tag:blogger.com,1999:blog-78039649780712200872024-03-19T03:51:31.514-07:00Strictly Fine DiningCraig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.comBlogger200125tag:blogger.com,1999:blog-7803964978071220087.post-12524213019291923942012-06-13T18:13:00.000-07:002012-06-13T18:52:27.521-07:00Brunch Series Dish 3: Poached Lobster Benny, Waffle, Plum Tomato Jam, Gruyere, Chive HollandaiseHere is a dish just recently launched onto our brunch menu. We use 100% Oceanwise lobster from Fabian Bates at Sing Sing lobster. This is a really nice balance of sweet tart tomato jam and rich gruyere cheese which sitting on the waffle absorbs all the released moisture. Its a nice twist on the classic eggs benedict and has gone down very well with our guests.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggb2z7StfwEYY8Us9hIPx3J1X4h8_P0-sG_A8_FIUZ4iVrHsta9q6mMWwcELVDwERiIgnsf7Cf_T5TXDK4A5mjUD9rLyktbiCYGM89YgfVUc0lvSnf1PSjvlBRbRwg1ebeK32qN5DinJaS/s1600/Lobster+benny+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggb2z7StfwEYY8Us9hIPx3J1X4h8_P0-sG_A8_FIUZ4iVrHsta9q6mMWwcELVDwERiIgnsf7Cf_T5TXDK4A5mjUD9rLyktbiCYGM89YgfVUc0lvSnf1PSjvlBRbRwg1ebeK32qN5DinJaS/s320/Lobster+benny+2.JPG" width="320" /></a></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com20tag:blogger.com,1999:blog-7803964978071220087.post-8613202309195444322012-04-16T19:41:00.000-07:002012-04-16T19:41:26.323-07:00Brunch series: Dish 2 - Tofu, Quinoa and MisoHere is a vegan dish which has proved very popular with our guests. It is light, extremely tasty and has a good healthy list of ingredients. The dish features red and white quinoa, green kale, edamame beans, red pepper, broccoli, onion, chick peas, snow peas, a pinch of ground flax, hemp heart, cashew nut, baby spinach, cilantro and tofu. The dish is flavoured with a miso dressing which is used to glaze the quinoa also. I cook this dish all the time at home for my vegetarian wife. It can always be adapted to suit all needs. Add a chicken breasts or a hunk of sablefish or even a beef tenderloin. Taste great with all.!!<br />
Dressing recipe is included below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUIfQzshMjpA0Wfq87x0_ctVUg8JN6H89QJRK2JpQv8-1Ja9NttGl02101TQwu7CITjPCFVsvbSzoygeBF_2sr0PYl8_Hcyp1ZrkeQido_4lE8R04fsqWLAoRoY5q7Qnf3p2LUDuM7esN/s1600/IMG142-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUIfQzshMjpA0Wfq87x0_ctVUg8JN6H89QJRK2JpQv8-1Ja9NttGl02101TQwu7CITjPCFVsvbSzoygeBF_2sr0PYl8_Hcyp1ZrkeQido_4lE8R04fsqWLAoRoY5q7Qnf3p2LUDuM7esN/s320/IMG142-1.jpg" width="320" /></a></div>
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<span lang="EN-CA"><b><u>Omiso Dressing</u></b></span></div>
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<span lang="EN-CA">3 bags miso paste</span></div>
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<span lang="EN-CA">8 cloves crushed garlic</span></div>
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<span lang="EN-CA">1/3 cup fresh grated ginger</span></div>
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<span lang="EN-CA">¼ cup dry mustard powder</span></div>
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<span lang="EN-CA">2 bottles rice vinegar</span></div>
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<span lang="EN-CA">2 cups sesame oil</span></div>
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<span lang="EN-CA">½ cup sugar</span></div>
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<span lang="EN-CA">6 litres grapeseed oil</span></div>
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<u><span lang="EN-CA">Method:<o:p></o:p></span></u></div>
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Combine all ingredients and emulsify with a stick blender while slowly
adding the oil.</span></div>
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<br /></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com6tag:blogger.com,1999:blog-7803964978071220087.post-17154336399640758312012-04-02T19:03:00.004-07:002012-04-02T19:20:15.038-07:00Rise and Shine<div><br /></div><div><span style="font-family: Georgia, serif; font-size: 16px; ">Very recently i have been working on the new breakfast and brunch menus at Yew Restaurant and bar. Going out for brunch here in Vancouver is a big thing, there are alot of restaurants in town that do a brunch. Hash n eggs, yoghurt parfaits and </span><span style="font-family: Georgia, serif; ">of course</span><span style="font-family: Georgia, serif; font-size: 16px; "> the the </span><span style="font-family: Georgia, serif; ">infamous</span><span style="font-family: Georgia, serif; font-size: 16px; "> Eggs Benny, to name just a few of the staples. What was fun about writing these menus was how to keep it "whimsy and fun" and still keep that standard high but keeping the emphasis on comfort eating, because that seems to be the way people like to eat here. Im going to take you through some of the new dishes one by one over the next few weeks just breaking it down into what the dishes contain and throwing in a few recipes to boot if needed. </span></div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHLfufr6f-HFSw9EaPeLttTgthMRFRtsqpupT-s70YSZFP-ZNekQrLe-QFMDAdRTD5apn-VGNAvxk3DzkCLa8PYyWZ4OTjgNrH6YyFluBptP0_ZPkHxji6pHIvWvN7cfsf5dKoF7wdFnn/s1600/DSCF8360.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHLfufr6f-HFSw9EaPeLttTgthMRFRtsqpupT-s70YSZFP-ZNekQrLe-QFMDAdRTD5apn-VGNAvxk3DzkCLa8PYyWZ4OTjgNrH6YyFluBptP0_ZPkHxji6pHIvWvN7cfsf5dKoF7wdFnn/s400/DSCF8360.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5726991693700936594" /></a><br /><span>Here we have the Steak N Eggs which has sumptuous chunks of Slow Braised Red Wine Short Rib of Beef, Breakfast Potatoes (Vitelotte, Yukon Gold and Red Bliss roasted in duck fat), Roasted Cherry Gem Tomatoes, Apple Wood Smoked Cheddar, Arugula, Topped off with two sunny eggs.<br /></span><div><span><span style="font-size: 100%;"><br /></span></span></div><div><span><span style="font-size: 100%;"><br /></span></span></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com9tag:blogger.com,1999:blog-7803964978071220087.post-72808839970714496292012-03-23T21:31:00.002-07:002012-03-23T21:52:28.410-07:00Time flies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB1V29RwFQAR1i_X_4BHYJeY2ftHWxVCHJnYUhYaPrQEpr-ML7C0n3yRPDRsh-gF7Frosjz-lb1KlEN8LfeRNLVE-BqOLvxvc7IUK4Pycg0Ae3JzZEn2yhn71IVkvuVyT_Bv1jB8vX08R/s1600/P1040361.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB1V29RwFQAR1i_X_4BHYJeY2ftHWxVCHJnYUhYaPrQEpr-ML7C0n3yRPDRsh-gF7Frosjz-lb1KlEN8LfeRNLVE-BqOLvxvc7IUK4Pycg0Ae3JzZEn2yhn71IVkvuVyT_Bv1jB8vX08R/s400/P1040361.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5723321956567529298" /></a><br /><span ><span style="font-size: 100%;">Good morning, Good evening, Good afternoon,</span></span><div><span ><span style="font-size: 100%;"> It </span>surprises<span style="font-size: 100%;"> me that my last blog from the UK was in January 2011. Mainly because I have been meaning to continue on with my posts for some time. Alot has happened for me since that time. My family and I have moved to Vancouver, Canada and we are so happy with our lives right now. We have embraced the way people eat here and have jumped feet first into the diverse melting pot of cultures and cuisine. I have so much to tell and share over the coming weeks and months........................</span></span></div><div><span ><span style="font-size: 100%;"> I transferred from the Four Seasons Hotel Hampshire to Four Seasons Vancouver in late July 2011. We moved here to Canada to pursue my goal of becoming an Executive head chef of a Four Seasons hotel. I started my career at the tender age of 18 at The Langham Hilton Hotel in London and am now 35 nearing my career dream of becoming the lead chef in the kitchen of a hotel in this luxury hospitality company.