《 Venison, fig, autumn veg 》
This weekend we hosted a cocktail party for six, he crafted a six-course tasting menu, she set the desk, served and snapped. This dish stole the present. The rack of venison, from our native butcher, was seared in rapeseed oil, sage, thyme, rosemary and garlic. Served pink alongside carrot (pureed and sliced), savoy cabbage, port infused figs, black pudding crisps and a pink wine jus.
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🏠👨🍳👩🍳
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He made most parts of the dish upfront. The carrot puree (carrots, water, butter, salt & lemon juice) had been made the evening earlier than and saved within the fridge. Thinly sliced black pudding and carrot discs had been prepped utilizing a mandolin. Oven cooked black pudding, till crispy.
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He used a cookie cutter to create circles of savoy cabbage which had been blanched for 60 seconds with the carrot discs then reheated in butter earlier than serving.
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The figs had been oven roasted at 180°C in port, thyme and butter. Drizzled in EVOO and basted within the roasting juices.
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Plated and served with a pink wine jus. 📸🤤🍽️
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