Modern Twist On Old Classics Menu

This is one of the menus i made when i was Head Chef in my 3rd year at college


Modern Twist on Old Classics Menu

Amuse Bouche


Marinated King Prawn with a Marie Rose Sauce (Prawn Cocktail)

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Starters

A Duo of Hot and Cold Winter Vegetable Soups (Soup)


Camembert and Sausage Crème Brulee served with a Gruyere and Leek Twist (Creme Brulee)


 Salmon Goujons with a Lime Scented Crumb served with an Avocado and Lime Dip (Fish Fingers)

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Main Courses

Warm Lemon Chicken with a Yoghurty Coronation Sauce served with a Trio of Salads (Coronation Chicken)


Potato Rosti and Haggis Stack with Winter Vegetables and a Whisky Sauce (Haggis, Neeps and Tatties)


Roasted Slab of Pork Belly with a Lettuce Wrap of Vidalia-Onion Confit and a Crouton of Tomato Raisin chutney served with Hand Made Sweet Potato Crisps (BLT)


Homemade Fish Sausages rested on a Lemon and Parsley Mash with Petit Pois a la Françoise served with a Red Wine Caramel (Bangers and Mash)

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Dessert 

Chocolate Chantilly Cream with Kirsch Macerated Cherries encased in a Rich Chocolate Sponge served with a Kirsch Sabayon (Black Forest Gateau)


Rhubarb and Custard Cheesecake Served with a Champagne Sorbet and a Grenadine and Ginger Syrup (Rhubarb and Custard)

Books

Love The Big Fat Duck Cookbook and The French Laundry Cookbook, really want to get the Noma and Alinea books

Chicken Roulade

Chicken Roulade stuffed with Spinach, Proscuitto Pepper, Sweet Potato Puree and White wine cream

Need to work on this one a bit, roulade and puree are fine, just the presentation and sauce to change, I think it would work better with a light chicken jus

Sorry for the quality of the pictures camera was being funny

Lamb

Main Course of Lamb Fillet, Peach and Chilli Chutney, Parsnip Puree and a Mint Jus

Not to pleased with the presentation but posted anyway, will make again when i get a better piece of Lamb

Need to rest the lamb more next time as it bled onto the puree, I was just to hungry to wait for it

Asparagus

Starter of Asparagus, Poached Egg, Crisp Prosicutto and an Orange Balsamic

I love how my camera picked up the steam really well on some of the pictures

Sorry for the eeyore bowl still trying to get used to taking photos of food

First Go At Spherification

These are just a few attempts at the molecular gastronomy technique Spherification (Mock Caviar)
I made milk chocolate, tomato sauce, spiced rum, raspberry and lime cordial

Drying Chillies

Thought i would have a go at drying chillies at home, heres some before and after pics.

These are just shop bought Chillies

The next 3 pics are the only 2 surviving cayenne chillies from my plant

These are the chillies after they were slowly oven dried