the cream sauce to rectify the time it rested on my station.
List of dishes for the day:
- Seafood Paella
- Meatball Kebabs w/ Paprika Cream Sauce
- Blue Fin Tuna Skewers w/ Chermoula
- Couscous w/ Peas
- Moussaka w/ Spinach
- Crema Catalana
I took a pic from another group as I was seriously almost gonna faint out of extreme bad migraine. So I excused myself and left my finished dish so that my teammates can serve it together with the other dishes. Looking at the chat group, seemed like they had successful dishes 😊