The sun is shining for the second day running. I could get used to this!
As it is the weekend I will be playing with my food. We have friends to dinner and for Christmas I was given René Redzepi’s new cookery book. I am using it tonight for a really weird sounding starter. I’ve poached egg yolks in the sous vide and they have been marinating in an infusion, overnight. They should be served with crab, dulse oil and broth. Cannot get dulse at the moment, so I will use a chicken broth he uses in another recipe. The dishes are chilled and decorated with parsley “paint” and then some nasturtium leaves should be artfully arranged. I have lots of parsley and have made the “paint”, but there are no nasturtium leaves at this time of the year. Fortunately I have wild rocket, it has a similar peppery flavour and it is just beginning to sprout in the Walled garden. Wish me luck!
We will have wild duck as a main course. This is another of René’s recipes I have butchered, but the flavours including beetroot works a treat.
Finally we will have Rhubarb Crumble and home made custard. Off to cut the rhubarb.