Good & Value Wine Dinner @ Greenwood Fish Bistro on 19Nov2015

smoked canapes

smoked canapes

a friend arranged a wine dinner at Greenwood Fish Market & Bistro on 19.11.2015. 8 of us attended. ^^

the same friend arranged fun wine dinners at (1) zaffereno & (2) halia previously

greenwood fish bistro

greenwood fish bistro

i’ve been to greenwood fish bistro some years back (before i started blogging) and had the S$39.95 whole lobster promotion twice before (they still have that). it was quite good.

wine dinner menu

wine dinner menu

this evening we had a S$69pax 5-course eqwines dinner w/o dessert & coffee.

as i don’t drink i look only at the food menu whether i want to pay that just for the food.

for those who don’t drink, the restaurant was kind enough to offer juice etc, very good of them since wine was sponsored by the wine merchant but i guess, not the other drinks. 🙂

prosecco

prosecco

i decided to take the wine. prosecco was good. i liked the white after this best. 🙂

red wines

red wines

reds were quite good too. the restaurant gave me a cranberry juice afterwards too, a great gesture.

smoked canapes

smoked canapes

first course were some smoked canapes. these were very good!

smoked canapes

smoked canapes

the smoked salmon & mussels were excellent…how to describe? smokey i guess, very flavourful.

the smoked trout (the server said cold smoked) was so-so, not so tasty.

cured salmon with avocado

cured salmon with avocado

cured salmon with avocado

cured salmon with avocado

the second course cured salmon with avocado also very nice. it was though nothing special.

barramundi & pea puree

barramundi & pea puree

the 3rd course barramundi was excellent!

not sure if barramundi is farmed in singapore like the smaller local seabass. this one the meat is firmer, not so “hu” liek falling apart.

barramundi & pea puree

barramundi & pea puree

however 2 of my friends complained that the meat was soft. the rest of us were ok…maybe they got the local seabass instead? just kidding. 🙂

duck confit - this a disaster

duck confit – this a disaster

the 4th course was a duck confit?

it was a huge disaster! meat was tough & not edible!

actually the server said it was sous vide then cooked in oven (mayeb the server got it wrong, just don’t sound right!)..

firstly of course duck confit is cooked in duck fat..while the word confit is used loosely to mean slow braise like say pineapple confit or belly pork confit, for duck confit it usually mean strictly duck confit. & i’m not sure you can roast in oven after sous vide.

i would think a cold pan method of rendering out the fat & crisping the skin w/o overcooking the meat makes a lot more sense (above photo)…notice the fat had rendered out..

octopus confit

octopus confit

restaurant was great to do a service recovery.

they replaced the dish with a octopus confit.

it was competent dish, not the best but i guess good enough. 🙂

octopus confit

octopus confit

you could say a fish bistro would do an octopus dish better than a duck dish?

belly pork & grilled pineapples

belly pork & grilled pineapples

but then for the last course they served a really “kick-ass” belly pork.

belly pork & grilled pineapples

belly pork & grilled pineapples

this was one of the best i have taken! ^^

belly pork & grilled pineapples

belly pork & grilled pineapples

not really smoked but just a hint of a flavourful ham, very tender & delicious.

i have a tea brined belly pork in the fridge now. planning to sous vide then pan-charred the skin. see if i can get anywhere close or similar to this excellent piece. 🙂

thanks to our friend, we had many fun evenings trying out different wine dinners & spending great time together.

i am not sure how their service is on normal days but for this evening, i think service was really quite exemplary & they really tried their best (from offering non alcoholic drinks to replacing the 4th course – even though they did not have much choice with the duck being such a quite monumental failure).

c.h.e.f andy

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Greenwood Fish Market & Bistro
No. 34 & 38 Greenwood Ave S289236
Tel: 6467 4950
Fax: 6467 4965
email: greenwoodbistro@yahoo.com.sg
OPENING HOURS: Mon – Sat: 12:00 – 22:30, Sun & PH: 11:00 – 22:30

 

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Sous Vide Duck Breast & Tea Smoked Duck Fettucine (Gordon Ramsay’s Cold Pan Method)

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

was in 2 minds whether to make this post.

anyway i had 1/2 duck leftover from my recent 15pax homecooked dinner for friends on 3.10.2014. i used 1/2 duck to make a 盐水鸭.

& i read 2 interesting recipes & thought i would try out sous vide duck breast & use the drumstick for a tea smoked duck fettucine. 🙂

the results were not that great so i thought of not posting it as a recipe. anyway, i will give the tea smoked duck another try to see if i can get it right.

