Bistrot Ari & David Christmas Menu

Another fine success this year. My favorites in order of appearance were Ari's salmon and beetroot, my octopus and vitello, Ari's eggs and soldiers, my salsify and Ari's hake.

• Scallop Sashimi & Yuzu Buttermilk
• Smoked Icelandic Salmon & Braised Beets
• Cured Duck & Celeri Remoulade
• Octopussy Yeah Baby
• Vitello Tonnato to Go
• Eel, Pickled Carrot & Horseradish
• Truffled Eggs & Soldiers
• Salsify, Trompettes & Polenta
• Foie Gras, Pear, Prosciutto Powder
• Snails, Girolles & Mash
• Risotto & Roe Deer
• Cotechino, Lentils & Mostarda
• Sgroppino Venezia
• Hake & Aniseed Beurre Blanc
• Deconstructed Boeuf Bourgignon
• Vacherin & Herb Salad
• Affogato
• Digestivo
  
  

Lentils & Burrata

An absolutely tasty little number from Polpetto.

lentils

carrot

celery

onion

bay leaf

thyme

shallots

home-made broth

burrata (buffalo mozarella ok too)

home-made pesto

EVOO

red wine vinegar

maldon sea salt

fresh ground pepper

1. make lentils al dente using above ingredients except pesto, EVOO and vinegar
2. when done, add a couple small splashes of vinegar and a drizzle of best quality EVOO; spoon some burrata and pesto over the lentils and serve

Osaka Winter Soup

If such a soup existed, this is how I imagine it would be made. Kind of finger in the air, but tasted fabulous.

a couple apples

parsnips

pumpkin

red onion

shallot

S&P

EVOO

mirin

honey

light miso

chicken stock

1. peel and roughly cut vegetables & apple into rough pieces
2. saute in EVOO for a few minutes
3. add mirin in miso, S&P, honey
4. stir around, let soften for 15 minutes
5. add stock, let simmer for half hour
6. mix in a blender, serve hot

Jakarta Observations

A few latest finds from the capital.

• Bunga Rampai: a lovely old Dutch colonial home restored to perfection; crisp white tablecloths and fine cutlery serving classic Javanese dishes; slow cooked short ribs were a revelation, as was the sour fish soup.
• Shangri La (Japanese restaurant): best potato salad

Scallop Sashimi & Truffle

The tastiest dish on the menu from Hong Kong's Liberty Private Works, graciously provided by the Japanese-Canadian chef. A variation on this is to replace the edamame with peas and add parmesan. I tried the latter and loved it. The bright green pesto looks especially nice on a charcoal colored plate.

freshest scallops

edamame

EVOO

lemon

maldon sea salt

radish

micro herbs

truffle vinaigrette

rice vinegar

dijon mustard

chopped truffle

rapeseed oil

1. make vinaigrette, then edamame pesto by blitzing cooked & cooled edamame, EVOO, salt and squeeze of lemon
2. slice radish extremely thinly with a mandolin
3. slice scallops length-wise in three
4. mix scallops and truffle vinaigrette so well covered; spread pesto out with spoon on plate; place scallops over pesto, place radish over each scallop slice; sprinkle micro herbs over the whole lot

Hong Kong Observations

New discoveries on the island.

• The Chairman: understated but smart, "it's all about the food" restaurant; braised spareribs and preserved plums in caramelized black vinegar came recommended; braised layered beancurd with morels and Chinese mushrooms was very refined, the soy sauce sourced from a reputable shop in Kowloon; and best of all the willingness to serve half portions and refusal to use MSG.
• Liberty Private Works: a 16-seater in Central focusing on Euro-Asian dishes; high quality stuff with favorites including a scallop sashimi with edamane pesto and truffle vinaigrette, prawn & smoked potato with a bacon vinaigrette, and a cream of corn with vanilla foam.

Winter Lentils

The perfect accompaniment for a cotechino or zampone.

chopped carrots, celery, onion, shallots, leeks

sage & bay leaves

home-made chicken stock

creme fraiche

red wine or balsamic vinegar

S&P

1. make soffrito, add lentils
2. when lentils begin to stick, add stock and herbs
3. when al dente and ready, season with S&P, vinegar and creme fraiche to achieve the preferred balance of taste