Some dishes from this week.........

Strawberry gazpacho, seared scallop, crayfish and sushi rice

This was an amuse bouche, that was very refrshing and light.

Duck egg souffle, grilled puffa mushroom, tomato fondue, soya cream

With the egg we whipped the whites and placed the egg yolk into the centre. Wrapped in climg film, then steamed. The puffa mushrooms grow wild on the estate, they are like a huge ball, have a mild taste and soft texture. The soya cream is reduced soy sauce, sugar and double cream.

Cured mackerel, pink grapefruit, spiced bread, basil cous cous, red veined sorrel

We had some top quailty mackerel this week. Lightly cured in sugar and salt, baked with olive oil.

Assiette of Saddle back pork, caramelised Dogmersfield orchard apples, potato mousseline

The assiette is crispy ears, roasted loin, apple jelly glazed belly, braised cheek croquette.

Slurpee

I made this little shot for a pimms canape party recently. It was served with a short straw. It is a strawberry and black pepper soup with a light cucumber foam.
Recipe for the foam:
1 kg cucumber juice
12.5g versawhip
5g xantham gum

Take 400g of the cucumber juice and using a hand blender blend in the two powders. Leave to sit and hydrate for 10 minutes. Add the rest of the juice and blend once again. Place into a small hobart mixer and whisk on high speed for approximately 20 minutes until light and fluffy.
Thanks to Dale at the components for guidance with this. Check out his blog by clicking here http://thecomponents.wordpress.com/