Wednesday, 11 May 2011

Lovin' Ad Hoc At Home & Cuisine du Temps

We're slowly working our way through Thomas Keller's Ad Hoc At Home. Almost every recipe is easy enough to make at home... Oh.
The buttermilk fried chicken is pretty damn spot on. Best fried chicken I've made. Throw in a home-made coleslaw, a beetroot and orange salad and fried cavalo nero and we don't need to eat out again.

Fried chicken and salad

Jacques Reymond's Cuisine du Temps is also proving doable at home. Modern French Asian Australian fusion it is. Who'd have thought of glazing a lamb rack with oyster sauce and soy sauce? Throw in mint oil and celeriac puree and embeurree of cabbage we have haute cuisine at home. Yet, it was easy... ish. The mint oil was surprisingly easy and delicious.

Lamb rack with mint oil

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