Tuesday, 26 January 2010

Last Night's Formal Hall 25/01

Last night we served a savoury, trufle laced custard as an amuse bouche. The custard was served in an egg shell with toast soldiers. I've been asked to explain how we managed to top the eggs and fill them with the custard.
Firstly you need to buy one of these:

This is a small device we use to crack the top off the eggs so neatly. You place the base of the tool on the top of the egg, pull the spring loaded handle and release; this causes the internal rod to bang the top of the egg and crack it neatly. A video showing how this is done can be found here. The recipe and idea came from the French Laundry cookbook by Thomas Keller.

Following on from the interesting amuse bouche, we served baked trout with cannellini bean, scallion (spring onion), and radish salad finished with an orange and soy glaze. This is a very colourful and flavourful dish that we also nicked from the French Laundry cookbook.

After the fish we moved onto slow-roasted confit of duck with curly kale, baby beets, Anna potatoes and pomegranate jus. The baby beets have a lovely 'earthly' flavour that is perfect for serving during the winter. All the ingredients (except the pomegranate) for this dish were sourced locally and are in season.

To finish another Pembroke Formal we served a white chocolate and espresso tart with a bitter chocolate sorbet. I've not been lucky enough to taste this dish, but I imagine it tasted quite good!

Please let me know if you enjoyed the sweet?

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