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finbar
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Castiglion Fiorentino, Italy
Jan 1970 time: 06:21
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quote: Originally posted by SuperSneak
Hope you didn't go out on too thin a limb with your menu, Finbar. You didn't stuff squab with rabbit or something, did you? |
Far from.
1. Zucchini soup. Lacked its usual "bottom" because I actually started with too much zucchini in the pan meaning it tended to stew rather than caramelise. Caramelising's the key with this one.
2. Slow-roated Shoulder of Veal. I bought it boned and already rolled from Sydney's best Italian butcher. I'm always wary of buying them pre-prepared, even from the best butchers. I discovered, to my surprise, when I sliced it, that it had also been stuffed with artichoke and a green that I think was spring onion. It wasn't too bad, slightly chewy in parts, but that's the risk you take with cuts like the shoulder. I slow-roasted it on a bed of rosemary and onion which added a nice base flavour. Served it on a bed of braised fennel and silverbeet with a jus from the cooking juices and some demi-glaze, with a couple of braised borlotti beans just for fun.
3. For the fish-eaters, Grilled Swordfish with a Salmoriglio sauce - a Sicillian sauce you can use on any meaty fish, basically a sort of oregano vinaigrette. Served on the same braised fennel and silverbeet. Mrs finbar seems to be the only person in the universe - that I've met anyway - who likes her swordfish cooked well done.
4. The veg was the Roasted Pumpkin & Celeriac that I made when Hydey came and declined it. I like it.
5. Pud was a Rhubarb Crumble Cake with Vanilla Cream. Bastard of a recipe this one. Pre-cook the rhubarb in the oven with sugar, brandy, orange zest and a cinnamon stick. Prepare a cake batter. Layer the cooked rhubarb on top of the cake batter, top with a crumble mixture and bake. So you're cooking three different textures. I've tried it a few times now, I think I'll retire it for a while.
Ms MOBIUS brought along some absolutely delicious chocolates which we scoffed with coffee.
And we shot the breeze till 2am.
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Jon Miller
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because you will be engaging in MPS?
Jon Miller
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All times are GMT. The time now is 05:21. Apolyton Time is 00:21. |
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