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Falcon Tech world

Falcon Tech world

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“Shepherd-less” Shepherds Pie | Brined Baby Tomatoes | Smoked Mash | Coriander, green chili & ginger sauce When the curtain dropped tonight, I wanted to give myself a challenge: get out of the comfort zone but stay true to myself. There are countless meat dishes that would be within my sandbox to create that I grew up eating, but I wanted to do my spin on a true blue icon in European cuisine - the Shepherds Pie. How I chose to stay true to myself is with my use of spices & aromatics. I made a blackened coconut spice mix for my jackfruit, which is usually paired with pork. Admittedly I burnt my spice mix but I skimmed off the top & a few of the burnt bits added that super smoky flavour. I smoked my boiled potatoes before mashing & introduced a touch of the spice mix in there too. I’ve never made mash with coconut cream before (I never will again. PLEASE don’t make me cook without butter thanks). I introduced the brined tomatoes and my zingy coriander sauce to introduce dimensions to balance & “wake up” the palate against the richness of the “pie”. I am so incredibly proud of this dish — to me it’s a moment of growth. I am moving away from Sri Lankan cuisine but I am staying true to my roots & it feels momentous to do this now in Top 10. 15/07/2024

“Shepherd-less” Shepherds Pie | Brined Baby Tomatoes | Smoked Mash | Coriander, green chili & ginger sauce When the curtain dropped tonight, I wanted to give myself a challenge: get out of the comfort zone but stay true to myself. There are countless meat dishes that would be within my sandbox to create that I grew up eating, but I wanted to do my spin on a true blue icon in European cuisine - the Shepherds Pie. How I chose to stay true to myself is with my use of spices & aromatics. I made a blackened coconut spice mix for my jackfruit, which is usually paired with pork. Admittedly I burnt my spice mix but I skimmed off the top & a few of the burnt bits added that super smoky flavour. I smoked my boiled potatoes before mashing & introduced a touch of the spice mix in there too. I’ve never made mash with coconut cream before (I never will again. PLEASE don’t make me cook without butter thanks). I introduced the brined tomatoes and my zingy coriander sauce to introduce dimensions to balance & “wake up” the palate against the richness of the “pie”. I am so incredibly proud of this dish — to me it’s a moment of growth. I am moving away from Sri Lankan cuisine but I am staying true to my roots & it feels momentous to do this now in Top 10.

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Kandy
Gelioya
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