Journal
Preparing ricotta for up and coming dinner @launcestonplace
Cooking alongside @benmurphychef @launcestonplace on Wednesday 30th May.
Violet artichoke, bottarga
Egg yolk raviolo
Sea leek, oyster
Scallops, almond, elderflower
Lamb, nettle, barley
Milk flan, rhubarb, rose geranium
Tagliatelle, watercress & hazelnuts.
Two pigeons.
Polenta cake with St Clements curd.
Buttered feuille de brick wrapped around the bellies of aspargus spears and baked in the oven until crisp.
Fettuccine which according to my two year old is Rapunzel’s golden hair.
Pasta machine.
Long stalks of tapered celery topped with fluffy leaves were once a vegetable I associated with miserable-looking people on puritanical diets. After years of working in kitchens, I have a better understanding and appreciation of it and find celery fundamental to any good stock, braise or soup. Braising it slowly with butter and lemon brings out its true potential.[Long stalks of tapered celery topped with fluffy leaves were once a vegetable I associated with miserable-looking people on puritanical diets. After years of working in kitchens, I have a better understanding and appreciation of it and find celery fundamental to any good stock, braise or soup. Braiding it slowly with butter and lemon brings out its true potential.
Easter menu in the @sundaytimes today.
Baked asparagus and pecorino
Lamb cooked in milk
Braised celery and capers
Dill and mustard potatoes
Rhubarb bake well tart and cream
Fish pedicure #notforme
Indika’s loaves.
Staffroom.
I was fortunate enough to get the chance to work alongside Indika for a couple of hours. A dark room set with two long wooden benches, concrete floor and some simple shelving stacked with large trays. He begins work at 2 a.m and works through to the following morning. Baking over a thousand loaves and pastries alone apart from one mixer. Indika’s kitchen companion, heavily dusted with flour, works in the far corner.
