Hope everyone who celebrates Christmas had a good Christmassy time this week! It’s been three days of FOOD here – not necessarily all day eating or anything, but when the emulsions and foams and spherification starts a-happening in your own house, you know it’s a serious Caps Lock event.
We had Turbot with celeriac puree, grape agar balls, kale and some kind of foam for the main and COFFEE-HAZELNUT Ice cream cake (from the best gelateria in London) with homemade salted caramel sauce and chocolate fudge sauce. That was Christmas EVE.
Christmas day was scallops with pea puree and cumin foam, beef wellington with brioche pastry (100% better than puff pastry. Trust), winter greens with chestnuts and juniper berry and mashed potatoes. Then for dessert I made a banana + pecan steamed cake with a golden syrup muscovado topping and a toffee sauce.
Today I made WAFFLES! in my new WAFFLE MAKER. Heck yes. (I made the Bon App. brown butter yeast waffles, recipe via Megan!)
and I also made a pulled beef brisket chilli tonight.