Brandade – Boil the potatoes and mix them into a rough mash. Poach the cod in potato water. Mix the cod wit potatoes, horse radish, spring onions and seasoning. Decorate with beetroots.
Hazelnut mint cream cake
Ha!! Success!! – For someone like me who is not at all good at making cakes here is the situation:
We’re in the garden picking nuts from the ground. I propose that I can make a cake from hazelnuts from the garden. Mimi says that if I can do it without measuring and a recipe, she’ll be impressed. No problem, anything to impress my wife. So, two hours later:
Chocolate hazelnut dough layered, with a hazelnut, mint and Contreau cream. No recipe, no measures, from the head, full improv – delicious! Impressed, baby?
Fillet mignon with green beans and with a Porcini Sherry sauce. Served with Rosemary potatoes
Vegetables and sauce – Melt butter in a frying pan until it browns. Throw in cut up green beans and onions. When they start to caremalize, glaze the pan with Sherry and lower the heat. Add the stock from Porcini mushrooms (put dried Porcinin mushrooms in a water bowl for a few hours), and simmer until the liquid is reduced to half. Add spring onions. Season with salt and papper.
Fillet mignon – cook medium rare, and let rest before serving.
Rosemary potatoes - Par boil the potatoes and mix with white truffle oil and chopped rosemary. Put in hot oven and roast until they start to brown.
Plating - place the vegetables on plate with sause. Cut steak into strips and place on top of vegetables. Fry up the remaining Porcini mushrooms and place on top of steak. Arrange potatoes around.
Gold Mackerel with Jerusalem artichoke mousse
Mackerel – pan fry the mackerel. Fry butter and add capers. Fry the capers until they soften. Then pour over mackerel.
Tomatoes – Blitz thyme, garlic and olive oil and toss the tomatoes in it. Place tomatoes in oven and roast.
Jerusalem artichoke mousse – Boil Jerusalem artichokes and potatoes. Add Coriander and lime juice, add boiled couscous and blitz into a cream,
Black Mint
Crush blackberries with fresh mint (from our garden 
), add sugar and shake with Absolut Vanilla. Pour slowly in glass through strain.
Deep blackberry tastes with freshness of mint – great for after dinner.
Farm in Fargo
Home made apple juice (from our garden apple tree ), cinnamon and Absolut Vanilla.
Very earthy and full of rustic taste.
Blackberry Fool
Base – Crush Cantuccini biscuits stained with Contreau.
Sauce – blackberries blitzed with Greek yogurt, sugar. Drizzled with candiced violets.
Refreshing and yummy!
Pork medallions with fried polenta in Cantarel sauce
Medallions – cut and clean the medallions, cover them in batter, and pan fry.
Polenta – cook the polenta in water and salt and let rest in a flat dish. When hardens, cut it out and fry in olive oil.
Sauce – Fry the tomatoes, add cantarels and mix béchamel.
A lovely, very tasty creation from my lovely wife – totally kicked my a** with this one.
Wicked Which
Absolut Citron, Orange juice and Mint Curacao. Very refreshing and a very good cocktail before dinner. (Thanks to Nesha for the cocktail shaker)
Mercurey, L’Ange Noir, 2006
Nice little Bourgogne, great for light meats and vegetarian dishes, but nothing exceptional. Nothing wrong with it, but no specific character.
