The magnificent seven

Four friends of delicious food gathered in our kitchen at 1 pm last Saturday ready to prepare a seven course dinner. The fridge was full with cold beer and sparkling wine so it became an enjoyable afternoon in the kitchen. We had our first dish at 6 p.m and finished with liquorice Grappa, Lagavulin and Cognac at 1 a.m. It was a great evening and this was one of the three best dinners I’ve prepared.

Our menu

• Bleak roe, Jerusalem artichoke terrin, dill, red onion, lemon zest and sour creme
• Smoked oysters and mussels, pilgrim scallops, artichoke creme, mussel foam
• Morel ragout, black salsify cooked in port wine, roasted schwarzwald ham
• Grilled lobster, beluga lentils, lemon foam
• Deer with lardo, celeriac creme, cooked celery, PX sherry reduction, passion fruit
• Pecorino sardo, warm truffles honey, lemon thyme
• Pumpkin ice cream, liquorice jelly, vanilla custard, pumpkin oil and seeds.

The most crazy dish was the pumpkin ice cream and I must say it was a direct hit. The combination of pumpkin and liquorice turned out better than I could ever have hoped for.

For the first time I had smoked oysters. As an oyster fan I was afraid the fresh, salty taste would be put a side by the smokey taste. It didn’t, it gave the oysters another dimension. Try it.

Another highlight was the deer with passion fruit juice and 30 years old PX sherry reduction. Thanks for the sherry Axel.

Bleak roe, Jerusalem artichoke terrin, dill, red onion, lemon zest and sour creme

Smoked oysters and mussels, pilgrim scallops, artichoke creme, mussel foam

Morel ragout, black salsify cooked in port wine, roasted schwarzwald ham

 

Grilled lobster, beluga lentils, lemon foam

Deer with lardo, celeriac creme, cooked celery, PX sherry reduction, passion fruit

Pecorino sardo, warm truffles honey, lemon thyme

Pumpkin ice cream, liquorice jelly, vanilla custard, pumpkin oil and seeds.

Want any recipe, send a mail.

Cooked while listening to Bundesliga Radio.

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