So we've moved house. It's been chaotic, and half my kitchen equipment is still in boxes. On top of that I may (I did) have factory reset my phone and lost all my logins etc...
So it's been quite some time since I have put any content - anywhere!
I am still not sure how best to do a video in the new kitchen (I have only produced one since the move - only using photos) as the layout makes it tricky.
I will find a way around this and put something up over the holiday season!
In the meantime my Dad's birthday is coming up and I am making dinner for him. I am in the planning stage at the moment - it's proving difficult as I won't e cooking at home, so I don't know what equipment will be available...eurgh!
This is where I am up to now:
Amuse
Espresso cup with a 'cappuccino' soup (soup with some froth on the top) either:
- Pea and Mint
- Asparagus
- Leek and Potato.
Starter
Going to do a Scallop starter, currently torn between:
- Scallops with pea puree, spiced foam, and pea shoots (unless pea soup used in which case this gets ditched)
- Scallops with Watercress puree, butternut squash puree, watercress, and pancetta
- Scallops with Celeriac puree crumbled black pudding, truffle oil, and watercress
...a bit of a puree theme.
Main
- Pork belly with sweet potato dauphinoise, purple kale, and red wine sauce
- Pork belly with sweet potato dauphinoise, pork scratching, roast garlic sauce, and Rocket
- Pork belly with sweet potato dauphinoise, pak choi, and 5 spice sauce
(The pork would be seasoned based on what it is served with)
Dessert
- Sticky toffee pudding with toffee sauce and clotted cream
- Creme brulee
- Tarte fine with ice cream
- Tart tatin with ice cream
Oh...I'm doing this in two days.
Oh...I'll have 6 hours to do it.
Oh...I'm relying on someone to get the ingredients I want.
Oh...shit!
I'll let you know how I get on - hopefully get some pictures for you all!
Take care,
Rob
