Credit to @joshcarpdining Carrot Terrine
There’s a lot more flavour to it than at first glance, so read on:
👀📖
– Terrine : Carrot layered with Cumin, Guinea Fowl Fat & Garlic. Torched and Glazed.
– Glaze : Miso, Soy, Honey & Butter.
– Puree : Carrot & Scorched Coriander Seed (taking it just further than ‘toasted’ brings a really interesting nuttiness that was a very happy accident I shall be using a lot more!)
– Kale Crisps
– Pickled Chilli
– Nasturtium (unnecessary; won’t be using in future)
🟠
This little taster takes a lot of work, but the results are well worth it. As Autumn is in full swing I will be using a Butternut Squash version of this in my menus, but the essence remains the same. Shoutout to @akokorestaurant for the inspiration!
.
Please take a moment to Like and Comment below and remember to check out and follow the original poster
“Tag” @chefselection into your posts, they show up in our tagged section, we repost our favourites from there
.
Follow @chefselection @premierselection1
Use #chefselection in your posts
.
Reposted Pictures may also be featured on our website https://chefselection.co posts with more than 1000+ likes feature on our Hall of Fame
#chefselection #followme #cheffood #dailyinspiration #finedining #goodfood #inspiration #food #tagforlikes #positivevibes
#positive #positivity #bekind #chefjobs #recruiting #michelinstars #chefjob #cheflife #chef #chefs #foodporn
