Tenfor my muse
Ten - 10 - สิบ - ដប់ - ع
رشة
- diez
Ten - 10 - สิบ - ដប់ - ةرشع - diez
by Christopher Burt
ABOUT THIS BOOKchina - japan - korea - thailand - syria - morroco - spain - portugal - switzerland - sweden - france - germany - USA - canada - iran - phillapines - on your door step
Tenfor my muse
Ten - 10 - สิบ - ដប់ - ع
رشة
- diez
Ten - 10 - สิบ - ដប់ - ةرشع - diez
by Christopher Burt
Ten - 10 - สิบ - ដប់ - ةرشع - diez
A Global WinterWhat is Ten about i here you ask…Simple Global cuisine - from the Sahara to the Seychelles - from Kingston to Canada but with My usual constraints - totally local textures & produce - everything has an equivalent (without exception - in terms of flavour profile & texture) - so thats what we use. Why Ten? - Simple its the tenth book - and more than coming full circle in a year - this time we are going Global…
chicken korma-tose
chicken korma - carrot pickle - grilled cauliflower bhaji - coconut & almonds - dates - piccalilli
#LittleMonkey
togarashi seared diver scallops - textures of sweet potato & cassava - #lovemonkey bulgogi - candy beet & mustard frills
loppy chow
celeriac skin & middle farm british lop bacon chowder - rob swift’s brioche - crumb & frills - salsify croute
pretty in pink
pink praline cheesecake - sour raspberry gel - broken stones - green apple smoothie
The Hamptons
Sarah Hamptons Brock Hall farm pablo cabrito - 3 tomato salad - heathers harvest carrot pickle
Sup Dock?
carrot & orange veloute - hertage carrots - burnt carrot powder - Rob Swift’s sourdough
Mucky Duck
pan roasted lunsale duck - cherry fluid gel & cherry yoghurt wafer - roasted butternut & cavello nero - caramelised sweet potato skin puree
Stinging Apple
middle farm british lop bacon jowel & apple mustard parfait - crisp apple & beetroot salad - intense apple puree & tuille - radish - Rob Swift’s nettle cheddar bread
Papa People
butter confit roasted Guinea fowl - smoked kohlrabi puree - cavello nero - acorn & cherry gel - bone jus - winter root sablee
#MonkeyPuzzle
seared Chinese curried diver scallops - crispy butternuts - #LoveMonkey kimchi - red kochujang ketchup
5 Dynasties
seared Great Berwick Organics longhorn prime rib of beef - local pancetta crisps - celeriac & heritage carrot skin puree - sichuan peppercorn - salt baked winter roots
#PermanantJones
chilli salt chicken - fragrant jasmine rice - #monkeyspunk sauce
IClaude
seared goats cheese - rhubarb - candy cane - grilled gem heart - radish - hibiscus vinaigrette
#MassimoGino
local pheasant, apricot & morcilla butter rillette - Liz Knight’s hawthorn ketchup - burnt onion tuille - nasturtium ivy - Rob Swift’s onion & marmite toast
KFG
Korean fried guinea fowl - apple kimchi & rice noodle salad - crispy garlic & sesame bulgogi dipping sauce
bojon
curry oiled & seared lunsdale duck - raw & rhubarb confit - pear carpaccio & compression - winter vegetables - hibiscus pan reduction
Hedgerow
guinea fowl in local pancetta - celeriac skin fudge - toasted ‘kazelnuts’ - middle farm british lop pork & Moydens wrekin blue boulette - black kale & winter textures - sour bramble jam
#FrankieKnuckles
cherry cola braised miso middle farm british lop ham hock - #afrosamurice - reduction
#MonkeySpank
chilli salt scallop - pickled daikon & preserved kombu salsa - red bulgogi reduction
#MunkyTunk
togarashi seared scallops - edamame puree - Chinese sausage textures
Peppa Pig 2
chorizo in sweet smoked paprika salt - crispy shropshire ham with piccalilli fluid gel - apple textures - pork, apple & mustard rillettes on Rob Swift’s sourdough toast
The Fiendish Dr Wu
