Last night we had some pork belly, marinated char siu style, rested, roasted, all as it should be, served with coleslaw and brioche buns. Although the flavours were lovely,  I was pouring mint tea into myself afterwards thinking how heavy and fatty that meal was. And I’m pretty sure it will be a while before I cook it again. So this evening my frozen scallops came out and it couldn’t be more different  to last night. They sat on pea puree, just seasoned and pan fried, topped with chorizo crust and some mash with spring onions on the side. A cold glass of chenin blanc.  Doesn’t get much better than that!

I get the best food ideas when I can’t sleep. That was the case last night, Florian has a nasty cold and snores like crazy.  I knew that Ocado was coming in the morning, bringing a piece of prime salmon loin, the intention  was to wrap it into sushi.  But I thought I could try and bring back a bit of magic of the old days; one of the most awesome plates in Dinings is seabass carpaccio with truffles. I served my salmon quite thickly sliced. Made ponzu ( equal quantities of soy sauce, lemon juice and rice vinegar). Spooned out some of my remaining truffle salsa bought in Lucca. Had no chives, so a little spring onions had to do. A drizzle of truffle oil at the end. I attempted ponzu jelly too,  but added too little gelatine and it didn’t work out. Next time I’ll double it. Might even open the jar with my 2 Lucca truffles, still hidden in the pantry.  It will certainly be done again.

A while ago, while having a glass ( or 2) of wine with Lisa, I munched on some delicious chorizo she quickly panfried and served with bread and cheese.  So when I saw a recipe from GF for a risotto that featured cooking chorizo, I had to try it.  The one I bought at Food Fanatics this afternoon was fairly spicy, but along with  the rice and sweet peas, washed down by French sav blanc and good chicken stock – made us a delicious supper.  Went well with Argentinian Malbec too.  A 4 star bowl of risotto. 🙂