Archive for May, 2008
This week we made some Banh Xeo, also known as Vietnamese Crepes.
Filled with a mixture of Pork and Ear Mushrooms, and served with a little Sweet Chilli Sauce, these went down really well. The Banh Xeo were cut in to 5cm discs, making them a nice sized Amuse Bouche.
(The Laocooks wrapped whole Banh Xeo´s and ate them as dinner, with loads of Bean Sprouts and Chilli Oil! ;) )
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A 900g Lobster found its way to our chopping boards. There has been a lot said about eating Lobster Sashimi. There are people against it, and people who love it.
Yes, the Lobster is alive and well until dispatched “a la minute”. Some people find that cruel, but hey, Chicken is alive and pecking before being dispatched too… :shock:
These small Amuse Bouche bowls are filled with Junior´s “Beetroot and Garlic Purée which sits on a Tamarind Jelly with Cod Flakes and Orange Segment”.
Beetroots are grown on site and have a lovely colour. Ours tend to be a little sweet, so we decided to add some Garlic and a small amount of cream. The Tamarind Jelly adds a sharp tang, whilst the Cod adds a slight saltiness. Though unusual, it is a nice combination of flavours and textures.
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Our Chef Selection Sushi by Kuchi (though now we call him Gucci! :) ) have a colourful presentation.
Avocado, King Prawns, Salmon, Tuna and Mackerel.
Extremely easy to eat (we should know, we ate loads! ;) ).
It seems that everyone loves the creaminess of Avocados, and we like to use them whenever we get the chance. If you buy Avocados that are a little under-ripe, just leave them out at room temperature until ripened to your liking, then place them in the bottom of the fridge (the cold will stop the fruit from ripening further).
