Cooking Competition (Round 5)
Discussion
TomE said:
Vanessa B said:
You did it again Tom, you obviously have raspberries on your mind! 
Thanks for the recipe.
Do you know I even re-read that and didn't notice. They were definitely blackberry's though...... I think. Thanks for the recipe. captainzep said:
Never made a mousse like that before -worked really well, and the clean leaves taste with garlic, cream and a spot of nutmeg went beautifully with the Duck and almost made the spuds superfluous. -The egg yolks set the mousse in a bain marie. Looks a bit dark in the photo but in real life is a lighter shade of green.
>creeps in<Always lurk on these competition threads, great work as always!
Zep, please could I have the step-by-step recipe for that ^ mousse? I cook duck a lot and it sounds such a great accompaniment
FastLaneGirl said:
captainzep said:
Never made a mousse like that before -worked really well, and the clean leaves taste with garlic, cream and a spot of nutmeg went beautifully with the Duck and almost made the spuds superfluous. -The egg yolks set the mousse in a bain marie. Looks a bit dark in the photo but in real life is a lighter shade of green.
>creeps in<Always lurk on these competition threads, great work as always!
Zep, please could I have the step-by-step recipe for that ^ mousse? I cook duck a lot and it sounds such a great accompaniment
-Of course: http://www.caterersearch.com/Articles/2007/06/19/2...
As you can see I adapted the recipe somewhat. But followed the mousse bit fairly closely albeit with reduced quantities and a bit more garlic.
I didn't trust the mousse to tip out of buttered ramekins when plating up and wasn't sure about serving that much so used clingfilm lined espresso cups.
Its a great accompaniment and I'm already thinking about tinkering with it for fish and lamb dishes.
captainzep said:
Hullo FastLaneGirl.
-Of course: http://www.caterersearch.com/Articles/2007/06/19/2...
As you can see I adapted the recipe somewhat. But followed the mousse bit fairly closely albeit with reduced quantities and a bit more garlic.
I didn't trust the mousse to tip out of buttered ramekins when plating up and wasn't sure about serving that much so used clingfilm lined espresso cups.
Its a great accompaniment and I'm already thinking about tinkering with it for fish and lamb dishes.
-Of course: http://www.caterersearch.com/Articles/2007/06/19/2...
As you can see I adapted the recipe somewhat. But followed the mousse bit fairly closely albeit with reduced quantities and a bit more garlic.
I didn't trust the mousse to tip out of buttered ramekins when plating up and wasn't sure about serving that much so used clingfilm lined espresso cups.
Its a great accompaniment and I'm already thinking about tinkering with it for fish and lamb dishes.
Thank you. Nice and straightforward but looks great plated up.Hmm, yes now you've said that I was just thinking it would be lovely with salmon, which I used to eat a lot with watercress. I'm sure it would be nice with a variety of things, time to don thinking cap
Well entries are now closed, but unfortunately I appear to be either totally inept, or totally unable to create a poll (being inept is the most likely candidate!!)
Just in case Calibrax doesn’t mosey on through, would anyone with the necessary powers be able to start one in the usual fashion please?!
Thanks!!
Just in case Calibrax doesn’t mosey on through, would anyone with the necessary powers be able to start one in the usual fashion please?!
Thanks!!
TomE said:
Well entries are now closed, but unfortunately I appear to be either totally inept, or totally unable to create a poll (being inept is the most likely candidate!!)
Just in case Calibrax doesn’t mosey on through, would anyone with the necessary powers be able to start one in the usual fashion please?!
Thanks!!
Yes, if someone could I'd appreciate it... been crazy busy with work, hence why I haven't had chance to enter the competition myself! Just popped in while I wait for a report to run. Was working until 2am, got a couple of hours sleep, and was back in the office at 6.20am... see, accountancy IS fun! Just in case Calibrax doesn’t mosey on through, would anyone with the necessary powers be able to start one in the usual fashion please?!
Thanks!!
I didn't enter the competition and don't have pics, but it did inspire to me to try something out I'd seen a while back.
I came across this:
Thought I'd rip the idea off, but with shredded duck marinated in hoi sin sauce with a handful of chopped pring onion. It was awesome and I'll definitely be doing it again, maybe experimenting with various meats though.
I came across this:
Thought I'd rip the idea off, but with shredded duck marinated in hoi sin sauce with a handful of chopped pring onion. It was awesome and I'll definitely be doing it again, maybe experimenting with various meats though.
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