Monday 17 December 2018

Falling behind

Hey,

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

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