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Kevin Khatchadourian

Tasting Menu

This is what I am working on for next year. Serving up to 50 covers. Haven't priced it up yet. Any ideas?

Gravlax and watercress salad
Seared scallops with shallot, white wine, butter glaze
Crab and avocado timbale with olive oil, lime, and chilli dressing
Gazpacho shot
Fillet steak Carpaccio with parmesan and rocket
Slow cooked loin of pork with crackling, fondant potato, apple sauce and Dijon jus
Breast of duck with black cherry sauce and garlic mash
Trio of desserts Chocolate truffle shot, lemon tart, homemade nutmeg ice cream in brandy snap cone
Cheese plate with crackers, and onion marmalade
Cafetiere coffee
Sir Bulldog Craggwood

you are either a restauranteur or a bon viveur monsieur .... which is it?
Kevin Khatchadourian

I'm a cook, and I do enjoy my food.
Late Doors

Does that come with chips ?
Kevin Khatchadourian

There's an idea. Deep fried beer battered lemon monkfish, homemade chips, pea and caper sauce.
bearing

mmmm gravlax
Late Doors

Kevin Khatchadourian wrote:
There's an idea. Deep fried beer battered lemon monkfish, homemade chips, pea and caper sauce.


Hmmm bit of ketchup and a sachet of tartar sauce, ace
Butts

I'd eat all of that. Maybe a veggie main type course but all sounds gorgeous.
Dock

Re: Tasting Menu

Kevin Khatchadourian wrote:
This is what I am working on for next year. Serving up to 50 covers. Haven't priced it up yet. Any ideas?

Gravlax and watercress salad
Seared scallops with shallot, white wine, butter glaze
Crab and avocado timbale with olive oil, lime, and chilli dressing
Gazpacho shot
Fillet steak Carpaccio with parmesan and rocket
Slow cooked loin of pork with crackling, fondant potato, apple sauce and Dijon jus
Breast of duck with black cherry sauce and garlic mash
Trio of desserts Chocolate truffle shot, lemon tart, homemade nutmeg ice cream in brandy snap cone
Cheese plate with crackers, and onion marmalade
Cafetiere coffee


All looks good to me KevKhat. Apart from the Gazpacho Shot. more like Gazpacho shit. I hate cold soup me.
Kevin Khatchadourian

Re: Tasting Menu

Dock wrote:
Kevin Khatchadourian wrote:
This is what I am working on for next year. Serving up to 50 covers. Haven't priced it up yet. Any ideas?

Gravlax and watercress salad
Seared scallops with shallot, white wine, butter glaze
Crab and avocado timbale with olive oil, lime, and chilli dressing
Gazpacho shot
Fillet steak Carpaccio with parmesan and rocket
Slow cooked loin of pork with crackling, fondant potato, apple sauce and Dijon jus
Breast of duck with black cherry sauce and garlic mash
Trio of desserts Chocolate truffle shot, lemon tart, homemade nutmeg ice cream in brandy snap cone
Cheese plate with crackers, and onion marmalade
Cafetiere coffee


All looks good to me KevKhat. Apart from the Gazpacho Shot. more like Gazpacho shit. I hate cold soup me.


See what you mean Dock....It's to clean the palate after the timbale.
Kevin Khatchadourian

Butts wrote:
I'd eat all of that. Maybe a veggie main type course but all sounds gorgeous.


You are right of course. I cant get too inspired by veggie food....Any ideas?
Plastic Man

Kevin Khatchadourian wrote:
Butts wrote:
I'd eat all of that. Maybe a veggie main type course but all sounds gorgeous.


You are right of course. I cant get too inspired by veggie food....Any ideas?


Just ban the bastards. Problem solved.

I wouldn't be upset if they banned me if I requested a meat option at one of their beans, curds and soot dust fests.
Kevin Khatchadourian

Vegist
Plastic Man

Kevin Khatchadourian wrote:
Vegist


...and proud of it.
Dock

Plastic Man wrote:
Kevin Khatchadourian wrote:
Vegist


...and proud of it.


