Anupam Som's Blog

New menu

2009-04-01T17:37:00.000-07:00

AMUS BOUSH WINE POACHED PEAR , RAW INDONESIAN CHOCOLET , PRAWN AND KALAMAR PAKODA

HOME MADE TRUFFLE AND RED PEPPER BUTTER

PISCARI RESTAURENT, EASTBOURN, WATERFRONT LTD

new menu
Canapes on Arrival
Chefs Surprise Sav0ury

Textures of Foie Gras - Pan-fried, Cured and Warm caramelised mango, pigeon & cappuccino

Fillets of John Dory Glazed in yuzu Juice, horseraddish cream, pomegranate jelly.

Pan-Fried Scallopsbraised oxtail, parsnip puree, black pudding.

Tortellini of English Crabfennel puree, crab reduction

Roasted Pumpkin Panna Cotta, parmesan ice cream, candied pecans
…..
Roast Fillet of Turbotcarrot & orange reduction, grain mustard, parsley coulis.
pistachio gnocchi,

Pan-Fried Fillet of Line Caught Sea Bass.

crispy fried chicken wings, roast garlic puree, chicken & thyme reduction

Ox Cheek Braised in Zinfandel & Five-Spiceroasted monkfish cheek, sweet onion mousse, blackened onions & potato puree

Roasted Loin of Rabbit tomato & mozzarella lasagne,
vine ripened cherry tomatoes, olive oil & basil vinaigrette

Roast Breast of Gressingham Duckpommes anna,
Yorkshire forced rhubarb, port & rhubarb reduction

Roast Saddle of Venison caramelised chicory tart, braised red cabbage, port & juniper jus

Slow Cooked Fillet & Braised Rib of Dry Aged Derbyshire Beef
potato foam & maxime, red wine & port glaze, eryngi mushrooms.

Slow Roasted Loin of Suckling Pigmaple syrup jelly, creamed polenta, crispy fried pork beignet
….
Assiette of Fischer’s Desserts (for two people to share).
Pistachio Cakemalt ice cream, white chocolate snow.
Roast Pineapple Chiboustegoats cheese ravioli, basil pearls, pineapple sorbet.
Praline Parfaitcaramel pears, chocolate mousse, Armagnac jelly.
Passion Fruit Soufflecoconut sorbet.
Lemon Meringuecrab apple jelly, lime sorbet.
English Farmhouse & Continental Cheeses.

Vegetable Menu

2009-04-01T17:10:00.000-07:00

Vegetarian option for function.

SALADS

home made basil cheese as amouse boush

Fritto Misto, oyster mushrooms, eggplant, haricot vert, dipping sauce .

Caramelized Endive, blood orange, beets, rosemary honey, pecans .

Honey Crisp Apples, fresh horseradish, tarragon, hazelnuts

Trio of Radishes, gougeres, sea salt, chive creme fraiche

Hawaiian heart of palm, grilled shiitakes, scallions kimchee

Werp Farm Baby Letuce, shaved vegetables, Picked herbs, garlic vinaigrette

Thai Spiced Carrot Soup, crispy rice noodles

Sweet Onion and Garlic Soup, truffle cream
MAINS

Ricotta Gnocchi, roasted heirloom squash, rapini, preserved lemon
Slow Roasted Shittake Mushrooms, in crispy potato with savoy cabbage

Buttermilk Polenta, braised artichokes, chestnuts, pickled peppers.

