Andy had this idea. Egg yolk ravioli, caramalised onion with
white miso paste for umami, pea puree, smoked chicken plus stock from the bones. We cooked crispy chicken skin bits from the smoked chicken, we
drizzled the (dreaded ?? - shame on you Ray McVinnie – it has it’s place) truffle
oil. Yumety scrum.
Future note:
Saute mushrooms, cook them with plenty of
butter until there’s no moisture left and use that in place of the
pea.
By gosh what a divine dish and the fact
the pasta dough made by Andy was highly salted was a sensation in itself, it resulted in the most
sublime balance. The pasta alone stood
out. I know it sounds gross but I could have eaten that pasta dough raw. Yum!!!
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