tag:blogger.com,1999:blog-75841110091888465282024-03-13T15:55:16.293-07:00underpressure 1982Unknownnoreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7584111009188846528.post-72303569287013325442011-08-24T20:49:00.000-07:002013-01-09T17:48:39.470-08:00Stock take...<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyqmGTWVnJIJZX1CIea6fUNVrTv53CICUt-83cHoBwhmikrxAkJht6IVAywVBQlPceB5aDkfREUv4FMam1Xz9QN8A_CZM0MBrrR8NDCqmvAVuEVLl6SOAQIaFcHVN_a89Tcwv4TwPdqf-/s1600/imagesCAX45SPF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyqmGTWVnJIJZX1CIea6fUNVrTv53CICUt-83cHoBwhmikrxAkJht6IVAywVBQlPceB5aDkfREUv4FMam1Xz9QN8A_CZM0MBrrR8NDCqmvAVuEVLl6SOAQIaFcHVN_a89Tcwv4TwPdqf-/s1600/imagesCAX45SPF.jpg" /></a></div>
<br />
<br />
<span style="font-family: Calibri;">Well I think I have been banging on
about homemade stock for a while now... Try this once and supermarket
stock cubes will be but a distant memory… its simple, it’s banging and
the base for all my sauces, soups etc. <o:p></o:p></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Remember, you are saving carcass and
bones from the butchers skip, and your butcher will only be too happy
and obliging to saw and chop down those big bones if you do not have a
meat cleaver knocking about your kitchen (in my experience butchers for
the most part tend to be foodies drooling at the mouth listening to what
mesmerising delights you intend to do with their produce)…<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTyg851KKzsLbieUZX78VBikZhfGDuqzbTIYuRc8ztzmGAudJykmFdwy9YHXu93UZbembc1kx-ShKpNIqfO1-IpxzKYBQXAiaNmI9aNBjaG2cwtOpPc3jQBIWNeMebQ6nFRjnqydJTBoS/s1600/stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqTyg851KKzsLbieUZX78VBikZhfGDuqzbTIYuRc8ztzmGAudJykmFdwy9YHXu93UZbembc1kx-ShKpNIqfO1-IpxzKYBQXAiaNmI9aNBjaG2cwtOpPc3jQBIWNeMebQ6nFRjnqydJTBoS/s1600/stock.jpg" /></a></div>
<br />
<span style="font-family: Calibri;">My stock recipes are for the most
part sourced from Robuchon… a French culinary bible, expensive but
essential in any cookbook repertoire and do not expect glossy pictures
and food photography… The complete Robuchon is all about the recipes,
French cuisine and banging flavours and I highly recommend it.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><b>How to</b></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Bang
the bones into a tall, heavy-bottom pot that will hold the ingredients
snugly. Add just enough cold water to cover the ingredients, by little,
by little. Whacking in too much water all at once will make a weak
tasting stock or as I say “kills it”… Pinch of salt… Bring this to a
bubbling at the surface heat and reduce to a simmer. Skim the fat, and
impurities that rise to the surface with a ladle or spoon. Now bang in
mirepoix, and bouquet Garni or sache… on your stove and that simple…
Bang!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Mirepoix … Mirepoix
is simply a mixture of onions, celery and carrots, added to deepen the
flavour of the stock. The basic ratio for classical mirepoix is:<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7nC2giEiPZvzC-D_YNSLAOfy0aJJzTzQPrFW8FtWEXYQuWNwgItt4du2Nhun68TfwZq_sOyfllD_gw8OXn7BD3BVR6bvSz3fbeXZXi943d6lOt_A5K54J8SabKL6r4cJciw839mgWNgj/s1600/mirepoix+veg+turk.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7nC2giEiPZvzC-D_YNSLAOfy0aJJzTzQPrFW8FtWEXYQuWNwgItt4du2Nhun68TfwZq_sOyfllD_gw8OXn7BD3BVR6bvSz3fbeXZXi943d6lOt_A5K54J8SabKL6r4cJciw839mgWNgj/s320/mirepoix+veg+turk.jpg" width="239" /></a></div>
<br />
<span style="font-family: Calibri;">2 Parts Onion<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">1 Part Celery<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">1 Part Carrot<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">…and banging guide… For every five pounds of bones, you will need roughly 1 pound of mirepoix.<o:p></o:p></span></div>
<br />
...Also do not be afraid to add to your mirepoix, leek, garlic... experiment for different flavour...<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>Sachet/ bouquet Garni/ faggot</strong> …
A sachet or bouquet garni basically refers to aromatic herbs and spices
that are tied up in a cheesecloth pouch and simmered with soups,
sauces, or stocks to add extra flavor. A basic sachet for a stock will
usually include:<o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pRf725GgEHYqoheu7qkITZoFKL5cv8Yp00R8uhsY0jyychHsb2xvLUnD9JM9ILIzVFASfEOLWLpaxrq6ops7ctn9blHF5c-FRrm6W3Myb3DETUtugtqL4_vrg63pEnpVrVBNpq6acCBa/s1600/imagesCAMV3FAO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pRf725GgEHYqoheu7qkITZoFKL5cv8Yp00R8uhsY0jyychHsb2xvLUnD9JM9ILIzVFASfEOLWLpaxrq6ops7ctn9blHF5c-FRrm6W3Myb3DETUtugtqL4_vrg63pEnpVrVBNpq6acCBa/s1600/imagesCAMV3FAO.jpg" /></a><br />
<span style="font-family: Calibri;">Bay Leaf<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Sprigs of Fresh Thyme<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Whole Black Peppercorns<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Whole Cloves<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Parsley Stems<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Note:
Its rare I limit myself to just these aggot ingrediets. Whatever is in
the larder is usually order of the day. Whether it may be tarragon,
coriander, chervil, dill even you will be hard pushed to find a herb
that does not add bang factor to the finished product... The amount of
each ingredient you add to your stock is based on personal preference
and how much stock you will be making...</span><br />
<br /></div>
<br />
<br />
<strong>Chicken Stock</strong><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPkyIjPaP4K6yXsEnBsMYCwPg6zoiPrXZxpSr8qoo1bwsuiTwPFR4WjB5UYjo-4R4fyUmvezpE6Mvyrd8TRgCfQ8JNbYF4aJNV9oUi0FdpirXYUDaEnS-oMpgFDBeL2JQnhVorHZs_bdi/s1600/untitled1.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPkyIjPaP4K6yXsEnBsMYCwPg6zoiPrXZxpSr8qoo1bwsuiTwPFR4WjB5UYjo-4R4fyUmvezpE6Mvyrd8TRgCfQ8JNbYF4aJNV9oUi0FdpirXYUDaEnS-oMpgFDBeL2JQnhVorHZs_bdi/s1600/untitled1.png" /></a><strong>Ingredients</strong><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
Roughly 6 lbs chicken carcass (or enough to 3/4 fill your pot)</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
6 Celery sticks </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
3 Onions</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
3 Carrot</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
Rosemary/ Thyme... roughly chopped </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
Season to taste</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<strong>How to</strong></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
First
and foremost we want to brown our bones ... Into the oven at 180 for
circa forthy minutes... (Browning increases the flavour) Bang! </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
Transfer the
leftover bones and skin from a into a large stock pot and cover with
cold water. If possible add water little by little instead of all at
once. Devil is in the detail, this prevents misty or watery stock.</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
Add veggies like celery, onion, carrots, rosemary and thyme, season lightly. </div>
Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. <span style="font-family: Calibri;">Cook
the stock at a bare simmer for 3 hours. Never let it boil… I mean just a
gentle simmer and checking in on it every half hour or so, skim and
ladle fat from the surface. U<span style="font-family: Times New Roman;">se a ladel and start with small circular movements frm the centre of the stock surface outwards... spoon fat off. </span>After four hours the stock should be reduced by half to two thirds… </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyqmGTWVnJIJZX1CIea6fUNVrTv53CICUt-83cHoBwhmikrxAkJht6IVAywVBQlPceB5aDkfREUv4FMam1Xz9QN8A_CZM0MBrrR8NDCqmvAVuEVLl6SOAQIaFcHVN_a89Tcwv4TwPdqf-/s1600/imagesCAX45SPF.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXyqmGTWVnJIJZX1CIea6fUNVrTv53CICUt-83cHoBwhmikrxAkJht6IVAywVBQlPceB5aDkfREUv4FMam1Xz9QN8A_CZM0MBrrR8NDCqmvAVuEVLl6SOAQIaFcHVN_a89Tcwv4TwPdqf-/s1600/imagesCAX45SPF.jpg" /></a></div>
<br />
<br />
<span style="font-family: Calibri;">Strain the cooked stock through a cheesecloth-lined colander, set over a large pot… nearly there. Bin
the solids… into a container with stock, cool at room temperature… Bang
into fridge, next day, you will see remaining fat has settled,
congealed on top through refrigerating process…. Spoon off bang!! </span><br />
<br />
<span style="font-family: Calibri;">If you would like a more
concentrated flavour from your stock, or if you feel it is still weak in
flavour well then reduce it some more. </span>If making stock for
future use in soup you may want to reduce the stock by simmering a few
hours longer to make it more concentrated and easier to store. Always
taste your stock if you feel it is lacking reduce further...<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><b>To make a basic beef stock</b>… Follow the directions for chicken stock recipe… replace chicken carcass’s with beef bones… Bang!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7nC2giEiPZvzC-D_YNSLAOfy0aJJzTzQPrFW8FtWEXYQuWNwgItt4du2Nhun68TfwZq_sOyfllD_gw8OXn7BD3BVR6bvSz3fbeXZXi943d6lOt_A5K54J8SabKL6r4cJciw839mgWNgj/s1600/mirepoix+veg+turk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-family: Calibri;"><b>To make a basic fish stock</b>
- Follow the direction for making basic chicken stock (above), but use
the carcass and trimmings of lean fish, or use leftover shells from
peeled shrimp to make shrimp stock. Reduce the simmering time to 40
minutes… Bang!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><b>To make a basic vegetable stock</b>
- Follow the directions for making basic chicken stock (above), but use
a combination of aromatic vegetables such as carrots, onions, celery
and cabbage along with herbs such as parsley, bay leaf and thyme. Bang
in as much as you like, let your imagination run riot the only
ingredient I that for me does not have a home in vegetable stock is
broccoli, for me it takes over…<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b><span style="font-family: Calibri;">Storage</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE7dni-Uj2ZpXFgHM4NWJ7Ms9luJz1FmDV0ahGR13ubCVugFf2FQSsmEx8cUAi9XGIk28RUDydwnOlsIIESJHdCY9XtvuaVzQmhYrGuc2fPze1dmUjSlGkdnBoe8SWz9q_cVGuqkoU0z6/s1600/stock+cube.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidE7dni-Uj2ZpXFgHM4NWJ7Ms9luJz1FmDV0ahGR13ubCVugFf2FQSsmEx8cUAi9XGIk28RUDydwnOlsIIESJHdCY9XtvuaVzQmhYrGuc2fPze1dmUjSlGkdnBoe8SWz9q_cVGuqkoU0z6/s1600/stock+cube.jpg" /></a></div>
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Your
stock will keep for months on end… conundrum being, how you decide to
store your bad boy to maximise your freezer space… I would like to say
freezer ice cube trays for convenience… but I use stock so much I have
succumbed to the deep container frozen method… scooping as I need….
