Tuesday, January 6, 2009

Guests for dinner

I am having a guest for dinner.  Won't say which restaurant the chef is from - but Michelin hat material.

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?


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