This is it - I am officially out of control when it comes to my kitchen. I had some friends over for dinner on Saturday and then some more for lunch on Sunday! One menu, two sessions! This weekend, I'll do nothing but eat simple...
The table all set...
Some taste teasers, amuse-gueules in French: smoked salmon in vinaigrette of mustard, echalotte, dill and chilli
To start things up, cold gelée of tomato in a warm velouté of topinambour (Jerusalem artichoke, which is actually the roots of a species of sunflower), accented with a dash of tobiko.
same thing the next day...
Deep fried prawns in a batter of flour and eggs, accented with real lavender flowers and paprika.
(I actually adapted this recipe from a Provençal recipe for a lavender biscuit!)
The recipe (for 1 kg of prawns, medium sized)
2 eggs
1 cup of flour
1 can of cold beer
a pinch of salt
2 tablespoons of dried lavender flowers (the type used for infusions)
1 teaspoon of paprika powder
Peel and clean the prawns but keep the tail. Marinate with 2 tablespoon of Grand Marnier and a pinch of salt. Reserve aside.
Mix all the ingredients to make a frying batter. Heat oil in a deep casserole for frying (or any frying contraptions you might have in your kitchen). Dip the prawns individually in the batter and slide them into the hot oil to fry, holding the tail. Drain and serve hot. You won't believe the wonderful marriage of lavender scent and fried prawn beignets!
Boneless duck stuffed with figs, apricots, bread and liver. Served with potatoes fried in duck fat and the roasting liquid reduced with orange liqueur. I got the cue for deboning a duck from the video I watched on Atelier des chefs on deboning a quail. It worked the same, only more effort needed.
Same dish next day but served with haricots blancs (cannellini beans)
For desert, tiramisu with fresh strawberry in roselle flavoured syrup (I forgot to take picture of the salad).
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