beef tartare with endives With angus sirloin, shallots, chives, pickles, capers, lemon, salt, pepper, sriracha, mayo, touch of brandy, balsamic, aged rice vinegar, sesame oil, evoo. Topped with crispy onions, more chives, egg yolk. Then smashed, mixed up and covered with endives. Prep Assembly
======== we’re all on IG these days, and my blog has really become a bit of a digital museum. I do treat it like one as well, and upload my favourite memories here. Mainly because this is my own url and I get to keep…
Gazpacho, BBQ Scottish lobster, datterini, English peas, avocado, capezzana olive oil, coriander. Native lobster tail, blood peach, chives, paprika, Capezzana EVOO. Dorset lobster, coral cognac sauce, blood peach, chives, capezzana olive oil, cayenne pepper. Lobster soup. A simple pleasure, and one of my favourite things.…
I’ve always seen roasting a whole duck as a kind of ultimate kitchen challenge, primarily because getting that crispy skin without turning the meat into leather is essentially a paradox, but also that when you pull it off, it is a delicious thing. While I…
There are probably better brunch dishes out there, but for me, I can think of nothing more sinfully satisfying than a fantastic eggs benedict. It is fundamentally a simple dish, consisting of only 4 main elements, namely poached egg, hollandaise, Canadian bacon and an English…
Much as I love turbot, I think the mighty stripped red mullet (rouget de roche) is an equally noble fish. When cooked to the right temperature (as is the case for most protein, my preference almost always hovers the 55degC mark), the inherent oiliness, perky…
Alongside garoupa (and bluefin tuna…), I think of European turbot as the very top end of fish that money can buy. Glimmering white flesh that has just the right ratio of meaty to flaky. A clean flavour, yet imbued with ample gelatin all around its…
Here’s the follow-up to my first post on my home-cooking adventures, otherwise hashtagged #scrambledkang elsewhere. I thought it would make sense to do them one ingredient at a time (since it is how I do the procuring), and make each one a discreet project. In…
If you follow me on IG, then you’ll know of my weekend exploits at the stoves at home as #scrambledkang. As you know I only really write about restaurants on this blog, so this will be a one-off post. I have been toying with the…
