Drift-Wood Smoked Silver Darlings (or Fennel), “Tyrolean” ‘Taters, Seaweed Seasoning and River Mint-pickled Ogorki

image © Julia Devonshire, 2016

originalprojects; commissioned chefs Alex de Almeida (The Patio, Great Yarmouth) and Francis Woolf (Woolf & Social, Norwich) with a brief to design and create a menu that fused local produce and recipes with those of incoming Portuguese and Eastern European traditions.

Drift-Wood Smoked Silver Darlings (or Fennel), “Tyrolean” ‘Taters, Seaweed Seasoning and River Mint-pickled Ogorki, was served as part of 1 WOW OF A TIME ! – The Great Yarmouth Day TripJune 25 2016.

[Chef's notes:]

  • This will be 50 Herring served on 9 mini BBQs. It will be dry-cured first then smoked with drift wood.
  • The Fennel will be served in a bucket and spade. The fennel will be braised in cider and smoked at the same time as the fennel
  • Tyrolean Taters are spiral fried potato on sticks
  • Dried Seaweed will be mixed with Alex’s spice blend to be served in Chip shop style salt shakers
  • Ogorki (cucumber) quick pickled and served in Kilner jars.

 

originalprojects; would like to thank Lee Trosclair for the generous use of The Social.