Wednesday, 8 July 2009

Bacon, egg and chips

This is the starter on my du jour menu this week. The duck egg is cooked in a small shot glass and gently steamed until the egg white has set and the yolk is still runny. The flavours here work well together with the salty bacon, sweet syrup, rich duck egg, bitter micro celery and earthy asparagus compote. Received good comments from the restaurasnt so far. It is playful and suprising when the egg is cut into.
Posted by at 15:52
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4 comments:

  1. Gerald L Ford9 July 2009 at 20:59

    Craig, that is super sexy like Britney before she had kids...

    ReplyDelete
  2. ryan18 July 2009 at 15:15

    wicked lokking dish craig, you gonna feature that bad boy on the al a carte? hope you well mate. really enjoyed the site, will be visiting frequently.laters

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  3. Ste4 December 2009 at 03:56

    Very interesting way of cooking the egg.
    Do you steam in a rational, or old school?

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  4. Craig Dryhurst15 January 2010 at 16:55

    Hi Ste,
    I poured the egg into a shot glass and very gently steamed it the old school way.
    Cheers

    ReplyDelete

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