</span></span></div><div><span ><span style="font-size: 100%;"> Moving from the UK to The West coast of Canada has been a revelation to me as it has opened my eyes to a completely different way of feeding people and my family. With a new lease of life in this blog i hope to share some of my new found passion for healthy tasty recipes. These inspirations come from our banqueting department, Yew restaurant in our hotel and the incredible talent of sous chefs and line cooks that i have the pleasure to work with week in, week out.</span></span></div><div><span ><span style="font-size: 100%;"> The format and content of this blog will change from the past posts as i am not the restaurant chef anymore but oversee everything in all outlets. </span></span></div><div><span ><span style="font-size: 100%;"><br /></span></span></div><div><span ><span style="font-size: 100%;"> Please leave feedback as you see fit and leave notes on trends that are relevant where you are currently. And if you are ever in Vancouver, please stop into Yew restaurant and bar to say hi..</span></span></div><div><span ><span style="font-size: 100%;"><br /></span></span></div><div><span ><span style="font-size: 100%;">Laters.....</span></span></div><div><span ><span style="font-size: 100%;"><br /></span></span></div><div><span ><span style="font-size: 100%;"><br /></span></span></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com5tag:blogger.com,1999:blog-7803964978071220087.post-76434446192550285902011-01-03T11:37:00.000-08:002011-01-03T12:13:34.503-08:00Terrines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpBzxjM1M0M97iZLZJ4vNHsrjzHWVMm-MKwHzdXPN-O74GVsxj6hwf70diVrE1kRhnEukxRJUnnbxA3bFr9JXsgyOKmNGe5wviaFOfWMuwwxnnnQv7aXbARIe0ekf3eEOc3989-eWAl21/s1600/P1030693.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpBzxjM1M0M97iZLZJ4vNHsrjzHWVMm-MKwHzdXPN-O74GVsxj6hwf70diVrE1kRhnEukxRJUnnbxA3bFr9JXsgyOKmNGe5wviaFOfWMuwwxnnnQv7aXbARIe0ekf3eEOc3989-eWAl21/s400/P1030693.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558055215633801106" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgXoPWUuEK34xC_AbcVv-BwaXSHz4EHf5CvgCqWC1zrCvlGEZx63Do3FOZzDHf6wZj4MODLmR9QPKv6brE8ffmxvdc1A56ayzMkAefetXQZpmOk8uhmYFqdXiC33wsxB_mWNIIa-18ooh/s1600/P1030688.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgXoPWUuEK34xC_AbcVv-BwaXSHz4EHf5CvgCqWC1zrCvlGEZx63Do3FOZzDHf6wZj4MODLmR9QPKv6brE8ffmxvdc1A56ayzMkAefetXQZpmOk8uhmYFqdXiC33wsxB_mWNIIa-18ooh/s400/P1030688.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558055055089894642" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I have always been fascinated by terrines. From the tender age of 19 working as a commis at Claridge's to working in the Cote D'Azur as a demi chef de partie I have always deemed terrines as the ultimate show off plate. That view hasn't wavered today. Now it is time to install that passion into my team of eager cooks. I remember walking through Harrods in Knightsbridge once on my day off to look at the terrines, ballontines and gallantines. Dazzled by the display of chaud froie charcuterie and layered meat terrines, I was inspired to learn this craft to the best of my ability.</div><div> Today, in modern kitchens there are so many areas to cover, from classical to contemporary, to international. I try to keep classical elements in my cooking with a modern twist. Over the festive period we made a couple of terrines from my early days. We have a spinach, ricotta terrine lined with smoked salmon, and a traditional pate en croute. </div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com7tag:blogger.com,1999:blog-7803964978071220087.post-26919234641941110012010-12-31T00:39:00.000-08:002010-12-31T00:48:31.253-08:00Eggs and cheese on toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULEL7-iHSU0Qf3McGHgPMUH-1tddSgYsnlJSfvSZZbzN7ymHBKDtLfgJpil2-Mls6SmXVOjUd_q-hBTfEAAajibiGc6qlTDMTBuEvYoZPf3qp4gltipDVyTeDpf3HMmA_rAADpF_MBxHK/s1600/P1030692.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULEL7-iHSU0Qf3McGHgPMUH-1tddSgYsnlJSfvSZZbzN7ymHBKDtLfgJpil2-Mls6SmXVOjUd_q-hBTfEAAajibiGc6qlTDMTBuEvYoZPf3qp4gltipDVyTeDpf3HMmA_rAADpF_MBxHK/s400/P1030692.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5556765415784654514" /></a><br />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.<div>The duck egg cooked in this method cooks the white so delicately, almost transclucent. The yolk though remains thickly runny and rich.</div><div><br /></div><div><br /></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com2tag:blogger.com,1999:blog-7803964978071220087.post-73625831769889065872010-12-15T16:46:00.000-08:002010-12-15T16:54:11.685-08:00I got a bone to pick with you..........<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWTzANTyic680EQ7nEz_KyLXbMcL411sV3LAZsgxdiod1YVrv4OAnxnSGWbW_XzttGi55fUyVKw0cAtQskETwBmOWA-hCxvTKKE4MFuwo16bRfNFgM6y2lJutl1DIn61cQnGZMUJEeh4c/s1600/P1030678.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXWTzANTyic680EQ7nEz_KyLXbMcL411sV3LAZsgxdiod1YVrv4OAnxnSGWbW_XzttGi55fUyVKw0cAtQskETwBmOWA-hCxvTKKE4MFuwo16bRfNFgM6y2lJutl1DIn61cQnGZMUJEeh4c/s400/P1030678.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5551077051258683042" /></a><br />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. <div>Beef and beer.....they love it here in the countryside. Damn right too!! ; ))</div><div><br /></div><div><br /></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com3tag:blogger.com,1999:blog-7803964978071220087.post-41334241360022110602010-12-07T18:05:00.001-08:002010-12-07T18:28:28.630-08:00Kicking off<div>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!!</div><div><br /></div><div>Heres some plates...</div><div><br /></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pTba9Fiwgi9L8yTqxhmTbCI6v5q_jTaOs2F_vE99D65yllANj7-hp-MzyU4vTL0T-XGxKVX1JsV8RXfHoC20te1_gUe50dTo9tadnmtpNV8i0bMjMRgMnxM-_fGB5jzck4EL0PXrF4bp/s400/P1030657.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5548127629886017298" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: left;">Pan roasted loin of venison, Valrhona chocolate and raspberry ganache, warm leek terrine, poached salsify, port sauce</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-mcCHmfusAaw2oC1zdTAOAKxt6EB5BeHTXbZ-QJbRfC_9CxWMdLLiITUV1_NUg-DyVBAQxU9oM4XeNIr6zxHQb5nHCcwRcfU5H3hRpg8inQ61iyMPexhfKy1n2egNkG-ZW3fbX7f3xhW/s400/P1030650.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5548126984940658706" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Loch Duart salmon and Jon Dory mosaic, pink grapefruit, fennel, ginger, Bormano olive oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Merry Christmas everyone : ))</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><b>Valrhona and raspberry vinegar ganache</b></div><div style="text-align: left;"><b><br /></b></div><div style="text-align: left;">200ml good quality raspberry vinegar (reduced to 50ml)</div><div style="text-align: left;">60g butter</div><div style="text-align: left;">50g 70% chocolate</div><div style="text-align: left;"><br /></div><div style="text-align: left;">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.</div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com1tag:blogger.com,1999:blog-7803964978071220087.post-55922074480337091502010-12-03T16:38:00.000-08:002010-12-03T16:44:34.371-08:00French onion soup??<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIPyWSzqVNbwc1eyKw4cYO67qpfOpYNAnmV8zHn8_7EzDH4YRyrjQ8FJDNgzht1wlPZbI9ntos9__x5ivCEFLdbRjgOK4ps2JdZfNEcOrJs-A7bgdIpanFHB62PglDswyMi5BgTbCm76X/s1600/P1030655.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIPyWSzqVNbwc1eyKw4cYO67qpfOpYNAnmV8zHn8_7EzDH4YRyrjQ8FJDNgzht1wlPZbI9ntos9__x5ivCEFLdbRjgOK4ps2JdZfNEcOrJs-A7bgdIpanFHB62PglDswyMi5BgTbCm76X/s400/P1030655.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5546621294478905570" /></a><br />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.<div><br /></div><div>Roasted onion consomme, Waterloo cheese tortellini, crisp bread<br /><div><br /></div><div> </div></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com1tag:blogger.com,1999:blog-7803964978071220087.post-78260314834243215822010-11-22T02:04:00.000-08:002010-11-22T02:08:55.062-08:00Crisp potato galette, roasted vegetables, Eldren cheese, pesto cream, balsamic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJSrHyEjt5KOpIu2TCcgGuZnhT5xpZIquVatnT3_B3d_L_cWMq5XQg_PfylUvZkjEOiuaeH3XN-70L8Eypk82l2CI8mbcGv0AdW_OqP-AnUNBzjUS5DSLNSrBBHny1iSD8vbocKIkJER6/s1600/P1030622.