Pigs head is one of our favourite cuts from the animal. Full of meat that is braised over night to produce tender, succulent cuts from the face that is pressed into this terrine. Complimented with a sweet chorizo jam made from spanish chorizo and fresh, british granny smith. Served with a side of home baked toasted brioche.
Risotto Milanese
Classic Risotto Milanese made with bone marrow, saffron from Milan. This dish is full of deep and rich flavours, yet it retains its light and delicate texture. This dish could traditionally be served as it is, or with a meaty fish, such as Halibut or the classic Ossobuco.
White Chocolate and Vanilla Parfait
Simple as it sounds, these two wonderful sweet flavours paired together perfectly in this smooth, creamy parfait. Served with mango ice cream, poached pineapple and ginger jelly. This desert is light on the pallet yet satisfies a sweet tooth. A spring time classic.
Banana Soufflè
Our latest creation is this banana soufflé, served with salted caramel and vanilla ice cream. A traditional blend of flavours, sculpted into a contemporary desert which is forever popular on any menu.
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