More Cuisine!!!

The problem with putting away updating your blog is that you suddenly have too much to do!

Starters:  

a)  Creamy Capuccino Mushroom Soup in a Cup

b)  Mackerel fillets, cucumber and cream with lamb's lettuce salad

c)  Duck Foie Gras Terrine and wild mushrooms

d)  Cold French Scrambled Eggs with Botargo, herb salad and green olives coulis

e)  Tuna Carpaccio with parmesan cheese

Mains:

a)  Roasted Lobster Tournedos, zucchini, risotto and fennel confit

b)  Thick Veal Medallions with lemon and ginger, macaroni cake

c)  Chicken breasts with langoustines in a light curry sauce

d)  Roasted squabs (pigeons) with new potatoes and fava beans

e)  "Black Prince" saddle of lamb and country-style bacon-potato cake

Desserts:

a)  Mango Pineapple and vanilla "kebabs" with gingerbread and coconut

b)  Figs in spicy strawberry wine, cocoa crisp and yoghurt sorbet

c)  Soft-centred chocolate cake, pistachio ice cream

d)  Apples slices with cinnamon mascrapone mousse

e)  Mango and pineapple chutney, avocado sorbet

Happy feasting (with your eyes!!)

Continuation of Last Week's Cuisine

Ok guys and girls, sorry for the delay!  Here's part of cuisine last week.  

Starters:  1)  Fresh peas tartare flavored with Peppermint.  2)  Eggs stuffed with truffles, port wine glaze.

3)  Crab and tomato with Avocado cream and orange powder.

Mains:  1)  Puff pastry 'pie' of quails and lamb sweetbread with shiitake mushrooms

2)  Lamb rolls filled with vegetables and parmesan crisps.   (the plate with the 'sail' of parmesan crisp is mine)

3)  Sea bass in a crust Coulibiac style, stuffed eggplants

Desserts:

1)  Chocolate Nougat glace with cherry coulis.

2)  Sago with fresh pineapple, jasmine tea ice cream.  What we call sago in SG, it's apparently more commonly known as tapioca or Japanese pearls.  

3)  Lemon grass cream, strawberry jelly and rhubarb crisps.

A Date with Mr Cod

Starters:  Spicy vegetable 'jelly' with avocado cream (Fondant de Légumes Epicés à l'Avocat).  Why some menus insist on using the French terms is because, and I find this case a good example, is that, something is lost in the English translation.  Fondant in French means 'melting' as a noun, de legumes, of vegetables.  It's a  cool, melt-in-your-mouth consistency, yielding to small brunoise of vegetables rolling on your tongue, as its sweet and spicy flavour warms up from your palate to your nose.

Mains:  "Roasted Cod, Basil Gazpacho, Vegetable and Chorizo skewers" is very tasty, and reminds me of the kind of food I like best and would love to make, Mediterranean... eggplants, zucchini, bell peppers, herbs.  

Desserts:  Stuffed Dates wrapped in phyllo pastry and saffron ice-cream (!!) Delicious!!! 

Interestingly, this is the 2nd cod dish we produced.  The other being Cod with Red Cabbage in Beer Jus Vinaigrette.  The cod we receive is unlike the 'black cod' that we get in SG.  Although the cod is also a white fish, it is far less oily than what should be correctly termed as 'Chilean seabass'.  The taste is more delicate and the cooking is definitely more so!  It risks of drying and flaking very easily once overcooked.  The chilean seabass is more forgiving as it exudes plenty of fish oil when cooking, and this fat absorbs flavours very well.  I should count myself lucky to be able to work with the genuine cod, as its species are on the brink of extinction.