Bang!</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ymG_2yLuYlfloyHd36vlE_EyZrVmsh1ewmDgV3MeTVciM5dSow13js0TAPqsxcTxdPTzl9hIbu4tOQZs4j1hwkIwZKTdHwnSrrp0-H8d6rb-v_DTJ-lxF2M6iLdwL37THngzHshgiWGZ/s1600/imagesCABPTQXK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ymG_2yLuYlfloyHd36vlE_EyZrVmsh1ewmDgV3MeTVciM5dSow13js0TAPqsxcTxdPTzl9hIbu4tOQZs4j1hwkIwZKTdHwnSrrp0-H8d6rb-v_DTJ-lxF2M6iLdwL37THngzHshgiWGZ/s1600/imagesCABPTQXK.jpg" /></a></div>
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7584111009188846528.post-42024585656467087412011-08-19T18:24:00.000-07:002013-01-09T17:48:39.467-08:00Marvellous, Magnificent, Mystical, Magical ehm …Marble Eggs<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-i12hsG6ph7fUkNw1SvEZD5Bfnr32Az8-OI9h_aAxTrZvlysE4TavfZ7znzKjFkTn63gJ5hkI-wEZHCl-NDqZKjXFHCGFQAcfnzJ4oDwOCTjfNoQ53jQGv1jyiI-kLti93inszVxDdW_/s1600/imagesCAKTUROT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-i12hsG6ph7fUkNw1SvEZD5Bfnr32Az8-OI9h_aAxTrZvlysE4TavfZ7znzKjFkTn63gJ5hkI-wEZHCl-NDqZKjXFHCGFQAcfnzJ4oDwOCTjfNoQ53jQGv1jyiI-kLti93inszVxDdW_/s1600/imagesCAKTUROT.jpg" /></a></div>
<span style="font-family: Calibri;">So
flicking through some old and retro cook books at work and came across
this bad boy recipe that got me very, very eggcited (excuse the poor
pun. Read on) the person that conjured up this creation should get some
kind of egg Nobel award. I would love to meet them and get behind their
thought process, pick their brains so to speak. Ingenious and I am still
a slightly puzzled as to why this technique is not more widely used,
never made it mainstream or main stage even. It is visually stunning. I
love it.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">So
I must admit I had my reservations of posting this on underpressure
firstly and foremost because of the stunning visuals of the end product
and secondly because of the scope, the elaboration the recipe is crying
out for because as you will see the finished product has bang factor
written all over its soft exterior although unfortunately, for me and my
culinary colleagues it lacks in flavour and verges on the borders of
bland. The due elaboration I, and others are thinking of and the greedy
reservations subsided. Food is to be loved, to be shared and as long as I
have like-minded foodies reading my blog, inevitably, I will share…<o:p></o:p></span></div>
<span style="font-family: Calibri;">So
this is Chinese in origin and that is about as far as my knowledge goes
on his technique. I am guessing the reason the technique has not been
incorporated into top end cooking stems from the blandness o the
finished product. What would Heston do I wonder?<o:p></o:p></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshPd4JJ0jPe4G0YWz7_IQzWGczQhETWiygkKoJld59s4mh9NM80RB60MTySDroxyIDSCbgmOsupmVT-14Q6_y2dgiCayMB8y-4wANQlm_-EczDIk3VrCnT-JtjFcJu9fePvdfscMJU9cR/s1600/imagesCA3JHAK1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshPd4JJ0jPe4G0YWz7_IQzWGczQhETWiygkKoJld59s4mh9NM80RB60MTySDroxyIDSCbgmOsupmVT-14Q6_y2dgiCayMB8y-4wANQlm_-EczDIk3VrCnT-JtjFcJu9fePvdfscMJU9cR/s1600/imagesCA3JHAK1.jpg" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<b><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dTtsDlf_bkIH_d-XYUiVN4iodBIqwVMKqxUR7dUMTVpOPwdbS9y6uRP-8YC2EkTMzhZtofzd9b5ajXtc_sdmCFuqcFdZ4Nb8iVk_S2HJJsmer3hqN5mI2zW01y-1TOPlSZwlRipVEwcD/s1600/tea-eggs2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2dTtsDlf_bkIH_d-XYUiVN4iodBIqwVMKqxUR7dUMTVpOPwdbS9y6uRP-8YC2EkTMzhZtofzd9b5ajXtc_sdmCFuqcFdZ4Nb8iVk_S2HJJsmer3hqN5mI2zW01y-1TOPlSZwlRipVEwcD/s320/tea-eggs2.jpg" width="320" /></a><span style="font-family: Calibri;">6 eggs<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">3/4 cup soy sauce<o:p></o:p></span></div>
<span style="font-family: Calibri;">2 star anise<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 tea bags<o:p></o:p></span></div>
<span style="font-family: Calibri;">1 cinnamon stick<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 teaspoon sugar<o:p></o:p></span></div>
<span style="font-family: Calibri;">1 tablespoon Sichuan peppercorn<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">2 strips dehydrated tangerine or mandarin orange peel <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<b><span style="font-family: Calibri;">How to<o:p></o:p></span></b><br />
<br />
<span style="font-family: Calibri;">Bang your eggs into a pot of water
and bring to the boil… lower the heat and let simmer for a further three
minutes. Lift your eggs (leave your pot to one side, do not discard
water) refresh in ice water to prevent cooking. Now using the back of s
spoon gently tap the egg surface. Gently being the operative word. Do
not break the shell surface. Think ballerina thoughts, light and
delicate. The more cracks incorporated the funkier the design… Bang!<o:p></o:p></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionox_E74ZjQ3hzwf7JXQCg_C1lH-lN_D5D4TPmtE6ANbwcDHBKRsINdEOs9okYXYF8Fe_pDwe7r_sbI4ifpM-4ZjphRasLIqyffhqyPdJNpJUKvrs6YqwFvd1RfMKTECi9rchYdkTinRU/s1600/imagesCA53X0M6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionox_E74ZjQ3hzwf7JXQCg_C1lH-lN_D5D4TPmtE6ANbwcDHBKRsINdEOs9okYXYF8Fe_pDwe7r_sbI4ifpM-4ZjphRasLIqyffhqyPdJNpJUKvrs6YqwFvd1RfMKTECi9rchYdkTinRU/s1600/imagesCA53X0M6.jpg" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Now
whack in all your ingredients to the pot. Add the eggs. Return to a
boil then reduce heat to a gentle simmer for around thirty minutes. Then
kill the heat altogether. Put a lid on the put and let steep overnight.
Strain and peel to the next morn to marvel at your marvel delights.
Stunning.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<br />
<span style="font-family: Calibri;"><strong>Hmmmm... Heston</strong></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzb4krK78-aksHyoZyxoCeYGj4CSH4DI3c575qtDHrVyPjH3B7kmskuMAYZCD5RbAzmB2B_PO_VXn3mw0fB7XYhsHEnldQejvwhtQoX_T2XrKZnGx5pxJRWyl_iSKponV-Tn2i43QIjEC6/s1600/2009-04-04_002655.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzb4krK78-aksHyoZyxoCeYGj4CSH4DI3c575qtDHrVyPjH3B7kmskuMAYZCD5RbAzmB2B_PO_VXn3mw0fB7XYhsHEnldQejvwhtQoX_T2XrKZnGx5pxJRWyl_iSKponV-Tn2i43QIjEC6/s320/2009-04-04_002655.png" width="320" /></a><span style="font-family: Calibri;">..And
then there is the food dye. Bang factor through the roof. So, so
visually stunning, but that does not shift attention from the fact they
taste like a flip flop. So... it has as it happens, or happened,
occurred that I have a few ideas on how to enhance the flavour of the
finished product but my trail of thought inevitably leads back to what
would the ginger genius himself would do posed with such a conundrum? Oh
…but for an hour of his time! So I severely doubt that Heston shall be
knocking on my front door with a half dozen egg under one arm and a half
dozen brew under the other anytime soon so I am open to any suggestions
or thoughts you guys have on marbled eggs. Help me enhance this bad
boy. Bang…</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7584111009188846528.post-3239762845021650742011-08-19T17:14:00.000-07:002013-01-09T17:48:39.466-08:00The Sexuality of Scallop<span style="font-family: Calibri;">Fish fetishs…<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I
gave serious consideration to naming this post “I am getting s@*t hot”…
but forsake of modesty I opted for “the sexuality as scallops’ tittle”.
