Sunday, 20 April 2008
Monday, 14 April 2008
I love this dish. I am a big fan of pork belly. Here it is brined, then confit, then pressed. The skin is shaved off and seared crisp. The apple puree is made by vacuum packing the peeled apple dice with lots of rosemary and a little lemon juice. Simmer in water until cooked then puree. Pickled mustard seeds play a part in this dish by balancing the sweetness of the apple and giving a vibrant hot pop in the mouth.
Did this last November when game was at its prime. The terrine is layered with pork trotter(which was my gelatine), foie gras, then wild duck, pheasant, partridge, pigeon. Topped with a red wine reduction made from the trotter stock.
All the flavours work here. The interesting twist is the goats cheese which is beaten in a small hobart with peas and torn basil and a touch of salt and pepper. Really beating hard breaks up the peas, then you roll the mix out onto paper to desired thickness, chill and cut. Great for spring.
Ah, asparagus season is once again upon us. Here the asparagus is steamed and served with the fondue which is made from a great cheese from Loosehanger cheeses which you can find at the Winchester farmers market.
Here the legs are cured and confit in duck fat. Then flaked up and bound with some chicken glace and confit shallot, rolled then set. The mousse is sitting on hazlenut and thyme brioche crumbs. The coloured carrots are soused in muscatel vinegar and heaped onto the plate. The dressing is a parsley vinaigrette.
Thursday, 3 April 2008
Here are a few amuse bouche creations from the past.
The trio is a smoked salmon and crab napoleon, a duck spring roll with tomato salsa, and a lamb fillet terrine with mustard marinated root vegetables. The triangle terrine is the famous lamb fillet terrine again with melted leeks and red pepper reduction. The pear is stuffed with foie gras and poached in slightly sweetened and spiced white wine, with fleur de sel and some fresh salad leaves. I love amuse bouche, it really gets you thinking and digging through the fridge.