Su-V

I have moments like this too!

Warm pork hock terrine Mustard cremé fraiche Pickled vegetables Watercress Sourdough Yum. Posted from my phone.

I chucked this together with some other bits and bobs left over from valentines. The dish on the Valentines degastation was plated in the same bowl and comprised of pan seared scallops, steamed pippies, mussel fillets(flaps), saffron custard, poached celery slivers, a Pernod cream sauce, cucumber air and a selection of herbs and edible flowers from Chef's garden. So we had most of the prep in small amounts left over, in this instance I seared the scallops cooked pippies in the Pernod cream, there was some potato marshmallow from our wagu dish which I heated and adorned with a brunoise of shoestrings, then with a scant handful of herbs, squeeze of lemon and a squirt of olive oil we had the final product ... Posted from my phone.

Part of the purpose of this blog is for me to keep records of what dishes I come up with day to day. In this instance I have had a few images hanging around and subsequently a few stories to tell of how they came about. I always had a morbid fascination with ice"magic" and was never really allowed it as a kid and if it ever did find it's way into the pantry, generally my father and I would destroy it in a sitting or two. He liked the mint one and I perfered the plain. Dad also had a penchant for candied ginger; generally a taste reserved for the old. So to pay hommage to Poppa Loy I came up with ginger chock ice magic. The original mix didn't quite have the 'crack' I was after so with a little cofa correction and more cocoa I hit paydirt. We had some failed nemesis cakes floating around the cool room and some light and dark chocolate ganache left over from valentines. i wacked them all together with some guar gum and skim milk, blitzed them and churned...

Mr. Ridley our seafood providore supplied us with a rather large side of tuna for a fairly handsome price. I cut the blood line out, skinned it, cut the flappy* bit off which in turn I turned into a ceviche style brushetta with olive petals, heirloom cherry tomato and basil. The rest of it I slyzd into 182g portions, cryvackd, labled and fridgd. All we have to do is come up with something to serve it with tomorrow. Too easy. *chef terminology

We got some new gear from one of our suppliers today to add to our arsonal I just shelved them for play time later, chow! Posted from my phone.

needless to say what she made was simply scrumptious - Posted using BlogPress from my iPhone Location: Home