A spoon-full of sugar (or chocolate in this case) helps the medicine go down.

It all started out with the simple idea of making a simple refreshing fruit cocktail and serving it in a sphere to capture the explosion waiting to happen when it bursts in your mouth.
I decided on the cocktail 'strawberry kiss', four simple ingredients - strawberries, cream, amaretto and rum.
Sounds refreshing, appetizing and to me like something everyone would like.
I went about mixing it up, reverse spherification style, garnishing with a  few chopped strawberries, white chocolate powder and a single leaf of micro basil.

Everything ended up how i imagine, nice burst of flavour, followed a fresh hit of basil and fresh strawberries.

I set up the tasting spoons for the canape party and left for the day......

The next day,
Half of them are still in the fridge???  didn't make sense. Turns out after speaking with the waiting staff the guests were scared of them. Ok maybe they were a bit older and not yet made it into the 21st century.....

but annoyingly it happened again, twice. hmmm. No one wants to put balls in there mouth it seems.
Not wanting to give up on this cos I was happy with them, I decided to be a little devious and camouflage them....

Next time I gave the sphere's an extra minute in the aglin bath to give them a little bit more strength, for all the extra handling they were about to get.
Once 'cooked', I drained them, dried them carefully and when rolled them in a mixture of finely grated dark chocolate and cocoa, then carefully picked them up again and dusted off the excess and then lastly into the tasting spoons ready to go.
 Rather delicate work, It was a good thing a had quite a few spares.



Well, the camouflage worked and the guests licked the spoons clean. Finally.


Not one to make my life easier, I'm gonna stick to the triple handling chocolate rolling method. It gives the canape another dimension, texture and in the end and more importantly... happy customers.


This week I've got a chefs choice canape party where I'm going to do a liquid chocolate bon bon,  I'm just changing the center to a dark and milk chocolate liquor and rolling in the chocolate powder mix. In all 4 different types of chocolate.

Just wondering where I can take this to next......

Menu change, 16th April 2010 a new blog item

I was thinking today about what to write about next, have had fun lately with some nice ideas translating into some equally nice dishes, however as you may be aware these can be sometimes spread apart, but I tweak my menu weekly generally, and we photograph EVERYTHING, much to our waiting staffs annoyance, they have to wait around whilst 3 chefs get cameras and phones out to catalogue our dishes.

So I though I would include a somewhat regular slot of some of the more interesting tweaks we do to our menu as and when it happens, not every change though as sometimes the dishes are quite simple, or we simply do not have the time to take any decent photographs.

Lets start with 'Coquille Saint Jaques'

my commmis Tom has been running away with dish ideas over the last few months with a great emphasis on foaming and jellying and losing touch with the basics that make a dish great, so I set him the challenge of recreating this classic dish. I was first concerned that I hadn't shortened the leash enough when I started seeing tuilles being made out of breadcrumbs and balls ready for spherification in his mis-en-place.

Thankfully on this occasion he pulled it off and the dish is pretty as a picture and eating quality is excellent

scallop, button mushroom, duchesse potato, bread tuille, vin blanc spherification

the sphere itself is great fun, just warm enough to burst on the plate with just the right amount of sauce, the lemon puree adds acidity against the vin blanc and the duchesse.

the spheres waiting for an order

up close and personal

Next, I gave Ricardo, my sous chef, a similar goal to recreate something a little more classical and he chose a traditional portugese meat platter, translating this down was quite a task but, like Tom, pulled off only what can be described as a fantastic dish, has everything going for it, balance of flavour, texture and whilst it is a handsome portion, still leaves you wanting more at the end of it. Well done.

Poached chicken

sausage meat with choizo and black pudding

crisp pig ear

beef fillet

carrot puree

potato

turnip

chorizo oil

(and missing from this shot) Savoy cabbage

drizzle of jus and micro parsley

Herb wrapped balotine of salmon, wye valley asparagus, new potatoes

does exactly what it says on the box, the only tweak is glueing the salmon together with activa, other than that it is designed to show off new season English asparagus (and from Monday, Jersey royals) to their very best, simplicity is key to this dish.

Sea bream, fricasse of vegetables, sweetcorn veloute, popcorn cream and chicken popcorn

The bream is simply steamed, vegetables warmed in the veloute then a splash of popcorn bubbles and for texture a few pieces of popping corn I have popped in chicken fat and seasoned whilst hot. straightforward and nice and light for this lovely weather.

Last (but in no way least) G has produced ANOTHER Rhubarb and custard variation, the versatility of this combination and how it can be presented is incredible. With this incarnation he has introduced a little bitterness in the form of a yogurt coral cake and yogurt ice cream. Oldie but goldie and our guest do not tire of it any more than we do not tire of showing off this great combination in anyway our imagination takes us.

Anyway, hope this will help keep this blog more interesting to read, we will continue with the random other things we post about, but this should lessen the occasional drought of posts that we are guilty of having more than we really should.

Thanks to the guys this week for making my life much easier by coming up with such great dishes.

Agar clarified Apple juice, first dessert.

Time to put the clarified Apple juice into its first use…

Simple but flavoursome, completely clear and colourless Jelly.

I had an idea to play with the classic combination of Apple and Blackberry Pie and Custard and pulling all the components apart and ‘playing’ with all the pieces of the puzzle…..

Agar clarified Apple juice Jelly

Poached Apple balls, warm

Granny Smith infused Granny Smith ball

Bramley Apple puree

Pan roasted Blackberries

Blackberry reverse spherification, ‘ravioli’

Walnut crumble cubes and crumbs

Vanilla Custard Cremeaux

Apple Pie Ice-Cream

Apple tuille

I’m quite happy with how the puzzle came together, different textures, temperatures, tastes and techniques.

Maybe now after my head has cleared from my bike crash I might see it differently on Monday???
But several scraped clean plates on Friday make me think that it’s not just me…