Frisee & Cottage Cheese

A new crudite star is born. This came about accidentally tonight as I wanted to eat the left over frisee and cottage cheese. It is delicious this way.

frisee
tarragon, chives, parsley
dijon vinaigrette
a few tblsp cottage cheese

1. make frisee with herbs and vinaigrette
2. fold in the lumps of cottage cheese, and stir very crudely, making sure cottage cheese doesn't break up too much

Scallop & Truffle

A nice and simple little number. Sheer elegance and takes you 8 seconds to prepare. Nice to serve with a dessert fork and knife, as they are delicate. Make sure the balance of salt is just right; too little and the dish may come off as slightly bland.

sushi-grade scallop, sliced horizontally in half
truffle paste
truffle oil
EVOO
maldon sea salt

1. mix all the ingredients together in a bowl
2. gently mix the scallops with the ingredients
3. arrange a couple on small white plates

Squid, Maitake, Thyme

I had this the other night at one of my favorite HK restos, Ronin. Incredibly simple and for some reason, at least from what I recall, mushroom and squid is not a pairing I've done before. Maybe I loved it because it transported me back to Barcelona. Happily I ran into Matt the chef at the supermarket today, and he happily gave me the recipe.

maitake mushrooms
young squid
butter
maldon sea salt
soy sauce
sake
thyme
minced garlic

1. saute mushrooms with butter, season; press down with spatula so that they brown a bit
2. move mushrooms aside, grill squid
3. add some soy sauce and sake at the end and serve with just a few minced thyme leaves (or tempura thyme)

My Sicily Pesto

Inspired by a recent visit, but also confined to what was in the fridge! Such self-satisfaction using the last bits of leftovers to make something so tasty! Serve with some grated parmesan, if you like.

a bunch of rucola
some parsley
handful of almonds
2-3 walnuts
3-4 anchovies
3 tblsp of capers
sprinkle of chili pepper (or piment de l'espelette)
8-10 sultanas
lemon zest
squeeze of lemon
3/4 clove garlic
maldon sea salt
lots of EVOO

1. put all ingredients in mixer and blitz, adding enough EVOO so that it becomes smooth 
2. boil pasta, reserve some pasta water
3. put pesto in pan on very low heat for a few seconds, add pasta water, then pasta and mix

Bistro Singapore

The cooking event of the year with my brutha Toby Kwan! Lots of fun and sun in Singapore!

• avocado whip & salmon eggs
• sea urchin shooters
• apple salad, bacon & maple labneh
• crab, grapefruit and truffle vinaigrette
• scallop sashimi, yuzu & shiso
• prawn & black tea
• calamari carbonara
• spicy pulled pork, scallion-ginger relish, kimchi sauce
• veal agnoletti & walnut sauce
• sous-vide ribeye, osso buco sauce, garden veg
• blue cheese, lemon zest, amareno cherries, basil
• thai basil and lemongrass sorbet, lime aroma
• chocolat tart, coconut sorbet, brutti ma buoni

Tonight's Dinner

A fun meal from a few weeks ago with the Hoffmans and our surprise guest Hubert.

• buried radish (in herby cottage cheese)
• oven-dried tomatoes & yellow pepper coulis
• beetroot caviar on crisps
• cucumber with cream & tarragon
• grated carrots & mimolette
• celeri remoulade & smoked salmon
• scallops in their shell, Nobu-style
• lasagnette pesto
• black pepper black cod with balsamic reduction
• ricotta & home-made chili jam
• home-made pistachio ice cream & chocolate cookies

Sicilian Wines

A few lovely wines to remember from Sicily, the main discovery being the Burgundy-like Nerello Mascalese wines from Etna.

• Occhipinti Il Frappato (2010): Frappato from Cerasuolo di Vittoria
• Passopiciaro (2008): Nerello Mascalese from Etna
• Tenuta delle Terre Nere (2009): Nerello Mascalese from Etna
• Benanti Pietramarina (2006): Carricante from Etna
• Vivera Salisire (2010): Carricante from Etna