I want to bring all the photos of what I made personally, so after years it will be nice to look at. Some of the photos you maybe seen before, some are from few years back.
Raviolo from the first post
at home blini - f*ck caviar
been chasing mushrooms
one night in utdanningsforbundet
Choco with dark choco mousse
I actually dont remember what fish was that... Its in Danmark, @ CELF school. Stuffed courgette, asparagus, dried tomato, chive beurre blanc
This is my favourite duck. Its rolled confit duck leg marinated 48 hours in orange zest, lemon zest, thyme, black pepper, garlic, fennel seeds, cumin, cardamon, etc
After its cooked and picked, its mixed with emulsion of 1/3 oyster sauce 1/3 demi glace and 1/3 butter. And plenty of chives and parsley
Its from winter menu [hence slow cooking] with dried fruits chilli chutney balsamic reduction and simple salad. Fancy salad but could go with mache also as for wintery leaves
from my time in London
duck breast fondant pots, carrot puree savoy cabbage roll
snapps, gnocchi, rattatouille, balsamic, rocket.
Damn who put that much dressing on thr salad??!
Looking delish. Shime saba is just the usual vinigar/salt cured Mackerel. The curing process transforms the fish into another dimension.
Originally Posted by bieniek
Cell phone - I use my old Nokia
From winter menu - pan fried cod with gnocchi beans dried tomato salad and butter sauce
Winter menu - Slow cooked leg of lamb, picked, mixed with lamb reduction and butter, lots of parsley, rolled and reheated in lamb stock before served. Served with big cubes of swede, carrot, potato
Winter menu Variation about the cofit duck leg roll with maché
Winter menu skin frie salmon stuffed with pickled ginger [homemade] on vinegared cabbage with honey and raisins and a sauce, hm, to make it simple made with honey and vinegar caramell, oyster sauce, good glace, and plenty of spices
No menu, my dinner the other day with fillet leftovers. beans plus mache, grilled peppers and courgette.
Winter menu. High temp confit pork belly, mashed fat potatoes with wild mushroom "ragout". This is the first ever presentation which then was changed sereval times.
Winter menu. Hot rice pudding with marinated cherries and cherry coulis/sauce. Should also contain cherry-kirschwasser sorbet but this was serve as amuse-bouche so without the ice. Table of five
My variation over tomato-mozzarella salad with bloody mary sorbet. Over the top looks like shite.
My first sausage try is getting ready to get dried a little in the oven
Brownie with caramelised plums. A gimmick
And again - youre not worth a damn, if you dont eat your food!
ALL of those photos are taken during my time in hotel when was in charge of the bar. Winter menu was mine, photos miss cullen skink for which i smoked my own haddock, simpler bar options like mackrell etc
Reply to the first post ------>That looked like an awesome meal. Great job with the pictures and little descriptions, I feel like I was part of the dinner party. Bet that duck confit with oyster sauce tasted amazing
Last edited by xavier; 07-18-2012 at 02:47 AM.
Reason: got excited by the first post, didnt actually look at the rest :)
Cheers xavier. I like when people enjoy my food or the story, if you dont get the chance to eat it [like here]