Less controversial and pompous …only by the skin of your micky as my
granddad says …Bang!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84q4NWFNRJ3PQi3X5txt_0gWypIOuLSxC7bdE-MRdV81H0JIE2aKIaZJGFGQEYhxrPm2K5I7lLXL6m-M6Y3BUSGkK2qAG1DZG1dqJlGt7AzRAfs8oEzqxhBQNguwUeiQrPW6XtIzqdWjv/s1600/214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84q4NWFNRJ3PQi3X5txt_0gWypIOuLSxC7bdE-MRdV81H0JIE2aKIaZJGFGQEYhxrPm2K5I7lLXL6m-M6Y3BUSGkK2qAG1DZG1dqJlGt7AzRAfs8oEzqxhBQNguwUeiQrPW6XtIzqdWjv/s320/214.JPG" width="240" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<span style="font-family: Calibri;">So in advance I apologize for
poor picture quality. It is not easy shooting whilst all around you
mayhem ensues, a restaurant full of diners with hungry stomachs vying
for your attention not to mention the penguin like waiters hovering, no
swarming to and fro like ants in front of your pass (Ok slightly
dramatic analogy) …what am getting at is the fact that it is hard to
shoot snaps in service as much as i would love too, most nights it just
ain’t possible…<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">This
is by far my favourite dish on starters for two reasons. Reason one
being it is fish and I am a feign for anything originating from the big
blue sea (definitely to do with my upbringing… thank Poseidon himself!)…
reason number two being for me, and I am pretty sure you will agree, it
is sexy, sexy mouth salivating food. So enough chitter chatter, show me
the money as the agitated Gerry Maguire once put it …Here is the money
Gerry. <o:p></o:p></span></div>
<span style="font-family: Calibri;">Actually,
an afterthought, or a third reason. Third reason being why I love this
dish so much, as well as its aesthetic and sexual values is the clean,
simple and uncomplicated ingredients. All in season and screaming
summer. All lessons I am learning in the kitchen and in anticipation I
am eagerly (perhaps slightly geekishly) awaiting winter to see what
seasonal dishes and culinary creations are introduced to the menu.
Cooking …You have to love it …Now Gerry. Here is the money …Bang! <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYbFumxfOFjkCBxVmTST-3OB0doq9iev3CDNbJMZuEmwEuEEn-mGUR44-sPXfYJore9t5FQjdu2Hs_5TpR9WTBbUUK6MqnOpzM73NoE07IZQo0Z8j8plZNGulIhFH7aSi6bSt97mAUyco/s1600/206.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYbFumxfOFjkCBxVmTST-3OB0doq9iev3CDNbJMZuEmwEuEEn-mGUR44-sPXfYJore9t5FQjdu2Hs_5TpR9WTBbUUK6MqnOpzM73NoE07IZQo0Z8j8plZNGulIhFH7aSi6bSt97mAUyco/s320/206.JPG" width="240" /></a><span style="font-family: Calibri;"><strong>Ingredients<o:p></o:p></strong></span></div>
<span style="font-family: Calibri;">1/2 Dozen scallop …Roe and muscle removed<o:p></o:p></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">1 cucumber<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">½ cup of broad bean… blanched shell removed<o:p></o:p></span></div>
<span style="font-family: Calibri;">1 bunch wild asparagus <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">¼ cup double cream<o:p></o:p></span></div>
<span style="font-family: Calibri;">½ cup fresh pea …blanched<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">4 shallot …minced<o:p></o:p></span></div>
<span style="font-family: Calibri;">2 tblspn Oil<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Knob butter<o:p></o:p></span></div>
<span style="font-family: Calibri;">Season to taste<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<span style="font-family: Calibri;"><strong>How to<o:p></o:p></strong></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Okay
Gerry. First and foremost lets bung our minced shallots into a pot with
the double cream. Bring the cream to the boil seasoning with salt and
pepper. Be gentle a pinch of each then reduce heat to a simmer. Bang in
blanced fresh pea and turn your attention to the cucumber.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Ideally
you want a mandolin as your weapon of choice, set to one of its lowest
cutting widths. Half your cucumber. Using a teaspoon scrape down the
centre of the cucumber inside and discard all unwanted seeds. Run down
mandolin (watch your pinkies) producing long cucumber ribbons. Set
aside.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Blanching
wild asparagus takes a surprisingly little amount of time. Bring a pot
of heavily salted water to the boil. Whack in asparagus for no longer
than thirty seconds. Done… into ice water to refresh.<o:p></o:p></span></div>
<span style="font-family: Calibri;">Bang
your pea mixture into the blender on full tilt. We do not want any
skins or pea sediment floating about so so pass through a fine chamois
or muslin after blending. Nearly there…<o:p></o:p></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLq4XDZU8eSx45cspmGzMUWNxnJCX3XrEpTMZquzeFHBo1mz7jUcOLkm0quD-WXQjM0LsFr4ZW9P4UbLbWOi92Q5HkKY3I4RRzfzoNioh2GuyEgrXOWRWw1bLmkjvCwemC4M2Bj_ipfAv/s1600/202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkLq4XDZU8eSx45cspmGzMUWNxnJCX3XrEpTMZquzeFHBo1mz7jUcOLkm0quD-WXQjM0LsFr4ZW9P4UbLbWOi92Q5HkKY3I4RRzfzoNioh2GuyEgrXOWRWw1bLmkjvCwemC4M2Bj_ipfAv/s320/202.JPG" width="240" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Lightly
season one side of your scallop. Add oil to a pan on a high heat…when
your oil begins to smoke add scallop and do not touch for two minute. We
want an caramelized affect. Whilst turning, add the butter and spoon
over scallop. Bang into the oven on a low temperature for a further two
minute. All components are there. Plate up. Show me the scallops!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK6LXekL8VL0Vo53yhPO0FjFLkKfnMiISuj7XkOqdj-WAof5okzk2NsCzB0DEeifRWUJ4VkmsnRNbIVDwouVPiov1Ua_LDeSBjRL6QmvKCGk72LzHERL1oPvX6HYnue7skFaJws-OYs35/s1600/203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEK6LXekL8VL0Vo53yhPO0FjFLkKfnMiISuj7XkOqdj-WAof5okzk2NsCzB0DEeifRWUJ4VkmsnRNbIVDwouVPiov1Ua_LDeSBjRL6QmvKCGk72LzHERL1oPvX6HYnue7skFaJws-OYs35/s320/203.JPG" width="240" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kv2PlAXCeay1sbtbAbn4_3p4_YueXghT3BbAgEunzecieq8FkmAwZ8zMR51JYlptK-67zLCFpjZ-z89c6AxSEBo4nn8jYUY8xa83Zlbe3FVbdyY2PVrNm6RqzyuI91nrRt5Qpoltg13r/s1600/204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kv2PlAXCeay1sbtbAbn4_3p4_YueXghT3BbAgEunzecieq8FkmAwZ8zMR51JYlptK-67zLCFpjZ-z89c6AxSEBo4nn8jYUY8xa83Zlbe3FVbdyY2PVrNm6RqzyuI91nrRt5Qpoltg13r/s320/204.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrgR8fjzXkMzWN_cCNm9H3lhlwVemz5V35tefURPjhF3lzLB2tEI1freido00lMYVopGF7XHUMVBcq4ce1k4IFRFB55Pk_ANxEmNF16mKNhcaPDd0hASeiOYyzFy1h4CCE2PNDHoketz8/s1600/209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrgR8fjzXkMzWN_cCNm9H3lhlwVemz5V35tefURPjhF3lzLB2tEI1freido00lMYVopGF7XHUMVBcq4ce1k4IFRFB55Pk_ANxEmNF16mKNhcaPDd0hASeiOYyzFy1h4CCE2PNDHoketz8/s320/209.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYbFumxfOFjkCBxVmTST-3OB0doq9iev3CDNbJMZuEmwEuEEn-mGUR44-sPXfYJore9t5FQjdu2Hs_5TpR9WTBbUUK6MqnOpzM73NoE07IZQo0Z8j8plZNGulIhFH7aSi6bSt97mAUyco/s1600/206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioYbFumxfOFjkCBxVmTST-3OB0doq9iev3CDNbJMZuEmwEuEEn-mGUR44-sPXfYJore9t5FQjdu2Hs_5TpR9WTBbUUK6MqnOpzM73NoE07IZQo0Z8j8plZNGulIhFH7aSi6bSt97mAUyco/s320/206.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFx_Zlq7rGNZtyWfvTeq1yF728XNC-6ld7UwjzWqb5wC3KiSV3R25kfAjsRAJ1DTSg_TiJe8rL5JJ5w52bs2whE-XobW1V_an8XJe7CrqPUjAaVAtQJGYrMQ0mrVnSO_s6irpv4nW19zo/s1600/207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFx_Zlq7rGNZtyWfvTeq1yF728XNC-6ld7UwjzWqb5wC3KiSV3R25kfAjsRAJ1DTSg_TiJe8rL5JJ5w52bs2whE-XobW1V_an8XJe7CrqPUjAaVAtQJGYrMQ0mrVnSO_s6irpv4nW19zo/s320/207.JPG" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gcRIoXH7_PF4CDRXNi1Uz5BIe6LnxIAGbIit7O3CvhqilEUjF0ISm0vJijSZv4-MJ0bQECOyuxqtgytzdpqDLpARRrAMehINn0EZgfp2IUouUxABScmm7dp1Dm1ntord_0pMDoCdXv49/s1600/212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gcRIoXH7_PF4CDRXNi1Uz5BIe6LnxIAGbIit7O3CvhqilEUjF0ISm0vJijSZv4-MJ0bQECOyuxqtgytzdpqDLpARRrAMehINn0EZgfp2IUouUxABScmm7dp1Dm1ntord_0pMDoCdXv49/s320/212.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR0jGH-6fsQA2Ziloz2OojG4tH8qF4lWu2ekwpocM0E1P2AiV38r_vqK0Pb-iAaaPajdWlP6nv3uePk_TnLmIi8N8WtUsyo_93DVvNO89XvFXmmu7U4fVxaNYfYgfVZxkI-XahImotf46/s1600/213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaR0jGH-6fsQA2Ziloz2OojG4tH8qF4lWu2ekwpocM0E1P2AiV38r_vqK0Pb-iAaaPajdWlP6nv3uePk_TnLmIi8N8WtUsyo_93DVvNO89XvFXmmu7U4fVxaNYfYgfVZxkI-XahImotf46/s320/213.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br />
