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.
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
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.
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.
T
