I did my sourdough blini for entrée for 2018 NYE in Signeville.
But did big blini (small pancake size, slightly larger than a pikelet).
Topped with crème fraîche, shaved fennel and iberico bellota ham. Not exactly French toppings but by gosh it was a beautiful starter.
For the main course, we recreated our Christmas meal of Indian spiced duck breast, spiced panna cotta, coconut beans and foie gras. This time we popped the foie gras in a tiny piece of brik pastry. It was once again beautiful. No need to put the foie gras in brik because the foie gras needs to stand on it’s own in this dish to just be a super fatty complement to that duck and spice. Worth the experiment.
The whole dish was gorgeous. The evening fun. We wanted to light the outside fire pit but it was sort of drizzle wet which was a drag. We will save that idea for another time this winter.
Wee Nudge got a teeny weeny extra snack at 11pm (he’s on a wee baby diet) so that he might just have a little sleep in. And it worked. He woke us up at 8.20am. Yay!
It was fun. God knows what 2019 brings. I will admit I’m a little bit frightened. I like my comfortable place here and we need to leave it. Damn.
 |
| Incredible foie gras which we will miss because we can hardly afford it here, let alone outside of here |
 |
| My sourdough blini |
 |
| Iberico bellota, shaved fennel, creme fraiche |
 |
| Entree |
 |
| Preparing main, spiced coconut panna cotta, coconut spiced beans.... |
 |
| Basmati rice keeping warm |
 |
| Foie gras brik parcels. The duck rested and sliced. |
 |
| Setting the table for main course |
 |
| Et voila. Happy NYE 2018. God knows what 2019 brings..... |
No comments:
Post a Comment