We cooked a marinated lamb leg on the bone on our Argentinian lamb rack as a trial tasting for a wedding in field in September, when we are cooking around 20 legs and hot smoking 10 venison loins on the day. The client who is a keen on out door cooking (Francis Mallman style) and smoking brought his home made double barrel smoker and we trialled a loin of his own venison. Despite it having been frozen it was fantastic. The juiciest venison I have ever eaten. He left me his smoker and half a loin for supper (clients bringing me food does not happen that much!) The lamb worked well although a bit slow on a relatively small fire for just one leg. Probably a world culinary first I made bitterballen (a Dutch Croquet) using a pheasant stock and Guinea fowl as the meat content as I had both knocking about from a supper the previous night.
Some unusual client choice of salad combinations which will be in season in the autumn (apart for the Rhubarb) rainbow heritage tomatoes, local ceviche rhubarb and a dressing with touch of ginger worked really well. Orzo and pesto salad with oven dried thyme tomatoes and rocket and a harvest roasted squash and beetroot salad with barrel aged feta and pomegranate were fantastic . We trialled, and got right a way of delivering an authentic Thai green papaya salad as a canape. Little gems work in food photos but you would need a crate full to get enough small ones from their centres. For a Petit fours style desert to go with coffee I made baklava, lemon drizzle cake and I made stem ginger and coated it with tempered dark chocolate.
At another tasting this week I made vegetarian Pastilla subbing par roasted butternut for the meat as a savoury main and the cinnamon icing sugar dusting is still great with it, odd though it seems. Frangipane tart with raspberries was also lovely.