For the first time, we - in a group of four - had to make chicken stock. Remember the rules: no salt, no starchy veg, no boiling, no stirring, depoullier and skim, etc! Basically love your stock like it's your child!
Secondly, make bread. One of my favourites - got to love the kneading!
So, it was okay to keep an eye on the stock while tending to the bread and kneading away in meditation. However, then we had to - suddenly (well, we knew that would be coming, but just not when) - within 25 minutes make and serve a cooked breakfast. Apart from the fact that I have never made a cooked English breakfast, the added difficulty was to get it all right: Brown, but not scorch the sausage, crispy bacon (but it shouldn't shatter into little pieces when you try to cut it), perfect fried egg (without any colour, but no slimy egg white), a tomato (skinned and cooked, but not overcooked) plus evenly and beautifully fried bread. AND the four of us had to serve it all at the same time.
Well, let me cut a long story short: We didn't manage to serve on time - we were 6 minutes late. Plus, while we did keep an eye on our dearly loved stock, we forgot about our bread AND it basically proved for too long, meaning the beautiful dough was starting to disintegrate as the yeast was working overtime. It still did bake and was eatable. But instead of a gorgeous loaf it ended out looking like a light brown flat cake...
I was really disappointed and majorly exhausted by the end of the class. Not that that's something new. ;-) However, I must say that I will now (HOPEFULLY) never forget any of my breads ever again.
In slight frustration I ate all of the cooked breakfast really quickly so that there are not photos. Oh but not to be forgotten the fourth thing that was going on that day - finishing the stew that we started the day before. Here you go:
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