This is one of my favourite dishes at the moment and is simply a plate filled with beautiful ingredients. The centre of the dish is the fantastic duck egg with its silky yolk that bursts and covers everything else in the bowl with a wave if richness and indulgence. We surround that with some tiny girolle and mousseron which we de-glaze with a little sherry vinegar and then glaze in a little veal jus. For good measure, and to add a little crunch, we toss in some delicate asparagus spears at the last moment. Then we twist in some wafer thin Iberian Jamon and some crunchy onion rings and Parmesan crisps. This would be great for breakfast, lunch or dinner and it makes a great second coarse on our truffle menu (add eggs stored with the truffles and lashings of freshly sliced W.A. truffles). Decadent, Rich and very very tasty.
Showing posts with label Girolle. Show all posts
Showing posts with label Girolle. Show all posts
Wednesday, 9 July 2008
62 degree Duck Egg, Glazed Girolles and Mousseron, Jamon and Parmesan.
This is one of my favourite dishes at the moment and is simply a plate filled with beautiful ingredients. The centre of the dish is the fantastic duck egg with its silky yolk that bursts and covers everything else in the bowl with a wave if richness and indulgence. We surround that with some tiny girolle and mousseron which we de-glaze with a little sherry vinegar and then glaze in a little veal jus. For good measure, and to add a little crunch, we toss in some delicate asparagus spears at the last moment. Then we twist in some wafer thin Iberian Jamon and some crunchy onion rings and Parmesan crisps. This would be great for breakfast, lunch or dinner and it makes a great second coarse on our truffle menu (add eggs stored with the truffles and lashings of freshly sliced W.A. truffles). Decadent, Rich and very very tasty.
Sunday, 8 June 2008
Angus Tenderloin, Potato & Gruyere Terrine, Glazed Girolle's, French Onion Consomme.
This is the new beef dish on the winter menu. Due to customer demand we always have to have a beef dish on the menu. This can be a good and a bad thing. On the down side it can mean that we can't always have as much choice in the meat section as I would like but on the good side it can really stretch your imagination to constantly come up with new and interesting dishes.
The inspiration for this dish was the classic French Onion Soup. I love the soup and can think of nothing better on a cold winters day than a huge bowl of it topped off with a Gruyere gratinated crouton. So that was the starting point. The marriage of onions and beef is nothing new but I wanted to introduce as many different members of the onion family as I could. This is something I like to do a lot, explore different cooking techniques and presentation of one ingredient in a single dish. As I said the soup was the starter for this so once we'd decided to make a consomme out of it, the rest of the garnish fell into place. We replaced the crouton with the terrine which turned out great and when we warmed it up the layers of cheese turned a beautiful golden brown. The flavour of the browned cheese was just the thing to bring back memories of the soup. 
So the rest of the onion elements are glazed spring onions, pearl onion rings, chive tips and onion sprouts. To this I added another classic flavour match, mushrooms. We had some beautiful Girolle's arrive this week imported from France and they went straight into this garnish. In the restaurant we deliver the garnish to the table first. The waiter then silver serves the tenderloin on to the plate....
.....and sauces the dish with the consomme. The completed dish eats really well with all the flavours coming together in the consomme.
With the weather on the turn here now, dishes like this are very comforting for the dinners. So far our faithful beef eaters are really enjoying the dish andf at the end of the day thats all that really matters.
The inspiration for this dish was the classic French Onion Soup. I love the soup and can think of nothing better on a cold winters day than a huge bowl of it topped off with a Gruyere gratinated crouton. So that was the starting point. The marriage of onions and beef is nothing new but I wanted to introduce as many different members of the onion family as I could. This is something I like to do a lot, explore different cooking techniques and presentation of one ingredient in a single dish. As I said the soup was the starter for this so once we'd decided to make a consomme out of it, the rest of the garnish fell into place. We replaced the crouton with the terrine which turned out great and when we warmed it up the layers of cheese turned a beautiful golden brown. The flavour of the browned cheese was just the thing to bring back memories of the soup. 
So the rest of the onion elements are glazed spring onions, pearl onion rings, chive tips and onion sprouts. To this I added another classic flavour match, mushrooms. We had some beautiful Girolle's arrive this week imported from France and they went straight into this garnish. In the restaurant we deliver the garnish to the table first. The waiter then silver serves the tenderloin on to the plate....
.....and sauces the dish with the consomme. The completed dish eats really well with all the flavours coming together in the consomme.
With the weather on the turn here now, dishes like this are very comforting for the dinners. So far our faithful beef eaters are really enjoying the dish andf at the end of the day thats all that really matters.
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