Thursday, 10 March 2011

Scallops - Venison - Cheesecake

I got bored of soy-sauce chicken and satay beef with vermicelli, so this weekend I tried something totally different.

Pan-seared Scallops with Cauliflower, Horseradish & Apple puree and Cauliflower Beignet

This looks totally different to the original – I need a black plate! It was a lot of work, by my standard anyway. First the sauté and blending, then the deep-frying and finally pan-fry.

Recipe (British Larder)

Mister particularly enjoyed the apple crisps, which I simplified to soaking in sugary water plus half a lemon juice before leaving to dry in the oven at 100°C. Waitrose didn’t stock fresh horseradish till April, so I went for a jar of creamed horseradish and cut back on the milk. The curry salt worked like magic.

Venison fillet with Creamed Cabbage, Chocolate Sauce

This was the great Gordon Ramsay’s recipe. I never knew how simple it was to cook venison. I’d cut down on the stock slightly, but the sauce generally worked! I’d be totally biased to review my own cooking, but Mister did mop up with approving nods:)

Recipe (Gordon Ramsay)

Polite reminder - must warm plates pre-serving.

Dessert was the simple, fool-proof New York Cheesecake, Mum’s recipe. I would love to dress it up, but it’s been pretty hardcore cooking… 

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