Langoustine and Lobster CannelloniThis was the fourth course from my tasting menu, a Langoustine and Lobster Cannelloni with a Saffron sauce, braised baby fennel and pink grapefruit pearls. Had this been at a different time of year I would have used blood orange to make the pearls but they are out of season. I wanted pearls that would look like fish roe but also provide an acidic hit to counter the seafood and saffron sauce. This was the dish[…]
Gin & Yang
An east meets west food & drink blog
No Roast Char Sau
This is my all time favourite dish since I was young. Char Sau in Hakka is roast pork. It is served in chinese takeaways all over the UK, but I find some of them can be quite dry. I can eat it everyday, but it’s not a very healthy one as it contains quite a bit of fat and sugar. The most delicious part of the dish is the sauce. I always find that the[…]
Pepperoni Sauce
I can’t really take the credit for this sauce, I pinched it from Mike Isabella after watching the Top Chef All-Stars finale (and digging out the recipe). I have made a few minor changes but for the most part the recipe is the same – it’s just so good I can’t think of many ways to improve it. It’s pepperoni, as a sauce and it’s dead simple to make, what could be better than that???[…]
Turbot with Chips and a Sweetcorn sauce
The king of the fish and a very expensive fish too. Turbot has a rich and delicate flavour, it’s also quite heavy so a large fish won’t feed as much as say, salmon. It is probably my favourite fish but it’s not very common in the UK and even if it was, it wouldn’t be something I would buy everyday… not at £15-20 per kg. I managed to spot a whole turbot going for £5[…]
Salmon Teriyaki with Rice and Chinese Veg
Lately I’ve had the urge to cook lots of asian food. I’m not sure why, it might be me balancing out all the earlier western food I’ve been doing? The other half has been working more weekdays recently and asian food is generally quick, so that’s probably contributed. Either way, I’m enjoying some new dishes. I love teriyaki, it’s sweet, a little bit savoury and it’s always tender. Everything in this recipe can be found[…]
Hollandaise Sauce
Hollandaise sauce has a reputation for being a difficult sauce to make and it’s probably justified. Creating an emulsion with eggs is always tough to do, it is very heat sensitive and can split for no apparent reason. But there are a few tricks you can use to keep the temperature under control and to stabilise the emulsion. There are a number of ways to make hollandaise sauce and each has its own merits. For[…]
Beurre Nantais
OK, so I had a stab at those recipes from “How to cook like a Top Chef” and errrr… well they didn’t go quite as planned. Sunday’s Bacon wrapped Cod literally fell apart in the pan. It was my own fault, I should have know better than to risk using a flaky white fish. I know where I went wrong and I’ll correct it next time. I’m not a massive fan of Cod either, but[…]
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