Tuesday, 31 March 2009
Grilled Casterbridge beef fillet, braised shank dauphine, pickled red onion compote, broad beans, smoked potato puree.
At last, wild spring garlic is upon us. At my Mothers house a few weeks ago, my daughter came into the house and threw some grass on the floor. Whilst picking up my daughters mess, i caught the mildly sweet aroma of garlic and found myself grinning from ear to ear. She had foraged earlt wild garlic shoots (thats my girl!). I am currently using it where i can. We are bringing it from our nearby woods, close to the hotel. It is only around for about 2 months, if that! The shoots blossom also which make a great garnish to a seasonal sald or soup.
Here is a tastingof lamb featuring the loin poached in mint oil, braised neck croquette, ice filtered lamb consomme jelly with sweetbread, wild garlic and creme fraiche potatoes.
This was on the Taste of Hampshire menu last week. It was very popular!
Tuesday, 24 March 2009
Saturday, 21 March 2009
It is layed head to toe and seasoned and then rolled tight in cling film. It is poached in barely simmering water for about 9 mins. It is sitting on a celeriac remoulade which is mixed with some toasted grains of paradise. A little poached apple is resting in its jelly. The crumb is hazlenut, breadcrumb and malden salt, toasted through the oven.
Wednesday, 11 March 2009
Line caught seabass fillet, plum tomato fondue, steamed courgette blossom, candied black olive, basil puree, lemon oil
I will look at the presentation again.
Sunday, 8 March 2009
Friday, 6 March 2009
Wednesday, 4 March 2009
This is smoked salmon sitting on some marinated sweet peppers, which are peeled and diced and marinated in a gastrique of wine vinegar and sugar. The croustillant is filled with a watercress espuma. The sauces are red pepper syrup and watercress coulis.
Sunday, 1 March 2009
This is something i was working on this evening. I love butterscotch and have wanted to use it for some time. My thought process led me to foie gras terrine, as you have a more creamy richness to a terrine than when you sear. With the deep caramel note in butterscotch i thought it would pair well. I was wrong! For me the butterscotch was to sweet to match. I then added a little cider vinegar, lemon juice and fig puree to freshen the taste and lighten at the same time.
- Seasonal vegetable salad, shallot dressing, spinach mousse, lemon thyme gel
- Foie gras and rhubarb mosaic, candied ginger brioche, rhubarb and long pepper sheets