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJSrHyEjt5KOpIu2TCcgGuZnhT5xpZIquVatnT3_B3d_L_cWMq5XQg_PfylUvZkjEOiuaeH3XN-70L8Eypk82l2CI8mbcGv0AdW_OqP-AnUNBzjUS5DSLNSrBBHny1iSD8vbocKIkJER6/s400/P1030622.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542313965015691282" /></a><br />Here is a vegetarian dish i have recently designed for the bistro menu. It is an easy pick up for that service demand and is also very tasty and hits the mark for a non meat eater as it is non of the usual suspect dishes that you find everywhere you go.<div>So far great respaonce from the vegetable massive!</div><div><br /></div><div><br /></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com2tag:blogger.com,1999:blog-7803964978071220087.post-39909824562771964282010-11-22T01:22:00.000-08:002010-11-22T02:04:17.142-08:00Some recent plates<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9Pu0-HPHJbqfkvU-fk9-gttce5ahLRzdb2s1gTC2FUcJLNtYBiKTKcx2YGf9JF7y1ap16ddmeeCi8UxaCGps0n2AMD0x15WMzwCON7zQcdLRqYRZb0G0Sn8eQhPRL14HJZLwBi0fSMuO/s1600/P1030632.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9Pu0-HPHJbqfkvU-fk9-gttce5ahLRzdb2s1gTC2FUcJLNtYBiKTKcx2YGf9JF7y1ap16ddmeeCi8UxaCGps0n2AMD0x15WMzwCON7zQcdLRqYRZb0G0Sn8eQhPRL14HJZLwBi0fSMuO/s400/P1030632.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542309054555527138" /></a><div>Hi,</div><div>Here are some pictures of dishes from the past couple of weeks.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Warm cranberry and goats cheese sphere with crisp ham</div><div><br /></div><div><br /></div><div style="text-align: left;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfLH-zeZ_aIW_if7q0Uu9R3cyPN2MgP0zMDJKUUJPgZdS2RKXRr5SwOhNoZxrrtx-hJAt6z-FJWu9iDlSwBkFdXmZck9MfpqKj9PBezv1sG6P9QhdPxjjP5iCNL4g8_h1DOClTpSlAi_2/s400/P1030638.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542306381980677602" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Wild partridge wrapped in potato, seared foie gras, slow cooked leg, salami jus, garlic milk</div><div><br /></div><div><br /></div><div><br /></div><div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqvtD00_WUNEac-43dg_gqk5EB2F9hCnUy_0jUSjsOoqF05E3TnGrSPzLyuZvRQscQx-y9r08IQPsI6ipH2BB_yyXKhcy6wzrJNs3BVM7HpO-L9y8ohdreLBXTFtFfE7XvPyPNi7__DyS/s400/P1030635.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542305908695557570" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Lasagna of seafood, squid ink pasta, langoustine nage, fresh dill</div><div><br /></div></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-s83PMTTe5JS4I38sKsCcUssd_3GogAcdOGsoSRic_R7xGqC2siPVn5zfL4p6oa4FBHolv155wbpGNPuK3AAj6OyVxrVW9nBQYedq5vMUYhQB9SaOnvMpwnTcK5HTQs_ab1Rf06zR_HF/s400/P1030633.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542305767388467266" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Wild New Forest mallard, le puy lentils, pancetta, roasted baby beets,</div><div>Pedro Ximinez vinegar butter emulsion</div><div><br /></div></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeGqTzoM0FfLrNf3fM1SNRM4MeATT-rZFYElxukxlUMTf5lnCTqJyPI-x8z1xJhRFbq-xfLSiEFIsahliubTs8eaS2BHKhlZcXkR9XYNO4YWUjom5K7yJgerR87TNnl0atJs2tuVWys9-/s400/P1030639.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5542305636174667538" /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Cherwell cheese with fig carpaccio and fruit bread</div><div><br /></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyV1E0bpAk2VRYihklYg2WiBJ4Z8b9eKSPTUTac58q001Ub74Pe6HdqmBqUBIrheEEl6L4qcOhvN8gfKkTKk9HJrRXJ8qZ1QQ7Bl4pyA9mVn4BTesXGLKPp18OESEVECmDW6cTYCbzLof/s1600/P1030622.JPG"></a></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com1tag:blogger.com,1999:blog-7803964978071220087.post-29215261988878055002010-11-11T00:53:00.000-08:002010-11-11T01:13:47.734-08:00Bursting with flavour<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2tpR_a7mo9NKAxxBA1fzYzbq5tHE0qn57hu92EV0WT89mBG-vtHe7_5x3oUoXyueupa3C7vQGuCL3tfahRSY_4oiEcg7lgyIo0J1GMhQWoX8f0MCTLKzYmPr664xotury1bZxdr_MFrB/s1600/P1030589.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2tpR_a7mo9NKAxxBA1fzYzbq5tHE0qn57hu92EV0WT89mBG-vtHe7_5x3oUoXyueupa3C7vQGuCL3tfahRSY_4oiEcg7lgyIo0J1GMhQWoX8f0MCTLKzYmPr664xotury1bZxdr_MFrB/s400/P1030589.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5538215653293287250" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjhbWqhf4zwFn_6ou31XSFGv3kYhuqdtAzJz4X0qp3flg1T654GUsnGFrT8DBniOEekX9BcX8FMPGZkiZkoijFFSU_heO_qnjrpT6AK1gnPkCyW1U3Lw6mRg_ImrP8C0Jh3jHXNZvEKP-/s1600/P1030591.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjhbWqhf4zwFn_6ou31XSFGv3kYhuqdtAzJz4X0qp3flg1T654GUsnGFrT8DBniOEekX9BcX8FMPGZkiZkoijFFSU_heO_qnjrpT6AK1gnPkCyW1U3Lw6mRg_ImrP8C0Jh3jHXNZvEKP-/s400/P1030591.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5538215434112064690" /></a><span class="Apple-style-span" >Here is a dish recently from a du jour menu when i was covering in the restaurant. It is a fun cool, colourul presentation with a twist. The vinaigrette is inside the orb! I saw this dressing idea a while ago(although i cant remember where), and wanted to try it. I do like the fact that the guest will observe the plate and think "WTF" and then burst the ball and season the dish.</span><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >The dish is a New forest partridge salad with French beans, beetroot dusted with beetroot, smoked maple syrup, pickled apple vinaigrette.<br /></span><div><br /></div><div><br /></div><div>This is me plating the main course from that week. Beef fillet en croute, roasted vegetables, and trio of red wine sauces.</div><div><br /><div><br /></div><div><br /></div><div><br /></div></div></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com2tag:blogger.com,1999:blog-7803964978071220087.post-38080245766811377302010-10-14T14:41:00.000-07:002010-10-14T15:13:06.597-07:00Selling like hock cakes!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdv9Tz9rSuDpH1X0zTJiy4RVYEJdzHSU22bXFW67Vmb6xEm5h-ns3Z7DmAK4cBajiR6eGlM3wwjHyZN1iDQ8dqqN7_A53deSptK4z6OKZpyOUz1xdHnW6sqkf9eYUqIuDDhKnFOFi2Vd4b/s1600/PA090058.JPG"><img style="text-align: center;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 400px; height: 222px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdv9Tz9rSuDpH1X0zTJiy4RVYEJdzHSU22bXFW67Vmb6xEm5h-ns3Z7DmAK4cBajiR6eGlM3wwjHyZN1iDQ8dqqN7_A53deSptK4z6OKZpyOUz1xdHnW6sqkf9eYUqIuDDhKnFOFi2Vd4b/s400/PA090058.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5528026570194049170" /></a><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div style="text-align: left;">Here are a couple of dishes iv'e done recently. The dish above is a buttermilk and thyme poached torchon of organic Hyden farm chicken (63C for 35 mins). It is glazed with a foie gras butter. There is a royale of Trompette and Girolle mushrooms. simple glazed seasonal vegetables and a gremolata of sorts made from dried trompette mushroom, parsley, malden sea salt and roasted chicken skin. The chicken skin is not there for show, it is there to add a roasted flavour element to the dish without taking away from the delicate poached chicken.</div><div>The plate below is a ham hock dish just released on our bistro menu. The ham hock is soaked for 24 hours to remove the salty taste from </div><div>the brine. I touch of butter and a sage leaf and re heated for service in hot water. The garnish is a saute hash of butternut squash, apple and leek which sits underneath. The sauce is made by reducing the cooking stock until you reach the desired flavour. Making a veloute with this and finishing with fresh sage and grain mustard. Further enhance,ents are crisp sage leaves, candied walnut and grilled spring onion.