This was the first Chapter11Lab dinner party for a long time. The table was set for 8 – Fiona did a beautiful job of setting the stage & also pairing the wines for a meal inspired by Thanksgiving. Each course included a tiny bit of kitchen theatre – my intention was to serve as if the guests were sitting at a Chef’s table by the kitchen, receiving a little entertainment with the.
So, sometimes in the Lab, I actually make meals just for me. Today I rocked out a fantastic training session; on the way home I stopped by the butcher… and a fantastic little aged eye fillet seemed to just leap into my basket. When I got home, I think I discovered the perfect post-workout meal… Wild Roquette; Rare aged eye fillet; seared on the comal tiny steak tartare; while trimming the.
Those who are familiar with my kitchen habits; know that I move from one style-ingredient-technique to another, constantly. …and so lately, I’ve had a little mexican inspiration. I’ve been playing around making my own tortillas; cooking with different Mexican ingredients…and now experimenting. Salad: Fine sliced cabbage & boiled peanuts. Dressing: Lemon & lime juice, white wine, cilantro, garlic, green tomato, olive oil. Fresh Blue Corn tortilla Smoked Pork: ground pork.
I found this lovely … but a little rich… didn’t want to forget what I made 🙂 Blue cheese and Champagne sauce, smoked chicken & mushroom layers with fresh egg pasta. red onion & garlic finely chopped with garlic chives & rosemary cooked in ghee, add Champagne and a little stock; cook and reduce; add Stanthorpe Blue cheese. Cooked down. Arrowroot to thicken. Layer ramekin with sauce, fresh egg pasta,.
smoked pumpkin – delicious organic heirloom pumpkin Truffle coconut cream water stock 3tblspoon rapadura cumin seed seared in ghee mozarella/truffle/ravioli Dessert: rapadura/Himalayan rock salt/cream sauce with banana
Ingredients fresh organic sour dough Aged eye fillet beef powdered truffle oil balsamic pearls This little recipe is going to sound a little Hipster’esk, but damn it was yummy. I couldn’t resist sharing. It’s a thin slice delight; slice the sour dough thin, brush with a little olive oil (I actually used hemp oil – but I’m a hippy), gently warm in a dry pan. slice the beef thin, place atop.
This was my first full meal (well, 2 courses anyway). There were a number of new things here for me; the powdered items being the main one. Let me break it down; for main we have slowly smoked duck breast on a bed of parmesan spaghetti with crispy duck skin crumbs. Smashed smoked chat potatoes with smoked butter; served with powdered truffle oil. Spinach foam. For those close (particularly my.
Rocket (arugilla) spaghetti with Chèvre, tomato & topped with balsamic pearls. Seriously I think this is my favourite one yet. Not only because it looks spectacular, but because it tasted lovely too. There are two slightly different gelication techniques used here; i.e.: the gelling agent is the same, but the method of ‘setting’ to shape is different. I’m going to spill-the-beans on one method: The balsamic pearls are a fantastic.
Raspberry ravioli with Dark Chocolate frozen air. Back to Sperification again; this time dessert. This was both a failure and a success. All experiments have failures and my chocolate air was a big failure on this one. Yes it was light… but not ‘airy’ enough for my liking. I’m fairly happy with the raspberry ravioli. This is a simple enough technique, it needs practice… but still do-able. As for the.
My interest and experimentation with gelling agents started with a conversation with our friendly neighbourhood Sushi Chef, Tim from Armanogawa Sushi Noodle Bar. We were chatting about my recent truffle fun…(that’s going to be a post on it’s own)… I was telling Tim that I’d made some truffle vodka and how much I thought it would work with beef sushi. We joked about making that truffle vodka into a gel.
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