Sally Abé - Guest Chef Course
Master the perfect Wellington as you learn with Sally as she shares all of her passion, expertise and skills over three amazing signature dishes.
Welcome to the course
Course Intro Video
Poached Scottish Langoustine, Lardo Stuffed Cabbage, Shellfish Consommé
Ingredients & Equipment
Module 1: Intro – Poached Scottish Langoustine, Lardo Stuffed Cabbage, Shellfish Consommé
Module 2: Langoustine Preparation
Module 3: Shellfish Consommé
Module 4: Prawn Mousse
Module 5: Cabbage Roll
Module 6: Plating
Venison Wellington with Truffled Mash
Ingredients & Equipment
Module 1: Intro – Venison Wellington with Truffled Mash
Module 2: Venison Sauce
Module 3: Searing the Venison
Module 4: Duxelles
Module 5: Rosemary Crepes
Module 6: Chicken Mousse
Module 7: Wellington Assembly
Module 8: Truffle Mash
Module 9: Venison Wellington
Module 10: Plating
Lemon Meringue, Yoghurt Sorbet, Caramelised White Chocolate, Hazelnut
Ingredients & Equipment
Module 1: Intro – Lemon Meringue, Yoghurt Sorbet, Caramelised White Chocolate, Hazelnut
Module 2: Lemon Curd
Module 3: Lemon Shortbread
Module 4: Yoghurt Sorbet
Module 5: Italian Meringue
Module 6: Caramelised Hazelnuts
Module 7: Caramelised White Chocolate Aero
Module 8: Plating