Salt Cod Brandande mille-feuille.

Portuguese love this salted fish and takes me back to my youth and christmas.

been playing with our food

So it has been 11 months since i last posted... i have 1 follower so i thought i post something.

Been trying my hand at new techniques and with a new head chef (my only follower) i have slowly been grtting the hand of using stuff like gallum gum (xanthan), Veg Gel, Maltodextrin etc...

I have been for sometime trying to take a dish which is very traditional in portugal and involves countless sausages and boiled meats and vegetables just look bellow.

I set off to work as how to cut everything down to size, into one edible plate and serve it in the restaurant, But how to do the cabbage? maybe roll some of the meat in it? Seen it... Chop it up? Seen it... juice it?...... but it will run all over the plate and get dark if you boil it.

So i juiced some cabbage and gave ot to the chefs to try ( you crazy... they loved it) so now how to get it to go on the plate... make a gel out of it.. so i set out with advice and put some veg Gel

After cooking it slowly it split (after all the love i had shown it, it splits from me).

Tried again and just after i added 7gm og Veg gel and gently heat to 68c i added it to a warm tray.

So all good i put it in the blast chiller waited till it was comfortably cooled down and at gelly consistancy.

Time to try cut a sheet and Booooommm fucked

Oh well start again... juice more cabbage. but what now? after consulting the Pastry chef (the nutter who knows all about gels) i added .03gm of Xanthan to 7gm of Veg Gel and into the juice.

same process>?

Better... firmer and the colour keeps well.

so then i made a sausage out of Black pudding, Pork... but as i tried i didnt have (will do it next time.) Boiled it in cling film with 3 options

So i chode the biggest one and wrapped the Cabbage around itSo i Added some creamed potato, Carrot carpaccio and with the lovely poached Label Anglais came up with this so far. what to do next?

We all agree that the chicken on the potato is not the right colour balance so it will change but i need to add chorizo and we see the rest.