Not much writing today, busy service awaits so will leave you with a couple of snaps
Duck and cherries, chicory and fennel
Eton 'Tidy'
And one from our new canape menus
Foie Gras doughnut
No more time, will be posting my Chef of the Year entry menu soon, so until then
Later
Posts
Foie Gras doughnut loving them mate tell me how please
ReplyDeleterender enough foie gras to produce enough fat to replace the butter in a recipe of choux pastry, make choux as normal and pipe into hemispherical silicone moulds. push a small cold dice of foie into the centre of the mould and skim over so there is no holes anywhere.
ReplyDeletefreeze solid, deep fry from frozen, do not over-do it because if the foie gras in the middle gets too hot then will explode.
dust with a flittle foie powder and salt