Friday, November 7, 2008

The meal

Let's finish this up. First course was wild white shrimp, quickly poached in water and served with a sauce of rice vinegar, soy sauce, minced ginger, and coriander. Juicy and plump, really sweet and so much flavour.

Rabbit legs and loins in a balsamic vinegar reduction. Carrots and celery, onion and garlic, sear the rabbit, let it simmer with the sauce and serve together. I swear I placed it really nicely - just forgot to take a photo until halfway through, so that's why it looks like this. Tasted better than it looked.

Rabbit soup, with mixed vegetables. This was done more in a Shanghainese style. We like our clear broths. Mostly bones, but simmer it for long enough and the flavour is just amazing.

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