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84q4NWFNRJ3PQi3X5txt_0gWypIOuLSxC7bdE-MRdV81H0JIE2aKIaZJGFGQEYhxrPm2K5I7lLXL6m-M6Y3BUSGkK2qAG1DZG1dqJlGt7AzRAfs8oEzqxhBQNguwUeiQrPW6XtIzqdWjv/s1600/214.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84q4NWFNRJ3PQi3X5txt_0gWypIOuLSxC7bdE-MRdV81H0JIE2aKIaZJGFGQEYhxrPm2K5I7lLXL6m-M6Y3BUSGkK2qAG1DZG1dqJlGt7AzRAfs8oEzqxhBQNguwUeiQrPW6XtIzqdWjv/s320/214.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption">Money... Shown...</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7584111009188846528.post-73878896262203824032011-08-17T03:55:00.000-07:002013-01-09T17:48:39.471-08:00Purity Of Puree<span style="font-family: Calibri;"><strong>Hooray for Puree<o:p></o:p></strong></span><br />
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">So
to the finer points in refined cooking… queue swipes, stripes… spots
and dots of pure banging flavours all made possible through the art of
puree or puréed ingredients. From the Sunday roast to an elaborate
dinner party this is the perfect technique to concentrate combined
flavours in a sophisticated “how’s your father method” that will surely
raise eyebrows and conjure questions… <o:p></o:p></span></div>
<span style="font-family: Calibri;">*<strong>nature of questions</strong>: bewilderment, tainted with jealousy!<o:p></o:p></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">*<strong>nature of eyebrow rising</strong>: bewilderment, tainted with jealousy! (…God damn it... I wish I had of thought of that for my party) <o:p></o:p></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Also a pre warning once you delve
into the murky world of puree’s you will want more, it’s highly
addictive and you will be thinking of where and when to get your next
fix… be warned!<o:p></o:p></span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">If you’re not already familiar with
the term Puree let me give you a crash course (that perhaps fine dining
establishments might not like us average Joes to think) …the crash and
the course being that the process is extremely simple (for the most
part) providing you have a good blender and a good imagination. Take
your time and think about your dish as a whole… <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">One
book I will recommend is the “Food Thesaurus”, and in particular for
this post its content is a must have. It gives the a to z of
ingredients, and what each ingredient should, or could, be paired with
and do not think it covers the obvious (sugar and spice all things nice
approach) …no this book goes way outside the box …my favourite example
goats cheese and chocolate. Yeah. Indeed. Initially… that’s exactly what
I thought too. Buy the book you shall see what i blabber incoherently
about and you shall, i gaurantee... laaaave it Darling. Bang! <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">The
little brother with the big personality is a bit of a Gandalf when it
comes to the old puree business and unfortunately I cannot give up his
own creations on underpressure. I can describe some of them in one word
however… the word being “Stunning”… Oh and boundary pushing, but that’s
two words… I can however give you mine (and simplified versions of his
just don’t tell him). The thing you will find though with a puree is
what you pair your creation with… needless to say If I give you an apple
puree, don’t present it on a plate with caramelised granny smith
segment! <o:p></o:p></span></div>
<span style="font-family: Calibri;">Okay captain obvious get on with it I hear you say… Right so… To the puree mobile Robin<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>Carrot Puree<o:p></o:p></strong></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLpJoS_zuM61E2CBc2HW4L79EZVosTTz7HVMSCFub3oSQWAubkTXCJuD5hojdfiS9IUZCMlVjux6QxNKqX6shsZCsnKgcQAEuYqaGg0tmAKVzb8vA9kWbg6GMhh-hvRVjaZCTyB-K9NJf/s1600/carrot.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLpJoS_zuM61E2CBc2HW4L79EZVosTTz7HVMSCFub3oSQWAubkTXCJuD5hojdfiS9IUZCMlVjux6QxNKqX6shsZCsnKgcQAEuYqaGg0tmAKVzb8vA9kWbg6GMhh-hvRVjaZCTyB-K9NJf/s1600/carrot.png" /></a><span style="font-family: Calibri;">This
is original… a rather back patting epiphany I had whilst prepping soups
a couple of weeks. The soup being my own carrot soup recipe (I normally
would glance over carrot soup on a menu imaging bland and boring) …so
decided to go for underlying earthy tones. The type of flavours that
resonate on the roof of your mouth… giving what i consider
a dull soup… a new lease of life laced with butternut squash, peppers
and onion and various herbs invited along to the party… it ticked all
the boxes and I did indeed try to pat my own back and also made up a
batch in the puree’d form for garnish… It goes a little something like
this...<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<span style="font-family: Calibri;"><strong>Ingredients<o:p></o:p></strong></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">One cup finely diced carrot<o:p></o:p></span></div>
<span style="font-family: Calibri;">¼ cup of butternut squash …finely diced<o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHArM2sfWowptvOLxr8FZCX7zcnAz7fre8yNRJTRkqWOJXEw1TySsjrWj31Cn2plqUgP244hoU7IApnSN3yfxw66FFfSZCYO7wdbhvCA049l6eHBWbSu46TH0ZxddCIWXWtPiS4_DuR39Q/s1600/sqaush+n+carrot.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHArM2sfWowptvOLxr8FZCX7zcnAz7fre8yNRJTRkqWOJXEw1TySsjrWj31Cn2plqUgP244hoU7IApnSN3yfxw66FFfSZCYO7wdbhvCA049l6eHBWbSu46TH0ZxddCIWXWtPiS4_DuR39Q/s1600/sqaush+n+carrot.jpg" /></a><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Tbspn of Onion… guess what? Yes finely diced<o:p></o:p></span></div>
<span style="font-family: Calibri;">Pinch of thyme… finely diced<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Pinch of rosemary… finely diced<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Butter… couple of knobs<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Season to taste<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>How to<o:p></o:p></strong></span></div>
<span style="font-family: Calibri;">Sautee
off all ingredients until soft to the touch... I find a low heat over a
prolonged period works better than a rapid high heat. Prolonged
concentrates juices and flavours, as opposed to burnt flavour. So be
gentle. Take your time… put on the kettle. When ingredients gently
squash between two fingers you are nearly there. Okay time for the
puree mobile indeed Robin (the blender) All ingredients into the blender
and whack on full tilt. Done… If you want a silkier, smoother puree pass your mix through a chamois.<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br />
<span style="font-family: Calibri;"><strong></strong></span><br />
<span style="font-family: Calibri;"><strong>Beetroot Puree</strong></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uaFV-V2FTHw0Bxh6dwFk1jrGvZOhekASbSW2KTi6XmEkQ1XTV3jn2vCGYr1VNYbyhYNwm9-fSXLmYe_6DgmpZaEPMx_A9wTQx5npeFcppRO2453gqm2-uzlMh6bigA82APYlpv9-SeKw/s1600/pic_beetroot-225x300.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2uaFV-V2FTHw0Bxh6dwFk1jrGvZOhekASbSW2KTi6XmEkQ1XTV3jn2vCGYr1VNYbyhYNwm9-fSXLmYe_6DgmpZaEPMx_A9wTQx5npeFcppRO2453gqm2-uzlMh6bigA82APYlpv9-SeKw/s1600/pic_beetroot-225x300.jpg" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Now
I should mention before we proceed with Mr Beetroot here, that this is a
way simplified version. Last time I made this puree I pickled the beet
myself with lots of star anise, cloves, bay leaf and not to mention the
agar agar to set it… then blend it to get the most fabulous fluid gel
that absolutely bursts with bang factor. But for now, and at home, we
shall roll with a not so long winded, elaborate and expensive process.
