Musings of a Chef 2!

Roast cauliflower in a Pave Vacchio DOP, smoked bacon basil and Italian parsley broth. Garnished with a trio of baby tomatoes, breakfast radish, spring onion and mustard oil.

Cooking up a lunch of Penne pasta with a ragout of confit partridge leg, shallots, Chinese rice wine and Worcester sauce. Accompanied with a carrot, duck fat and egg yolk emulsion.

 And the finished dish garnished with braised celery, coriander, basil and Asiago Allevo DOP Italian cheese.

Mussels, black bean and sweet chili!

1 kilo on mussels [ beards removed ]

3 tblspns Fermented black bean paste

3 tblspns Thai sweet chili sauce

50 mls Shaoshing rice wine

2 cloves garlic, crushed

2 banana shallots ( finely chopped )

3 spring onions, cut in ½ inch pieces

1 tblspn chopped coriander

7 leaves basil, shredded

2 tblspn peanut oil

Heat the oil in a wok and add the shallots. Cook for two minutes then add the garlic, wine, Thai sweet chilli, black bean

and mussels. Stir thoroughly and cover with a lid. Cook until the mussels have opened, add the herbs and spring onions, stir well and

serve.


Fillet of Haddock in Asahi beer and fresh anchovy gravy. Served on a bed of buttered curly kale, chestnut mushrooms and spring onions. Garnished with braised celery.

 

A composition of white crab meat, fresh anchovies, persimmon and chilled carrot mousse. Garnished with cucumber, radish and spring onion marinated in sesame oil, maple syrup and rice vinegar. Seasoned with smoked paprika and Chinese five spice.