GOM: Chapter 9 Class day – no pressure.

Before we begin I would like it known that I remain vigilant on hummingbird watch.

Okey dokey, a lot to get through today. First priority – give the GOM a task for the afternoon. It's easy when they have a mission and today it's car related – one of their favourite hobbies is getting the best deal possible when wanting to change a car. The GOM may not be in the first flush of youth if you know what I mean, but nobody plays “good cop, bad cop” better than they do – essential qualities during negotiations.

First up “mise en place” - in English translates to “put in place”, or, get all your ducks in a row. If there is preparation you can do ahead of the game whether it's for a Class or generally at home you will save so much time and effort by weighing ingredients, grating cheese etc., and for today I'm making a batch of chocolate mousse so it will be set when required later. The funky containers will be perfect.

Wave goodbye to the GOM and on goes the white jacket – a few minutes later my two students arrive and off we go.

They are impressed with the Croque Monsieur, served with a sweetcorn relish, it's a winner.

Croque Monsieur

4 slices of medium sliced wholemeal bread

2 tsp Dijon mustard

75g (3oz) Gruyere cheese (grated)

2 slices of ham

30g (1½oz) unsalted butter

Preheat oven to 350f/180c/160fan

Spread ½ tsp of mustard over each slice of bread. Spread half the cheese on two slices of bread followed by the ham, remaining cheese on top. Sandwich together with the other two slices of bread and cut into triangles.

Heat the butter in a frying pan until foaming – fry your festive croque monsieur for 1-2 minutes on each side. If your frying pan is suitable for the oven then pop in for 4-5 minutes. If not then pop the croque onto a baking sheet.

Now for the mousse. I know this appears to be out of flunter but my students have an appetizer and a glass of wine or beer to enjoy so they can watch me work, relax and enjoy.

I make no apology for singing Nigella's praises – this is her recipe. The purists will poo poo the use of condensed milk, however for those of us who have to exercise caution with uncooked eggs (the traditional way of mousse making) it's brilliant. You can also omit the alcohol and increase the orange juice if you prefer. My personal preference too is not to top the mousse with whipped cream – it's rich enough for me without - it's personal taste. Childhood habits die hard, no matter what part of the world, and the mousse bowl is taken to be scraped out with spoons – apparently it would be rude not to.

Nigella's Instant Chocolate-Orange Mousse

(Taken from Nigellisima – page 148)

Recipe serves 6

150g dark chocolate – minimum 70% cocoa solids, finely chopped

175g condensed milk

500ml double cream (heavy USA)

pinch of salt

2 x 15ml tbsps Aperol, Triple Sec, Cointreau, Grand

Marnier or other orange liqueur

2 x 15ml tbsps orange juice and the zext of half an orange

Melt the chocolate carefully either in a microwave (following instructions) or over a pan of simmering water, making sure the bowl does not touch the water). When almost melted stir with a rubber spatula to scrape down and to help the last bits of chocolate to melt. Take off the heat and leave to cool a little. Pour the condensed milk and 250ml of the double (heavy) cream into a bowl, add the salt and whisk until thickened but only just – the beaters should leave a trail of ribbons. Stir a third of the whipped cream mixture into the cooled melted chocolate – “you can be fairly brutal about this”. Now, slowly in 2/3 batches, fold the lightened chocolate mixture back into the rest of the whipped cream mixture. Then gently stir in the liqueur and orange juice. When combined fill 6 glasses of 150ml leaving space below the rim. Place the mousses in the fridge for 1 hour – you could serve sooner as they are edible straight away. Whip the remaining 250ml of cream until thickened but still floppy, before peaks begin to form (refrigerate too). When ready to serve divide the cream between the glasses of mousse and top with the orange zest.

Now for the Fish Pie. I've been asked to demonstrate a mornay sauce (cheese sauce) and a perfect showcase for a mornay sauce is as part of a Fish Pie. Instead of the traditional pastry top I'm using baked potatoes, peeled and sliced thinly.

Sauce making is a form of therapy and students enjoy watching the process, truly a labour of love. It's worth all the time and effort. The recipe below is scaled down – for a giant size double the quantities.

500g fish fillets of your choice

(would recommend mixing smoked and unsmoked fish)

30g unsalted butter

1 tbsp plain flour

black pepper

500ml milk (or a mixture of milk and cream

if you'd prefer a richer sauce)

150g cheddar cheese, grated – reserve

50g to sprinkle over your potato topping

Poaching the fish. Warm the milk in a large frying pan and then add the fish fillets and poach for 5-7 minutes. Remove the fillets and drain on kitchen paper (placed on a tray). Strain the milk to remove any pieces of skin etc., from the fish.

Use a medium size saucepan, melt the butter and then add the flour making a roux. Gradually add the liquor from poaching the fish until you have a stiff sauce. Add the cheeses and add black pepper. ** Taste. There is no salt in the recipe – if some of your fish is smoked and there is salt in the cheeses there should be sufficient - however tastes differ, you may feel you need a sprinkle.

Gently remove any skin from your fish fillets and break into large pieces and transfer to an oven-proof dish. Combine the sauce with the fish and top with the sliced potatoes. A sprinkle of salt and pepper, a knob of butter and a sprinkle of grated cheddar cheese to finish off. I baked the potatoes this morning and poached the fish too.

All your ingredients are cooked, so 30 minutes in the oven will be perfect.

Options

If you are using plain milk in your sauce, you could enrich by adding 2 egg yolks and 2 tbsp cream, beaten together, off the heat at ** above.

You could use a mixture of Cheddar and Gruyere and sprinkle the top with Parmesan.

The students enjoyed their pie, taking some home for supper, along with the mousse I prepared earlier (sorry for the pun). Two happy bunnies and we had the best time.

Just in time the GOM return - “what's for supper?”