</div><div>The dish below is a buttermilk and thyme poached torchon of organic Hyden farm chicken (63C for 35 mins). It is glazed with a foie gras butter. There is a royale of Trompette and Girolle mushrooms. simple glazed seasonal vegetables and a gremolata of sorts made from dried trompette mushroom, parsley, malden sea salt and roasted chicken skin. The chicken skin is not there for show, it is there to add a roasted flavour element to the dish without taking away from the delicate poached chicken.</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrc0zxEixiFr9DRV3_3KWmWUzNndQ3K0OE4BqY89DA7_h-ZL9_dEnMHgaZMc_aQSW_KV7QV-qJpdB8Dq043__-5Hr_BdOlHw2vGI7qssgTFDiizx_vyvJpMJlnFG47G1bk9qM9V_k1zTHC/s1600/P1030575.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 290px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrc0zxEixiFr9DRV3_3KWmWUzNndQ3K0OE4BqY89DA7_h-ZL9_dEnMHgaZMc_aQSW_KV7QV-qJpdB8Dq043__-5Hr_BdOlHw2vGI7qssgTFDiizx_vyvJpMJlnFG47G1bk9qM9V_k1zTHC/s400/P1030575.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5528023671345276866" /></a><br />T<div><br /></div><div><br /></div></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com0tag:blogger.com,1999:blog-7803964978071220087.post-39482892654029066892010-07-24T17:43:00.000-07:002010-07-24T17:59:40.501-07:00Finding the time<div>Hi all,</div><div> My time as restaurant chef has ended. My replacement started this week. Welcome Matt and Cinthia from New York!! Here's a couple of dishes i managed to squeeze in.</div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpVngH_VcdDKJ1fBYfVNdNUsZ9zRT0xteZ_4-7HvdIMc885CuDB9OehV2G9a8h6eu1viARnI9q6UJQETQgcVlygl9Sv46A96AR6zN40OlUCXczu3SNmC1J6tL_wEleSMSoTjyszgWAdCL/s1600/P1030320.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpVngH_VcdDKJ1fBYfVNdNUsZ9zRT0xteZ_4-7HvdIMc885CuDB9OehV2G9a8h6eu1viARnI9q6UJQETQgcVlygl9Sv46A96AR6zN40OlUCXczu3SNmC1J6tL_wEleSMSoTjyszgWAdCL/s400/P1030320.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497640274425102754" /></a><div style="text-align: center;">Roasted loin and confit belly of pork,</div><div style="text-align: center;">multiple potato preperations, blackcurrants, light foie gras sauce</div><div style="text-align: center;">( gauphrette, mousseline, aligot beignet, potato agnolotti)</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWewZVOdWJSBvo7NKGF9CmDIgICs-8482xTT6TFSrU3iSXhMJGn54wHcvsVZ-aGvvY9zJbEhqATpW5pRiyExbhkOVPIG5N7QFhPt2e_F52NZ4NEMCAoxbBrj9VIwmRFtsI4Favf7NG-7dQ/s1600/P1030294.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWewZVOdWJSBvo7NKGF9CmDIgICs-8482xTT6TFSrU3iSXhMJGn54wHcvsVZ-aGvvY9zJbEhqATpW5pRiyExbhkOVPIG5N7QFhPt2e_F52NZ4NEMCAoxbBrj9VIwmRFtsI4Favf7NG-7dQ/s400/P1030294.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5497638583878527170" /></a><div style="text-align: center;">Sous vide wild sea trout (12 mins @ 50C)</div></div><div style="text-align: center;">horseradish sour cream, red beetroot caviar</div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com3tag:blogger.com,1999:blog-7803964978071220087.post-82123780697505146622010-06-26T01:47:00.001-07:002010-06-26T01:59:12.878-07:00Summer time<div>Hi guys,</div><div>I dont know about you, but i have been enjoying the world cup and the start of Wimbledon. Summer is here and fortunately so is the sun in England at the moment. Everyone is running around sunburnt, but happy!</div><div> Here are a couple of dishes using seasonal produce which are tasting great right now.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IWPHUGkoPMyu0KxpLYj8GFoXt9nPy6XIQF5teQ8fHs0nC5wm2zOP8YCf7jPbcyBjac0xPDsi19NJZX77N3s2EHryhV7g-ldfibrELyiLhih6wWo2SjXNP223GqQeI8WU0VVXFibUq05A/s1600/081.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IWPHUGkoPMyu0KxpLYj8GFoXt9nPy6XIQF5teQ8fHs0nC5wm2zOP8YCf7jPbcyBjac0xPDsi19NJZX77N3s2EHryhV7g-ldfibrELyiLhih6wWo2SjXNP223GqQeI8WU0VVXFibUq05A/s400/081.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5487002161186120514" /></a><div style="text-align: center;">Boneless roasted quail lined with foie gras,</div><div style="text-align: center;">glazed black cherries, warm bulgar wheat, sherry vinegar sauce</div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w4GLSCzOdvrrxnf7ZT6jPbsv0bkoxOpfwMtf4PXNZwjW3hwXK6_5Vlm-egZYfzD9gWiI9bD5-iy_qfcEoT_k2Ml4s0pF6bUZCGTeFjDE4yzptX_3Z-8JMABnrySMvsOHDdbFT0iOCPvz/s1600/078.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w4GLSCzOdvrrxnf7ZT6jPbsv0bkoxOpfwMtf4PXNZwjW3hwXK6_5Vlm-egZYfzD9gWiI9bD5-iy_qfcEoT_k2Ml4s0pF6bUZCGTeFjDE4yzptX_3Z-8JMABnrySMvsOHDdbFT0iOCPvz/s400/078.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5487001738542984306" /></a><div style="text-align: center;">Breast of organic Hyden Farm guinea fowl sous vide on the crown, poached guinea fowl egg, </div><div style="text-align: center;">leg stuffed agnolotti, beetroot fondant, summer vegetables, light tarragon jus</div></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Enjoy the sunshine!!</div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com0tag:blogger.com,1999:blog-7803964978071220087.post-87336272933123739382010-06-02T12:16:00.000-07:002010-06-02T12:44:59.326-07:00New dishes up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VT2t2hrWEezgLJHXjp96bGvm72qJrW3PRy7t-vjNhRsuHxiqrGlTPKrgyvwnQRDYW1HOX7mEDyYONq4IcNbbTV73Mdv8x7rL-G5fqpOlyIP8U4oYOvMyhImlxB_DbNAs7VB5h0oXTiEU/s1600/P1030163.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VT2t2hrWEezgLJHXjp96bGvm72qJrW3PRy7t-vjNhRsuHxiqrGlTPKrgyvwnQRDYW1HOX7mEDyYONq4IcNbbTV73Mdv8x7rL-G5fqpOlyIP8U4oYOvMyhImlxB_DbNAs7VB5h0oXTiEU/s400/P1030163.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478259248811675474" /></a><div style="text-align: center;">Strawberry jam consomme</div><div style="text-align: center;">wild strawberry salad, garden mint ice cream</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBQtd8etB_YmB54sv0FBiNMFCoW3_QfxzeGGupUWtupbNrojcNG9IXubgHtnxiW8p7JBo9Gw76VsbF6HEGvyDaeGStRXvSqNrcGQlxgnUWsrY0_rkz7QSYGfzQghR0XhReKdJ079F5zz7/s1600/P1030178.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiBQtd8etB_YmB54sv0FBiNMFCoW3_QfxzeGGupUWtupbNrojcNG9IXubgHtnxiW8p7JBo9Gw76VsbF6HEGvyDaeGStRXvSqNrcGQlxgnUWsrY0_rkz7QSYGfzQghR0XhReKdJ079F5zz7/s400/P1030178.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478259100537869682" /></a><div style="text-align: center;">Trio of organic chicken</div><div style="text-align: center;">breast sous vide with apricot bread stuffing, leg wrapped in cepe pasta, chicken Holstein</div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgityczCT62jUKUlzY28j8j3l0ltkSU49ULNyVa-M1onlhdyKa1Aa_x6eiy9xXBYRVWFgGiotScO1xALsB-WdBKZ6R9zDyXXUqyl2KRflUM55KI_Aa5aqr_Ph2JL4LKKgnEPyBdiZx2FZ7j/s1600/P1030153.JPG"><br /></a></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizporMxIsvMqRsxauWFMSQ4TgGYa0b6kyPA7ZC6UuM7oG5HHdHXU_-fspUap_5MO7eiR62kMz035i-AGzkAu2Ypu3MfE8Eg2514drryrfFR4mp9xhTlnfTy5SNqlAWMwmoQSJ-zZrkM7W/s1600/P1030182.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizporMxIsvMqRsxauWFMSQ4TgGYa0b6kyPA7ZC6UuM7oG5HHdHXU_-fspUap_5MO7eiR62kMz035i-AGzkAu2Ypu3MfE8Eg2514drryrfFR4mp9xhTlnfTy5SNqlAWMwmoQSJ-zZrkM7W/s400/P1030182.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478258441793904338" /></a><div style="text-align: center;">Spring vegetable salad,</div><div style="text-align: center;">creamed Eldren cow cheese, potato spiral, apple curry vinaigrette</div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-FmuNIk84ZGvjhlJ1V638wNK7qxe-aX2C6NJMutuqk684mcA33zkhQqXuYqWmMUWGA_PyBHhhfQ0tVwlgOqcR0-DYP9Yz1DklkfhVPHmvVskjfAG7cYGFqnLiG68VLNFtHFiBC_EeE8v/s1600/P1030148.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-FmuNIk84ZGvjhlJ1V638wNK7qxe-aX2C6NJMutuqk684mcA33zkhQqXuYqWmMUWGA_PyBHhhfQ0tVwlgOqcR0-DYP9Yz1DklkfhVPHmvVskjfAG7cYGFqnLiG68VLNFtHFiBC_EeE8v/s400/P1030148.