Its been while

With school and dancing stating back I have had little time to not only cook but blog too! I am back now and have a lot of dishes here for you all to look over.

Tartare de maquereau avec un condiment rhubarbe et concombre (Mackerel tartare with a rhubarb and cucumber relish) – 28/01/14

What a tedious dish to make it would be terrible to ever make more than the four that I did. Despite the rather annoying prep the dish was magnificent, my brother said its the best yet. Yet again a very texture intense dish, although all cut into the same tiny cubes there was the softness from the fresh fish (I had to use traditional salmon as I couldn’t source haddock), crunch from the cucumber and a subtle chewiness from the rhubarb. Although it may have pleased my brother I wasn’t a huge fan, not that it didn’t taste good its just nothing really grabbed me. A fresh dish for a warm night.

Les huîtres avec mignonette, calvados apple mignonette et watermelon and cucumber brunoise (Oysters) – 29/01/14

This was a twist on the simple oysters and lemon juice, and its perfect for those that don’t mind oysters but still find them difficult texturally. The three dressings worked perfectly well with the oysters, giving it a more pleasant texture against the unique feeling of swallowing a slimy oyster. The three vingerettes worked well as it replaced the acidity of the normal lemon juice. I loved this take on oysters as it was new, fresh and distracted from the unpleasant texture of an oyster.

Magret de canard avec salade d’endives et framboises (Duck breast with an endive and raspberry salade) – 29/01/14

After the oysters we had this gorgeous salad. The components of the salad alone tasted pretty average but when they all came together they just matched each other perfectly to produce a luscious flavour and textural heaven in your mouth. The bitterness and crunch of the radicchio was eased by the soft, sweetness of the raspberry, the duck gave a bold savoury, seasoned and warmness, and to mould it all together an acidic, simple raspberry vinaigrette. All my grandfathers favourite things in one dish; duck, raspberry and radicchio how could it not be good.

Navaroin d’agneau printanier (Spring lamb stew) – 03/02/14

Another unusual cut of meat that I had to pain-stakingly cut and trim as I seemed to get half the lamb. It was definitely worth it, the broth like all the others packed with flavour, the meat sweet and just falling off the bone and the beautiful greens to just freshen it up. I feel good meal great to scoff down after a hard session of dancing.

Gratin dauphinois (Creamy potato bake) – 09/02/14

Last night we had steak and steamed veggies so I accompanied it with this creamy potato bake. I don’t want to brag but probably the best creamy based potato bake I have had because it wasn’t too rich and had subtle hints of the Djion mustard and garlic. Just those extra flavours brought so much to the classic and took it that next step that just ticked all the boxes for me.

Sabayon de Champagne avec fraises gariguettes et tomates cerises (Champagne sabayon with strawberries and cherry tomatoes) – 11/02/14

Yet again Rachel’s quantities were quite a way off, the sabayon was very minimal. In the end it was the perfect amount! This light foamy pastel yellow coloured custard was incredibly rich, but probably my favourite dessert from the book thus far. The Champagne was intense and it had the most sensational buttery flavour and texture, just divine. I could of done without the cherry tomatoes but was still sweet with the strong sabayon.

Salade d’hiver avec une mousse ay fromage de chèvre (Winter salad with a goats cheese mousse) – 16/02/14

My grandparents came for dinner on Sunday night as it was my grandmothers birthday so I cooked them a three course dinner. As the entree I thought this would be ideal before the main course, and it was gorgeous. When the veggies were baked and came out caramelised from the natural sugar content which gave the dish sweetness and a slight crunch. The mousse was light, subtle and smooth and there were bursts of saltiness from the lardons. The only downfall was the amount of cream added to the goats cheese it took away from the flavour from the cheese.

Gratin de choufleur avec une chapelure aux noisettes (Cauliflower bake with hazelnut crunch crust) – 16/02/14

For main we had eye fillet on a bed of mash, side of sautéed greens and a red wine jus. So I picked this dish from my book as I though it was an ideal pair for this main. Very much like the potato bake as it was creamy and decadent but had that fun stringiness from the gruyère cheese and the toasted hazelnuts and toast crumbs just to give the dish a crunch factor. A wonderful adaptation of cauliflower bake, definitely keep this in the back of my mind.

Pommes rôties au four avec une sauce béchamel sucrée at épicée (Baked apples with sweet spiced béchamel sauce) – 16/02/14

Lastly dessert, as my grandmother is diabetic I did these baked apples with an infused cinnamon flavour. Grandma simply had the tender apple with whipped cream but as for the rest of us we got to pour thick béchamel sauce that was spiced, sweet and had a wicked orange flavour that just reminded me of christmas. The sauce was just surprising flavoursome and was very complementary with the apple, phwaaa!!

Hachis Parmentier tricolore (Three-coloured ‘shepherd’s pie’) – 17/02/14

Last night my family and I got to experience the best shepherd’s pie ever. The Meat was 7 hour slow cooked lamb shoulder and ox tail which took on these sweet flavours and was simply magical. The twist on the mash really won me over; simple mashed potato, roast pumpkin puree and mashed potato with parsley. I had great difficulty piping the darn topping as it was squirting out of the sandwich bags I had converted into pipping bags. We had it with some plain peas which is kind of essential with shepherd’s pie, I just can’t get over how good it was!!

Poisson meunière (Fish with lemon and brown butter sauce)

Tonight we had panko crusted white head tails fried with mushy peas, steamed veggies and caper and mayo potatoes. On top of this I made this dish as it was only for two people. The star of this dish was the lemon in the brown butter sauce, it cut through the richness and fat of the butter. The parsley was fresh and the capers were lovely and salty. A very simple and quick dish perfect for a couple or just if your living alone and want something delicious and easy. Yet again another surprisingly tasteful dish I wouldn’t mind delving into once and a while for a change on the usual wine baked fish.