Olive Oil Confit Fingerlings, dijon mustard, parmesan, truffle

Miso Risotto, glazed turnips, bok choy, baby carrots

Poached Farms Egg, smoked potato puree, country sourdough

Squash Tortellini, balsamic braised purple cabbage, honey crisp apple

Foraged Mushroom Dumplings, tofu, Thai basil, baby bok choy, star anise broth

Cannellini Bean Stew, rainbow chard, brioche, smoky scallion butter
Chanterelle Mushroom , cippolini, hazelnuts, blue cheese, browned butter

Medjool Dates, spiced eggplant, coconut custard, parsley tabbouleh

Savory French Toast, saffron, carmelized fennel, sultana raisin vinaigrette

dessert
Honey Crisp Apple Beignets, creme fraiche ice cream, "Pere jacques" gelee
Key Lime Tart, meringue, pomegranate, coconut sorbet
Milk Chocolate Dome, malted milk, rice crispies, orange soda
Vegan Chocolate Cake, crispy peanut butter, banana sorbet, salted caramel
Selection of Cookies
Seasonal Ice Cream Tasting 8
Hazelnut toffee and pistachio white chocolate bark
Caramel Corn

old piscari menu

2009-04-01T16:50:00.000-07:00

2008 piscari, eastbourne, uk

PISTACHIO SCALLOPS -WHITE CHOCOLET and Chateau d'Yquem foam

old (2008) PISCARI Eastbourn MENU
“Fine dining” fish and grill restaurant
APPETIZERS

Truffled parmasen butter
SEAFOOD CAKE £5.00
Strawberry salsa, pomegranate jelly.

SEARED SCALLOPS WITH CRAB SALAD £9.00
Poached Tomatoes, mixed baby cress and black truffle.

Batter fried sushi and roasted tuna , madjol date sauce wasabi ice

THAI BASIL CRUSTED TUNA ‘SASHIMI’
Honey wasabi foam, soya sauce.
SOFT SHELL CRAB SUSHI MAKI £7.50
Soya mirin , and seaweed salad.

ROASTED BEETROOT, PISTACHIO, GOAT CHEESE SALAD
‘Toast’ oil, melon sorbet (V)

CLASSIC CEASER SALAD £6.50 anchovy tempura, crispy pancetta and shaved parmesan.(p)

BEEF CARPACCIO, CHILLED LOBSTER SALAD £11.00
Seasonal leaves.

SAUTEED MUSSELS WITH CHORIZO AND SAFFRON £6.50
Sauvignon Blanc and Dijon mustard jus (p)

NATIVE OYSTER HALF DOZEN £12.50
Ponzu, cucumber relish, and sherry vinegar.

OCEAN FLAVOURS – ideal to share £18.50
Soft shell crab maki roll.
Oak smoked salmon with blinis and quail egg.
Prawn ‘cocktail’ with tobiko caviar.
Cappuccino of Crab bisque with lobster biscuit.
Oyster shooter, bloody merry. SOUP £6.00
LOBSTER BISQUE
Cream fraise profit roll.

TUNA SUSHI PLATEING

SWEET CORN ‘CHOWDER’ WITH FRESH CRAB £5.00
Baby peas and lobster oil.

MAIN COURS

CHILLI LINGUINI WITH SAUTEED GARLIC PRAWNS £9.50
Lime, basil and olive oil

BEEF TENDERLOIN WITH BALSAMIC ROASTED SHALLOT £15.50
Parmesan potatoes, sautéed mushroom, black truffle foam.

AROMATIC BAKED SEABASS £11.00
Saffron crushed parsnip.

CONFIT OF PORK BELLY £12.00
Ham hock risotto, pork tenderloin, juniper sauce.

BLACK COD
Black bean sauce, miso, hollandaise.

GRILLED RED MULLET £12.50
Saffron risotto, sautéed mussels, asparagus.

DOVER SOLE MEUNIERE £26.50
Burnet butter, choice of 2 side dish.

