Easter, Eggs & Bunnies (well not so)

Ok… it’s been awhile since the last post…. have been really busy with work – apologies with choc sprinkles ! Well, just had a really great Easter Sunday ! Although tiring would be an understatement hahaaa … Not to mention it has been way too long since I last documented some “professional” cooking on Whitejacket.  Just a few things that were made for Easter…

When most people think Easter, they think eggs and bunnies… since it would be disturbing to cook a bunny during Easter (not as disturbing as Bernadette’s sick love of flipping through Andy Riley’s Bunny Suicides on Easter weekend and her tickled laughter the gorier it gets) LEARN MORE ABOUT IT

I decided to go for more EGG inspired dishes (leaving the Bunny to Bernie) … I know the “oooh it looks like a fried egg but it’s not” is quite overdone, but still… I went for a nice scallop mousse that was classically made with a chicken quenelle base. A quenelle base is actually pâte à choux with sieved chicken breast meat mixed in equal parts. Then I had a Paco Jet beaker of scallop and milk blitzed into a fine paste. Take that with 30% of quenelle base and 30% whipping cream, fold in with a rubber spatula and witness the fluffiest scallop mousse you will ever see! Shape it naturally on a well oiled tray and steam for about 9mins in total (depending on how big they are).  Made a gel consisting passion fruit, orange juice and reduced Riesling.

I also made Truffles with a paste of foie gras terrine and smoked duck, coated it with a mix of cocoa powder, beetroot, salt and maltodextrine. Deep fried julienne of celeriac for its “nest”.

Shaped the paste all by hand with an almond each for its center. Savoury with a slight bitterness. I must warn that it is very rich though. But when has that ever stopped me!!!

HAPPY EASTER ONE AND ALL!!! HAPPY FOODING!