Menu of the Week – 09/10/2011

by chef_cerro
Categories: MotW
Tags: No Tags
Comments: No Comments
Published on: October 9, 2011
 

This week I’m going to be trying out some new dishes that I haven’t really cooked before.  The Meatballs from last week got pushed into today due to me having to work yesterday and the unexpected length of time it takes to cook it.  I’ll be doing a Ceviche of Squid with Salmon and Lemon Sole – I’ve been wanting to do this for quite awhile now but just never found the time to do it.  I’ll also be making a Thai Curry which should be fun to make.  Since I’ve got some spare time to cook tonight (as the meatballs are already cooked) I’ll be making a Chocolate mousse this week as well.  As always, recipes available on request.

 

Menu of the Week (09/10/2011 – 15/10/2011)

Sunday Meatballs in a Heavy Tomato Sauce & Polenta. Southern Comfort Chocolate Mousse
Monday Salmon, Squid and Lemon Sole Ceviche with a Watercress and Rocket Salad
Tuesday Thai Chicken Curry with Coconut Sticky Rice
Wednesday Spaghetti alla Carbonara
Thursday Bah Kat Teh and Rice (Phoebe)
Friday Claypot Chicken Rice (Phoebe)
Saturday TBA


No Comments - Leave a comment

Hungry for more? Leave a comment!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Recent Posts
  • Black Truffle, Lavender �… by chef_cerro
     

     In honour of moving into my new home, I decided to cook a special first meal.  Actually I found some black truffle sitting in the pantry during the move and realised I had to use them, so what better way to celebrate than chopping it up into some pasta and enjoying it with a glass of prosecco? Lavender might seem like an odd ingredient but it really adds to the recipe.  I have a supply[…]

  • The Ultimate Grilled Cheese… by chef_cerro
     

     Grilled cheese, cheese toastie, toasted cheese sandwich, how ever you refer to it – this simple and tasty meal is easy to make.  To make our ultimate grilled cheese sandwich we need the right ingredients, while this may be subjective to some, everyone knows that Gruyere is the ultimate melting cheese and that Red Leicester is better than Cheddar.  All we need is a third cheese to add a bit more flavour and my personal[…]

  • Garlic Chicken Pasta by chef_cerro
     

     This is a recipe I recreated from a simple pasta dish we had in Italy.  Phoebe loved it so much that she demanded I make it when we got back home.  My version is quick and easy to make but utterly delicious – as is all good Italian food. All you need is some chicken, pasta, garlic, butter, extra virgin olive oil and some parsley (or other herb).  For the calorie conscious you can reduce[…]

  • Bacon, Leek & Mushroom Pasta by chef_cerro
     

     This must be one of the easiest recipes I can think of, nothing fancy, super quick and really tasty.  It’s a perfect mid-week meal when you don’t have time for anything big, easily done in 30 minutes or less.  I always make extra, because it is so easy to eat and so good, it’s hard to put the fork down.  Any leftovers can be reheated the next day for lunch. Use good quality, smoked streaky bacon.[…]

  • The new TM5 Thermomix ̵… by chef_cerro
     

     I’ve been meaning to do my own review of the Thermomix TM31 for a while, I just haven’t gotten around to it.  Anyway, I’ve had the TM31 for over 2 years now and I use it fairly regularly, although I don’t use it for everyday cooking (which is what the majority use it for).  You will have seen in quite a few of my recipes, I resort to the Thermomix, particularly for the more technical[…]

  • Chocolate Cremeux with Rasp… by chef_cerro
     

     My first dessert course for my tasting menu was a Dark Chocolate Cremeux with Caramel Mousse and Raspberry pearls, served on a piece of honeycomb.  This is meant to be a small and light dessert.  The cremeux is the center piece of this dessert, everything else is just in support of it.  This entire dessert can be made well in advance, which was handy because by the time we got to this course we were[…]

  • Kitchen Knife Basics by chef_cerro
     

     It’s been a long time since I wrote about my Hammer Stahl knife set and I said I would review them once I’d used them – I will get around to it, but I feel I should go over the basics of kitchen knives and what to look for when buying.  First, you need to decide which knives you are going to buy.  In my opinion there is an essential set of knives that everyone[…]

  • Reverse Spherification R… by chef_cerro
     

     Spherification in molecular gastronomy is the process of taking a liquid and turning it into a ball of jelly with the centre still in liquid form.  Spherification is achieved by one of two methods, “Spherification” and “Reverse Spherification”.  For this post I’ll be focusing on Reverse Spherification because it is the one I used to make the grapefruit and raspberry pearls for my tasting menu.  See the recipes here: Langoustine and Lobster Cannelloni with Grapefruit[…]

  • Ox Cheek Confit with a Toma… by chef_cerro
     

     Ox Cheek Confit with caramelised carrots, fondant potatoes and a tomato essence air.  This was the first dish I put on the menu, I’ve wanted to do ox cheek for a long time and this particular recipe has been going around my head for months after I spotted a similar recipe nearly two years ago on another site.  As soon as I knew I was doing a dinner party, this dish had to be part[…]

  • Roast Goose with Bread sauc… by chef_cerro
     

     Last year, I decided to forgo the usual Christmas Turkey and went with Goose.  I find I have so many Christmas dinners or lunches that by the time I get to doing my own I’m thoroughly sick of turkey.  Aside from that, I’ve never found turkey to be that nice for roasting, it’s dry and usually fairly tasteless.  Cooked properly, it can be nice but that’s rarely the case.  It’s usually dry turkey, overcooked sprouts and boiled[…]

Categories
Recent Comments
Welcome , today is Sunday, September 21, 2025