Friday, 31 October 2008

Taste of Autumn

Here we have a Gressingham duck breast, served with maple roasted pumpkin, ravioli of cepe mushroom and an anise scented jus.

Monday, 27 October 2008

On the bone

Hi all, have not been on my page too much the past couple of weeks. Work demands take priority and i am currently working on my new a la carte menu which is starting to take shape. Here is a tasting size plate of one of my new dishes. It is wild halibut cooked on the bone (which leaves the meat beautifully soft with a melt in the mouth texture), with saute artichoke and wild mushrooms. The fish sits on creamed savoy cabbage and is served with a rich port jus and a drizzle of lemon oil.
The fish is cooked by pan roasting with foamy butter and thyme. It is important to let the fish rest after cooking before you take the bone out. The bone can also be used as a garnish if you like just fried and propped up on the plate, it is an interesting garnish.

Sunday, 12 October 2008

Flavours of cocoa

We recently did a cocoa themed dinner paired with wines. Here is the menu.........
This is a creamy cauliflower risotto with cocoa jelly, toasted cocoa nibs and white chocolate folded in at the end.

The main is crisp venison fillet with sour cherry compote, smoked chocolate sauce.
This cheese is Tunworth which is similar to Camembert that is stuffed with figs, apple, cranberry, cocoa nibs and cured with whiskey.
The dessert is a ancho chilli chocolate twist with mango balls.

Monday, 6 October 2008

Wild sea trout

Back in July i did a wine dinner focusing on just wild line caught sea trout. Here is the starter from that wine dinner. It is a sashimi of sea trout, green apple, tomato, crisp rice, Bormano olive oil. This was lovely and light with great flavour from the fish and and nice bite from the apple and wild rice.

Creamy cauliflower risotto, truffle puree, red wine braised beef shank

Wednesday, 1 October 2008

Foie gras parfait, roasted peaches

Here we have a foie gras parfait which is made with foie gras chicken liver, butter, eggs, shallot, garlic, thyme, brandy, port, madeira. It is served with slow roasted peaches and port reduction.