Having people taste your own, brand new creations can be unnerving at times, especially when you are looking to make your mark on a holiday as well-known as Thanksgiving. At our most recent tasting session, we were testing dish ideas for the event this weekend and it went well; although after much debate we are looking at having to somewhat tweak and improve our main course! When it came to tasting time the dish just didn't quite look like what I had dreamt it to be (although let's not get carried away here....it did taste delicious!). With thanksgiving being the inspiration behind our menu, the star of the show has to be our little 'gobbling' friend the turkey. The lovingly brined and then smoked breast was tasty, but the dish itself just didn't have the wow-factor we wanted it to have.....here is our first take:
A few changes were made to create a much improved dish inspired by the colours & flavours of Autumn. These changes, we hope, will improve the reputation of the humble turkey to the British public (by the way, that's 10kg worth of turkey we're getting from Walter Rose & Son...would hate to run into those birds!).
To us, utilising the whole bird is definitely important and ties in with our ideas of preservation in that, we'll be using the legs and thighs to make a delicious turkey rillette. We hope this will make a great snack for our Yuletide Feast coming up on December 14th and 15th!
We're feeling quietly confident about our progress, but, for those of you joining us for our thanksgiving dinner it will be up to you whether we've won you over with the Turkey. Remember that creating a great dish takes time, thought, testing and definitely - the best part - tasting! R.