One of my favourite things to eat are Vietnamese Summer Rolls, or Gỏi Cuốn. Served cold, they can include pork, and in the UK I've had them with crispy duck in, which is lovely. However the more typical variant is a prawn roll. The wrapper is made from rice flour, but unlike a wonton wrapper that you might use for a spring roll, these become translucent when dampened in water. The wrappers are assembled with this in mind, so that the prettiest ingredients are placed at the centre of the roll.
Verveine, in Milford-on-Sea. Verveine is run buy Chef Patron David Wykes, with a fishmonger at the front and a restaurant at the back. David and his team cook a variety of traditional and modern dishes. The one I particularly loved - we all loved - was a deconstructed sherbet dab. An intensely deep and rich liquorice ice-cream is topped with a scattering of sherbet - in this case icing sugar and Texturas Fizzy. I immediately ordered some Fizzy from my favourite supplier Infusions for Chefs, and got cooking.
This savoury soufflé is one of the Roux Brother's signature dishes, and is one of their first and finest. The soufflés are cooked in a cream sauce at the last minute to add to the richness of the dish. The recipe was demonstrated on the Roux Legacy documentary in 2012.
I've actually made this recipe several times now, and have gradually refined the process so that now the 11yo actually makes it on her own! The first time I ignored all of the instructions about sticking it into the freezer, and I paid the price. Firstly the dough was far too soft to handle, and broke as I was transferring it to the case. Secondly it went golden far too quickly, and lastly it absolutely fell apart when I mis-handled the tin. Make sure you follow the instructions exactly, use an oven thermometer, your digital thermometer, and if you have one, your laser thermometer too!
Of course we all know how to make flavoured butter, but in the Thermomix it's even more insanely easy! Today I made on flavoured with 1 lime, 1 lemon, and 1 blood orange, then chopped some herbs into it. Used it to pop under the breast skin of my roast chicken - yum yum.
a little like this...
|Pistachio soufflé with hibiscus flower ice-cream|