Recent dishes

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.

Tenderloin of beef

beef and goose liver spring roll, vegetable galette, caramelised parsnips, sauce Bordelaise

Pan seared sea bream

ricotta gnocchi, citrus and chickpea shoot salad, Jerusalem artichoke, hibiscus foam

Amuse bouche

Razor clam ceviche

Poached lemon sole roularde

steamed mussels, bok choy, morels, sweetcorn veloute

Sous vide Hyden Farm duck breast

confit leg, fresh orange, carrot and spinach, medjool date sauce

Presentations of smoked duck

This is a work in progress for my a la carte menu. Im testing flavours, presentations and recipes to see what works the best. This evening i plated two versions of the dish. The top picture is...

Smoked Gressingham duck breast, balsamic jelly, glazed cherry, Marcona almond, foie gras and cherry terrine

and the bottom plate is ....

Smoked Gressigham duck breast, glazed cherrys filled with foie gras,

balsamic jelly, Marcona almond, orange syrup

Smoked duck breast

Cure:

400g Sel de Guerand

1 whole Orange peel

1 Anise star (crushed)

2 Clove (crushed)

half a Vanilla pod (chopped)

2 Black pepper corns (crushed)

4 x Gressingham duck breast

Hickory wood chips

Cure the duck breasts for 90 minutes in the salt mixture. Rub off the cure, rinse and dry the breasts. Leave un wrapped on a tray for 2 hours to dry.

Set up a smoker on the stove by lining a hotel pan with tin foil. Adding your wood chips and gently toast on the stove. Once the wood chips are smoking nicely Place a steamer tray on top of the hotel pan, lightly brush your duck breasts with olive oil and place onto the steamer tray, covering with another hotel pan.

Smoke slowly until the duck breasts are medium. Remove the duck and chill. Air dry the breasts whole for 4 hours, then slice to order.

Gressingham duck breast with crisp confit leg and pickled blackberries

Hi all,

This is a reworking of a dish that i did a few weeks ago. Inside the cabbage ball is a chicken liver and foie gras mousse, wrapped in confit duck leg and then wrapped in savoy cabbage. The drumstick is confit, then the bone is removed. It is wrapped in cling film and chilled. Wound with potato string and fried until crisp. The blackberries are soaked in rice wine vinegar and sugar.