GRILLED LOBSTER TAIL £27.00
Warm potato salad

SAGE AND ONION STUFFED CHICKEN LEG £6.50
Crispy pancetta Butter bean and morel jus

TRIO OF VEGETABLE MILK SKIN CANALONI(v) £6.30
Roasted butternut squash, spinach & braised red cabbage

FROM THE CHAR GRILL

CATCH OF THE DAY £11.00

Cote du beuf or RIB EYE STEAK 10oz £18.00

ORGANIC SALMON FILLET £12.00

Served with caramelized onion relish & your choice of wild mushroom sauce, Cabernet jus, Béarnaise sauce or green pepper corn sauce

ON THE SIDE
£2.00
Duck fat roasted potatoes, truffle mash potatoes, sautéed spinach

Vanilla roasted parsnips, Thick cut chips, Sautéed wild mushrooms

DESSERTS

HAZELNUT ‘PANNA COTTA’ £5.00
Lavender-honey pear sorbet and caramel popcorn

BONOFFIT PIE £5.00
Mix berry compote,

CRÈME BRULEE SELECTION £6.50
Lemon grass, green tea, passion fruit

SLOW BAKED NEW YORK CHEESE CAKE
Berry glaze and clotted Devonshire cream

VINTAGE CHEESE SELECTION £7.50
Served with fruit chutney and walnut bread

DESSERT PARADE £19.50
Perfect for sharing

All of the products served in the restaurant could contain nuts,

In the preparation and good service of food, "TIME" is an essential ingredient, if you have a time limit please inform us

A 10% Service charge will be added to the group of 8 or more.

Mothers day menu

2009-04-01T16:13:00.000-07:00

Mother’s day menu proposal £37.50
Starter
Chicken and foie gras ravioli, tilagio cream
Gorgonzola, apple, walnut, lambs lettuce & honey
Seafood bouillon

Prawns, mussels, clams, cod, red mullet, sea bass, fennel and saffron
Fish cake wilted spinach, strawberry salsa, plantain chips. Confit Jerusalem Artichokes
Mains course
Pan seared cod on lemongr

ass risotto warm confit duck leg, filed greens, and mango.
Red wine Braised beef and prawn tempura
Horse radish beet root, hollandaise, and chocolate sauce.
Pot roasted chicken
Purple sprout broccoli, roast poatato, lemon chicken salads
DESSERTS
Sticky toffee pudding
with vanilla ice cream and toffee sauce.

Passion fruit cream brulle,

Fresh Fruit and chocolate Kebabs.

Orange platter.
Vegetarians will be catered for

2009-02-26T20:49:00.000-08:00

Simplified Modern cooking-
Modern cooking uses scientific principle and day to day research to improve its creation, as well as traditional or classical cooking that re-examines its technique through conducting tests in order to get rid of incorrect Or irrelevant information,
In last five years I have visited hundreds of hospitality schools and met thousands of hospitality professionals around the world regarding modern cooking techniques.

I have found out around the globe that there is a big misunderstanding grown on this subject. The general misconception is that modern cooking means something very complicating like spherification or big plate with small amount food, but the truth is far from reality.

There are hundreds of books in the market on kitchen chemistry, molecular gastronomy, kitchen science, most of these books created more fumes in the name of modern cooking around the world instead of clearing it.

In the Last few years a growing number of customers in the UK and culinary students I have met during my visits to different catering collages, have made me realize the necessity to clear the doubts in modern cookery, So that modern cooking is simplified in such a way that it can be utilized professionally as well as domestically.

Since last two years, I fed over 50 thousand customers in London following modern cooking techniques and had wonderful comments about my food. A growing demand for the recipes and how to use result oriented scientific principle to produce delicious became a necessity that I organize my work and write down in a book.

I n last 20 years cooking techniques have changed dramatically. In today’s modern cooking chefs use the local and seasonal raw ingredients. Chefs also know at what temperature they are working in the kitchen, chefs and scientist trying to improve our understanding of heat transfer, heat capacity. Heat in this context does not mean high temperature only, but also understanding the concept of freezing, chilling, and thawing.
For example modern chefs experimented and noted down how cold the water should be to refresh salad levees, and how many ice cubes is necessary to obtain desire temperature,

Today’s chefs are questioning authorities of recipe for example chefs and scientist have found out the biggest myth in the kitchen which is recommended in thousands of book that meat should be seared to seal the juices, here high temperature would coagulate the protein* and will seal the surface to prevent the loss of juices, but the reality is meat which is cooked in a lower temperature without being seared retains maximum juices and it happens because by searing protein coagulates and squeeze juice out of the muscles. (go ahead and try this experiment, and what you will realize is modern cooking concept- scientific study of deliciousness)

