Sort of puts the wood on me to cook well.
Now to be inventive.
Having loved Stefanos so much I thought I might try Italian. But I want it to be 'first-time-I-have-cooked-this-warts-and-all". Just pressure myself really - but last two times I have cooked for said-chef I cooked set pieces - and that is just not trying.
Course 1: honey cured ocean trout. A cup of honey, and about 50grams of salt. Handful of ground coriander seeds and fresh coriander. Mix the honey, salt and spices together. Lather over a side of pin-boned ocean trout. Leave in fridge for 24 hours. Wash, slice finely.
Course2: beef carparcio and caper mayonaise. Ok - I am cheating - pure Stefano. Now the trick is usually to freeze the beef and use an industrial slicer. Try to work out how to do this at home. Will report back. I think I sear the outside of the beef - or alternatively get the friendly butcher to do it for me. Stefano suggest serving with witlof - which seems inventive for me (especially as it is not my idea...)
Course3: its summer here - duck breast with cherries. Need to work out how to do the potatos. Thinly sliced with lots of butter I guess... but still a need for perfection here. Will buy two ducks and confit 4 legs for later. And bones for stock...
Course4: here I am getting ambitious - strawberry icecream and meringue- as per Seans Panaroma. Fortunately the recipe is in Sean's book. But I have never tried it - and nothing in that book is easy.
That looks like Saturday spoken for!
Now - suggestion - masterchef is doing an Australian show. Should I try out?
J
No comments:
Post a Comment