A collection of thoughts, information, recipes and recipe ideas from Chef Paul Walker
Highly useful kitchen gadget
Sunday, October 30, 2011
New dishes at work!!!
Did a really great soup of the day last night and here is the recipe for you all.
Mushroom, Lemon and Garlic soup!!
500 grams mushrooms (roughly chopped)
2 Lemons (Roughly chopped)
1 Leek (Roughly chopped) 1 Onion (Roughly chopped)
5 Clove Garlic (Peeled and roughly Chopped)
1 table spoon plain flour
1 Vegetable stock cube dissolved in 500mls
Salt and Cracked Black pepper
250mls Double Cream
20mls Vegetable oil
Heat the oil and the butter in a pan and then add the vegetables and garlic. Cook over a low heat for ten minutes until the leek onion have softened and then add the vegetable stock. Bring to the boil and the simmer on a low heat for 30 minutes. Whisk in the flour and boil for two minutes and then add the cream and bring back to the boil. Pout the soup into a liquidiser/ food processor and blend until very smooth. Season to taste with salt and cracked black pepper and serve with some good quality crusty bread.
As a fish special we had; Poached Salmon, Carrot and Passion fruit sauce, Spinach Emulsion and Char grilled Leeks. The dish was very popular with the guests and was a total sell out.
Tonight, as the fish special, I'm doing Sea bass, Red Cabbage, Spinach powder.
The red cabbage is being served in three different ways.
1) Pickled in a honey and balsamic emulsion
2) Braised with red wine, molasses and chili flakes.
3) Red cabbage juice at the base of butter sauce with garlic an spring onions