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 crushed, the broth was a basic beef stock with Whisky added.
Haggis balls with whisky broth and neep powder
Sweet potato and coriander soup with rouille
It’s a great flavour combo. I did a garlic and herb rouille IIRC.
Green salad with honey-mustard vinaigrette
Salad prep
Green salad with honey-mustard vinaigrette
Prawn and salmon wontons in prawn bisque
Back in the days when Keiko reported more cooking than photography on her Nordljus blog, I was inspired by a Salmon and prawn tortellini in ginger prawn bisque dish she created. I made slight tweeks, but it’s essentially the same concept: salmon, prawn and basil filled wontons; the bisque is made with roasted prawn shells (very important) and the usual suspects (including a decent hit of ginger).
Wonton prep
Prawn and salmon wontons in prawn bisque
Smoked tofu and Guinness pie, crispy rice squares and spiced red lentils
This menu required an ovo-lacto vege main option (which I often think of anyway). This is my vege take on the classic beef and beerstyle pie, with a kind of spicy red lentil sauce instead of ketchup.
OR
Rack of venison, poached pears, wilted greens, celeriac purée and chocolate oil
This is a John Campbell (The Vineyard, Stockcross, UK) dish. I thought the dish an interesting composition (particularly with the inclusion of the pear) but taste-wise I wasn’t sure I was entirely convinced.
Wilted greens
Rack of venison
Selles-sur-Cher cheese with warm beetroot salad
I love goats cheese and I think it works well with beetroot. I was very pleased with my presentation development on this dish. The cheese is accompanied with roast beetroot batons, beetroot powder, lolla rossa (one of my fav lettuces) and a balsamic glaze.
Selles-sur-Cher cheese with warm beetroot salad
Pink grapefruit sorbet with gin and vanilla jus
Rob Feenie’s concept, and an absolutely fantastic combination! I like to throw in some candied peel for extra zest. This is made without pith (of course); simmered for 30 secs, chilled – repeated about 3 times; then finally simmered with sugar until reduced to desired coating.
Pink grapefruit sorbet with gin and vanilla jus
The French Laundry’s Île Flottante
This is a superb reinterpretation of the classic. The meringue is slow baked (in steam) so it’s extremely light. It’s then filled with chocolate mousse. The accompaniments are the classic crème anglaise, a chocolate tuile, bitter sweet chocolate shavings with salt, and mint oil.
The French Laundry’s Île Flottante
