Apr 2, 2017 | My dishes, Roux @ Parliament Square
In the restaurant we tend to have a lot of wastage when we use ingredients such as Cod.
So with this dish I’ve utilised all of the Elements.
The cod loin has been salted to draw out some water, then tied in cling film to keep a natural shape when cooking.
The trim from the belly I turned half into a mouse using the paco jet, and other half turned into salt cod which then gets diced along with dill, chives and lemon zest. Then the mouse gets wrapped in cucumber strips and steamed till the proteins are set.
Next on the dish I have some charred cucumber which gives a nice smokey/refreshing burst to the dish.
All the trimmings from cucumber gets burnt to an ash and then I dress the confit potatoes in the ash and dill oil, which brings an umami element.
I made a cucumber ketchup – recipe I got when I did a stage at ‘Dinner by Heston’
All gets finished with a seaweed and Oyster beurre blanc.
Mar 26, 2017 | News
For us at the restaurant attention to detail is everything. The first thing you see as a guest is our bread and butter, very simple but done well can look impressive.
Here we have a caramelised onion butter that gets whipped per service in the pacojet, and the other is a ballontine of a salted ‘Lincolnshire poacher’
We serve 2 different style sourdoughs alongside the Butter.
Dec 27, 2016 | My dishes, Roux @ Parliament Square
Cooked and dehydrated tapioca pearls finished with squid ink, puffed in 210 degree oil.
Emulsion made from a dill oil, taramasalata made from smoked cod roe.
Dusted with a powder made from dried cod skin and malt vinegar powder.
Oct 20, 2016 | My dishes, Roux @ Parliament Square
A dish I put on the lunch menu at roux, a praline parfait, between sheets of caramelised filo pastry with pink lady apples cooked sous vide in a acidulated caramel, then a parsnip and toffee puree, apple patê d’fruit
Oct 18, 2016 | Home cooking, My dishes
Wanted to make something a bit more interesting for breakfast on Sunday.
A traditional and simple farmhouse loaf recipe but replaced water for a strong IPA beer, that with the addition of black treacle just elevated the flavour.
Made for some decent blt’s