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5478257858726731218" /></a><div style="text-align: center;">Assiette of French rabbit,</div><div style="text-align: center;">shoulder tortelloni, roasted cutlet, poached and roasted saddle, pickled morels, sugarsnap peas</div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com0tag:blogger.com,1999:blog-7803964978071220087.post-24760356628842676942010-04-29T15:50:00.000-07:002010-04-29T16:08:36.899-07:00Promotion<div><br /></div><div><span class="Apple-style-span" style="font-family:'courier new';">Hi all,</span><div><span class="Apple-style-span" style="font-family:'courier new';">My apologies for lack of movement on this blog. I have recently been promoted to Executive sous chef in my hotel and have found my role extended to other areas of the hotel and priorities have kept me away from blogging and focusing more on my new role. It is a fresh challenge for me and i am relishing the tasks that lie ahead. I am also thrilled that Spring vegetables have arrived over the past few weeks, winter is too long!</span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'courier new';">Here are 3 dishes that i have done over the past few weeks. Leading up to a busy bank holiday weekend in the hotel so will keep my camera with me and snap what i can, when i can</span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'courier new';">Cheers,</span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'courier new';">Craig</span></div><div><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN_oBsKNn8mZs2cg997LvueK13yLFdMrG9kwoCKGxWTofpLVZjFNhQfWka2LmhD8wJy0Zz3eegadVsQqVhFV2aZXEf_RlgEeAYxxpMXxdwQo3Pv4-AWjpVvxbLbndxQhqda46siY9Sq8T/s1600/015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRN_oBsKNn8mZs2cg997LvueK13yLFdMrG9kwoCKGxWTofpLVZjFNhQfWka2LmhD8wJy0Zz3eegadVsQqVhFV2aZXEf_RlgEeAYxxpMXxdwQo3Pv4-AWjpVvxbLbndxQhqda46siY9Sq8T/s400/015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5465698109081015602" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';">Noisettes of lamb</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';">Provencale cherry tomatoes, saffron cous cous with sumac, smoked yoghurt</span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></div><div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbH3otpn7K5UmuhEK29GXwcjgho-_v8V027t7C5Gzpp_iMtCnOvmO0isGKR50bXwh3UBFAOfQ9T3kV4BvKGONSUbQorBm_9YDdb-fhHLudNvIm2CCrjrSp-Bl6j4UIPyC3wp_sGm84rxn/s1600/013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbH3otpn7K5UmuhEK29GXwcjgho-_v8V027t7C5Gzpp_iMtCnOvmO0isGKR50bXwh3UBFAOfQ9T3kV4BvKGONSUbQorBm_9YDdb-fhHLudNvIm2CCrjrSp-Bl6j4UIPyC3wp_sGm84rxn/s400/013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5465697820659624130" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';">Slow poached Devonshire cod </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';">mustard and Serrano ham crust, calamari, balsamic</span></div></div><div><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi6JivoGax05KOw4M2h6_93IMYIc8sWwqKfkkytuwTGaMKY5J6j_7FsLI-KHhssG7cmRw9VDgvKiC7lXrsZbOs4IVkILz196ba6509VnywwISv7foH8GOaWbc4RH67fLsVmALty1F_l7Y/s1600/019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzi6JivoGax05KOw4M2h6_93IMYIc8sWwqKfkkytuwTGaMKY5J6j_7FsLI-KHhssG7cmRw9VDgvKiC7lXrsZbOs4IVkILz196ba6509VnywwISv7foH8GOaWbc4RH67fLsVmALty1F_l7Y/s400/019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5465697543836813026" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';">Foie gras pave</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';">apple poached beetroot, Pinot noir gelee, milk jam</span></div><div><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></div><div><br /></div></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com2tag:blogger.com,1999:blog-7803964978071220087.post-77903985953460196172010-03-28T16:21:00.000-07:002010-03-28T16:34:44.142-07:00Recent dishes<div><br /></div><div>My apologies for lack of regular posting recently. Due to a number of projects taking up my time at work and out at the moment i will post when i can. Here is a consolidation of some dishes wev'e done recently.</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFDkagXWEYI-GFH_kFMITtXrCpXKoHxGvld7ZQLuL6faHu_EImq6tR3J3QEqjsxf9_nIqzwtFhjESUPUxJMijIaV8XcNTBnCrq02ug2VAMkiLGFaL2uBdTFn69VSmqAt_G2-3c68eYyAa/s1600/P1020981.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFDkagXWEYI-GFH_kFMITtXrCpXKoHxGvld7ZQLuL6faHu_EImq6tR3J3QEqjsxf9_nIqzwtFhjESUPUxJMijIaV8XcNTBnCrq02ug2VAMkiLGFaL2uBdTFn69VSmqAt_G2-3c68eYyAa/s400/P1020981.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453830263408740034" /></a><div style="text-align: center;">Tenderloin of beef</div><div style="text-align: center;">beef and goose liver spring roll, vegetable galette, caramelised parsnips, sauce Bordelaise</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPK9Z6JpV61f5Sof0xj1ul6ZsVqsY9cpyUakr4B60_e3CkRavZGjSsug_pg-5g49jGvGERggHENgRTf897WqnyRn5QDAJBcTPfsjnK3t7OXhdocqa_MVbjECbkAopjWViNj24J6zwUETo/s1600/P1020974.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPK9Z6JpV61f5Sof0xj1ul6ZsVqsY9cpyUakr4B60_e3CkRavZGjSsug_pg-5g49jGvGERggHENgRTf897WqnyRn5QDAJBcTPfsjnK3t7OXhdocqa_MVbjECbkAopjWViNj24J6zwUETo/s400/P1020974.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453830111721123682" /></a><div style="text-align: center;">Pan seared sea bream</div><div style="text-align: center;">ricotta gnocchi, citrus and chickpea shoot salad, Jerusalem artichoke, hibiscus foam</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfUDCh5_R954QAmdV7yDRlMuV0k2GL61YbURhkc_dr-lHbUOovlk_EzhLq50zP3U1yjsDcQA1qF6JM6YbIueNLSfL4_TUK3Z7JvJt8EkspHzkuv6gpPhClCrHf1-lGHlLmqf7IiX7Kuku/s1600/P1020971.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYfUDCh5_R954QAmdV7yDRlMuV0k2GL61YbURhkc_dr-lHbUOovlk_EzhLq50zP3U1yjsDcQA1qF6JM6YbIueNLSfL4_TUK3Z7JvJt8EkspHzkuv6gpPhClCrHf1-lGHlLmqf7IiX7Kuku/s400/P1020971.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453829833210710978" /></a><div style="text-align: center;">Amuse bouche</div><div style="text-align: center;">Razor clam ceviche</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41ofvAMdkfd99latoUfCW0FKHzHAGuLNTYTZHITral-HyNCE_cmHuOMtm7dW9SpPyajaT3o92Vg7-hs-DqMv1j5510M3EVFN0wD2wCnlbnUD9EtSOTNFpC1jv-EtZvUvm8UbHtKWgP_M7/s1600/P1020969.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj41ofvAMdkfd99latoUfCW0FKHzHAGuLNTYTZHITral-HyNCE_cmHuOMtm7dW9SpPyajaT3o92Vg7-hs-DqMv1j5510M3EVFN0wD2wCnlbnUD9EtSOTNFpC1jv-EtZvUvm8UbHtKWgP_M7/s400/P1020969.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453829669872584658" /></a><div style="text-align: center;">Poached lemon sole roularde</div><div style="text-align: center;">steamed mussels, bok choy, morels, sweetcorn veloute</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4rqxgf9OwwDXyu0eH-eOt8uJFYXtl10c1qJN-s-Vb6Fqxtx4fAhzrslwTz5TtQUwmLty1CGjHR2JU-6nG-IqU9kZgGWNpdcydin0oeP3jSPqE7OYRrdOGdOx8sZ54GQEK-0APph132iK/s1600/P1020964.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4rqxgf9OwwDXyu0eH-eOt8uJFYXtl10c1qJN-s-Vb6Fqxtx4fAhzrslwTz5TtQUwmLty1CGjHR2JU-6nG-IqU9kZgGWNpdcydin0oeP3jSPqE7OYRrdOGdOx8sZ54GQEK-0APph132iK/s400/P1020964.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5453829415460411906" /></a><div style="text-align: center;">Sous vide Hyden Farm duck breast</div><div style="text-align: center;">confit leg, fresh orange, carrot and spinach, medjool date sauce</div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com5tag:blogger.com,1999:blog-7803964978071220087.post-49607019410557496582010-03-20T02:52:00.000-07:002010-03-20T03:35:06.172-07:00Pomme souffle<div>Pomme souffle takes me back to a time working at Claridges on the banqueting section. We used to fill lilly fold napkins to the brim and serve for 200 people. Not one of my favourite jobs as you could be there for hours sorting through the potatoes that will rise sufficiently and the ones that will not. I was taught to slice them to a certain thickness to know by feel rather than measurement. The potatoes had to be the natural potato shape where the line inside the potato which is a few millimetres inside the border would allow the middle of the potato to souffle up. We did small batches as placing them in water would rinse off the starch. We had a big oval skillet with vegetable oil and had to bring it to approximately 150C - 160C. Once we had dropped them into the oil we had to vigourously swirl the oil around the pan so the oil would blister the potato and suddenly pop up. Once the potato had filled wiith air in the middle, we would take them out and rest on a tray with parchement paper. During service on the main course pick we would drop them into a hot frier and drain on paper towels and seasons and serve.