We are constantly improving our understanding of how to control the taste, texture and flavour which includes- society linked to culinary activity*, chemical and physical aspects of the artistic component*, caramelization*, Millard reaction*, freezing* ,heating* , emulsifying*, thickening*, jellying agents*, moisture *, pressure*, aeration* seasons effect on food* olfactory system*, customer expectation*
Today’s fine dining kitchen is about planning and organizing flavors together to deliver the best possible combination which involves mainly three different process which is *preparation, *cutting and *cooking.
So at last go ahead with your hypermodern emotional cooking*, gastro physics*, culinary alchemy*, cutting edge science cuisine*, science food molecular cooking*, *, or whatever fancy name you attach to it - remember After all, modern cooking is scientific principle and day to day research to improve its creation, as well as traditional or classical cooking that re-examines its technique through conducting tests in order to get rid of incorrect Or irrelevant information,Scientific study of Deliciousness, not technical wizardry.
*will be discussed later under modern cooking, u can ask any thing in Fand B forum

2009-02-26T20:47:00.000-08:00

List of Vegetable’s for European and American cuisine – anupamsom.com

Artichoke, Asparagus, Aubergine,
Banana shallots, Baby cabbage ,Beetroot ,(golden beetroot, baby beetroot),Belgian endive ,Bibb lettuce ,Black perigord truffle, bok choy (pak choy) Borecole ,Broad bean ,Broccoli , broccoli rabe (rapini) purple sprouting broccoli, Brussels sprouts ,Butterhead lettuce ,Button mushroom, butternut squash,
Cabbage , Chinese cabbage, Capsicum- (green,red, yellow, orange, black, white) ,Carrot ,Cauliflower, Celeriac, Celery, Celery root, Cep mushroom ,Champignon mushroom ,Chanterell mushroom , Chard, cress, Cherry tomato, Chicory ,Collard greens Cos lettuce ,Courgette , Cucumber ,Cultivated mushrooms, Curly endive, Curly kale,
Egg mushroom, Eggplant (aubergine), endive (chicory)
Fava bean, Field mushroom, Fennel, baby fennel, Flemish leaf, fluted gourd, French bean,
Gherkin cucumber, Girolle mushroom, Globe artichoke, green bean, gourds, Green pepper,
Haricot bean,
Iceberg lettuce, Italian cucumber ,Italian tomato,
Jerusalem artichoke,
Kale, Kohlrabi, Lamb's lettuce (mashey lettuce),
Leek ,Lettuce, Love apple,
Marrow, Mignonette lettuce, Morel mushroom, Morale mushroom, Mizuna,
Neeps, New Zealand spinach.
Onion, Okra also called 'ladies fingers' or gumbo, Open cap mushroom, oak leaf (red,green)
Pea, Parsnip ,Pepper ,Plum ,tomato, Portobello mushroom, Potato , Pumpkin,
Radish, red radish, Red cabbage, Red-grained truffle, Red onion, Red pepper,Radicchio, Rhubarb, Rocket(lettuce)Romaine, lettuce, Roma tomato ,Runner bean, Rutabaga ,
Salsify, Samphire, (golden samphire,Savoy cabbage, Seakale, Shallot , sorrel, Silver beet, Spanish, Spinach, Spring onion, Sponge mushroom, Squash, Swede, Sweet corn, Swiss chard, sweet potato,
Tomato,(red, green, yellow, white, orange, cherry, tear drop ...) Truffle, Turnips, truffle Witloof,
Violet truffle,
Watercress, White cabbage, Water spinach.
Yam, Yellow pepper, yellow squash, Zucchini,
I have used all these vegetable’s during my work experience if you need to know more about any of them Ask for more – f&b forum- anupamsom.com