Monday, 31 May 2010

Sneaky Chorizo


This week we put on a few hits including our signature "Fish and Chips" which we were told we totally undersell by calling it that. The tuna sashimi together with my homemade crunchy chips always pleases our guests and their reaction to it is always lovely to hear! Uyen's carrot and coriander salad with it's super refreshing dressing, always makes my taste buds tingle with delight : )
I had a bit of fun doing the test runs for one of the the seared trout with ginger and lemongrass broth, will post recipe later this week. Who would have thought this:
Turns into this!!!!
This weeks menu:
Turkish Garlic Bread w/ Beetroot Dip
Sashimi Tuna & Chips
Spicy Chicken, Carrot, Mooli & Corriander Salad W Prawn Crackers
Miso Aubergine
Rainbow Trout w/ Lemongrass, Lime & Ginger Broth
& GlassNoodles, Pak Choi & Beansprouts
Sweet Potato w/ Chorizo Red Wine Jous & Rocket
Lime & Chillie Chocolate Topped Mousse

I love our guest's reaction to the Egyptian Beetroot dip, it's sooo bright purple, looks like it should be used to colour in crazy cartoons! "I don't really like beetroot but the dip is fantastic!" Yup, especially when combined with some fresh garlic turkish bread, golden with butter from the oven, soft on the inside and crunchy on the out, fantastic combo! (So I'm told that is...) 

Dip me, dip me!
Love to load a bit of refreshing salad onto one of these babies, taste explosion loveiness!
Sometimes we have a little battle about my menu designs, and Uyen insists on dropping something, and sometimes rightly so (pretty rare tho!), this weeks menu was all over the place in terms of geography, South East Asia, Africa, Mediterranean, and America- key limes - India would have been there too but the spicy coconut mushrooms got culled. I'm glad I insisted on keeping the chorizo, soft and juicy spicy sausage cooked in red wine and served with roast sweet potatoes and rocket, drizzled with the red wine jous, cracking! Our guests liked it too, which is always nice specially if we've not put it on the menu before, there's always a bit of trepidation, only one leaf of rocket came back : ) taking that as a good sign! 
Must add a little note, I picked up the chorizo from a great little place just off the Holloway Road, I cannot emphasize enough how good it is. It's a cafe deli combo and they take a great deal of care in sourcing their ingredients as you can tell when you bite into anything they serve you. It's called Le Peche Mignon and I totally recommend it: great coffee, great food and very friendly folk!

Lime and Chilli Chocolate Topped Mousse
Where's mine? Do I get some? Do I? Do I?
This weeks guests were lovely - we've been very lucky in this respect - including Cass Titcombe, Chef/Owner of  Canteen and also has a funky book out called 'Canteen, Great British Food'.

Doing more test runs this week recipe posts to come! Sx

3 comments:

  1. I am absolutely amazed at the transformation of that fish dish - it looks absolutely gorgeous. In the second picture that is!

    ReplyDelete
  2. Love the before and after shot of the fish. It's always fun to see what stuff looks like while being cooked. It just adds to the amazing transformation on the plate.

    ReplyDelete
  3. @helen & @the grubworm
    this was one of the most amazing things Simon had ever cooked! And he's not even oriental! : )

    ReplyDelete

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