I tried two verrines (shot glasses/ starter/ amuse bouche / whatever) tonight, recipes thanks to Levi, who was in intermediate with me last year.
He doing an internship in Reims at the moment and I think he’s seen some pretty nice dishes in his restaurant until now. He had some good ideas and I prepared two nice verrines ‘my way’ !
I didn’t know what to do actually, so I just tried something. The result was not too bad. One of the dishes had a bit too many olives in it, so I’ll try to make that dish again soon.
And I actually put the pea/lettuce verrine stuff in the food processor.... don’t know if this was the original idea, but it tasted ‘damn nice’ , as Damien, my former classmate would say. And I seasoned it well; judiciously!
Then I prepared the lamb saddle I took from school today; I deboned it, trimmed it (fat off), made a stuffing of vegetables and finely chopped meat trimmings, sautéed it, put it in the oven, let it rest and thinly sliced it. Few glasses of wine later.... It was goooooooooooooood !
I also bought new batches of asparagus, brunoise (onion, leek, carrot) and some calamari and whiting. Tomorrow more practicing!
Sjoerd
