To our complete surprise, Kai and I won the Nom Nom Nom competition last Sunday!! We are not the proud owners of the NomNomNom09 trophies, Kitchen Aid blenders, and a few more goodies. All the nice photos of the day are here.
Now the online vote just started and we’re going to ask for your support! Please vote for The French Connection, the name of our team
This was the three course meal we prepared:
A salmon tartare to start with. We were originally going to make it with tuna but one of the criteria of the competition was sustainability so we thought salmon was a bit better. The fresh salmon is marinated in lemon for an hours or two and then incorporated to a mix of finely chopped tomatoes, onions, chives and a bit of fromage blanc on a bed of thinly sliced cucumber. Thank you very much to Epicurean.com for the recipe and Kai completely mastered the preparation of it.
For the main, we cooked duck breast with spiced apple chutney and a side of salad. The duck is marinated in fresh orange juice, soy sauce and a pinch of chillli powder for a couple of hours before being seared on a frying pan. The apple chutney is slowly cooked with cardamom, cumin, cinnamon, and a few more spices. Pretty easy to do though the balance of spices can be depending on taste to get right. We were told it was a bit overpowering (the judges should have tried the one I made the day before on our practice run, that was intensely flavourful!).
Now surprisingly our star dish seemed to have been the dessert. I’m not a big fan of cooking desserts and even less baking. The recipe was suggested by Hazel, my flatmates girlfriend and thank you again for that! I had never cooked it the day before and hadn’t made a meringue in about ten years (and had failed) so we were close to changing the dessert but kept to it and it seems it paid off! A meringue base cooked with chopped pecans, topped with mascarpone, double cream, raspberries and dark chocolate shavings – delicately roll the whol thing up, et Voila! It’s not actually that difficult, give me a shout if you want the recipe!
