-
Recent Posts
Recent Comments
- ben on Easter Menu
- David Lole on Easter Menu
Archives
- March 2016
- August 2015
- January 2015
- October 2014
- December 2013
- November 2013
- October 2013
- September 2013
- April 2013
- February 2013
- January 2013
- November 2012
- June 2012
- May 2012
- April 2012
- March 2012
- January 2012
- December 2011
- September 2011
- July 2011
- April 2011
- March 2011
- December 2010
- November 2010
- September 2010
- August 2010
- July 2010
- June 2010
Categories
- Apple
- Asparagus
- Baking
- Beans
- Beef
- Beer
- Beetroot
- Bell pepper/capsicum
- Blog
- Bread
- Brocolli
- Canapé/Hors d'œuvre
- Cauliflower
- Cheese
- Cheesemaking
- Chicken
- Chinese
- Chocolate
- Coffee
- Cucumber
- Dessert
- Drinks
- Duck
- Egg
- Eggplant
- Fennel
- Fig
- Fish
- Fruit
- Grapefruit
- Greens
- Icecream
- IndoBritish
- Ingredient
- Kiwifruit
- Lamb
- Leek
- Lentils
- Lettuce
- Lobster
- Lobster
- Menu
- Molecular gastronomy
- Mushroom
- Mussel
- Nuts
- Olive
- Onion
- Other
- Parsnip
- Pasta
- Pastry
- Pea
- Pheasant
- Pizza
- Pork
- Potato
- Pumpkin
- Quince
- Radish
- Rhubarb
- Rice
- Salad
- Scallops
- Shellfish
- Shrimp
- Sorbet
- Soup
- Spinach
- Strawberry
- Uncategorized
- Veal
- Vegetarian/Vegan
- Venison
- Zucchini
Links
Category Archives: Beetroot
Beetroot and goat cheese salad
Inter-layered soft ashed goat cheese and wafer-thin lemon-acid-accented fresh beetroot, thyme, walnuts. Old delicious themes never die.
Easter Menu 2012
Salad of greens, fresh beetroot, green beans, walnuts, goat cheese Discussions with others following the prep for this dish led me to realise just how time consuming the preparation of a properly exectured salad can be. And how typically underrated … Continue reading →
Posted in Beans, Beetroot, Cauliflower, Cheese, Chocolate, Dessert, Fruit, Greens, Lamb, Lettuce, Menu, Nuts, Pork, Uncategorized
|
Leave a comment
Christmas menu
Pheasant and Quail Terrine, beetroot salad, raisin purée Terrine: pheasant leg and breast, quail breast, chicken livers, prosciutto, seasoning, white wine. Beetroot salad: grated fresh beetroot, dressing of red wine vinegar, lime juice, soy sauce and honey. Raisin purée: plumped … Continue reading →
Christmas dinner
Lobster, shredded beetroot, beetroot essence, young leeks The (unfortunately pre-cooked) lobster was warmed in beurre monté. Beetroot essence comprised beetroot juice, buerre monté, red wine vinegar, lemon juice. Blanched young/baby leeks. Fried shredded leeks (not shown) add a flavourful garnish. … Continue reading →
Winter Menu
Miso, soy sauce, mirin marinated salmon. Slivers of potato and butter stacked, baked and compressed. This dish did NOT work with a Fromm Vineyard Pinot Noir 2004, but perhaps that’s not a total reflect on the pairing, since the wine … Continue reading →
Posted in Apple, Beetroot, Chinese, Dessert, Fennel, Menu, Onion, Pork, Uncategorized
|
Leave a comment
BY Menu, 26 February 2008
I composed this menu for pesco vegetarians. Goat cheese and chive ravioli, tomato and basil vinaigrette A classic flavour combo that just works so well. The “vinaigrette” is more like a light tomato based sauce with sharp acidity. Celeriac soup, … Continue reading →
Posted in Beetroot, Cheese, Dessert, Fish, Icecream, Menu, Pasta, Soup, Uncategorized, Vegetarian/Vegan
|
Leave a comment
March 2006 menu
Haggis balls with whisky broth and neep powder It wasn’t Burns Night, of course, but reinterpreting (at least a little) a Scottish classic was fun. The balls were deep fried (of course, this is Scottish fare!), the swede dehydrated and … Continue reading →
Posted in Beetroot, Canapé/Hors d'œuvre, Cheese, Dessert, Fish, Grapefruit, Menu, Salad, Sorbet, Uncategorized, Venison
|
Leave a comment