Thursday, 28 May 2009
Sunday, 24 May 2009
Tuesday, 19 May 2009
To the left is my main which is a Saddleback pork loin, which is cleaned and cooked sous vide for 4 hours at 50C. It is then chilled, portioned and vacuum packed individually with garlic, butter and thyme, reheated and caramelised in foamy butter. The sausage is shallot, garlic, pancetta, black pudding and red wine cooked down in a pan to a paste. Rolled into log shape and chilled. Once it has been chilled it is cut to size and reheated through the oven. Garnishes are, crisp onion rings, spinach, pork fat pin wheels and an apple balsamic reduction
Sunday, 17 May 2009
In a previous post i have used a whipped cucumber juice for a small canape. With these whipped foams you tend to have alot left over. With the left over foam i froze it and have used it here in an amuse bouche for the restaurant.
Saturday, 16 May 2009
Roasted Herefordshire beef fillet, bone marrow dumplings, morels and shiitake mushrooms, horseradish broth
Tuesday, 12 May 2009
Sunday, 10 May 2009
Thursday, 7 May 2009
The cheese is sitting on freshly baked gingerbread which is cooked to more of a sticky cake texture. The jelly is made with Addlestone cider. the cider is from Somerset and has a cloudy appearence due to is not being filtered. The cider is quite sweetwith sour notes.
This was nice to eat, and made me think about when i was young, as i have not really had gingerbread for years.
1 kg honey
1 lemon, zested
1 orange, zested
40g baking powder
480g plain flour
480g rye flour
15g nutmeg, freshly grated
30g star anise
200g caster sugar
Gently warm the milk, honey and zests, just enough to melt the honey.
Sieve all the dry ingredients except the sugar into a large bowl.
Whisk the sugar and eggs in a food mixer until they reach a light and fluffy sabayon; this will take about 20 minutes.
Mix the milk and flour together to form a smooth paste, then fold in the sabayon. Don't be too gentle with the sabayon, as the end product doesn't want to be too light.
Remove from the tins and allow to go almost cold, then peel off the baking parchment.
Recipe for the foam:
1 kg cucumber juice
5g xantham gum
Take 400g of the cucumber juice and using a hand blender blend in the two powders. Leave to sit and hydrate for 10 minutes. Add the rest of the juice and blend once again. Place into a small hobart mixer and whisk on high speed for approximately 20 minutes until light and fluffy.
Thanks to Dale at the components for guidance with this. Check out his blog by clicking here http://thecomponents.wordpress.com/
Monday, 4 May 2009
Friday, 1 May 2009
This is a ceviche which i have been working on. The scallops are sliced raw and put onto the plate. The ceviche marinade went as follows.
Thai fish sauce
Infused over heat for 30mins, then chilled.
The marinade is brushed genorously over the scallops and drizzled onto the plate. Spearmint is strong so i added just one jullienne of spearmint per scallop.
The plate is garnished with confit baby tomatoes and scallop meat tuilles which are made with...
sprinkled around the plate is sesame and scallop roe crumbles, which in another crack at this great tasting ceviche i would like to put a finer scallop roe powder onto the scallops.