Discussion
Im going to work shortly (im a chef) and part of my day today will be taken up writing my special board for our hotel residents and casual diners this evening.
for one of my specials i decided to do something with some nice Gressingham Duck breasts which came in yesterday.
the dish is going to be something to this affect,
Pan Roasted gressingham duck, Brocoli florets, broad and fine beans, parmesan and chive polenta, balsamic herb jus.
nice little bistro dish i thought. but i cant decide wether to serve the polenta soft, or make it earlier, refridgerate, cut into shapes and pan fry in butter then build the dish on top of that.
so foodies of pistonheads, your opinions please.
for one of my specials i decided to do something with some nice Gressingham Duck breasts which came in yesterday.
the dish is going to be something to this affect,
Pan Roasted gressingham duck, Brocoli florets, broad and fine beans, parmesan and chive polenta, balsamic herb jus.
nice little bistro dish i thought. but i cant decide wether to serve the polenta soft, or make it earlier, refridgerate, cut into shapes and pan fry in butter then build the dish on top of that.
so foodies of pistonheads, your opinions please.
Edited by taldo on Thursday 10th September 07:13
Soft polenta is a bit of a peasant dish, and often tastes watery.
I usually cook it in water that I have soaked Porcini in, to give it some depth of flavour, but chives might have the same effect.
Re fried polenta can be tough on the outside and stodgy in the middle, hopefully yours will avoid this.
I usually cook it in water that I have soaked Porcini in, to give it some depth of flavour, but chives might have the same effect.
Re fried polenta can be tough on the outside and stodgy in the middle, hopefully yours will avoid this.
Gargamel said:
Soft polenta is a bit of a peasant dish, and often tastes watery.
I usually cook it in water that I have soaked Porcini in, to give it some depth of flavour, but chives might have the same effect.
Re fried polenta can be tough on the outside and stodgy in the middle, hopefully yours will avoid this.
im aware it can be quite bland being half italian i was brought up on the stuff lol! however i can combat this with plenty of butter and parmesan, and obviously the chives and any seasoning will also help, my style of food is quite rustic, so i reckon ill go with the soft polenta, should give a nice contrast in textures with the duck. cheers guys! if i get a chance ill take a picture and post it up when i get in tonight!I usually cook it in water that I have soaked Porcini in, to give it some depth of flavour, but chives might have the same effect.
Re fried polenta can be tough on the outside and stodgy in the middle, hopefully yours will avoid this.
Taldo, what did the customer think of it?
Personaly, I use Polenta often, as I got introduced to it by my mates Calibrian mother years ago. Only problem to find other than the excuse for polenta in a block you usually find (WTF?!?!), or the quick cook stuff that doesn't compare, I have to pick up a few kg's of it when I go somewhere with a decent Italian Deli.
Personaly, I use Polenta often, as I got introduced to it by my mates Calibrian mother years ago. Only problem to find other than the excuse for polenta in a block you usually find (WTF?!?!), or the quick cook stuff that doesn't compare, I have to pick up a few kg's of it when I go somewhere with a decent Italian Deli.
smack said:
Taldo, what did the customer think of it?
Personaly, I use Polenta often, as I got introduced to it by my mates Calibrian mother years ago. Only problem to find other than the excuse for polenta in a block you usually find (WTF?!?!), or the quick cook stuff that doesn't compare, I have to pick up a few kg's of it when I go somewhere with a decent Italian Deli.
dont get me started on polenta in a block!!!! worst product ever. we get it from our dry good supplier in its raw form and its excellent. im pleased to say the customers enjoyed it, sold a fair bit of the dish actually. made some pasta yesterday aftertoon so going to do something with that and some nice scallops i got in this morning. that can go on tonights special board i think.Personaly, I use Polenta often, as I got introduced to it by my mates Calibrian mother years ago. Only problem to find other than the excuse for polenta in a block you usually find (WTF?!?!), or the quick cook stuff that doesn't compare, I have to pick up a few kg's of it when I go somewhere with a decent Italian Deli.
Gargamel said:
Soft polenta is a bit of a peasant dish, and often tastes watery.
a bit? it IS a peasant dishif it's watery you haven't stirred/cooked it anywhere near long enough
I'll make a massive batch and eat it with some fresh italian sausages in a tomato ragu or a hare stew
anything left over gets grilled the next day - I cut it into thin slices to crispen it off and eat it with salumi and sott'aceti
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