Where has this year gone!!!!!!!!!!!.
Already now finished designing the winter menus for December, January and February. which means we must only be 8 weeks away from Christmas, time has flown by.
Here are some of the highlights for BA First Class for winter menus. as you will see we have tried to be as innovative as we can with use of winter ingredients, lots of root vegetables, some seafood and a few indulgent treats.
Here we have the amuse bouche for February its a Mini Potted Grimsby Shrimps with Melba Toast and the valentine dessert for February a Heart Shaped Panna Cotta with Winter Berry Coulis. As winter is the theme we have a lovely comfort dish of vanilla risotto with candid fruit and a caramelised poached pear.
As you may have gathered from previous posts we have a strong relationship with Loche Fyne and they supply all our fish for first class. so this seasons highlights are loche Duarte in December, Wild Monk Fish in January and then Wild Sea Bass in February. below you will see the spiced cornmeal crusted monk fish with braised puy lentils and a curry leaf and preserved lemon dressing. the sea bass is served with a swede and parsnip gratin, charred tender stem broccoli and a cockle and clam vinaigrette. All I can say is the quality of the fish makes my job much easier.
Another highlight has to be Beetroot for me in winter it is a superb vegetable and very versatile. Here we have combined a salad of Warm Smoked Mozzarella, orange fillets, roasted pistachios and baby beetroots this is served with an orange pistachio dressing. The other Dish is for January its beetroot ravioli with pecorino cheese and a beetroot and scallion dressing. simple but effective. the pasta is made by a great company Called UGO the have been pasta in London for about 50 years in fact its said they used to make pasta for the Italian restaurants and the noodles for most of china town.
last preview dishes are a simple paella with king prawn served with a lovely marinated fennel salad and a chicory tart tatin with a pomegranate salad and orange formage blanc.
will post more soon when i get a spare 5 minutes. hope you enjoy the sneak peak at some of the new first dishes for winter. remember it is airline food. Not all ways a chicken curry or beef stew.
Happy cooking
Steve
Already now finished designing the winter menus for December, January and February. which means we must only be 8 weeks away from Christmas, time has flown by.
Here are some of the highlights for BA First Class for winter menus. as you will see we have tried to be as innovative as we can with use of winter ingredients, lots of root vegetables, some seafood and a few indulgent treats.
Here we have the amuse bouche for February its a Mini Potted Grimsby Shrimps with Melba Toast and the valentine dessert for February a Heart Shaped Panna Cotta with Winter Berry Coulis. As winter is the theme we have a lovely comfort dish of vanilla risotto with candid fruit and a caramelised poached pear.
As you may have gathered from previous posts we have a strong relationship with Loche Fyne and they supply all our fish for first class. so this seasons highlights are loche Duarte in December, Wild Monk Fish in January and then Wild Sea Bass in February. below you will see the spiced cornmeal crusted monk fish with braised puy lentils and a curry leaf and preserved lemon dressing. the sea bass is served with a swede and parsnip gratin, charred tender stem broccoli and a cockle and clam vinaigrette. All I can say is the quality of the fish makes my job much easier.
Another highlight has to be Beetroot for me in winter it is a superb vegetable and very versatile. Here we have combined a salad of Warm Smoked Mozzarella, orange fillets, roasted pistachios and baby beetroots this is served with an orange pistachio dressing. The other Dish is for January its beetroot ravioli with pecorino cheese and a beetroot and scallion dressing. simple but effective. the pasta is made by a great company Called UGO the have been pasta in London for about 50 years in fact its said they used to make pasta for the Italian restaurants and the noodles for most of china town.
last preview dishes are a simple paella with king prawn served with a lovely marinated fennel salad and a chicory tart tatin with a pomegranate salad and orange formage blanc.
will post more soon when i get a spare 5 minutes. hope you enjoy the sneak peak at some of the new first dishes for winter. remember it is airline food. Not all ways a chicken curry or beef stew.
Happy cooking
Steve