</div><div> Recently i wanted to revisit this on one of the tasting menus. What i wanted was a nice shape that looked appealing. Cutting the potatoes in a square or a rectangle just didnt work. My thinking cap went on and i came up with this.</div><div>Slice the potato to about 1 mm thick, try two or three types of potato and different starch levels may alter the final result. </div><div> Blanch the potato slices in a frier at 155C for about 10seconds to release the starch and make the potato gluey. Press the two potato slices together and iron down to release any air inside. the cut to desired shape. Place into a shallow frier and flip some oil over the top with a ladel. The potato will pop up. The difference with this is that you need to leave it in the frier until golden and crisp and serve immediately.</div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX3WjPs5xFC0sbszW95Ll38Pwji6pczcS3WBOAeEob63ZeKynBI-KgtSJJY3uZnAiJkqCZfxLoVqTBCfbVXhgdWMIjZxPP1KL5MwcFIo9RZ1qNbYz2QEVjq9r3lFuW1zCvxsASPGNq4nB/s1600-h/DSC01380.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX3WjPs5xFC0sbszW95Ll38Pwji6pczcS3WBOAeEob63ZeKynBI-KgtSJJY3uZnAiJkqCZfxLoVqTBCfbVXhgdWMIjZxPP1KL5MwcFIo9RZ1qNbYz2QEVjq9r3lFuW1zCvxsASPGNq4nB/s400/DSC01380.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450652117351458226" /></a>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com1tag:blogger.com,1999:blog-7803964978071220087.post-46735583886973616412010-03-09T16:13:00.000-08:002010-03-20T02:52:41.617-07:00This weeks tasting menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTQAkK8wSZGwqFBhxRrkzgQ-RtaE-snidQ6C4hyphenhypheny6QpO7P6LZC7wFs8pb1VdQJSYTf9_vG0isUJ4EAnIW9KbPmQFAj-4ZT9LT4gOOWG83bFWNdL_XVJBSYxJAk_lxM2WImLYScJLsB0xD/s1600-h/P1020951.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYTQAkK8wSZGwqFBhxRrkzgQ-RtaE-snidQ6C4hyphenhypheny6QpO7P6LZC7wFs8pb1VdQJSYTf9_vG0isUJ4EAnIW9KbPmQFAj-4ZT9LT4gOOWG83bFWNdL_XVJBSYxJAk_lxM2WImLYScJLsB0xD/s400/P1020951.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5450651561177289090" /></a><div><br /></div><div><div style="text-align: center; ">Gently fried duck egg</div><div style="text-align: center; ">seared foie gras, truffled brioche, truffle madeira jus</div><div><br /></div></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb3SP16z7nR88kwCUY7g0KH_QitaI8OdxhrNsTYb2GrYm93UOyYQUf8kn9z1xpwuHNgKe5dPenerdwA0TPAlAcAExrKC_RHYE5hjHvSiQR9-IoEkZSdbQW8sIbJZ15OxlOdWX-opQDq9y/s1600-h/P1020186.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixb3SP16z7nR88kwCUY7g0KH_QitaI8OdxhrNsTYb2GrYm93UOyYQUf8kn9z1xpwuHNgKe5dPenerdwA0TPAlAcAExrKC_RHYE5hjHvSiQR9-IoEkZSdbQW8sIbJZ15OxlOdWX-opQDq9y/s400/P1020186.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5450650992397168626" /></a><br /><div style="text-align: center;">Butter poached halibut</div><div><div style="text-align: center;">potato wrapped tiger prawn, red and golden beet puree, balsamic essence</div></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZLzVYgecEizkRILCNGzPWs5nuteqkXFTuMzvgv7nFto86hz8hIAVUImOWgREl0Jb2HlbSIigsG52REJ-r5lPUJntuDSdPS_4ZZA4sNdADIPyGzxfnKSgfpH2XWpBIqWvwSLwn-Y6p96P/s1600-h/P1020944.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZLzVYgecEizkRILCNGzPWs5nuteqkXFTuMzvgv7nFto86hz8hIAVUImOWgREl0Jb2HlbSIigsG52REJ-r5lPUJntuDSdPS_4ZZA4sNdADIPyGzxfnKSgfpH2XWpBIqWvwSLwn-Y6p96P/s400/P1020944.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446792418792947362" /></a><div style="text-align: center;">Sous vide chicken breast rolled in lemon and rosemary crumble(chix skin, panko, malden, rosemary, lemon zest), braised leg tortellini, tinkerbell pepper, warm potato espuma, Basque jus</div></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPfos4k9uc_PUC4K9zw0D2ZiVoOwifjSGR6fUXkpQkXORDPnDT7oO82Gj55Eb8xMZ1aw_dJ_j2AK3a4K8jHs2ZwMO84f7CP7tRh3K3rDdCFkinxGXQAZosDmmLiJfLY41AidKj-LM4jH0/s1600-h/P1020959.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPfos4k9uc_PUC4K9zw0D2ZiVoOwifjSGR6fUXkpQkXORDPnDT7oO82Gj55Eb8xMZ1aw_dJ_j2AK3a4K8jHs2ZwMO84f7CP7tRh3K3rDdCFkinxGXQAZosDmmLiJfLY41AidKj-LM4jH0/s400/P1020959.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446792250418655394" /></a><div style="text-align: center;">Barkham blue cheese</div><div style="text-align: center;">roasted grape puree, onion bread</div></div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hvz-kZX9i9nECohM37Dwlt4FkFsg87FGjV5tVE7eqAhhCCZd8Wdlt6ThvJh9cEKjap_W7crmJ1O8it4NMZK1iipP_vJ-Iwm6XvgxbkLeNmrrznJH6pFaQ5gv4Yccv2X3672s4mVvIIhM/s1600-h/P1020956.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hvz-kZX9i9nECohM37Dwlt4FkFsg87FGjV5tVE7eqAhhCCZd8Wdlt6ThvJh9cEKjap_W7crmJ1O8it4NMZK1iipP_vJ-Iwm6XvgxbkLeNmrrznJH6pFaQ5gv4Yccv2X3672s4mVvIIhM/s400/P1020956.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5446792093887054722" /></a><div style="text-align: center;">Caramel poached pineapple</div><div style="text-align: center;">Acacia honey jelly, coriander puree</div></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com3tag:blogger.com,1999:blog-7803964978071220087.post-39870351858016187372010-02-22T14:03:00.000-08:002010-02-22T14:07:58.929-08:00Mugaritz kitchen fire<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Early last Monday fire severely damaged the kitchens at Mugaritz, the world-famous restaurant in Spain's Basque Country. Luckily, no-one was hurt. For the management and staff of Mugaritz, the destruction of their workplace was a tragedy. But for three other young people, this was also a calamity. </span><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">When the dust settled on Mugaritz after last Monday's inflagration, Mattias from Sweden, Diego from Guatemala and Greg from the US found themselves without their most valued possessions. Their precious knife sets, not covered by the restaurant's insurance, had been incinerated.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; ">Many of you will be familiar with John Sconzo of <a href="http://www.docsconz.typepad.com/docsconz_the_blog/" style="color: rgb(34, 51, 68); ">Docsconz - The Blog</a>. John is a food blogger widely known across the world of hospitality and he has kindly volunteered to set up and administer a fund to recoup what these young chefs have lost. Can you please help with a personal pledge? Donations will be so welcome, no matter how large or small. Email John at docsconz[at]gmail[dot]com with your pledge and he will get back to you as soon as possible with details of exactly how you can contribute to the fund.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><br /></span></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com1tag:blogger.com,1999:blog-7803964978071220087.post-9390273699256413742010-02-09T15:53:00.000-08:002010-02-09T16:27:44.120-08:00Febuary 9th du jour menu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE4C1wWx3DezDqssvwKwTi5-7s8bx1Hv34V1GqX8Oe1L3vFvMiA08YNa2Crr7CYzOzNK-fkUf3l2B8bt1nw4KLiqZXU_auBHVs9_qSZ-bm5gp7C1pdTQaVGs7smUxpZ0xwAZZCgHWyGhL/s1600-h/035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtE4C1wWx3DezDqssvwKwTi5-7s8bx1Hv34V1GqX8Oe1L3vFvMiA08YNa2Crr7CYzOzNK-fkUf3l2B8bt1nw4KLiqZXU_auBHVs9_qSZ-bm5gp7C1pdTQaVGs7smUxpZ0xwAZZCgHWyGhL/s400/035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436402760790435698" /></a><div style="text-align: center;">Scallop and rosemary brochette</div><div style="text-align: center;">orange scented crosnes, rye crumble, Jerusalem artichoke veloute</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhSSbjuyJ4wa8v0inKaPJCc6GxZExm87Y9-dZ3xkiG0bFFG3W05M6zejNiGPeuhtWDESjmY9kteD7UxzTASyJ_LbI7RGaU1lVxHgf1yJLeAucYVmF2JeE4-Zqxav9EI5TnAIVxwOe6BgW/s1600-h/045+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhSSbjuyJ4wa8v0inKaPJCc6GxZExm87Y9-dZ3xkiG0bFFG3W05M6zejNiGPeuhtWDESjmY9kteD7UxzTASyJ_LbI7RGaU1lVxHgf1yJLeAucYVmF2JeE4-Zqxav9EI5TnAIVxwOe6BgW/s400/045+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436402063553123538" /></a><div