New ideas, experiments in flavour and inspirations.

This evening I've been delving into and exploring my spices this evening. Here we have a grilled fillet of Cod, tomato/ dill/ star anise and mirin fondue. Accompanied by some braised sweet potatoes with fennel seed, fenugreek, chili and pineapple.

Cooked this for dinner last night. Beef slow cooked with peanut butter and Chinese five spice powder. Accompanied by confit vegetables ( turnip, sweet potato, tomato and radish ) and a lime butter.

This may be different but the idea, the inspiration for the dish came from one of the reviews I read on Madrid 3* Michelin restaurant, DiverXo. The dish that David Munoz ( Chef/ proprietor of DiverXo ) had created used beef, peanut, lime, tomatoes and herring. The sharpness of the lime in the lime butter is a great contrast to the sweetness of the peanut butter and the natural sweetness of the confit vegetables.

 

A couple of nights ago I was feeling a little peckish and decided to raid the fridge. I threw some peaches, pineapple, cottage cheese, dark brown sugar and maple syrup in a bowl. That lead to this. Rice paper spring rolls filled with cottage cheese, maple syrup and peach. These are deep fried until crisp and served with a sauce of pineapple, rum, dark brown sugar, coconut and mint.

Tonight I've been trying a really wacky combination of flavours and techniques but the end result was very pleasing to eat. This is some confit vegetables ( sweet potato, turnip, bell peppers & breakfast radish ) which is glazed with Monterey jack cheese. It is served with a sauce made from tomatoes, onion, garlic powder, celery seed, yellow mustard seed, whole fenugreek, black cumin seed, turmeric and coarse black pepper.  

So while I've been out and about I found this pasta that originates from Sicily called CASERECCE and is shaped like parchment scrolls. Doing it with a three cheese ( oak smoked cheddar, Monterey jack and Parmesan ), wholegrain mustard, Spanish Guindilla peppers and Japanese Togarashi.

And here is the finished pasta dish. I suppose it's best described as a pimped up Mac 'n' Cheese.

Got some chicken legs marinating in cayenne pepper, onion powder, chili powder, paprika, mustard powder, turmeric, black pepper, lemon juice, garlic powder and red colouring. Tandoori chicken for dinner.

  
Well, the Tandoori chicken turned out really well. Served it with mint yogurt, cilantro oil, heirloom tomatoes and onions in lemon butter.