Saturday, February 26, 2011

Beef Sweetbreads
Fennel
Blueberries
Hazelnut Pork Ragout
Miso Mustard


•Marinated the sweetbreads in lemongrass & blueberries, then crisped and glazed in miso butter

•Charred the fennel and glazed with chicken liver butter

•Used the left over crispy liver bits and mixed it with minced roast pork butt, toasted hazelnuts, oyster sauce, fish sauce, sugar, white pepper, apple cider vinegar. Reduced.

•Miso Mustard is simply red miso & Colman's.

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