Matt’s black miso & sesame crusted wild salmon confit - butternut & sea herbs - edamame & lime leaf air
Fancy Licker
Matt’s Great Berwick Organics seven spice longhorn beef - celeriac in XO crumb - bok choy & celeric remoularde - sriracha ketchup
Apples & Pears
Matt’s charsui braised middle farm british lop pork - udon noodles - tofu - caramelized apple & pear miso dashi - cavello nero & pink ginger
#SurfSkippy
Matt’s 5 spiced & seared kangaroo loin - butternuts & black kale - cola miso reduction - crab & lime leaf remoularde
Up, Up & Soay…
rare breed Soay lamb 2 ways - juniper & cinnamon scented suet pudding - seared leg loin - smoked sweet potato mash - cavello nero
#ByAnyMeansNecessary
chinese sausage stuffed togarashi corn fed chicken - shittake & chickpeas - crispy tofu - blackbean & garlic bulgogi
Piggy Pan Handle
pork belly, chorizo & morcilla tortilla - chestnuts - manchego & sweet smoked paprika
Cordigo
atlantic cod & wild salmon tortilla - Hasting’s lemon ketchup - nasturtium ivy - three tomato salad
Get Yer Rocks Off
tiger tails cooked over hot rocks - black eyed peas - XO butternesca & sea herbs
Blu Moon Rising
Great Berwick Organic’s Longhorn top rump of beef & heritage carrot ragout - kale textures - Rob Swift’s bread
#LOVETUNK
#LOVETUNK slow braised middle farm british lop pork ribs - pork, black bean & crispy chilli udon noodles - miso crispy kales - peanuts
Vere Ar Ze Stonze…
chilled stones - wild salmon, grade A yellow fin tuna & diver scallop sashimi - pink ginger julienne - wasabi - flying fish tobbikko caviars - seasonal edibles - tamari
Toga,Tunk & Takke
silken firm tofu - #lovetunk sauce - miso dashi braised shitakke - toasted sesame seeds & scallions
Steak & Chips with Mushrooms
blonde miso buttered shropshire prime rib - butternut chips - shitakke mushroom Korean BBQ sauce
Kimchi’s - Peach Tree Style
togarashi - corn,shitakke & scallion - piccolo parsnip & apple
#BELLY aka #TunkJones
crispy tofu & chickpeas - XO & togarashi udon noodles - #TUNK & kochujang slow braised middle far british lop pork belly
#CKK-1
Matt’s cherry cola blonde miso braised shropshire ham katsu boulettes - bramble sourz - asparagus - apple kimchislaw
#Tea-Pea
wasabi pea nougat parfait - chai tea & lemongrass jelly - mango fluid gel
#Kurdz&Way
lemongrass curd parfait - liquorice & marshmallow meringue - intense dehydrated sour cherries - strawberry & mango fluid gel
Huggy Bear
acorn butter poached local pheasant torchon - salsify fudge - butternuts & sweet potatoes - middle farm pork, pearl barley & pear boulette - russian kale - hawthorn & red onion marmalade - nasturtiums - freeze dried sour cherries
Shticks & Shstones
futomaki - maki & nigiri - over chilled stones - locally foraged herbs
Phaesella
pheasant paella & saltimboca - toasted hazelnuts
Toad Hall
middle farm british lop & caramelized apple toad in the hole - burnt onion jus
誰Chi
katsu wild salmon - mango & crispy chilli udon noodles - apple kimchi - togarashi peanuts
HeritageHusk aka The Brock
southern fried dog salmon - pearl barley succotash - chipotle ketchup - locally foraged herb salad - file’ dressing
Waves & Grass
Great Berwick organics longhorn beef sashimi - sichaun seared diver scallops - XO butter braised fondant - miso oyster ketchup - cavello nero - pink ginger
#PLOT2POT
brulee’d Moyden’s Shrewsbury blue - pea & edamame puree - winter root textures - heritage vegetables - brassica’s - garden foraged herbs
LOP CHOP
Maynard’s cured middle farm british lop bacon chop - middle farm - skin chips with burnt onion powder -apple ketchup
Top Related