Green

Spring is back and the fields are once again covered in green!!! :cheerful:

Macarons are great for filling with savoury flavours. These morsels offer a delicate crispy exterior that gives way to a moist and fluffy interior.

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Our green macarons are filled with Chorizo Cream.

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Chorizo are a cured Spanish pork sausage. The red colour comes from Paprika, which lends a smokey slightly spicy flavour. These sausages are usually found in homes and tapas bars. There are hundreds of different varieties available, both fresh and dry cured. Fresh ones have a higher fat content and need to be cooked. The resulting oil which is released from the cooking is very aromatic and I have been known to fry some Chorizo then use its oil to fry some eggs for a quick lunch on many days… :biggrin:

Cured Chorizo can be sliced and served as is.

Another “amuse bouche” that we have been serving lately is Foie Gras Mi Cuit with Smoked Mackerel.

We make our own Foie Gras Mi Cuit (which means intentionally partly cooked duck liver) and smoke our own fish in the kitchens.

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Slices of bread are brushed with butter before being toasted, then spread with a little Yakitori sauce before being topped with thin slices of the Smoked Mackerel and finally crowned with a sliver of Foie Gras.

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Before being served the toasts are sprinkled with brown sugar and given a blast of the blow torch, this treatment half melts the Foie Gras and allows it to take the form of the smoked fish underneath it. The brown sugar caramelises and forms a slight crunch. Its a nice way to start a meal. :biggrin:

Anyway, going back to Green and the the title of this post.

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Our “mis en place” of green Asparagus have been blanched and are ready to become part of the garnish for our Roasted Chicken with Red Curry Sauce.

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The chicken breast are marinated in the same ingredients as our “Ping Gai”.

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The dish is finished with a few spoonfuls of Red Curry Sauce.

Talking about curry, I am working on a new dish for the menu that involves Green Curry and Rice.

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Though still in its early stages of development the results for our Green Curry and Shiitake Rice look very promising and more importantly, tasty! :biggrin:

Careful inspection will show you that I am not using my regular Thai Jasmin rice, instead I am using Carnaroli . The latter is an Italian rice that is mainly used in risottos. It is slightly longer in shape than its other well known cousin, the Arborio. This dish is made more or less in the same way that a basic risotto is prepared.

The idea is to have a dish that has the herby spiciness of the green curry, the sweetness of the coconut milk, as well as the rich creamy texture and wonderful chewiness of a well made risotto.

Stayed tuned whilst I keep on tasting! :happy:

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3 thoughts on “Green

  1. Pingback: TAKE-AWAY style chinese chicken fried rice?

  2. Hi Guindilla,

    The green macaron is made using organic green colouring. We have previously used dried strawberry in our pink versions, though these are used as sweet macarons, with sweet cream fillings.

    Hope that answers your question…

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