This might seem completely random and off-topic, but then, so am I.
I am currently engrossed in Great British Menu, and being a genetically-disposed foodie, I decided to imagine my own menu. If I suddenly start sneezing pound sterling, and wake up magically knowing all the techniques involved, I might attempt to cook a course or two.
Starter: 3 sweetbread ravioli (medallion-shaped, obvs) with rocket and apple-cider-vinegar-marinated seaweed, plum jelly cubes, morel/sweetbread juice and morel smoke (a la Roca brothers). Small, shallow, rectangular perspex/glass dishes with matching lids. Think a cross between a Ferrero Rocher box and a standard plate cover.
Ish.
Fish: Great British Ceviche! Fresh raw Coley, cockles and crayfish marinated in lemon juice and set in a tarragon jelly (like jambon persille), cut into slices and served with sage/chili crispbread and some grated red onion and daikon. Served on a ceramic round plate made to look like yer average white paper plate.
(Daikon is a white Japanese radish that looks like this:
Main: Wild garlic-smoked wild boar medallions with wild boar head cheese/brawn and bone marrow croquettes, parsnip mousse, grilled baby turnips and gailan with blackberry gravy and mead vinaigrette. Served on a very shallow black slate podium, with the medallions in the gold spot, brawn in the silver and bone marrow in the bronze. Veggies scattered and smeared around the base and sauces in two thin glass vials standing on either side, with flame-shaped stoppers.
Gailan -
Whew. Now I have that off my chest, time to watch the next episode!
