Venison loin with venison stuffing ballotine, triple cooked goose fat chips, soubise of leek, caramelized onion hearts, parsnip crisps with a creme de cassis sauce and an orange sabayon.
Sorry sorry sorry, but due to feeling slightly under the weather and working over christmas and new year this is all coming a little late.
I'm still not feeling great (COUGH!! SPLUTTER!!) so this is still going to be a short update. I have a week or so of work so I'll make sure I do a more meaningful update before its back to the kitchen.
So pictures and brief unsatisfying explanations it is then...ok ?
Roast pigeon on brioche, with pancetta and watercress in a maple syrup vinaigrette.
Boozy Mincemeat Pithivier with Beurre noisette ice cream, nutmeg anglaise, lemon pith marmalade and a brandy sabayon.
Unfortunately I forgot to consider colour when putting together the dessert. So it all looked very beige but tasted rather nice... I promise. The ice cream maybe being the star of the show if not the year.
The lemon pith marmalade was made COUGH!!by blanching an refreshing lemon pith 10 times (to get rid of the bitterness) and then boiling it down in sugar syrup until the pectins thicken the sauce almost to a jelly.
The leek soubise was also pretty exciting in my little world. Slow cooked leek in butter and white wine for about 12 hours at 75oC, it falls apart COUGH!!almost to a sauce consistency and went well as a counterbalance to the sweet reduction sauce.
As always I'm happy to share recipes if anyone is interested, just ask kids.
happy new year and all that COUGH!!
x
Beurre Noisette Ice cream recipe for Mat
100g butter
200g double cream
150g milk
125g sugar
5 egg yolks
This Ice cream is easy and delicious. Burn the hell out of 100g of butter until black in a pan, leave to infuse for a few minutes then sieve out black bits with a fine cloth or muslin. Cool to room temp.
Add this to 350 grams off creme anglaise (My preference is 5 egg yolks, 200 ml cream and 150 ml milk but any ice cream quantity should do) brought to thickening consistency and then cooled to the same temperature as the butter.
Combine whilst mixing well and instantly churn.
