delectabilia
Delectably Different Recipes
Great colour here, visual and flavour. The pickled cherry tomatoes, infused with garlic and dill, bring some “zing” to balance the creaminess of the baked halloumi cheese. The red quinoa and red pepper puree “risotto” has a sweet nuttiness, enhanced by the umami from the parmesan.
Do you find a good gin and tonic irresistible? This is the ice cream for you. Unlike many ice creams, this ice cream is a team player, working perfectly with the blueberry gin reduction.
Call it fusion. Call it a mash-up. These black pudding and apple parcels, echoing that classic pork and apple sauce combination, are dipped in a lively ginger garlic dipping sauce that perfectly balances that rich black sausage.
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provide a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
You may like your scrambled eggs runny, firm, or somewhere in between. If you haven’t tried them infused with truffle, then put that on your to-do list. Truffles and scrambled eggs are two ingredients that are made for each other.
The velvety beetroot cured salmon looks so beautiful, almost like a jewel. That sparkle on top is a gin and cucumber sorbet. It contributes a cool fresh sensation to balance the richness of the beet cured salmon. A potato pancake forms the foundation of this delicious combo.
An upgrade of the classic, pastry encased UK style giant sausage roll. The pastry is still there, but the sausage filling is transformed by adding cashew nuts, apricots, ginger, and black pudding. Pork benefits from a fruity counterpoint, provided here by the charred zucchini and apple. And the mushroom Marmite gravy brings it all together.
An appetiser’s purpose… stimulate your appetite and leave you wanting more. The rich and complex flavours in this dish certainly had people hungry for more. The roasted garlic cream sauce was simply divine. The black pudding spiked mash – delectable! And seared scallops are great any time anywhere.
Came across some giant shiitake mushrooms from Dalat in an organic vegetable shop. It turns out they make a divine cream of shiitake mushroom soup.
This Asian inspired dish layers creamy tofu encased in crispy tempura batter on top of fresh crunchy smashed cucumber that has been smothered in zingy ginger and sesame oil salad dressing.
The citrus and anise flavours complement the slow-baked salmon beautifully. Slow baking ensures the flavours meld, yet the salmon remains moist and succulent. The citrus butter sauce further enhances the flavour, while adding a creaminess to the texture as only a beurre blanc style sauce can.
Scallops are one the most subtle and delicate tasting shellfish and deserve a sauce that highlights their qualities and character. This velouté style parsley cream sauce, using salmon head stock, brings out the best in these succulent delicacies.
What sets this dish beet gnocchi apart is the way the ricotta and beetroot gnocchi is so perfectly complemented by the Roquefort cheese, walnuts, and brown butter sauce.
This cauliflower cashew soup will be nothing like what you are expecting. It’s a rich, sumptuous soup that really doesn’t taste anything like cauliflower. The smoked paprika infused garnish adds a colourful dimension both visually and to the flavour.
Caramelised onions are great. Caramelised fennel is even better – the anise flavour coming through amongst that delicious sweetness. A black garlic and balsamic sauce tops the scallop, bringing some balancing sour and umami notes to that sweetness.
