MET Menu

Wine matching menu for M, E and T, February 2007.

Apple soup, curried white chocolate foam

I was playing around with different ideas for soup and came up with this. I think the combination of apple, curry and white chocolate works well together.

Wine syrup poached apple with some acidity, creamy foam of vanilla white choc with Garam Masala style spicing.

Apple soup, curried white, chocolate foam

Tobacco Smoked Scallop and Chicken Liver Paté Wonton
PX truffle glaze, porcini foam, tarragon purée

This was inspired by Shola Olunloyo (Studio Kitchen) who has some absolutely amazing ideas. IIRC, he combined scallops, porcini and PX Sherry somehow.

I went my own way with a pan seared scallop, PX Sherry and truffle oil, porcini foam (extract of the mushrooms plus herbs and stock), and a tarragon/spinach/butter purée.

Tobacco Smoked Scallop and Chicken Liver Paté Wonton PX truffle glaze, porcini foam, tarragon purée

Fried John Dory
braised red cabbage, mustard sauce

Based on The French Laundry’s skate wing dish. This is floured (not battered) and shallow fried John Dory (a great fish!). The sauce is butter based and includes mire poix and grian mustard.

Fried John Dory, braised red cabbage, mustard sauce

Chinese-Style Braised Pork Belly
apple purée, braised fennel, caramel-soy sauce

As previously worked on, the pork belly is the traditional soy sauce/ginger/stock/rice wine/hoisin/spring onion style braise. Fennel braised in vinegar. Wine braised apple purée.

Chinese-Style Braised Pork Belly, apple purée, braised fennel, caramel-soy sauce

Slow Cooked Rib Eye
date miso, melted leeks, Stilton-horseradish sauce

Leeks slow cooked in butter, cider and stock. The miso works as a nice base note with the dates giving a sweetness. Old school British food lovers loved this one.

Slow Cooked Rib Eye, date miso, melted leeks, Stilton-horseradish sauce

Cheese
whipped Brie & croutons, poached apple encased St Agur & mustard

With the alcohol flowing I forgot to photograph this one. I like combining cheese and fruit and thought presenting a cheese that was “hidden” inside fruit would be interesting – the St Agur is encase in very thin rounds of wine syrup poached apple (a lot like a ravioli).

Chocolate peanut semifreddo
peanut tuile, dark caramel ice cream, chocolate paint

I am near obsessed with the flavours of dark chocolate, nuts and caramel, and am constantly look for ways to combine them.

The semifreddo sits on top of a brownie disc, and at mid-height has a layer of nuts and caramel.

Chocolate peanut semifreddo, peanut tuile, dark caramel ice cream, chocolate paint

Chocolate peanut semifreddo, peanut tuile, dark caramel ice cream, chocolate paint

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