Cuisine this week...

Cuisine this week:

Starters:

a) Buckwheat crisps with crab meat and crab 'mustard' - I must explain more about this mustard, it's basically the cream at the back of the brains of crustaceans that gives a rich creamy seafoody sweet taste when mixed into sauce or soups.

b) Terrine of duo salmon and leeks, shallot vinaigrette

c) Sauteed green asparagus spears and langoustines, beetroot vinaigrette. The pink quenelles you see on the left are whipped cream colored with beetroot juice. First time I had a salty whipped cream! As you notice, this cuisine chef of mine likes pink and hello Kitty!

Mains:

a) Crusted Seabass, Lemon and capers, and Chicken Jus, with Maple almonds

b) Filet de boeuf a la ficelle (Tenderloin in bouillon), celeriac "bone" with beef marrow, horseradish sauce.

It's cute, we cut the celeriac and dug a hole in centre to make it look like a bone with a hollow, and stuff some real beef marrow in the edible 'bone'.

c) Lamb rib roast in bread crust, artichoke puree with hazelnut oil. We made a country bread dough, flatten it out, and rolled a lamb noisette (chops without the bones) in it. When it bakes, it looks like a large loaf of bread, but when you cut it open, surprise! lamb and vegetable trimmings!

Desserts

a) Apple crisps with pineapple sorbet, lemon balm-lemongrass syrup

b) White and wild rice with vanilla milk, pan-fried mangoes and honey milk granita

It's essentially Thailand's famous Sticky rice with Mangoes! Sorry, didn't capture the photo well. The crisps covered a bed of rice pudding with sauteed caramelised mangoes on it. I was too mesmerised by the hello Kitty! cut outs..... I told you my chef is crazy about pink (pink icing sugar) and hello Kitty!

c) Seasonal fruit clafoutis and streusel with mango-passion fruit sorbet. Gotta be one of the best mango sorbet I tasted!!

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.

Cuisine week 2

Starting to get a little more adventurous now, we began recipes with pigeon, langoustines, crayfish.  We made some duck served in 2 styles (salmis de canard en cabouillade).  What happens when you roast a duck whole (at least French style), is that, the breast is nice and rosé, but the legs are not yet done.  So, we serve the duck breast in magret style, and the legs are further cooked in sauce, a little like confit style.  It's one of the more delicious ducks I've tasted.

Seafood stew in dry cider isn't exactly a stew that you expect.  It's very lightly cooked seafood in very well prepared sauce.  We worked with langoustines (they're very very delicate!), crayfish (one of which, we have to turn the claws back as a showpiece!).  Next is roast rack of lamb.  Yes, they are very small, and in restaurants, they are very expensive too.  Because you start with a rather large rack, and as you clean it up, take out the excess flesh and (LOTS!) fats, you're left with the very tender noisettes, which should be most important to you.  The last picture is prob not very clear, but it's not chopped bell peppers sprinkled on fish slices.  In fact, we thread the slivers of bell peppers into chunks of seabass and cook whole, when done, we slice up thinly, much like maki sushi.