Here is a slow poached seabass torchon with glazed vegetables and red wine fish jus
Laverstoke park beef fillet wrapped in smoked Alsace bacon, braised beef brisket, violet sprout leaves, aligot, seared foie gras, jus gras(foie fat)
Apple and blackberry gnocchi, oatmeal crumble, walnut custard, nice one Sam!
wonderful Craig youy are so talented !! and the photos are great too!!
ReplyDeleteif you are inspired by a different hummus come and visit me
à bientot Pierre
I would love to know the recipe for the gnocchi.
ReplyDeleteWe didnt actually record a recipe as such. It was an experimental thing. We used a little potato as a base,otherwise we found we were using too much flour. We peeled the apples and sous vide them cooking in simmering water. We puree and hung to dry out. We mixed 3 parts apple puree, 1 part potato puree, icing sugar, egg yolk, fresh black berries and flour and made a dough that was slightly sticky. Rolled it out and cut to shape and blanched in slightly sweetened water. We finished by glazing in blackberry puree.
ReplyDeleteHi Craig,
ReplyDeleteI love your site. I'm in england just scrolling through. Can you tell me how you made the walnut custard?
Corynne