Eggs and cheese on toast

Here is a free range duck egg cooked in a waterbath for 1 hour at 63C. It is paired with almond toast, parmesan custard and shaved truffle.

The duck egg cooked in this method cooks the white so delicately, almost transclucent. The yolk though remains thickly runny and rich.

I got a bone to pick with you..........

Pardon the pun, but i couldn't help it. This is a random shot of a garnish for a beef dish that was being prepared the other weekend. I paired it as a duo. The bone has been completely cleaned out and hollowed. There is saute spinach in the bottom and sticky braised brisket on top. it is to be re - heated and topped with a local beer froth.

Beef and beer.....they love it here in the countryside. Damn right too!! ; ))

Kicking off

December is here and the streets are hustling and bustling full of shoppers trying to buy that special gift for their loved ones.........................Did that in November!!

Heres some plates...

Pan roasted loin of venison, Valrhona chocolate and raspberry ganache, warm leek terrine, poached salsify, port sauce

Loch Duart salmon and Jon Dory mosaic, pink grapefruit, fennel, ginger, Bormano olive oil

Merry Christmas everyone : ))

Valrhona and raspberry vinegar ganache

200ml good quality raspberry vinegar (reduced to 50ml)

60g butter

50g 70% chocolate

Over a double boiler, add the vinegar. Melt the butter into the vinegar reduction until fully incorperated. gradually add the chocolate until fully incorperated. Control the heat to make sure it does not get too hot. Pour into a container and chill.

French onion soup??

To recreate a classic bistro dish and give it a little VIP treatment for 2010,you need to re-think the elements and refine them a little. Heres my cheeky French Onion soup.

Roasted onion consomme, Waterloo cheese tortellini, crisp bread