Simple is as simple does… <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkREKWN51p89trwcpN18kPmSjRnEzN9zxYST6KpCtLbJ25ml6cQ3V1QniAlxF1Sp7IgBrxXfa0ke5XhSbgXFFZcGZWX6xOITBfhEGQcNPwTxaCmQZCLxXMRdd0mC2BTg3VDHz9mAvGDIb/s1600/Beet%252520Puree%2525208.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkREKWN51p89trwcpN18kPmSjRnEzN9zxYST6KpCtLbJ25ml6cQ3V1QniAlxF1Sp7IgBrxXfa0ke5XhSbgXFFZcGZWX6xOITBfhEGQcNPwTxaCmQZCLxXMRdd0mC2BTg3VDHz9mAvGDIb/s320/Beet%252520Puree%2525208.jpg" width="214" /></a><span style="font-family: Calibri;"><strong>Ingredients<o:p></o:p></strong></span></div>
<span style="font-family: Calibri;">500 g beetroot <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">4 tbsp sherry vinegar <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">½ star anisee<o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">1 clove<o:p></o:p></span><br />
<br />
100 g natural yogurt<br />
<br />
<span style="font-family: Calibri;">salt, to taste <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<strong>How to</strong><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Leave the star anisee and clove
marinating in the vinegar overnight to give that extra edge. Bang all
ingredients, minus your cloves and anisee in
a blender and process until smooth and silky (add another teaspoon
vinegar if need be or add more ogurt to get that flourescent glow from
your puree)… Done…. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>Chilli puree<o:p></o:p></strong></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Vsm9ZrBAOLt6mYndBdEW1L1LXhMiCv22UHLpYTXEVOUMCkJT_ekbz7084g9OjXAl0oCDLRnqfUvCM6BQp90dg66clGhysgTi9reoHzy0MXQrWL4s8a73tADao8C1Kqwf8BdNMkDMFEHJ/s1600/chilli.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Vsm9ZrBAOLt6mYndBdEW1L1LXhMiCv22UHLpYTXEVOUMCkJT_ekbz7084g9OjXAl0oCDLRnqfUvCM6BQp90dg66clGhysgTi9reoHzy0MXQrWL4s8a73tADao8C1Kqwf8BdNMkDMFEHJ/s1600/chilli.png" /></a></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>Ingredients<o:p></o:p></strong></span></div>
<span style="font-family: Calibri;">2 medium red chillies… de stemmed, de seeded <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">5 medium dried red chillies… de stemmed and de seeded <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">1 jalapeno chilli… de seeded… finely chopped <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">2 garlic cloves… minced <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">2 tbsp vegetable oil <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">2 ½ tsp cumin… ground <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Hot water <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<span style="font-family: Calibri;"><strong>How to<o:p></o:p></strong></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvhX0DEaGA42BdsHK56zd0TGIr4QRHnzB-fYcluRj_fAMSyDXz0gEUXEONOQyvMQczkfx81FCCs1-JBg8h-5e5bwfIRwoxaGajeypwXSCdwheguPj_DjsuKFgEjmWkBozmRDkG-Dp9GR8/s1600/untitled.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvhX0DEaGA42BdsHK56zd0TGIr4QRHnzB-fYcluRj_fAMSyDXz0gEUXEONOQyvMQczkfx81FCCs1-JBg8h-5e5bwfIRwoxaGajeypwXSCdwheguPj_DjsuKFgEjmWkBozmRDkG-Dp9GR8/s1600/untitled.png" /></a><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Okay
to re hydrate the chilli, soak in hot water for 15 to 20 minutes,
strain then bang into a blender and process with the rest of your
ingredients adding water little by little.. we do not want to lose that
thickness. This is hot and it
is adviseable to counteract with something contrasting whether that be a
cold meat or crème fraiche… Variety is the spice of life… Bang!<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; tab-stops: 93.0pt;">
<span style="font-family: Calibri;"><strong>Chestnut puree</strong> <o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfiFgJVF1eIPWMjd0i1q0VQAiWKY67muBks03PbEOGlcSlU57i3tSyzF-dWKNcr2ECbyeeyLFpBdy96chVKIAP7NmaLQEIsfVz0bTsaYmcV8KdNP9ahJhxrieaLifIEgqX3gcrcSlfKzg/s1600/imagesCA2EBSTL.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfiFgJVF1eIPWMjd0i1q0VQAiWKY67muBks03PbEOGlcSlU57i3tSyzF-dWKNcr2ECbyeeyLFpBdy96chVKIAP7NmaLQEIsfVz0bTsaYmcV8KdNP9ahJhxrieaLifIEgqX3gcrcSlfKzg/s1600/imagesCA2EBSTL.jpg" /></a><span style="font-family: Calibri;">This,
for me, is like the Mona Lisa of puree. No disrespect to Mona. I am not
saying la joconde has a head like a chestnut. No indeed I am a big art
lover and Da Vinci admirer. What I am saying is that for me, this is a
puree that is elegant, sophisticated and spanks of class, sat beside
wild game, a rich jus and seasonal veg… Yes indeed… <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<span style="font-family: Calibri;"><strong>Ingredients<o:p></o:p></strong></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_gcSjUlfN9J-JLh4ZPG8m6_OGjL7koPkaZ26cS_s843XHw3CfWDoJpG3CnMoD-yH3z2QnLikjFvWnAf9ijgVkO2nPfrXasoAgZwE2-kwDFbyn-xl5PkusZ8Ow388dxtICUU13nX-f6Wr/s1600/peeled+chestnut.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_gcSjUlfN9J-JLh4ZPG8m6_OGjL7koPkaZ26cS_s843XHw3CfWDoJpG3CnMoD-yH3z2QnLikjFvWnAf9ijgVkO2nPfrXasoAgZwE2-kwDFbyn-xl5PkusZ8Ow388dxtICUU13nX-f6Wr/s1600/peeled+chestnut.jpg" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">750 g chestnuts, peeled <o:p></o:p></span></div>
<span style="font-family: Calibri;">200 ml double cream <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">5 tbsp butter <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">1 tsp sugar <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Salt to taste <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<span style="font-family: Calibri;"><strong>How to</strong></span><br />
<br />
<span style="font-family: Calibri;">In a bowl, cover the chestnuts with
boiling water. Allow to stand until the skin can be peeled off easily
with a small knife or even your fingernails<o:p></o:p></span><br />
<span style="font-family: Calibri;">Into the cream and cook on a low
heat until chestnuts are soft to touch (squish between the finger
test)... Remove from the heat and bang into a blender. <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">In
a saucepan, melt the butter. Add the chestnut purée and sugar. Cook
over medium heat for 5-10 minutes. If too dry, add more milk, the purée
should be creamy. Season to taste with salt… Bang!</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfiFgJVF1eIPWMjd0i1q0VQAiWKY67muBks03PbEOGlcSlU57i3tSyzF-dWKNcr2ECbyeeyLFpBdy96chVKIAP7NmaLQEIsfVz0bTsaYmcV8KdNP9ahJhxrieaLifIEgqX3gcrcSlfKzg/s1600/imagesCA2EBSTL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivfiFgJVF1eIPWMjd0i1q0VQAiWKY67muBks03PbEOGlcSlU57i3tSyzF-dWKNcr2ECbyeeyLFpBdy96chVKIAP7NmaLQEIsfVz0bTsaYmcV8KdNP9ahJhxrieaLifIEgqX3gcrcSlfKzg/s1600/imagesCA2EBSTL.jpg" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>Dill and zucchini</strong> <o:p></o:p></span></div>
<strong>Ingredients</strong><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvp7olUhxVeHmgfK0BG5KmJ0nOZVyZDOoHhj_JkxY8NFl2YvzWqswVNYSzYGM0rvn-qusRWALqk8DHbkuj0ym6x_suvydNsrz-a3DGQfEj1k6Q3g_Uk-4a_Py8SbSn4J3gV9RH2AsnvpV/s1600/imagesCA9JKUDK.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvp7olUhxVeHmgfK0BG5KmJ0nOZVyZDOoHhj_JkxY8NFl2YvzWqswVNYSzYGM0rvn-qusRWALqk8DHbkuj0ym6x_suvydNsrz-a3DGQfEj1k6Q3g_Uk-4a_Py8SbSn4J3gV9RH2AsnvpV/s1600/imagesCA9JKUDK.jpg" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">1 medium zucchini <o:p></o:p></span></div>
<span style="font-family: Calibri;">120 ml buttermilk <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">1 tbsp fresh dill <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">¼ tsp nutmeg… ground <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">1 ½ tbsp chicken or vegetable broth <o:p></o:p></span><br />
<br />
<span style="font-family: Calibri;">Season to taste <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><o:p><strong>How to</strong></o:p></span></div>
<span style="font-family: Calibri;">Scrub
zucchini, trim, and cut crosswise in half. Cut each half into 8 wedges.
Heat a large sauce pan and bring to the boil. Add salt. Add zucchini
and boil until tender. Drain well. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhyphenhyphen2iIobzgh2h68_Mxjv3k1EZOhrU7pMeYuyrtx0mYmLEAL78x2e4Uc84M5QJqo_QYy2Q9pJETsw-JeNhIYUfHvrGaLqEwWZZYhhYoSC_QcfmulIUQUBSkBYplXZ5J032WfZ_2pnWr9ul/s1600/v.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidhyphenhyphen2iIobzgh2h68_Mxjv3k1EZOhrU7pMeYuyrtx0mYmLEAL78x2e4Uc84M5QJqo_QYy2Q9pJETsw-JeNhIYUfHvrGaLqEwWZZYhhYoSC_QcfmulIUQUBSkBYplXZ5J032WfZ_2pnWr9ul/s1600/v.png" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Bang
boiled zucchini, buttermilk, dill and nutmeg in a blender and process
until smooth. Thin the sauce with enough broth to make it workable...
