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!

Vanilla bean and cassis syrup macerated fruit with pink peppercorn

         I 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

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