2011, Happy New Year!

Happy New Year! to everyone!.

.

It seems like December 2010 just flew past! During the past month I had been busy with the annual Christmas and New Year program at the hotel. The culinary program started on the 24th and finished on the evening of the 1st January 2011. Everyday in one of the five restaurants at the resort, some culinary theme was being offered for the hotel guests.

On Christmas Eve a wonderful dinner was available and on the evening of the 31st, a Black Tie Gala Dinner ushered in the New Year. On the first day of 2011 we offered an extended Gourmet Brunch featuring a Carvery, Sushi Bar, Lobster Paella and a huge Seafood Buffet with Lobster, King Crabs, Spider Crabs, Langoustines etc etc… (Great fun was had preparing the buffet and “Quality Control Tasting” the Crustaceans, in fact, I “tested” an obscene amount of Lobster!!)

Now its time for a little rest before it gets busy again next week……

I also had some time to serve up some Duck and Foie Gras Gyozas, which I enjoy making from scratch. The meat used is from the breast, cooked Sous Vide before being chopped up and mixed with some Ceps. This mixture is then wrapped around a cube of Foie Gras then encased in the wrappers.

.

.

The reason I cooked the breast before hand is because I don’t want to overcook the Foie Gras, which would just melt away. The Gyozas are cooked in a two step procedure, lightly pan fried to obtain a crispy base, then briefly steamed and covered in the same pan, which finishes off the cooking. It doesn’t take long to cook and the Foie Gras is warmed enough to melt in the mouth, not in the wrapper.

.

.

The Gyozas are garnished with some Carrot and Beetroot Pickles, which I think goes well with the richness of the Duck and Liver.

.

.

They are served on top of a Ginger, Soy and Sesame Sauce.

We use a large amount of Foie Gras at the hotel, and most times also serve it as an Amuse Bouche.

.

.

Most times it is used in my terrines, though sometimes I enjoy serving it by itself. Caramelising the top gives the liver a nice crunchy surface and sweetness.

For a few days my Dtom Khem Ravioli made a welcome return to the menu.

.

.

This time the sauce has been more reduced than when it was previously served. This makes it thicker and it sticks to the pasta.

.

.

A small amount of shredded pork is also mixed in with the sauce, making the dish more “meaty”.

The reason why it only returned to the menu for a few days was because it sold out pretty quick! This means that it will surely feature on my new menu! :biggrin:

On behalf of the whole Laocook team, we wish everyone the best for 2011!


Advertisements

One thought on “2011, Happy New Year!

  1. Pingback: My Move. Checkmate! : Laocook

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s