a darker experience. a gorgeous dinner…..
some suggestions for something simple, something perfect, something delicious.
oh and for some innocent fun…….
pancetta, fermented cabbage, pickled figs, rocket, caper and lemon thyme chop
chilled candied burnt navel orange, frozen thyme infused chocolate ganache
fermented cabbage salad
chop 1 cup fermented cabbage, 6 strips pancetta, 4 figs that have been soaked in vinegar and sugar for 1 day, 1 cup wild rocket, 1 tablespoon capers and 2 twigs of lemon thyme, salt/pepper, olive oil, lemon juice. place all ingredients into bowl, mix with lemon juice and extra virgin olive oil. press into small cup and upturn onto plate.
pomegranate game hen salad
chop into quarters 2 game hens, and soak in 3 cups good pomegranate juice, and 1 tablespoon honey overnight. roast in a hot oven 250C till crispy on greaseproof paper. drizzle with olive oil. in a bowl, toss 2 cups mixed fine spring greens, with finger lime juice, extra virgin olive oil that has been blasted in the food processor with some cracked pepper, and some celtic sea salt. i like mine strong and peppery and salty. put leaves on platter, place chicken on top with 1/2 cup crushed fresh pomegranate seeds, and place dollops of feet curd that has been mixed with lemon rind shavings…yum.
burnt navel orange with frozen ganache
cut 2 sides off 2 oranges making 4 slices. cover in born sugar and place sugar down in fry pan and cook till burnt. place in fridge to chill. melt 1 cup of dark chocolate in a double boiler slowly. heat 1 cup of heavy cream gently. pour over the chocolate and leave for 1 minute and gently work them in together. add 1 tablespoon brown sugar to melt, and stir till fully integrated. pour into deep bowl and freeze overnight. take out of fridge 1 hour before serving and with a large spoon turn out a scoop onto a plate, with a chilled orange segment..
i love this leaf. i hope it loves me back….we’ve been involved for a long time….although ive abused it terribly. smashing it, pureeing it, pesto’ing it, even simmering it. But it still comes back to me………mmmmmm.
Tall anchovy garlic mustard dressed arugula, crisp parmesan wafer, garlic roasted almond powder.
1 bunch arugula kept in tall leaves, washed and dried gently. Dressing: of 1 desert spoon olive oil smashed into 2 anchovies, 1 clove garlic, 1 teaspoon Dijon mustard, I teaspoon white vinegar, whisked. Parmesan wafer is 1 handful grated parmesan laid out on baking paper in rectangle. baked till melted and gold wrapped around thin bottle making a tube.
Insert arugula into crispy wafer. Drizzle olive oil around edge of plate and sprinkle vinegar soaked white onion (finely sliced and set in cold white vinegar and icing sugar). The garlic roasted almond powder: is 1 clove, cut, and 12 almonds, oven dried on grease proof paper in low oven and ground in mortar and pestle till fine. Spread out on greaseproof paper and roast till brown in hot oven. when cold grind in mortar and pestle until powder forms. extract, and sprinkle the excess powder over all over plate. crack pepper over the plate.