tasting notes//november

recipe for crispy oxtail rice, a lemon tart, my first tasting menu, galbi-tang, some special wine, and a vermouth,

a very late edition of tasting notes… I am sorry…happy new year everyone :)

Crispy Oxtail Rice

[cooked for bella, yas, lily and rosa]

It was so so good. You must trust me. A recreation of a dish from Goodbye Horses previously mentioned in august’s tasting notes.

Oxtail Stew Recipe

• 1.2 kg oxtail pieces

• 1 onion diced

• 3 garlic cloves, crushed

• 1 carrot diced

• 1 tbsp tomato paste

• 150 ml white wine

• bay leaves

• 500–700 ml beef stock (enough to nearly cover)

• Salt + pepper

• Neutral oil

• Rice

• Rice vinegar

• porcini/shitaake/oyster mushrooms

• soy sauce

• mirin

• sugar

Heat oil in big pot, brown oxtail on all sides till golden, then remove.
Add onion, garlic, carrot and cook till softened.
Add tomato paste and let it dissolve into the oil. Add bay leaf.
Put the oxtail back in. Pour in the wine and scrape bottom
Add stock, bay leaves, season.
Bring to a simmer, cover, and cook until the meat falls off the bone, four hours or more.
Remove oxtail, cool slightly, and shred. The stew should be thick, but cooked down more if needs before adding oxtail back in.

Cook the rice. Add rice vinegar once cooked.

I used dried shiitake rehydrated in water and also fresh oyster mushrooms. Sautéed it in a sort of teriyaki sauce of soy sauce, mirin, sake and sugar.

Once all components cooked, mix in a frying pan/wok, on a high heat, leaving to sit before stirring each time so you get crispy bits. Add more rice vinegar and soy sauce if needed. Add parsley. Serve :)

lemon tart

its citrus season! and this dish is so sexy, I love the way it burns and caramelises on the top, makes other lemon tarts look boring. this is from the always reliable River Cafe recipe.

below is three restaurants, one food fixation, lots of wine and a vermouth….