Before we start a working day, its meeting time.
During this short briefing we talk about what needs to be done on the particular day, and what tasks each cook has been assigned.
Everything needs to be planned ahead. (There is no use in preparing food for 100 people when we only have 70!.)
The occupancy of the hotel and the dinner reservations at the restaurant will determine what work needs to be done and what preparations need to be made.
For small groups we like to prepare Canapés for their pre-dinner drinks.
King Prawn Sushis.
Along with the usual “Mis en Place” for the evening, the Amuse Bouche also has to be decided .
Galangal Cream for our tepid Galangal Velouté.
Planning ahead saves time and takes away many of the everyday stresses that can be found in kitchens.
Talking about “planning ahead”, our Rabbits were delivered and work started on our three terrines.
Jamón and Rabbit.
The meat was removed from the rabbits and slowly poached in a Pho broth which was made with un-grilled onions to achieve a light coloured stock. When the meat was cooked, it was then cut by hand, along with some Spanish Cured Ham.
The rabbit bones were divided in to two, the first batch was further cooked in the Pho stock, then reduced, this would be used as the basic “setting agent” for the terrines.
The other half of the bones were roasted then added to another batch of Pho and reduced throughout the day, this would later turn in to a thick sauce, which was frozen for use at a later date. For what? I don´t know yet. But its good to plan ahead. 🙂 .
The Foie Gras that would be used in the terrines was made two days previously. After these terrines have been “built”, they too will spend two days in the fridge, a chance to let the various ingredients “get to know each other”.
Our terrines are turned-out, so what provides the bottom layer, will eventually become the top.
The Foie Gras that was used for the first layer is now the top layer.
Rabbit and Foie Gras Terrine.
Our first terrine only used the rabbit and duck liver. A single Asparagus spear adds a little colour.
The reduced Pho/Rabbit broth has set and gelified, it also holds the terrine together.
I like to use Pho broth in many dishes, it gives the final product an elegant aroma and body.
Our second terrine used the chopped Jamón.
Rabbit, Foie Gras and Jamón Terrine.
Spanish Ham has such a wonderful flavour. It has a nutty aroma and a lovely after taste. The Ham is cut wafer thin and served “as is” and makes the ultimate Tapas that is synonymous with Spain. We use the meat that is near the bone that cannot be served as Tapas, the bones are used in stocks by the Spanish cooks. Nothing goes to waste! 🙂 .
To help this terrine along, some of the Jamón bones were also used and boiled down with some Pho/ Rabbit stock.
You can see the difference in the colour of the stock jelly at the bottom, surrounding the Jamón.
For our third terrine I decided to use some Trotters as well as Jamón.
Rabbit, Foie Gras, Jamón and “Manitas de Cerdo” Terrine.
“Manitas de Cerdo” is also known as “Pied de Cochon”, or Pig´s Feet. The previous two names sound more appetising! 😆 .
The stock that the Trotters are cooked in have amazing natural setting qualities. Ideal for a terrine or Pâté.
This terrine was also wrapped in pickled Daikon, the sweet and sourness of the vegetable compliments the “Manitas”.
Once the terrines were ready, we had great fun tasting them… 🙂 .
…… After all, we can´t serve the ends of the terrines, they are for the Chef! 😆