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Dream became reality

Discussion in 'Food and Drink' started by bieniek, Sep 21, 2014.

  1. bieniek

    bieniek Founding Member

    Dont think about the size of these things. The size of the portion doesnt matter, I still think the best - or else - most suitable for me restaurants serve a la carte, and not the tasting.

    Here we go:

    Blanch your garlic 7 times:
    Have problems with remembering numbers?

    Fry in a little butter
    Then puree with a tad balsamico

    Prepare your pasta

    This is far from being ready to relax, lets work it

    Ready to relax. I do it flatter so its easier for me to fold it, when the time comes

    Sliced turnips and packed with salt and pepper, they are so sweet dont need to stress it no more.

    Fry your shallot rings. To do that, heat the oil up to 180, take of the heat source then drop the rings in and keep an eye on them.When the bubbling stops, place on the heat again and fry till golden and crisp

    You should be left with something in this shape

    Grave your duck legs under salt and keep it there for some time, I did for 1h40

    Clean, wash and dry. Fry for colour

    Later pick the meat, taste with whatever you feel like, for me it was fresh shallot, and some mixed fat love.
    Place on a layer of cling film, cover and flatten.



    Leave in the fridge to set.

    Place coooked turnips slices on the top and cut shapes to build 'layer cakes' - the filling for the pasta

    Roll out the pastry

    Et voila pasta is ready

    Caramelise some sugar


    Break it with vinegar

    Add raisins and cook before pureeing it.

    Chop your cabbage and this is awesome right now so dont be shy, and steam with a touch of butter. Later, when reheating for serving, break it with a little white wine vinegar and lemon juice

    Get your shite together its serving time








    So there you have it. A dream:

    Confit duck leg and turnip raviolo
    sweetsour raisin puree
    garlic puree
    steamed cabbage
    crispey shallots
  2. schanop

    schanop Founding Member

    That's an awesome looking meal, Mike.
  3. Spaz

    Spaz Founding Member

    Holy ******** that looks good!
  4. MotoMike

    MotoMike Founding Member

    I'd turn that into a nightmare pronto..
    It looks awesome and has caused a saliva spill...
  5. Wagner the Wehrwolf

    Wagner the Wehrwolf Founding Member

    Wow. Just wow.
  6. Toothpick

    Toothpick #2 since day #1 Founding Member

  7. Christopher

    Christopher Founding Member


    That's stunning. Sort of makes the sandwich and salad i'm having look rather pedestrian LOL.
  8. chefcomesback

    chefcomesback Founding Member

    Awesome meal Mike, thanks for the explanations and the pictures
  9. Lucretia

    Lucretia Founding Member

    Looks amazing!

    What does blanching the garlic so many times do for you?
  10. Taylor

    Taylor Professional Craftsman Founding Member

    Another plate please!! Looking great!
  11. Spaz

    Spaz Founding Member

    I'd like to know too.
  12. Kim Bronnum

    Kim Bronnum Founding Member

    Looks really really good, Mike :)
  13. apathetic

    apathetic Founding Member

    That looks good!
  14. jigert

    jigert Founding Member

    That looks amazing, bieniek! Great pics and tutorial.
  15. Ok, the food part is awesome...a bit beyond my skill level, but that just makes it more so.

    What I want to know, is how did you lay down those sauce stripes so freakin straight?!?!

  16. bieniek

    bieniek Founding Member

    Thanks people, glad you like it.

    Lucretia, Spaz, the answer is very simple. For me, its about breaking or controlling the raw garlic taste. Its kind of aggressive and it can jump on top of almost anything.
    Some blanch it 4 times, some 3. The latest I heard is combining the 4 times blanched garlic with some shallots cooked in milk before pureeing it.

    Its just what you choose to believe. I believe my 7 times blanched veg is still very firm thus the consistence of the puree is very firm yet velvety. Sometimes when you overcook vegetables, especially for purees or soups, it might loose its colour flavour and consistence, pumpkin coming as a prime example

    Chris, call me Old steadyhand
    How this puree lays on the plate makes me the most unhappy about the overall looks. Its just so untidy [the sidesof the lines]
  17. Yep, the razor straight but messy look. I like it a lot :D.

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