At the end of the month, we share our 'Petit Fours': notable, bite-sized pieces of life in our kitchen and beyond. We have been a bit lax around here of late, so this one covers February and March. One thing we haven't been lax on is indulging, as you'll see below. What have you foodies been up to?
From the kitchen
Homemade Rice Pudding
Carrilleras Estofadas (Braised Pork Cheek - but with Belly)
Scotch Eggs*
Turkish Delight Curd Doughnuts*
Szechuan Orange Beef
Lamb Kebabs with Pomegranate Chutney
Duck fillet with "variations" of Rhubarb
Toridashi Ramen
Roasted Beef with Celeriac & Truffle
Seared Duck Breast with Smoked Confit Bon Bons* and Truffle Mash
(If you're interested in anything we've been eating, drop us a comment and we'll gladly fill you in on how we made it/where we sourced the recipe!)
Out to eat
Leave it to Esmie
The Windsor Tiffin
Webbe's at the Fish Café
Landgate Bistro
Dinner by Heston
The Hit List
Adams, Birmingham
The rest
Maybe it was all the eating out, but we've been more creative in the kitchen this past month, aiming to up our fine dining game. M served up some corkers, which you'll have seen if you follow us on Instagram.
We had a weekend away in Rye for their local annual event, Scallop Week. More on that in imminent posts.
We visited the INCREDIBLE Moomin Exhibition at the Southbank Centre in London. Highly recommend!
After saving up bones, sourcing ingredients on our trip to Hong Kong, and storing a mass of homemade toridashi stock in the freezer for months, we finally made a beautiful ramen.
* We bought ourselves a mini deep fat fryer and now we can cook pure, unadulterated filth and we love it.
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