White Gazpacho MartiniCourse three of my tasting menu; a white gazpacho Martini with vanilla oil. This recipe is borrowed from Hubert Keller, I saw him produce this as a dish on Top Chef Masters a year or two ago. I like gazpacho, I did one for a picnic awhile ago and it went down really well. Gazpacho is a summer dish so doing one in Autumn is a bit of a risk. But rather than the typical[…]
Gin & Yang
An east meets west food & drink blog
The Forest Floor – Partridge Confit
The second dish from my tasting menu. “The Forest floor” is the concept for this dish which consists of confit partridge leg, partridge pate, candied rosemary, beetroot jelly, a porcini and walnut soil and a moss like side salad. I’ve added an additional bit of presentation by serving it on a banana leaf. This dish turned out to be one of the favourites of the night or at least it had one of the favourite[…]
Smoked Salmon Sashimi with Watermelon & Wasabi Sorbet
This was the first dish from my tasting menu. The key feature of this recipe is the watermelon and wasabi sorbet. It is something I have wanted to do for a long time, ever since having wasabi ice cream a couple of years ago at Whatley Manor (probably the best meal I’ve ever had). With that as my inspiration I felt that this would make for an excellent amuse bouche. I love sashimi but it is[…]
Coriander Battered Prawns
I got a cookbook on coriander for my secret santa gift at work. My “santa” knew I wasn’t the biggest fan of coriander but also knew that I liked to cook and ran this site… so it was a smart choice. I’ve taken it as a challenge. I don’t hate coriander, I just find people dump large quantities of the stuff on curries or other dishes without much thought, large amounts of coriander end up tasting like[…]
Pan fried Scallops and Chorizo in a White Wine Jus with a Wild Rocket and Pomodorino Tomato salad dressed in Black Truffle oil
Please excuse the longest title in the world for a dish (or an article) but I couldn’t really break it down. I have to mention each ingredient as they are all essential to the complete dish. I love how this dish is constructed, on one side is a basic surf and turf, on the other is a simple salad. But, each individual component of this dish matches another. You have sweet, delicate scallops with strong,[…]
The Spanish Frittata
Before anyone says it – I know Frittata’s are Italian! It should be a Spanish “Tortilla de patatas” but I’m really making a frittata that contains spanish ingredients. What’s the difference between a tortilla and a frittata? Not much, but a frittata is generally fluffier and is usually finished in the oven, a tortilla is pan fried, flipped and is mixed with fried potatoes. This “Spanish Frittata” is fried potato, eggs, chorizo and onions, pan[…]
Mussels with a White Wine and Fennel Broth
This is my version of “Moules Marinieres”. Moules Marinieres is quite simply, white wine, cream, shallots and herbs. There’s nothing wrong with simplicity, it is a great way to do mussels but I want to add something extra! By adding some celery and fennel to the mix we give can make a sharp(er) aromatic tasting broth. This can be made as a starter, served in small bowls or as a main course. It takes very[…]
Salmon, Squid and Lemon Sole Ceviche
Ceviche seems to be the new Sushi. It’s certainly becoming more popular and the cooked texture with the raw flavour and spice make it a little more accessible to those who don’t like the idea of eating raw fish. The seafood is still fairly raw, even after 8 hours of “cooking” in the citrus fruits. Because we add a lot of chili, lime and cilantro it takes away the strong “fishy” taste of raw seafood[…]
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