Nice swipe across plate with steamed fish or vegetables… Done <o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kNS5RnGecC9B9NhL0jGFFuofbuoR55lSFV9vpLGj_g4c9pv_Wae5Zz2dohxkMOWJjZo5whbMFh5bzrzHM00aBA7h82F9-ky1oXkk_0LSww982U2BGEZA0qhGTyS2TvtI7KzIyBLUvVkS/s1600/untitled1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kNS5RnGecC9B9NhL0jGFFuofbuoR55lSFV9vpLGj_g4c9pv_Wae5Zz2dohxkMOWJjZo5whbMFh5bzrzHM00aBA7h82F9-ky1oXkk_0LSww982U2BGEZA0qhGTyS2TvtI7KzIyBLUvVkS/s1600/untitled1.png" /></a></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"><strong>Caramelized Onion</strong></span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"><strong>Ingredients</strong></span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcncd_Tzt8qVTxgS05lIPYVq2Fb0VQgE796nHqOzJYy5a4WyKMRkAA-bkUcG3wGn4Aw9t7vBYAnsKMNgEu54wEB-9bnvRVmImJvUmXJ8zlA6kYWMepRq040UrXhb0wVq61lzUJfDZbMmQk/s1600/imagesCAT583FQ.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcncd_Tzt8qVTxgS05lIPYVq2Fb0VQgE796nHqOzJYy5a4WyKMRkAA-bkUcG3wGn4Aw9t7vBYAnsKMNgEu54wEB-9bnvRVmImJvUmXJ8zlA6kYWMepRq040UrXhb0wVq61lzUJfDZbMmQk/s1600/imagesCAT583FQ.jpg" /></a><o:p><span style="font-family: Calibri;">4 onion... roughly chopped</span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;">tub of butter</span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;">Smoked oil ...to taste</span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;">season to taste</span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;"><strong>How To</strong></span></o:p></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<o:p><span style="font-family: Calibri;">This
puree is so, so simple but worth it. Lots of butter into a pan... bang
in the roughly chopped onion and let simmer on a low, low heat for a
couple of hours. Strain butter. Blend carmelized onion with a drop of
smoked oil. Wow... deep deep falvours wheter it be on a burger, sunday
roast dinner or served with game... deep, deep flavours and if your
mammy likes onions as much as my mammy likes onions... she will love you
for this puree... Bang!</span></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;"><strong>So Subject to the aforementioned<o:p></o:p></strong></span></div>
<span style="font-family: Calibri;">So
I suppose you are beginning to see a pattern in the puree recipes. The
pattern being the same, simple technique applied to puree any
ingredient. Boil it. Blend it… and it gives your plate that extra edge…<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Imagine
the plate your canvass and you a culinary Picasso (maybe a bit carried
away there) but that is sometimes how I feel plating food, making
ingredients dance and jump and sit just perfect. Swipes, stripes are the
foundation of this art. </span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">Simple
task… Arm yourself with a spoon (varying sizes) spatula and a piping
tube… blank plate and off you go practise dragging the back of your
spoon across the plate and through your ingredients… Put dots around the
plate. Pipe one large dot and swipe away quickly. Arc your miniature
spatula through a heap and you will see the effects I am talking about
even if you practice with regular ketchup… and do not be disheartened if
it does not work out at first it took me weeks of plating many dozen
plates a night to gain confidence and fluidity in my hand… If you do try
this you shall see just how addictive it is. Wiping. Retrying until you
get it just perfect. You will see what I mean.</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: Calibri;">I
hope to get feedback on some of your puree recipes and pretty much the
primary message of this is to experiment and try out in your kitchen
with the children, for a party or just for the fun of it and let me see
your culinary creations... Bang!</span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7584111009188846528.post-10079753363468715422011-08-12T17:56:00.001-07:002013-01-09T17:48:39.463-08:00Salmon Terrine... (dare I say sexual salmon)Salmon terrine with a hazelnut side<br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAAQ9H17mlUI5OltQ0dmYSP3OlZfuJ2t-0arCTzwyE2kCGhOOwjL5Ipb45ur7Yk8i42IM1AYWH7y_Eb1HoMpjvX4DLyCgqhi237sFEEupoukvXAdI-dHExmQ9XgA1adKuTmvrLeotqZ1c/s1600/smoked-salmon-terrine-with-hazelnut-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXAAQ9H17mlUI5OltQ0dmYSP3OlZfuJ2t-0arCTzwyE2kCGhOOwjL5Ipb45ur7Yk8i42IM1AYWH7y_Eb1HoMpjvX4DLyCgqhi237sFEEupoukvXAdI-dHExmQ9XgA1adKuTmvrLeotqZ1c/s1600/smoked-salmon-terrine-with-hazelnut-2.jpg" /></a></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Yes<br /> it has been nay upon six days since my last post and I even have lots <br />of more humorous excuses and charming excerpts to sugar coat my blogging<br /> absenteeism… just not enough time to do so (at least not today that is)<br /> …In a nut shell the story is story is, you’ve guessed it, extremely <br />busy in the restaurant and s always the good news is I have lots of <br />banging recipes queuing to join underpressure archives. Until then enjoy<br /> my smoked salmon terrine. </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">So<br /> the beauty of galantines and terrines for me is the colours, the <br />contrast in colour and the swirling or twirling design rolled or <br />compressed to produce amazing flavours… the results can be quite <br />spectacular. They adorn every restaurant worth its salt for just this <br />reason. That and the fact they are pre prepared and easy to bang out <br />during service, a similar philosophy to be applied at home, for a dinner<br /> party or just a spanking pre dinner appetiser… Bang! </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">To<br /> follow the Monkfish Octopus rolls I wanted to bring you something just <br />as exquisite, a recipe, up there in the interesting stakes… a recipe <br />that spanks of bang factor. There is a terrine recipe on the Victoria <br />menu (the restaurant I am working at) …but it is complicated, with many <br />ingredients and techniques involved, the end product though stunning and<br /> that is not a biased opinion!</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">The<br /> good news is I have that recipe in my little black book and it will <br />make its way to underpressure for those of you that really want to knock<br /> the socks of your diners with something spectacular but like I said the<br /> ingredients are expensive. The technique, complicated and laborious so <br />for now we shall roll with a somewhat simplified, fishier (of course) <br />version. You will, however, fall in love with this terrine process, <br />guaranteed. Just like galantines… Bang… Bang… Banging factor!</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Terrine</span></b></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">700g sliced smoked salmon </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">400g unsalted butter at room temperature </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1 lemon, rind finely grated </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">200 white anchovies, drained and pat dried with paper towel </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">2 slices brioche</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">¼ cup of Olives</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Avocado cream </span></b></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1 avocado </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">15ml lemon juice </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">2 tbsp olive oil </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">½ cup double cream</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Hazelnut salad </span></b></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">60ml olive oil </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1/4 cup hazelnuts </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">30ml hazelnut oil </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1 tsp chestnut honey </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1/2 tsp Dijon mustard </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">15ml sherry vinegar </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1/2 cup baby endive hearts </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">2 tbsp chervil leaves </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">2 tbsp baby basil </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>2 tbsp baby parsley </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1 tbsp red kale </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">How too</span></b></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Okay…<br /> first and foremost we want to trim our smoked salmon. Neatly trim off <br />any brown bits of fat and square off each side leaving you with a nice <br />rectangular slice.Fire p the oven at about 180. </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Add anchovies, olives, butter and rind into your blender and whack on full tilt until you have a consistent paste... </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Grease<br /> the inside of your mould (worry not if you are not in possession of <br />expensive terrine moulds, bread moulds, anything long rectangular and <br />ovenproof is the business, just grease well) …line with cling film <br />allowing an overhang all round. This is were the magic happens…</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Cover<br /> the base of the terrine with one layer of smoked salmon. Take your <br />time. Make sure the salmon is spread even and covers the base (we will <br />call this step one) Now we want a layer of our butter mixture, spooned <br />in delicate and even, think gentle soothing thoughts (we will call this <br />step two) So repeat process one and two alternating until you are <br />roughly half way up your mould… fold over overlapping cling film… <br />Therapeutic!