shipment arrived

new shipment of sardines just arrived today evening..spent the later part of the night prepping them for this sundays brunch.  Also just got delivered is albacore tuna..very nice. for this sundays brunch as well. Finally got my hands on some beautiful micro cresses and its been two weeks in a row that my tomatoes from France failed to show up.  I am really racking up the bills here for these produce.. First months sales wasn't even enough to cover cost but the experience was thrilling and I've learnt a couple of things along the way. Lets hope the week after next when I resume, the people who tried the food were happy enough to return for a second try. I'm gonna tone down on the presentation bit...not gonna fuss with the food too much...stick to the three four ingredient bit and I'm also going to stop with the 2 n 3 course bit so people won't feel like they need to spend 50 bucks just to get a meal here.  Still the same good quality ingredients but little more toned down n more recognisable.  

please remember that I'm open all day this coming sunday and will be closed Mon 22/11 - wed 24/11 and will resume for sunday brunch on 28th Nov.  


Which means that I'll be absolutely free next week..I've just heard from my Dad that the teak table tops won't be ready till after end of the month.  Christmas will definitely see them.  We've given up re-upholstering our chairs in Singapore. B Bakery's Pastry Chef Susie has found us a cheaper alternative in JB. Half the price. Not fabric from our first source but close enough.  Grey is the color of the fabric n I think it'll go perfectly well in contrast to the wood table.

ANYBODY GOTS ANY FREE LANCE JOB FOR A CHEF NEXT WEEK OR ON ANY WEEKENDS? CAN EMAIL ME OR JUST POST A COMMENT HERE TO CONTACT ME.


alright some pictures with the lovely iphone::::::::

tips on deboning sardine

take of scales gently, do not tear the skin

take off the head

insert a small pairing knife between the flesh n rib cage starting from the front end as in the pix, slowly push the knife till it reaches the tail end, tilting the knife slowly slide it outwards away from the body, separating the flesh from the bone. Repeat the same procedure on the other side

this is what you'll end up with. Once you''re left with just the rib cage standing, peel the entire rib cage out by placing two fingers on the top end tip of the spinal cord n pull it towards you, it shud come off easily if they fis is not too oily

just like so

should be left with this

and this

and this...beautiful shades of grey n black

and I was playing with it n tot....

ballotine of sardines

some other things for sunday

red tuna...i think i'll slice them thin n rub it with olive oil n grill them. serve a big slab with ......???? i haven yet tot of the garnish to go with this.usually vegetable ala greque...i'm thinking some nice bouchot mussels, micro arugula, some dehydrated black olives maybe even just black olives cus the dehydrated ones will be too chewy n gets stuck in between the teeth n thats no good for the lovely ladies..I'm thinking also some tomatoes, n something soft l n creamy like a baked cheese. I've got some vacherin mont d'or. 

good olive oil...n something sharpe n sweet like sherry vinaigrette, and something crunchy like toasted seaweed (thanks adrian:-)) that to me will be quite a nice treat.

I'm also serving bouchot mussels simply stewed with white wine n fresh herbs with good bread from b bakery.  No pictures here for the mussels. they sitting in my fridge at this very moment.

Hope to see some of you this sunday ya.

ciao

for now