Team BBQ

Every last Saturday in June I have been inviting my team for a BBQ for the last 5 year. So now it's the 6th Team BBQ. I am planning to pair red cabbage sauerkraut with shoulder of lamb done initially sous vide and finished off on the BBQ. The idea of the red cabbage sauerkraut is to mesh up the UK tradition of pickled red cabbage to go with lamb with the German sauerkraut tradition. I think it's an absolute winner.

I hope I'll find the time to post details. Either way, I am looking forward to Saturday.

For now a picture from my last test on this...

Back at the Gingerman...

...and this time with the my wife and the kids for a father's day treat. Well, technically it wasn't father's day as it was yesterday, but with food like this I won't be picky over the date.

In case you want to have a look, you can read about the last visit at "Ginger is the New Black"

Considering that it has only been about a month since the last time, I was really lad that the tasting menu had moved on. Don't get me wrong, I would have happily eaten last month's offerings again, but it was nice to taste something new.

I started the evening again with my new favorite drink - an Espresso Martini, while Rhona, my wife chose the Kir Royal.

Then there were olives, lovely breads, the honey and truffle butter and a plain, but lovely butter.

Before the starter we had a pithivier packed full of flavor with walnut mousse and beetroot mousse.

The chilled beetroot soup was amazingly intense with flavor and the Creme Fraiche Sorbet worked beautifully with it while the candied walnut provided crunch and the dill oil rounded the whole thing off. The looks reminded me of Heston's Red Cabbage Gazpacho, but while both taste super, they clearly are very different. Talking about Michelin stars, I think the Gingerman deserves one. I believe the guide's criteria was that one star signifies that the place is worth stopping for. Well, we drove one and a half hours to get back there, so that certainly qualifies for me. But then I am not a Michelin Guide inspector. (But I do recognise food I like!!!)

Next was the Pigeon with Scotch Egg and Nettle Puree. Delightful.

The crab was stunning and the pouring of the gazpacho provided a little theater. The kids just loved it.

The main was lamb again. Normally I am a pink-lamb-man, but the caramelised Ballotine was the show stopper on this plate. 

The desert was the only item unchanged from last month's menu, but why change perfection. Neither Anna, nor Alexander (13 and 9) had had a proper souffle before, and seeing exited kids eyes is the best father's day gift ever.

Again, a brilliant evening. Now we just have to convince these inspectors....

Venison Steak in a Crushed Juniper and Pepper Crust

A half and half mix of Juniper Berries and Pepper crushed together makes a beautiful crust for Venison Steak. I salt the staeks first then cover them in the crushed spices and dry fry them. I then leave them in the oven at 50C for about 10 minutes.

This goes beautifully with steamed Broccoli and Jersey Royals.

Sea Bream with Gochujang Chili Paste Rub

This is super yummy! First I sprinkled the Sea Bream with salt for about ten minutes and then rinsed and dried them. This helps to firm up the flesh. I then rubbed the flesh side with a little Gochujang and let that marinate for about half an hour. A quick dusting with seasoned flour and then they got pan fried.

Here the Sea Bream is served with charred baby leak, jersey royals potatoes and a quark and dill sauce.

Another poached egg

This time with Sambal Oelek and sprouting Beet Root ... I just love poached eggs!