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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Yellow peppers are roasted until charred, then left for a few moments under film to sweat. Once cooled the charred outsides are  removed and the peppers are then blitzed and passed through a “chinois” three times. The mixture is then mixed with some Methylcellulose.

Using Methylcellulose allows our “puree” to gelify when it is subjected to temperatures over 65ºC.

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The mixture being squeezed in to a hot broth.

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Yellow Pepper Noodles in an instant…

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