Porcini Cream Sauce, Meatloaf with Crackling and Cheese curds, Vanilla Bean Cassis Macerated fruit

Porcini mushroom cream sauce

Today’s highlights definitely had a theme going; decadent and earthy.
Imade this lovely bechamel-based porcini cream sauce. Earthy, nutty and so so rich.

Not pictured and a personal favourite of the day was a roasted local black radish and orzo pasta dish.  The orzo starts off with a simple mushroom duxelle agli e olio. Then we tossed it with roasted black radishes and parsley. It was simultaneously nutty, earthy, musty and even a bit spicey. The black radishes, especially when roasted aren’t nearly as peppery as their red counterparts but they do lend a lovely back flavour that is uniquely radish.

   Topping everything for decadence today would have to be this beautiful beef meatloaf. We finished it off with a layer of crispy fried chicken crackling (skin) and then melted cheese curds and cheddar. This is pure comfort and indulgence!

_DSC0035
Vanilla bean and cassis syrup macerated fruit with pink peppercorn

         We also macerated Papaya, strawberries and mandarins in pink peppercorn, vanilla-bean and cassis syrup. The pink peppercorns subtly spicy perfumed flavour is a perfect compliment to the ultra sweet vanilla-bean Cassis syrup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s