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
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[…]
Prawn & Monkfish Coconut Bisque
Although this course was not in my earlier dinner party plans, I had intended to do a Langoustine coconut bisque with pan fried Monkfish. Despite being promised a delivery of langoustine on Saturday morning, it failed to materialise and I was left searching for a suitable alternative. I eventually remembered that Monkfish was used as a substitute for scampi (until it became too expensive). But in order to make a proper bisque I felt I[…]
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,[…]
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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