style="text-align: center;">Pressed leeks "a la ficelle" and king prawn</div><div style="text-align: center;">saffron marinated mussels, razor clam, mussel vinaigrette</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2ubJqE3b2NVhqVYmlucbyP0YZuDBLlHU2Buz7iqQHmQZX2uF6amzM0iHmgEuMTbwtK0l5aFO0GyTgG7cr3o2Oiw_xCiVLSdLpvpabBpTDSxVRrpAGt7dPQSKvlZR2iE0WT-qkIcVKb7k/s1600-h/033+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_2ubJqE3b2NVhqVYmlucbyP0YZuDBLlHU2Buz7iqQHmQZX2uF6amzM0iHmgEuMTbwtK0l5aFO0GyTgG7cr3o2Oiw_xCiVLSdLpvpabBpTDSxVRrpAGt7dPQSKvlZR2iE0WT-qkIcVKb7k/s400/033+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436401360862872978" /></a><div style="text-align: center;">Sous vide pork loin</div><div style="text-align: center;">cipollini and roscoff onion, french beans, chestnut tuille, sloe gin sauce, smoked bacon froth</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz5ISnacIkOxqWgZPIXuzUhrDFvHPyquyj1hS_6gTqROurLZf2pq6-vBp_uYzF4OyVQ0Qj7GODuUB-vKyJp7D6TUqY-ktigsu9_9dbVwuN-NgOT71e5SNGKn3IgRbRrWxj9vvgJENO671/s1600-h/038+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz5ISnacIkOxqWgZPIXuzUhrDFvHPyquyj1hS_6gTqROurLZf2pq6-vBp_uYzF4OyVQ0Qj7GODuUB-vKyJp7D6TUqY-ktigsu9_9dbVwuN-NgOT71e5SNGKn3IgRbRrWxj9vvgJENO671/s400/038+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436401180377399586" /></a><div style="text-align: center;">Trio of English cheese</div><div style="text-align: center;">Winchester with its rind jelly, Cerney and beetroot, Tunworth with dried fruit and whiskey</div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com1tag:blogger.com,1999:blog-7803964978071220087.post-88017044777484019002010-01-24T01:22:00.000-08:002010-01-24T06:39:03.877-08:00Crab preparation 101<div><br /></div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">I promised my team quite a while ago that i would post the preparation of a crab. After finding the photos that we took, i am now posting what i promised. Thanks to Budi and Jason for their modelling hands, good work gents!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#333333;">(raw)</span></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaBihdDKAAMBF9BMgydqRUTl2kM_yoP6kcD9vuO7AEWtl37gMTzztHmttyLQxF6_41mrvA5jp8sK4sof_2FAsn-MZopBMGoNgsH2BN4IXIlpDOzfBgrKz1iWIY13iISlM-9mX6cYUDg9v/s1600-h/P1020024.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOaBihdDKAAMBF9BMgydqRUTl2kM_yoP6kcD9vuO7AEWtl37gMTzztHmttyLQxF6_41mrvA5jp8sK4sof_2FAsn-MZopBMGoNgsH2BN4IXIlpDOzfBgrKz1iWIY13iISlM-9mX6cYUDg9v/s400/P1020024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430237938704374386" /></a><div><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Firstly the type of crab used here is the brown crab. It is a European crab and has a good amount of brown and white meat. </span></div><div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">The humane way to cook the crab is to insert a skewer through the eyes and out through the tail. When the crab is dead, plunge into heavily salted boiling water. Cooking times vary according to the weight of the crab.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FF0000;">1 1/4 pound <span class="Apple-tab-span" style="white-space:pre"> </span>15 mins</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FF0000;">2 pound <span class="Apple-tab-span" style="white-space:pre"> </span>20 mins</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FF0000;">3 1/4 pound <span class="Apple-tab-span" style="white-space:pre"> </span>25 mins</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#FF0000;">Anything larger cook for 30 mins</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#333333;">Once cooked, remove the crab from the water and allow to cool.<br /></span></span><div><span class="Apple-style-span" style="color:#333333;"> </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqX0DIJDXdv6yePt7bdx3SN5VqUY5wi0pePfLiVbbdlA7etZgR3QR8VHE1SmTFYn6uLH9xmZzT9O1QjILk1L918EzDyPdtNDdc_AcT-rLFkhQ_IyCdzJpviXtBhoGX6H7tDOd0Aq4KQCs/s1600-h/P1020025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZqX0DIJDXdv6yePt7bdx3SN5VqUY5wi0pePfLiVbbdlA7etZgR3QR8VHE1SmTFYn6uLH9xmZzT9O1QjILk1L918EzDyPdtNDdc_AcT-rLFkhQ_IyCdzJpviXtBhoGX6H7tDOd0Aq4KQCs/s400/P1020025.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430237678943723586" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';">Once the crab is cool break off the claws, then remove the legs taking off the knuckle as well.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Break off the tail flap, then push the body section up and away from the head shell. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Pull the dead mans fingers off (the fat thumblike gills, you cant miss them). </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"> <span class="Apple-style-span" style="color:#333333;">(cooked)</span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMS2MeQAjGmIqAVgODEriKCCLSkVCcL3oP5mQXcjgixmoFy5gX12_L6zGvfkZXLFVDQKXtNY06ncIYPYCBMQ1X6vwH_mwxY242cJLTNCRTNzHP5vc0kg5IW1KotK5Y5aSn9bVa7-H3ntJ/s1600-h/P1020026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMS2MeQAjGmIqAVgODEriKCCLSkVCcL3oP5mQXcjgixmoFy5gX12_L6zGvfkZXLFVDQKXtNY06ncIYPYCBMQ1X6vwH_mwxY242cJLTNCRTNzHP5vc0kg5IW1KotK5Y5aSn9bVa7-H3ntJ/s400/P1020026.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430237417043821346" /></a>Remove the brown meat from the headshell nto a container over ice and keep this separate.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fKf8MJk17UJG66bvXb2Xsd5Q7LN4NgA_WozdBW4cYN_2io4iUxIzJBcfJExkkQr9s3liPWd-6p-w6YC5WwzzoOVcXzXTxn1A4yA5Q3_UugQU7TtfBOjPkTrpg5MO9-B5BwAG3YT2b84Z/s1600-h/P1020028.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9fKf8MJk17UJG66bvXb2Xsd5Q7LN4NgA_WozdBW4cYN_2io4iUxIzJBcfJExkkQr9s3liPWd-6p-w6YC5WwzzoOVcXzXTxn1A4yA5Q3_UugQU7TtfBOjPkTrpg5MO9-B5BwAG3YT2b84Z/s400/P1020028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430237136169264738" /></a>Remove the brown meat from the centre of the body and add to the other brown meat. Then cut in half and using the back of a small teaspoon remove all of the white meat into a container over ice. The body should be quite hollow and much lighter after this process.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKNdD49CNlriVJLWX5GhFAOnvrmQLySArDSZO6Hf7ToVxofzoSYThumThzGOdlvPeorp2_-ylI1q9QuYIdRjrhd3-bqP1BRcE7ioiNkbfiEUsqnJ-D5GVn75I_gUY5Fgu_AqNf9UvSHeH/s1600-h/P1020029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtKNdD49CNlriVJLWX5GhFAOnvrmQLySArDSZO6Hf7ToVxofzoSYThumThzGOdlvPeorp2_-ylI1q9QuYIdRjrhd3-bqP1BRcE7ioiNkbfiEUsqnJ-D5GVn75I_gUY5Fgu_AqNf9UvSHeH/s400/P1020029.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430236776902917010" /></a>Crack the claws and the shells of the legs with the back of a knife and remove the meat without taking too much shell with it.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPpZ8TsxM3k2cJmmtWCvEBzoEif8Sa2m3lKlpqECL_ceDCw6fYW4oG1U3UGlfdVPhbKawndLZEHtFXkeHO58b52l75Hv-J_ZcYhu-t96tKOwk_c0g1aFlBsA8QctNKJNkGpb5KTMnm1N6/s1600-h/P1020030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPpZ8TsxM3k2cJmmtWCvEBzoEif8Sa2m3lKlpqECL_ceDCw6fYW4oG1U3UGlfdVPhbKawndLZEHtFXkeHO58b52l75Hv-J_ZcYhu-t96tKOwk_c0g1aFlBsA8QctNKJNkGpb5KTMnm1N6/s400/P1020030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430236423103403010" /></a>Using a tray over ice and wearing a pair of gloves. Pick through the crab in small handfuls by pressing the crab onto the tray and feeling any stray pieces of shell and membrane. Removing these pieces and dipping fingers in cold water to make sure it is gone.</div><div>Keep the crab in the fridge and serve that same day for best results.</div><div><br /></div><div>Enjoy!!