So my bbq pork kimchi burger that is going on naan bread and isn’t looking like a taco.
Miso naan worked a treat today. Thanks to Mark’s tip. Castor iron pan very hot and oven as hot as it goes. Yeast and water, agave. Yogurt and miso mix, flour, melted butter.
Kimchi is looking good, added a touch of kombucha to add some good fermenting yeasts. Think it brightened up the cabbage.
The pork is pressing
Basic, remove bones and break down a bit, add some of the braising fat and sauce, weight.
Now how to put it together?
A riata, or sirachi mayo…. We will see
Chicken breasts, these things have annoyed me forever, skinless boneless boringness, bones and fat are the flavour. Cook them then slice, left with perfect soup makings.
Something to go with that chicken, sauté pan time.
Roast peppers soaked in avocado oil reheated with ponzu and rice vinagar. Kale with butter and konbu. Onions butter, ponzu and rice vinagar. Chanterelles butter and oyster sauce.
Purple rice because I love the nutty taste.
Salad
Nice tomatoes,
Green stuff,
Something crunchy – Quinoa cooked in tomato consume, oven dried with pinenuts flaxseed and acia mila seed
Herbs
Avocado and its oil
Aged balsamic
Fresh pepper and good salt.
One more salad coz the tomatoes are soo good and I made the Morrocan spiced eggplant that I couldn’t figure out what to do with.
The dessert a version of my manuka honey cheesecake, Extra light with yogurt and eggwhite. Made my base out of oats today, was rushed, baked oats off let cool but didn’t real from tin. It stuck a bit, hard to slice. Served with crystallized ginger and mango.
Iced lemongrass and limeleaf tea.
Why does a private chef earn so much more than a real chef?
dre
September 4th, 2009
because a private chef cooks for one group of people with lots of money, where a real chef cooks for a poor head chef with lots of bills..
did this for dinner for a guy who been staying with us and spending lots on taking us out for dinner. he dont drink alcohol, therefore the drinks..
scallops, udon, sesame oil, mango salsa, lime marinated cucumber..with chilled limeleaf green tea with shaved frozen ginger
foie, honey figs, brioche, escarole..with honey fig nectar
lobster carpaccio, ginger, garlic oil, chive, maldon salt..with tomato essence and coriander
passionfruit, candied ginger
whole stuffed quail(no bones at all) white bean puree, cress, rice vinegar..with apple and walnut juice in an apple
lavender brulee, peach caramel..caramelised peach tonic
choc truffles with coffee dust.
was good, forgot pics, dickhead