Showing posts with label boulangere. Show all posts
Showing posts with label boulangere. Show all posts
Monday, 28 March 2011
Tuesday, 14 September 2010
40th Birthday Dinner
I finally reached 40 and I decided to roll-out the red carpet for some of the family. Below is my menu from 10th Sept 2010.
I cured the Gravlax at home and used ginger and coriander as well as dill and served it with a Swedish sauce.
The Seabass herb velouté and potatoes were made with my own fish stock which I made after popping into Eddies Seafood Market in Marchmont, Edinburgh. They gave me the bones of five or six lemon sole which I boiled up with some onion, fennel and thyme. The herbs all came from my little garden.
The venison I bought on line from Blackface.co.uk, it arrived in one long sliver loin fillet and it was gorgeous meat. It went down very well and was served pink.
The sorbets were a bit of a giggle, rather psychedelic but a bit of fun. I just broke up the mixes in the freezer with a fork. They didn't exactly come out very smooth so since then I have bought my own ice cream machine.
Oddly enough the amuse bouche almost stole the show. I used the St Germain Elderflower liqueur, with ginger beer and frozen mashed strawberry ice droplets.
As for my birthday presents, all cooking (food or drink) related; some new kitchen knives, a tamis, mondolin, chinois, a Martin Wishart cooking lesson, a pestle and morter, silicone spatulas, magic and thanks all.
Home cured Gravlax infused with coriander
& ginger with a Hovmästarås dressing
______________
Sea Bass fillet with boulangere potatoes
arrowleaf spinach & a herb velouté
______________
Elderflower ginger strawberry
amuse bouche
______________
Galloway venison fillet with potato &
sweet potato mash in a red wine sauce
______________
Mint and Strawberry Ying & Yang sorbets
______________
I cured the Gravlax at home and used ginger and coriander as well as dill and served it with a Swedish sauce.
The Seabass herb velouté and potatoes were made with my own fish stock which I made after popping into Eddies Seafood Market in Marchmont, Edinburgh. They gave me the bones of five or six lemon sole which I boiled up with some onion, fennel and thyme. The herbs all came from my little garden.
The venison I bought on line from Blackface.co.uk, it arrived in one long sliver loin fillet and it was gorgeous meat. It went down very well and was served pink.
The sorbets were a bit of a giggle, rather psychedelic but a bit of fun. I just broke up the mixes in the freezer with a fork. They didn't exactly come out very smooth so since then I have bought my own ice cream machine.
Oddly enough the amuse bouche almost stole the show. I used the St Germain Elderflower liqueur, with ginger beer and frozen mashed strawberry ice droplets.
As for my birthday presents, all cooking (food or drink) related; some new kitchen knives, a tamis, mondolin, chinois, a Martin Wishart cooking lesson, a pestle and morter, silicone spatulas, magic and thanks all.
Monday, 23 August 2010
Sea Bass with a herb veloute, peppered spinach, boulangere potatoes and leaks
The veloute really made this dish, I used a mixture of herbs from my garden especially lemon thyme, a small amount of marjoram and sage. Boulangere potatoes were cooked in fish stock for about 50 mins.
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