</div></div></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com3tag:blogger.com,1999:blog-7803964978071220087.post-82000095947950348332010-01-15T16:26:00.000-08:002010-01-15T16:50:28.559-08:00Back from my break<div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:'courier new';"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'courier new'; ">Merry Xmas and a happy new year to everyone. I took a little posting break for a few weeks. These are some of my recent dishes</span></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_bLVtLEPvM5Hz22UVsJis6IvFppYKZ7TE6815kaTbvG-CMM4bmX6ObRBrgM0LHLYMjWbZlClAKTvyECJxHYjPAJeH13vyQ8F8lXTbPS7ixVoBgh5NO_uy7Z9WqPodLjR-O6nlNajeLgE/s1600-h/crab+timbale.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_bLVtLEPvM5Hz22UVsJis6IvFppYKZ7TE6815kaTbvG-CMM4bmX6ObRBrgM0LHLYMjWbZlClAKTvyECJxHYjPAJeH13vyQ8F8lXTbPS7ixVoBgh5NO_uy7Z9WqPodLjR-O6nlNajeLgE/s400/crab+timbale.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5427130455926899410" /></a><div style="text-align: center;">Gratinated tian of confit salmon and crab, </div><div style="text-align: center;">cauliflower, beetroot, thai basil</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3O31DaNHqHFgVNox0PbbgW946oAwygp4Mt5DIGoS1ugIi-czzATO3HsuNbPRvKQZXTQoHiCA8wUnN2SD5bpFqKGAFpGKwwF400wliicouBK_5n6jznBASQbJVnRY9PKixrvl9YwZYf9Ou/s1600-h/DSC01378.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3O31DaNHqHFgVNox0PbbgW946oAwygp4Mt5DIGoS1ugIi-czzATO3HsuNbPRvKQZXTQoHiCA8wUnN2SD5bpFqKGAFpGKwwF400wliicouBK_5n6jznBASQbJVnRY9PKixrvl9YwZYf9Ou/s400/DSC01378.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427130350576863602" /></a><div style="text-align: center;">Duo of fallow deer</div><div style="text-align: center;">Roasted tenderloin, cherry brandy froth, walnut and horserasish legere;</div><div style="text-align: center;">Spiced carpaccio, pomegranite vinaigrette, pomme souffle</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiSKWyMihzEs80PsTZjR3Xa5_hU-AFMrWnBzvJHofkGw9HeruBcZwrBLyeOVAbDISz1cSa0nbh_LgJqr9jccuicAhLGQdkQ8gKwfU0e7fHp05XaiMg08u6DXdQZWP1Wd3_hTF_Oyiz_bI/s1600-h/DSC01386.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiSKWyMihzEs80PsTZjR3Xa5_hU-AFMrWnBzvJHofkGw9HeruBcZwrBLyeOVAbDISz1cSa0nbh_LgJqr9jccuicAhLGQdkQ8gKwfU0e7fHp05XaiMg08u6DXdQZWP1Wd3_hTF_Oyiz_bI/s400/DSC01386.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427129614307359730" /></a><div style="text-align: center;">Seared gurnard fillet</div><div style="text-align: center;">Scottish mussels, papperdelle of pasta and salsify, saffron and orange mussel broth</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxryYJ9DnwX9lVDKvzHjDitiTonwUhVuYGeXDT4qitGky42ScRxwQe7NNdgSjHaP7ycjKQMaz4iEPFNpEdYYDrjduoKUZUlOR2RpHqR9TkDd5p9zNKoZ2Ro6T-FPdPlD4T4FBZOb6rURVk/s1600-h/DSC01389.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxryYJ9DnwX9lVDKvzHjDitiTonwUhVuYGeXDT4qitGky42ScRxwQe7NNdgSjHaP7ycjKQMaz4iEPFNpEdYYDrjduoKUZUlOR2RpHqR9TkDd5p9zNKoZ2Ro6T-FPdPlD4T4FBZOb6rURVk/s400/DSC01389.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427129322566782306" /></a><div style="text-align: center;">Roasted tenderloin of Longhorn beef</div><div style="text-align: center;">oxtail marmalade, celeriac, wild mushroom duxelle, Chasseur sauce</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNqAP4halclIHiEe5Uh-o_kGxgPicjsOe_6UzVIogbYnj-XVY_lDnerI4EB9-JYarPuUT2h8ljpbTlxCG-fzE_tJbsAPw6JNqLx8HQRDGOuHW0dXJnvLGRw5yoEA6_D-4OOWq3ew1b4mK/s1600-h/DSC01392.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRNqAP4halclIHiEe5Uh-o_kGxgPicjsOe_6UzVIogbYnj-XVY_lDnerI4EB9-JYarPuUT2h8ljpbTlxCG-fzE_tJbsAPw6JNqLx8HQRDGOuHW0dXJnvLGRw5yoEA6_D-4OOWq3ew1b4mK/s400/DSC01392.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427129038649379186" /></a><div style="text-align: center;">New Forest Nanny goats cheese</div><div style="text-align: center;">thyme and black pepper honey poached pineapple, dried fig</div><div><br /></div><div><br /></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com3tag:blogger.com,1999:blog-7803964978071220087.post-33101946133130315332009-11-24T15:34:00.000-08:002009-11-24T15:54:26.128-08:00This weeks plates............<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQxyZt2nZfpad_IpMnkVKXqt0_QYnb07BBne3vaetK9r_5bkcpWtsyVB-jkPe8Ui0s8clpd23llOwcKMby33OaHq_QpDXtG4yVO6P8CuPMhIbKQ7Q7mzKnnwN7qhEY1eFKRBqnrfKxh78/s1600/021+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 335px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQxyZt2nZfpad_IpMnkVKXqt0_QYnb07BBne3vaetK9r_5bkcpWtsyVB-jkPe8Ui0s8clpd23llOwcKMby33OaHq_QpDXtG4yVO6P8CuPMhIbKQ7Q7mzKnnwN7qhEY1eFKRBqnrfKxh78/s400/021+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407820334045073266" /></a><div style="text-align: center;"><b>Warm Vacherin on a bed of walnut, apple and raisin</b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUxKAivc54elgPebiMmdRqHSPaYa7MBFdsJU-CIT6wVpAUz42Ye8A1Wzc5cOTkgESO9PiU_ubwofofYYOPPJe4VIobZbofwA12zoA_0sCepbAPEQerQoFxd2EIj1TFmTyKBsaKQTxagpd/s1600/013+(3).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 276px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMUxKAivc54elgPebiMmdRqHSPaYa7MBFdsJU-CIT6wVpAUz42Ye8A1Wzc5cOTkgESO9PiU_ubwofofYYOPPJe4VIobZbofwA12zoA_0sCepbAPEQerQoFxd2EIj1TFmTyKBsaKQTxagpd/s400/013+(3).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407820160672060978" /></a><div style="text-align: center;"><b>Marinated Secretts farm vegetables</b></div><div style="text-align: center;"><b>wild mushroom, herb crumbs, argan oil</b></div><div style="text-align: center;"><b><br /></b></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLC0NWyYCWbvvZgQw1YBGosWxsAuLOkrpIG3cyyI3-7V_KTpq09_YtGI9FBs8Rt9igkiHl8ShNsGcmWzeA-pPNK1w81YG2-iIwPKlJC-EphHBq8mGdBIjj3ANrBKq6rkN-K07f1RrLtBHo/s1600/033.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLC0NWyYCWbvvZgQw1YBGosWxsAuLOkrpIG3cyyI3-7V_KTpq09_YtGI9FBs8Rt9igkiHl8ShNsGcmWzeA-pPNK1w81YG2-iIwPKlJC-EphHBq8mGdBIjj3ANrBKq6rkN-K07f1RrLtBHo/s400/033.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407820019043409378" /></a><div style="text-align: center;"><b>Roasted medallion of cod</b></div><div style="text-align: center;"><b>creamed fennel, warm beef tomatoes, cockle vinaigrette</b></div><div style="text-align: center;"><b><br /></b></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif51KYx5RXR6sggwVWntTEd1p8AiUkBK-S9E4F5_UWCg1186LVUI13Kg8C4g3J3yB41_PvRvXeaWt6W7cU4Id1rf9j8oJx2Sj5cie9TpiclhgB8JDnUjdeCbABf18tvFIKUpsPf_vM0qKQ/s1600/030+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif51KYx5RXR6sggwVWntTEd1p8AiUkBK-S9E4F5_UWCg1186LVUI13Kg8C4g3J3yB41_PvRvXeaWt6W7cU4Id1rf9j8oJx2Sj5cie9TpiclhgB8JDnUjdeCbABf18tvFIKUpsPf_vM0qKQ/s400/030+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407819661848694130" /></a><div style="text-align: center;"><i>Searing the beef on the salt stone</i></div><div style="text-align: center;"><i><br /></i></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKIyQnaRNe1yDTTuqAx0xMj9FpYPdDTva8ILSODJQUrqoIeZb7DKNI9tjuR8rty9mm2YzaiGdavHC8atgWecJeCurW8YmM0x1d1HozE5Q_5-VKcR7Y8nX1cYIVb84MrJ-TWCmYdg4pUx1/s1600/017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiKIyQnaRNe1yDTTuqAx0xMj9FpYPdDTva8ILSODJQUrqoIeZb7DKNI9tjuR8rty9mm2YzaiGdavHC8atgWecJeCurW8YmM0x1d1HozE5Q_5-VKcR7Y8nX1cYIVb84MrJ-TWCmYdg4pUx1/s400/017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407819202978817026" /></a><div style="text-align: center;"><b>Rare salt stone seared organic beef skirt steak</b></div><div style="text-align: center;"><b>gherkins, horseradish infused sour cream, trio of potato, spicy paprika sauce</b></div><div style="text-align: center;"><b><br /></b></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGgvjeirj8ZqLvSLrx9GWVREDhArSLuR6e5YFT-kUhgPsn3Ve6laW1IxokQB5wfvB1CSnuHQ8PsUEahVKSvvETP3O07n7Ifew9yQkvtRqDdJKeHHXSdne40tE3CCTeaXp3kzDoyQvxRDp/s1600/025+(2).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGgvjeirj8ZqLvSLrx9GWVREDhArSLuR6e5YFT-kUhgPsn3Ve6laW1IxokQB5wfvB1CSnuHQ8PsUEahVKSvvETP3O07n7Ifew9yQkvtRqDdJKeHHXSdne40tE3CCTeaXp3kzDoyQvxRDp/s400/025+(2).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5407818809881457714" /></a><div style="text-align: center;"><b>Napoleon of Double Gloucester cheese and Autumn fruits</b></div><div style="text-align: center;"><b>fresh clementine, Sicilian pistachio sable biscuit</b></div>Craig Dryhursthttp://www.blogger.com/profile/05598133366268152840noreply@blogger.com3