Although I really enjoy the concept of homecooking food which is designed by restaurants and which you only have to finish at home, I will be glad that soon the resturants in town will be fully opened again.
At this point in time you can have dinner until 20.00 and then the restaurants have to close again, and it looks like it that this soon will change. So I guess this will be the last time of homecooking for me.
As said, I enjoyed it a lot, and I can imagine that I will be doing this again next winter when the time is right again. But for now it feels like summer is incoming and it it time to support the local businesses again with actually being there.
So here are the last results from this weeks experiment!
King Fish with carrot and samphire
Well isn't this the most colorfull starter you can imagine? With the Kingfish slightly marinated in lemon as a cerviche and the carrots soaked in vinegrette there was a lot of extra flavor here. For the eyecatcher balance the samphire was also perfect and the saltyness from the samphire was already taken out because of the pre soaking. With some wasabi mayo these colors were vibrant and actually the taste was even better.
Some time it is even hard to believe I actually made this. Well, not the taste...but how it looks that is.
Souptime as a second appetizer
This is the base for a fantastic Asian soup. I have told myself I will just never serve a soup already in a plate again. But just adding the ingredients on the bottom of the plate (in this case a giant scampi, some barbequed bokchoi, cullyflower and slices of qumkwat) and the pouring the soup over it, which was a coconut soup infused with lemongrass, was just really the bomb.
Soup can be so much more fun when you add some extra to it!
Guinny Fowl with aspasgus
Nothing more that I have learned in all of these homecooking sessions is that meat and some nuts are always a winning combination. This was hazelnut over the guinny fowl, which only needed some 10 minutes in the oven anymore and that just gives an awesome bite and sweetness to it together with some gravy.
The aspargus also came from the oven and had some rucola-vinegrette over it also for the balance in taste for freshness and the color. A good dish doesn't need that much I would say.
Celery chutney with parfait and crumble
Celery as a desert? yeah, I also couldn't have imagined that this would taste so good. Ofcourse the celery is much more sweet than conventional celery, but the base remains the same. In this form it was just super fresh and really a nice balance with the parfait and the creme of yoghurt and pear-jelly on the side. And as always, some crumble for on the side.
Where would we be without some crumble?
I did a lot of these homecooking sessions over the winter time and it was just a lot of fun. Even though I have zero kitchen experience, with these menus everybody can be a chef and it is just all about the creativity from how you present it.
Less is more, that is what I have learned from plating. Keep it simple, that always looks best. The eye is 50% of how it tastes.