Wednesday, 28 January 2009

Back from holiday and raring to go

Hey, just got back from a few days off. Here are my dishes for this weeks tasting menu.
  • Pork belly, beetroot, leek, sherry vinegar gastrique, shaved almond
  • Creamed cerney goats cheese and celeriac terrine, coloured carrot salad, blood orange puree, chestnut crumble
  • Slow poached seatrout, braised endive, thai style broth
  • Liquorice glazed Gressingahm duck breast, braised salsify, red wine and reglisse syrup, watercress

Tuesday, 13 January 2009

Trio of organic beef

This is my du jour menu for this week. It is a grilled fillet, twice baked smoked bone marrow souffle, and braised shank wrapped in dauphine mix and deep fried. Garnish is swede, beetroot, swiss chard, jus gras.

Monday, 12 January 2009

Egg Faberge

This is a mock edible Faberge egg. It is truffle stuffed macaroni. lobster mousse with a quail egg inside. Sitting on cucumber noodles and butter poached langoustines.

Saturday, 10 January 2009

Pumpkin, foie gras, apple

This is a layered terrine of pumkin, foie gras and apple. The apple juice is set with agar. The pumpkin mousse is set with geltin and agar. The foie gras is cured with madiera. salt, sugar, and white pepper and left to cure. Garnish is wine syrup, pumpkin jam,roasted pumpkin seeds.

Friday, 9 January 2009

Pumpkin raviolo

This is a pumpkin and truffle flavoured orb using the spherification method. Garnish is black truffle slice, jullienne green apple, pumpkin crumble and truffle rocks

Skate wing

This is a pan roasted skate wing sitting on cauliflower cous cous, served with a Baeri farm caviar sauce.

Venison en croute

Hi all, here is a peice of venison loin which is seared off and wrapped in bread which is dipped in egg and milk. It is then roasted off in foamy butter until golden. It is served with a juniper tagliatelle, pickled red onion compote, venison reduction and juniper air.

Saturday, 3 January 2009

Lobster salad with an apple veil, caviar jelly roll, vanilla bean vinaigrette

The veil is an apple gelatin made wafer thin with agar and draped over the lobster salad. The caviar is rolled with some jullienne apple in the same jelly. The vanilla bean vinaigrette is thickened with a little Xantana to hold the emulsification on the plate. Popular on the du jour this evening, then again lobster always is.