</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">So<br /> terrine therapy concluded, time to get the bad boy ready to set so we <br />want something spongy, say, to compress our mould. I usually use a pre <br />cut bit of foam wrapped in lots of tape, or whatever is knocking about <br />the kitchen. Once it gently weighs down your terrine. So sponge in <br />weighed down by a few food cans… Into freezer for roughly half an hour <br />then into fridge for similar amount of time. Done! </span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">The Mousse</span></b></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Terrine<br /> down… time to work on our salad… First and foremost clean out your <br />processor. To make the avocado cream, bang together avocado, cream and <br />lemon juice until thickened then slowly add your oil thus slightly <br />emulsifying the cream giving you a mousse like texture... leave in the <br />fridge to further firm.</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">The Salad</span></b></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">So<br /> nearly there… Firstly for the salad I wanted to sweeten proceedings. I <br />thought it would add an extra dimension and it did. So make simple stock<br /> syrup (one part water to one part sugar) and bring to the boil. Bang in<br /> hazelnuts and remove from heat… give around five minutes then remove <br />nuts to a non-stick surface and allow to cool. Then to candy our wall <br />nuts deep fry or oven cook (I always prefer to deep fry trust me the <br />candied affect work better this way)</span></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><br /><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrMcnUYH6w2iwwQz5KFXF3OgUpu84I7MsQ1tfTTw6ex1MR9E15rt3LfkPFbRxXYvZtFuDF0wbhamC6_I3NpEd327FRwolpqkcS6HSZL9yOqK8cDiNcOhNnHDgiFF8dq53KPtYYJM8hldj/s1600/salad.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfrMcnUYH6w2iwwQz5KFXF3OgUpu84I7MsQ1tfTTw6ex1MR9E15rt3LfkPFbRxXYvZtFuDF0wbhamC6_I3NpEd327FRwolpqkcS6HSZL9yOqK8cDiNcOhNnHDgiFF8dq53KPtYYJM8hldj/s1600/salad.jpg" /></a></td></tr><br /><tr><td class="tr-caption" style="text-align: center;">bang some roasties in there for that different texture and earthiness</td></tr><br /></tbody></table><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">For the dressing lace remaining olive oil, honey, mustard and vinegar in a bowl, whisk to combine. Done… <span style="mso-spacerun: yes;"> </span>Add<br /> the hazelnuts to the vinaigrette mixture. Toss salad leaves through the<br /> dressing to lightly coat. Season with sugar and sea salt to taste… <br />Sugar? Yes, sugar you will see/ taste what I mean.</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">So…<br /> retrieve the terrine (nice alliteration barry!)…from the fridge and <br />turn upside down. After removing weights etc… A nice sharp bread knife <br />is your only man here (we do not want taking lumps out of our terrine <br />with a blunt blade) …cut your terrine into slices and trim if need be. <br />Now you see what all the trouble is about. The terrine lined pattern of <br />salmon and the butter mix. Dare I say sexual…</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Cut your brioche to a similar size as your terrine and toast…</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">To<br /> serve if you have a wooden surface it works superb bring out colours <br />and enhancing that rustic feel of the dish… an upside down chopping <br />board even… so first on with brioche, terrine slice on top and mousse to<br /> top off. Your hazelnut salad and enjoy… earthy flavours, richness of <br />the anchovies and olive butter in contrast to the lightness of the <br />salmon all multiplied by the explosion of flavours in the salad… zingy, <br />sweet and earthy… Bang factor eleven out of ten!</span></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkf3NxgyPgnLU0JGsF8TsJxAt881u897vN9CHD-SGpM6J9jnN-ZddZUzGsATQsffe-5zErwbgoUC3VbCifhHNyzdXrsETKBLSrc241TWF9oJ1nYYbaRRHJwtPl1wD_ie-RR9B-O-lm7ty/s1600/masterchef+picture.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgkf3NxgyPgnLU0JGsF8TsJxAt881u897vN9CHD-SGpM6J9jnN-ZddZUzGsATQsffe-5zErwbgoUC3VbCifhHNyzdXrsETKBLSrc241TWF9oJ1nYYbaRRHJwtPl1wD_ie-RR9B-O-lm7ty/s1600/masterchef+picture.jpg" /></a></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;"><strong>Subject to the aforementioned</strong></span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Those<br /> of you lucky enough to own a television set may have noticed a certain <br />advert doing the rounds promoting a certain cooking programme that will <br />be broadcasted at a certain time in the very near distant future… very <br />vague indeed… I am talking about Masterchef… The advertisement looks <br />great it is nearing time to grab a pillow from which to cringe/ grimace <br />behind whilst viewing. How unusual it shall be I imagine but more on <br />that soon… Bang!</span></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Again apolologies for the poor posting punctuality... I shall be back in the coming days with serial blogging and food...</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7584111009188846528.post-12210882347251580282011-08-07T17:56:00.001-07:002013-01-09T17:48:39.465-08:00Cute quail shots... (non alcoholic)<div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-U3rAVvP7bw7iS0yfiUScpSqYMYl6w7emf6tlJm3HR_PchmzS9gRnOKrQBL2ZMdBPR6NDB0MmHwBLayuC2WTdANhODIJsqTDanefkp00hkCG0KBVc8B5PEK6omxGSu1mtFFEyWlbfth-/s1600/imagesCA3WI5B3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx-U3rAVvP7bw7iS0yfiUScpSqYMYl6w7emf6tlJm3HR_PchmzS9gRnOKrQBL2ZMdBPR6NDB0MmHwBLayuC2WTdANhODIJsqTDanefkp00hkCG0KBVc8B5PEK6omxGSu1mtFFEyWlbfth-/s1600/imagesCA3WI5B3.jpg" /></a></div><br /><span style="font-family: Calibri;">Quail egg shots…</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">If<br /> I was an egg… it would definitely be quail. Seriously they are mega and<br /> not just because of their taste. For me, it is more so to do with their<br /> speckled shell, their pettiness, their… eh cuteness (can food be <br />cute?)… They are a banging little ingredient that lend themselves <br />proudly to fine dining menus around the world. </span></div><br /><span style="font-family: Calibri;">So<br /> I have heard of many quail recipes… but until a couple of days ago <br />doing egg shots was an alien concept. Well I have done egg shots and the<br /> good news is I did not get drunk… and was amazed by the strange, silky <br />textures, foreign flavour… so much so I tried another one, and another, <br />and another trying to put my finger on what it was my taste buds <br />searched for... until I finally arrived at the conclusion, they are a <br />smashing little canopy and then I had another (just to make sure!)</span><br /><br /><span style="font-family: Calibri;"></span><br /><br /><span style="font-family: Calibri;">Just like I mentioned in my cod <br />quail egg post. Do not be discouraged by ingredients like quail eggs. <br />They are easily accessible. It is just knowing where to reach. Your <br />local oriental store, gourmet supermarket or farmers market and trust me<br /> they are inexpensive (I usually pay less than two euro for a baker’s <br />dozen!)</span><br /><br /><br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><br /><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9WJjVnOGjfyh34fPdPlXX_g0AtRIyipHAF-zz6GqjuWg1FepCUNLxpM6Z9lQQ1yPvCmRiXE0WcMAiIa0htbmFbpit-YIheb8QZ1QVJmrp0zKhHWTRaOIqsvaFpeOKfuzHIms-o4-fozz/s1600/quail+eggs+1.png" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9WJjVnOGjfyh34fPdPlXX_g0AtRIyipHAF-zz6GqjuWg1FepCUNLxpM6Z9lQQ1yPvCmRiXE0WcMAiIa0htbmFbpit-YIheb8QZ1QVJmrp0zKhHWTRaOIqsvaFpeOKfuzHIms-o4-fozz/s1600/quail+eggs+1.png" /></a></td></tr><br /><tr><td class="tr-caption" style="text-align: center;">So cute...</td></tr><br /></tbody></table><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;"><br /><br /><br /></div><br /><span style="font-family: Calibri;">Ingredients</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">14 cute quail eggs</span></div><br /><span style="font-family: Calibri;">2-4 streaky rasher…. Fat removed</span><br /><br /><span style="font-family: Calibri;"></span><br /><br /><span style="font-family: Calibri;">2tsp finely chopped chives</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Coarse sea salt to serve</span></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUsMPcKAAXvzqnAF0RD4JP9w5WPvKC7HWBa_XILEklNk-pDNXcdBT_ymCw5hPHQw544kuj8N3bM399DweL4EB2Rx0_fHT-2gXfizpJJx_5Mudwy6QXvzO93UF4gRviJEjXy8gqKLtcc8Z/s1600/quail+eggs.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUsMPcKAAXvzqnAF0RD4JP9w5WPvKC7HWBa_XILEklNk-pDNXcdBT_ymCw5hPHQw544kuj8N3bM399DweL4EB2Rx0_fHT-2gXfizpJJx_5Mudwy6QXvzO93UF4gRviJEjXy8gqKLtcc8Z/s1600/quail+eggs.png" /></a></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><span style="font-family: Calibri;">How to</span><br /><br /><span style="font-family: Calibri;"></span><br /><br /><span style="font-family: Calibri;">So simple, so succulent and so, so tasty… Here we go..</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Pot<br /> of water on high heat… Pan on its neighbouring stove ring and bang in <br />some oil… small bit of butter just before you add the bacon. Cook to <br />crisp leave to one side…</span></div><br /><span style="font-family: Calibri;">Lower<br /> the quail eggs into your boiling water… Now this may seem slightly anal<br /> but trust me you want twenty seconds (not a second more or less)…in <br />order to achieve the perfect egg, so I would recommend a timer… and <br />doing them in batches on say a slotted spoon or sieve… Once boiled <br />straight into a large bowl of iced water to refresh… Perfectly cooked <br />quail egg… Bang!