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overflowing veal pot with spinach mousse

my version -- home made vol-au-vent filled with indonasian beef rendang served with sautéed spinach avacado mousse...

When I was growing up, my mom, aunt, and grandmother will often make some kind of spicy beef stew, porata (buttered bread), and simple sautéed spinach or greens.
My grand mother’s clay pot (in her village home) on open fire will quite often be over flowing...
This dish of mine [specially made for my son, who these days needs to eat a lot of protein and greens] is an homage to my south asian heritage with french and japanese culinary techniques infused with aromatic spices and herbs like lemongrass, ginger, kaffir leaves, star anise, and panch phoron. [Panch Phoron (also called panch phoran or paanch phoron) literally means “five spices.” It is a spice blend commonly used in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel].
A vol-au-vent is a small hollow case of puff pastry. It was formerly also called a patty case. A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece. - Wikipedia
See more on my beef randang dish here.
"A mousse (/ˈmuːs/; French: [mus]; "foam") is a soft prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites.” -- Wikipedia

another day...

here is a quicker version of the same dish using ramekin...

behind the scene...


© Faisal Hoque
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