Whisky cream & jelly with toasted oat crumble & tea sorbet

Uncategorized

I made this for our Christmas Day dessert, it’s a recipe courtesy of Tom Kerridge.

As you would expect from Mr K the recipe was suitably complex and required quite a bit of prep but the final result was well worth the work.

A creamy, crunchy, alcohol laced, texturally delightful wonder!

  
http://www.bbcgoodfood.com/recipes/whisky-cream-jelly-toasted-oat-crumble-tea-sorbet

Advertisements

Mediterranean chicken in November?

chicken, Toms Table, Uncategorized

This time of the year typically inspires hearty food to warm our proverbial cockles and so this dish was a bit of a shock to my kitchen last night. Yet despite the name, it actually is a filling, hugging dish…it’s basically just a roast with a couple of slightly more exotic ingredients!

Overall I did enjoy it but I have to be honest in that I felt it was a little on the bland side. This recipie came from Tom Kerrdge courtesy of his new book “Toms table”. Whenever I cook from his selection I really expect something to wow me and previously he hasn’t disappointed but this one left me feeling lack luster. Probably not a dish to add to my “to make again” list.

   
    
     

Jerk! (Chicken)

chicken, Uncategorized

Tom Kerridge made another appearance in my house over the weekend. OK, so it wasn’t actually Tom in the flesh, but his new recipie book did feature in my food adventures, to be specific, the Jerk Chicken.

It’s not the 1st time I’ve noshed on this spicy poultry but Toms tip of oven cooking with a steam element (from a water bath under the chicken) is NOT to be ignored! Honestly, I cooked the chicken pieces for 45 minutes. I thought to my self “this is going to be dryer than the Sahara itself” but to my surprise and delight, it was as moist as moist can be!  

A simple dish with a fiery flourish…go for it. (Not sexy to eat though, unless sexy to you is carnivorous finger lickers)

   
   

Tom Kerridge: The Hand and Flowers, Marlow

Duck, Food, Food general, Foodie

Two days ago it was my 30th birthday and I was lucky enough to visit Tom Kerridge’s 2 Mitchillin star restaurant, The Hand and Flowers in Marlow.

For the starter I opted for the Duck liver parfait with orange chutney and toasted brioche and Gav went for the Salt bake swede and haggis tart with crispy lamb, chantilly de cherve and wiltshire truffle.

The duck was without a doubt the bast starter I have ever had! It was amazingly creamy with such a delicate taste, I could have eaten it all night and left amazingly satisfied.

Mains

I enjoyed the Essex lamb bun with sweet breads and salsa verde and Gav went for the Half beer roasted chicken with caramelized cauliflower, sweet garlic puree, oak gravy and a mushroom crunch.

We ordered chips also….big mistake, we had no room for chips!

To wash it all down we drank a bottle of Pheasants tears with was dry and unfiltered. It has a light amber, pink color and a deep smokey taste, I will certainly be looking for this to add to my stock.

A great night with a relaxed atmosphere.