Rating: 8.0
hosted by The Backdoor Kitchen
In the UK there have been products that have been over-exploited for large scale production purposes and are now sourced somewhere else in the world when they can be found within our country. Other products have been deprived of their importance on our tables and kicked out from mainstream menus in order to give space to more standardized food (easier to produce or grow). This has weakened the level of differentiation in our diets and so our own health as omnivores, but, mostly, this had the most awful impact on the nature that surrounds us.
In this first culinary appointment of this new Backdoor Kitchen series, we chose a bunch of bespoken British "humble" ingredients and we decided to feast around 4 basic questions:
Do you know your salmon?
Why cod has to be so boring?
Is goat's meat a sustainable choice for the future?
When did we stop eating pigeons?
MENU
Glass of sparkling wine at arrival
It's wild salmon season! - Salmon escabeche marinated in olive oil, spices, herbs, garlic, red wine vinegar, shallots, carrots, parsnip and a hint of chilli
Love your cod - Cod fillets served with a brown shrimp, white wine and mustard grain beurre blanc sauce,mussels, Samphire, Parma ham crisps and potato
Goat is the way we are living - Slow cooked Roman mint and red wine kid goat's shank, Saffron Risotto, goat's cheese crumble, Pistachio nuts, braised red cabbage, red wine and mint jus
The Pigeon strikes back - Flambeed pigeon breasts, ginger, smoked sweet potato puree, pickled beetroot, beetroot jus, wild mushroom, lentils
Secret dessert
