laocook

Some new dishes have appeared from the kitchen within the past few weeks.

Having some spare Scallops in the fridge gave me an opportunity to serve them “Goong Che Nam Pa” style.

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The scallops are quickly seared in a pan before being cut horizontally and dressed with Crystal Shallots and the Nam Pa mixture. The semi-raw scallops have a really soft texture.

This dish was part of a small Tasting Menu and was followed by our Dtom Khem in Ravioli.

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The main course of this dinner was Pigeon 63.

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The pigeon breast is cooked  at 63ºC “sous vide” for 25 minutes. The result is a medium rare breast which almost melts in your mouth.

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The most interesting dish that has come through the swinging doors lately is our Instant Yellow Pepper Noodles.

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“Noodles in a squeezy bottle”….

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Spring is back and the fields are once again covered in green!!!

Macarons are great for filling with savoury flavours. These morsels offer a delicate crispy exterior that gives way to a moist and fluffy interior.

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Our green macarons are filled with Chorizo Cream.

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Chorizo are a cured Spanish pork sausage. The red colour comes from Paprika, which lends a smokey slightly spicy flavour. These sausages are usually found in homes and tapas bars. There are hundreds of different varieties available, both fresh and dry cured. Fresh ones have a higher fat content and need to be cooked. The resulting oil which is released from the cooking is very aromatic and I have been known to fry some Chorizo then use its oil to fry some eggs for a quick lunch on many days…

Cured Chorizo can be sliced and served as is.

Another “amuse bouche” that we have been serving lately is Foie Gras Mi Cuit with Smoked Mackerel.

We make our own Foie Gras Mi Cuit (which means intentionally partly cooked duck liver) and smoke our own fish in the kitchens.

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Slices of bread are brushed with butter before being toasted, then spread with a little Yakitori sauce before being topped with thin slices of the Smoked Mackerel and finally crowned with a sliver of Foie Gras.

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