Selling like hock cakes!!

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

New dishes up

Strawberry jam consomme

wild strawberry salad, garden mint ice cream

Trio of organic chicken

breast sous vide with apricot bread stuffing, leg wrapped in cepe pasta, chicken Holstein

Spring vegetable salad,

creamed Eldren cow cheese, potato spiral, apple curry vinaigrette

Assiette of French rabbit,

shoulder tortelloni, roasted cutlet, poached and roasted saddle, pickled morels, sugarsnap peas

Assiette of corn fed chicken, asparagus oatmeal, stuffed morels

This dishcontains 4 different chicken preperations. There is roasted breast, poached thigh, confit and honey glazed wing, and braised drumstick. The asparagus oatmeal is made by sweating shallots and garlic in butter, then adding the oatmeal and chicken stock. Once the oatmeal is cooked, asparagus puree is added, with a little butter and salt and pepper. The morels are stuffed with asparagus puree and chicken mousse.