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

the 6hr sous vide pan-roast duck breast was fine actually. i made quite a good one for my canard l’orange anyway, so the main difference was just the sauce.

the grape ginger sauce was kind of an overkill. next time i will just do it as a small dip. pouring it over the medium rare duck breast actually killed the photo & also masked the taste. i tried the duck w/o the sauce & it was quite good on its own. unfortunately i did not take a photo of the nicely medium rare duck after slicing it. 😦

i would rate it as passable but not great.

tea smoked duck fettucine

tea smoked duck fettucine

the tea smoked duck fettucine was an exciting recipe for me, as i can use this method to smoke meats (duck, belly pork, pork kuckles, even beef i think) w/o a real smoker.

however my first attempt wasn’t right in terms of timing. i did only 45mins in the oven at 130degC after smoking the tea & other condiments on a aluminium foil in an oven-proof wok over high heat & crimping the foil to make a fully sealed “smoking chamber”, i placed it in a preheated oven at 130degC for 45mins. for the crispy skin i used gordon ramsay’s cold pan method.

removing the aluminium foil, the tea smoked duck gave off a nice aroma in the room but the flavours could not really infuse to the meat..need longer than 45mins. i will probably try it for 2.5hrs to 3 hrs instead.

the fettucine recipe was actually ok & my 2 daughters ate up the pasta on the day & next. but the tea smoked duck achieved nothing & the texture was a bit tough nearer the bones as it was not smoked for long enough time.

my current standard of sous vide duck breast (much ado about nothing) is no match for my simple & easy to do 盐水鸭…

i can use both methods – 6hrs sous vide at 70degC OR smoking chamber method to produce the tender meat & then the cold pan method to produce the cripy skin. then a small grape ginger sauce dip would do.

i will post the recipe later when i get the correct preparation & results for the tea smoke duck.

c.h.e.f andy

 

Duck in Orange Sauce

Image

2 of my friends who joined me a few times for dinner do not take beef, so I was seeking couple stand-in dishes like pan seared hokkaido scallops (which I didn’t do well previously because I had then no notion yet of the simple logic of a very hot non-stick pan & bone dry scallops), and GR (Gordon Ramsay) crispy salmon which I do rather well. And so I googled and found this videojug’s Duck in Orange Sauce recipe.

This recipe is good for making the orange sauce. For better instructions on panfrying the duck, I prefer Gordon Ramsay’s cold pan method to render out the fat & produce a crispy skin.  The recipe worked well enough for my first try as you can see in the above picture. However I do not find the breast tender enough and thought that slow braising in the orange sauce or in the oven may work better.

Well, slow braising didn’t work well enough, and the slow cooking in the oven also did not work too well until I apply/vary the pan-roasted chicken method on brined duck drumstick, and also adapted/tested out Foodwishes.com chef John’s prime rib method on the brined duck breast. Both these latter 2 methods produced very nice duck drumstick & duck breast, with the prime rib method on brined duck breast producing a very tender, moist & tasty duck breast which can be serve as a standalone tapas OR serve as a main course drizzled with the orange sauce. see here.

c.h.e.f andy

Ingredients:

  • 2 duck breasts (the duck size I use is a smallish 1.9kg to 2.1kg for a whole duck)
  • sea salt & coarse black pepper
  • 2 tbsp light soy sauce
  • 150ml fresh orange juice
  • 1 cup wine
  • 1 cup chicken stock
  • zest from 1 orange
  • 2 tbsp sugar

Directions;

  1. combine the orange juice, zest, wine & chicken stock in a saucepan. heat & reduce and set aside.
  2. lightly season the duck breast with sea salt & coarse black pepper (now I use the brined duck method which have the duck breasts brined in 1 litre water with 5% salt & 3% sugar for 24hrs, so I do not season before putting to the pan).
  3. place the duck breasts in a cold pan & turn on the fire & to low. allow the fat to be slowly rendered out and leave for 10mins w/o turning to get a crispy skin(watch Gordon Ramsay’s video on how to do this). turn over the duck, spoon out the duck fat and add 2 tablespoon of soy sauce. turn off the fire.
  4. using Foodwishes.com chef John’s prime rib method, I preheat oven to 250degC, then turn over the duck back to skin-down on the oven-proof pan & place it in the oven for 4minutes! leave the duck breast in the oven w/o opening the oven door & turn the timer to 45mins to let the residual heat can slow cook the duck. After 45 minutes remove the duck from the oven, rest & serve standalone as a tapas OR as a main course drizzled with orange sauce. see here.