Diners have been munching away on our Seabass Crackers and the feed back is very good.
They look like Prawn Crackers (or Shrimp Chips) and are made in the exact same way.
When we serve these Crackers, there are never any left over from the Service, (the staff like to munch on the crunchy chips, they are highly addictive!) 🙂 .
For our next batch will be using Salmon, which hopefully should turn out a little pinkish. 🙂 .
Many people have been asking about our Pho Stock, which we use in many dishes. This is a very versatile stock and can be used to “lift up” many recipes. This is our basic recipe, which is unseasoned as it is neutral and will be further used and manipulated for other things.
Oxtail is washed and rinsed.
To get the lovely dark and sweet roasted aroma that Pho is known for, Onions and Ginger are grilled and blackened.
There is a reason why there is a fork in the head of Garlic, and no, its not a neat trick or anything, its just to show you that the Garlic has to be pricked over to allow the flavour to escape. 🙂 .
Accompanying the Onion and Ginger are Cinnamon Sticks and Star Anise.
Everything goes in to a pot and is covered with cold water which is brought to a boil then simmered (and skimmed) until the meat from the Oxtail is soft and almost falling from the bone.
At this point the whole kitchen will smell lovely and inviting… 🙂 .
After a few hours we remove the solids from the stock.
The remaining stock will be chilled and the layer of fat which settles on the top will be removed. It is then ready to be used or can be frozen. For a more concentrated flavour we sometimes reduce this stock further, or season it and clarify it to make a clear soup.
Though we don’t actually serve Pho at the restaurant, we make a huge amount of Pho Stock, as I said before, it has numerous uses in the kitchen, especially in our Terrines and Pâtés.
The cooked Oxtail will have the meat and fat removed and be used for fillings in our Pho Ravioli or Croquettes. The fat is also used in our Pho Burgers, which are sublime and not for the weight conscious! 😆 .
This fine specimen is a cut of Loin.
At first glance you could be mistaken for thinking that this marbled piece of meat is from some exotic and expensive cut of beef. And you would be mistaken because it is a cut of Pork Loin, Iberico Pork to be precise.
Iberico Pork in my opinion is the King of Swine. Best served medium rare and seasoned with Maldon Salt. With a good bottle of wine and very good company, it makes for a wonderful dinner. 🙂 .