</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Dice up crisped bacon… finer the better and likewise with your chive… Nearly there…</span></div><br /><span style="font-family: Calibri;">So<br /> this is the tricky part, well I say tricky. I mean fiddly… be prepared <br />to lose a few little soldiers. So we want to cut the eggs about two <br />thirds the ways up. Scissors work… but I think a good sharp knife should<br /> be your weapon of choice and like I said be prepared to lose a few <br />little soldiers (perks of the job)</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">To<br /> serve… spoon the sea salt on to a serving dish, cut the tops off the <br />quails' eggs, stand them in the salt and spoon the bacon mixture on top <br />of each one… Done! <span style="mso-spacerun: yes;"> </span></span></div><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUsMPcKAAXvzqnAF0RD4JP9w5WPvKC7HWBa_XILEklNk-pDNXcdBT_ymCw5hPHQw544kuj8N3bM399DweL4EB2Rx0_fHT-2gXfizpJJx_5Mudwy6QXvzO93UF4gRviJEjXy8gqKLtcc8Z/s1600/quail+eggs.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUsMPcKAAXvzqnAF0RD4JP9w5WPvKC7HWBa_XILEklNk-pDNXcdBT_ymCw5hPHQw544kuj8N3bM399DweL4EB2Rx0_fHT-2gXfizpJJx_5Mudwy6QXvzO93UF4gRviJEjXy8gqKLtcc8Z/s1600/quail+eggs.png" /></a></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Subject to the aforementioned</span></div><br /><span style="font-family: Calibri;">If<br /> you do decide to make this at home… I would recommend a pea puree (nice<br /> and runny) in a shot glass to accompany. Apart from the fact of looking<br /> banging, stood side by side, I just think the eggs need something to <br />lift their silky subtle flavours which do tend to get monotonous after <br />munching on about seven or eight of the little devils… so yeah that is <br />what I will be doing the next time I knock this puppy out… Bang!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7584111009188846528.post-49528676750544439132011-08-05T17:56:00.000-07:002013-01-09T17:48:39.469-08:00Curry Popcorn...<h3 class="post-title entry-title"><br /><a href="http://underpressure1982.blogspot.com/2011/08/curry-popcorn.html">Curry Popcorn...</a><br /></h3><br /><div class="post-header"><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIHXzN_HENFEl3fG2Vx1jXpTkckD_Aj0Ratqslyw0ixcTrHBoEv365NkbYu6pSozNyvcGi5QVDOyFhFMrgmMVD9nFfEExsCwv93W6fWUENQ9dQB5HE4cfmwfE_ow79RkKbDPPGmPmSvpP/s1600/imagesCA32DP7A.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIHXzN_HENFEl3fG2Vx1jXpTkckD_Aj0Ratqslyw0ixcTrHBoEv365NkbYu6pSozNyvcGi5QVDOyFhFMrgmMVD9nFfEExsCwv93W6fWUENQ9dQB5HE4cfmwfE_ow79RkKbDPPGmPmSvpP/s1600/imagesCA32DP7A.jpg" /></a></div><br /><span style="font-family: Calibri;"><strong>…critiques review...and the popcorn…</strong> </span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Well<br /> breaking out the popcorn (none of that microwave business) … for movie <br />night with the little sous and a thought/ idea occurred to me. Something<br /> fun, simple and a new take on something so traditional… Queue curry <br />flavoured popcorn.</span></div><br /><span style="font-family: Calibri;">So<br /> I came across this in the Victoria… We make it or the bar… funky little<br /> ramekins filled with golden glowing popcorn adorn the walnut worktop <br />and they are a big hit with the punters. Bang!</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">So<br /> night off and perfect opportunity to try this bad boy out on one of <br />Irelands most fiercely renowned popcorn critics, Abbie (AKA the little <br />sous)…</span></div><br /><span style="font-family: Calibri;">So… At<br /> home I like infuse oils… infused oils are oils that have the taste of <br />either herbs or spices combined with their own flavour adding another <br />dimension, a deeper flavour and big bang factor. They are simple to make<br /> and I always have curry oil in the larder… the longer in storage the <br />more it fuses and trust me the depth of flavour combined with a good oil<br /> will surprise you… but for now we shall roll with fast and simple… I <br />will however bang in my curry oil fusion recipe at the bottom</span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SkTSnfc1n77K7L-sj9qE7NCbsoif6CruxrJYoxhqt8z9cmrFvLs8xvPqpP3z3qHSMqEOoZpN6rutal0dhRLzyZD_efg6ZBA92CcwDj4mPW-lBnA0cxjBOhVrEGdw6DnYY0EnGZu73nZ6/s1600/imagesCAEWK3IO.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SkTSnfc1n77K7L-sj9qE7NCbsoif6CruxrJYoxhqt8z9cmrFvLs8xvPqpP3z3qHSMqEOoZpN6rutal0dhRLzyZD_efg6ZBA92CcwDj4mPW-lBnA0cxjBOhVrEGdw6DnYY0EnGZu73nZ6/s1600/imagesCAEWK3IO.jpg" /></a></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><strong> <span style="font-family: Calibri;">Ingredients</span></strong><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1/4 cup popcorn kernels</span></div><br /><span style="font-family: Calibri;">3 teaspoons olive oil</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1/4 teaspoon kosher salt or garlic salt</span></div><br /><span style="font-family: Calibri;">1/4 tsp curry powder</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">1/4 tsp cumin</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><span style="font-family: Calibri;"><strong>How too</strong></span><br /><br /><span style="font-family: Calibri;"></span><br /><br /><span style="font-family: Calibri;">Get the little sous to mix all of <br />the above, minus kernels into a bowl… Pot on high heat… Bang all in. Lid<br /> on and wait for that magic popping and more importantly your golden <br />curried nuggets… Movie on. Enjoy!</span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SkTSnfc1n77K7L-sj9qE7NCbsoif6CruxrJYoxhqt8z9cmrFvLs8xvPqpP3z3qHSMqEOoZpN6rutal0dhRLzyZD_efg6ZBA92CcwDj4mPW-lBnA0cxjBOhVrEGdw6DnYY0EnGZu73nZ6/s1600/imagesCAEWK3IO.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SkTSnfc1n77K7L-sj9qE7NCbsoif6CruxrJYoxhqt8z9cmrFvLs8xvPqpP3z3qHSMqEOoZpN6rutal0dhRLzyZD_efg6ZBA92CcwDj4mPW-lBnA0cxjBOhVrEGdw6DnYY0EnGZu73nZ6/s1600/imagesCAEWK3IO.jpg" /></a></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;"><strong>Curry Oil Fusion</strong></span></div><br /><span style="font-family: Calibri;">1 1/2 cup curry powder </span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNiDtAof03LB9pUe1kSUow13mnvJXtZzX8ElzulFqvwE_B6I_h_G0UqlGUQwkR7OWVmFHYmP3jxyzjgpqnphEHm5M3u1oMSh90mn_K3LRWE-DtuSxkZQ_PQJWi55mJozeT74M4vtcuHpM/s1600/imagesCAC0S7GC.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMNiDtAof03LB9pUe1kSUow13mnvJXtZzX8ElzulFqvwE_B6I_h_G0UqlGUQwkR7OWVmFHYmP3jxyzjgpqnphEHm5M3u1oMSh90mn_K3LRWE-DtuSxkZQ_PQJWi55mJozeT74M4vtcuHpM/s1600/imagesCAC0S7GC.jpg" /></a><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">¼ tsp ground cumin</span></div><br /><span style="font-family: Calibri;">¼ tsp oregano </span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">Pinch of salt</span></div><br /><span style="font-family: Calibri;">Pinch of pepper</span><br /><br /><span style="font-family: Calibri;"></span><br /><br /><span style="font-family: Calibri;">¼ tsp minced ginger/chilli/garlic</span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">3 cup canola oil</span></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><span style="font-family: Calibri;"><strong>How to</strong></span><br /><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;">So…<br /> simple is as simple does… I usually cook off a large pot of curry oil <br />that usually lasts for a while, and to be honest I found myself <br />scratching my sally noggin (head)…and then it occurred to me why… nope <br />not headlice… reason being every time I knock this out it is a case of <br />herbs and spices, bit of this and sprinkle of that, pretty much whatever<br /> I in the larder. You will find nothing doesn’t work with curry oil, as <br />long as the basics are there… curry powder and granola… experiment!</span></div><br /><span style="font-family: Calibri;">So<br /> pretty much all the ingredients above into a pot… onto a very low heat <br />and allow to heat gently for two hours… not boiling or simmering… a <br />gentle heat… allow to rest for a further hour then pass through a sieve.<br /> I like to store my oil in tall milk bottle like glasses with a little <br />chilli at the bottom. Bang!</span><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkT2Fh1RhKc1j6FVCdtd-CyxiStoD6tv8Ndlsv2jpYaPbddvFSrsFKkcycofVQQrOTthbTQutlgMVsilah2lnBKrVebpi7YxLjPsO5Dov-ZXAfIsLJVA13rLDSgshaYaNFmYmzzyQ_bOK0/s1600/imagesCACLZNZ4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkT2Fh1RhKc1j6FVCdtd-CyxiStoD6tv8Ndlsv2jpYaPbddvFSrsFKkcycofVQQrOTthbTQutlgMVsilah2lnBKrVebpi7YxLjPsO5Dov-ZXAfIsLJVA13rLDSgshaYaNFmYmzzyQ_bOK0/s1600/imagesCACLZNZ4.jpg" /></a></div><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><br /><br /></div><br /><br /><br /><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br /><span style="font-family: Calibri;"><strong>So subject to the aforementioned…</strong> </span></div><br /><span style="font-family: Calibri;">Post<br /> curry popcorn adventures have got me thinking about other popcorn <br />ideas… so far I Have tried dehydrated bacon, bltzed and sprinkled over <br />popcorn. Works but extremely salty for my palette. What really got me <br />excited was my left over dehydrated scallop roe… again blended and <br />dusted over the popcorn… and on a strange, somewhat Heston level it <br />works… I think… further experimentation required for sure.</span><br /><br /><br /><br /><br /><br /><span style="font-family: Calibri;"><strong>The Critiques review</strong></span><br /><br /><br /><br />*slowly crunching into her curry flavoured popcorn, eyes raised as if <br />searching the inners of her critics store room, sharp intakes of breath <br />she lowers her eyes to her awaiting audience (thats me).. and says<br /><br /><br /><br />"Hmm"... and returns her gaze to the movie... Bang!<br />Unknownnoreply@blogger.com0