MissDissent (missdissent) wrote,
MissDissent
missdissent

Colcannon / Pithivier

With a new job, comes a new vocabulary! Mostly these words are popping up on menus. Which of course I am reading at a bad time to express my ignorance - I often I have an idea about what they are talking about, but I probably need to know a more firm er... definition.

Colcannon

At Blancmange, they had a main served with colcannon, and whilst I was sure it was a side made using potatoes, I thought it also used cabbage. It turns out to be a dish of Scottish and Irish origins, similar to the English 'Bubble & Squeak'. So I was right about the potato, and close with the cabbage - it's actually traditionally made with Kale (a Northern hemisphere type of cabbage, kind of like wild cabbage). As per this image, it looks a lot greener than I was imagining.



P
ithivier

At Sugaroom, there was an entree of Confit Duck Pithivier which confounded me. Now confit I have my head around (it's a way of preserving a food by immersing it in something). In this case it basically means the duck (canard) is cooked in its own fat, and then stored in a jar, with more duck fat on top, to seal and preserve it. This process of course adds to the flavour (generally quite rich). It would be called confit de canard in French - and as you can see from the photo below, this delicacy can come in a can!



But pithivier had me... Turns out it means a round, enclosed pie, usually made with puff pastry.

Here is an image of a pithivier by Aria's Matt Moran:


Poached lamb loin with lamb pithivier and pea puree

Funnily enough, I have eaten Matt Moran's poached lamb loin (it was divine) - but at the time, it was not served with a lamb pithivier.


Tags: food
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