Will Your Grace be having Swan on the 25th or has cook not confirmed the main course yet?
Grind

Swagooturducken?
Butts

Kevin Khatchadourian wrote:
Butts wrote:
I'd eat all of that. Maybe a veggie main type course but all sounds gorgeous.


You are right of course. I cant get too inspired by veggie food....Any ideas?


How about a risotto - easy to make a load and then serve in indivdual portions?

A good one I made recently involved roasting some aubergines until blackened and then scooping out the flesh. Fry some more aubergine in cubes until crispy and then set both sets of aubergine to one side.

Make the risotto in the usual way with veg stock and add the aubergine pulp at the end with parmesan and lemon zest/juice and then plenty of basil leaves.

Sprinkle the fried aubergine cubes on top at the last minute.
Kevin Khatchadourian

Nice....Will give it a try for tea next week.
wotsfortea

How do you compare to the loooovely James Martin then Kevin because he is bang tidy.
Kevin Khatchadourian

I am unlike Martin in many ways, I am not a big headed prick, I am not fat, I am ugly, and I can cook.
wotsfortea

Kevin Khatchadourian wrote:
I am unlike Martin in many ways, I am not a big headed prick, I am not fat, I am ugly, and I can cook.


And not a Yorkshireman either.
Kevin Khatchadourian

No I am not. So you can see that James and I have many differences.
Kevin Khatchadourian

Butts wrote:
Kevin Khatchadourian wrote:
Butts wrote:
I'd eat all of that. Maybe a veggie main type course but all sounds gorgeous.


You are right of course. I cant get too inspired by veggie food....Any ideas?


How about a risotto - easy to make a load and then serve in indivdual portions?

A good one I made recently involved roasting some aubergines until blackened and then scooping out the flesh. Fry some more aubergine in cubes until crispy and then set both sets of aubergine to one side.

Make the risotto in the usual way with veg stock and add the aubergine pulp at the end with parmesan and lemon zest/juice and then plenty of basil leaves.

Sprinkle the fried aubergine cubes on top at the last minute.


Like this idea....Thinking about mint or tarragon instead of basil (although I love fresh basil).....Will have a play
wotsfortea

Do you grow your own herbs.
Butts

Kevin Khatchadourian wrote:
Butts wrote:
Kevin Khatchadourian wrote:
Butts wrote:
I'd eat all of that. Maybe a veggie main type course but all sounds gorgeous.


You are right of course. I cant get too inspired by veggie food....Any ideas?


How about a risotto - easy to make a load and then serve in indivdual portions?

A good one I made recently involved roasting some aubergines until blackened and then scooping out the flesh. Fry some more aubergine in cubes until crispy and then set both sets of aubergine to one side.

Make the risotto in the usual way with veg stock and add the aubergine pulp at the end with parmesan and lemon zest/juice and then plenty of basil leaves.

Sprinkle the fried aubergine cubes on top at the last minute.


Like this idea....Thinking about mint or tarragon instead of basil (although I love fresh basil).....Will have a play


Or a combination, it definitely needs the herbs and the lemon zest to make it zing.
Kevin Khatchadourian

No not really. We grow some for personal use, but not enough for volume cooking.
Kevin Khatchadourian

Butts....how about with diced roasted veg.....aubergine, mixed peppers, courgette, red onion, a little garlic....then a Harissa and tzatziki thing going on with the lemon and zest.
wotsfortea

Who are you planning to cook this for?
Butts

Kevin Khatchadourian wrote:
Butts....how about with diced roasted veg.....aubergine, mixed peppers, courgette, red onion, a little garlic....then a Harissa and tzatziki thing going on with the lemon and zest.


Call me old fashioned but I think risotto should have just one or two additions on top of the basics. The rice is the star of the show. I'm sure it'd be very good, just a bit too many competing flavours for me.
Kevin Khatchadourian

Maybe....I will have a play.
Kevin Khatchadourian

wotsfortea wrote:
Who are you planning to cook this for?


Whoever will pay me to cook it.

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