The first course was some sauteed shrimps that has been marinated with lemongrass and garlic, with some fried leeks on top. All of that sitting in some tomato water, diced cucumber, and basil. This is a very refreshing summer dish, though I did have to add a bit of salt to the tomato water at the end (I did not season it at all at first...I thought that the salt may ruin the fresh taste).
The main course was a pork loin roast that has been brined, with roasted asparagus and a cauliflower gratin. For some strange reason, the pork roast was cooked on the inside (the loin part) but not on the outside, so the meat wasn't cooked even though the temperature probe says yes. This is very strange. I ended up slicing the roast and putting it back into the oven a bit. The loin was slightly overcooked but the rest was great, though with the brine even the overcooked part remains juicy and tasty. Unfortunately we couldn't wait and ate all the side dishes before the pork was ready. I still have no idea why the meat cooked in this strange way, especially since the meat was seared on the outside first...
For dessert, we had a lemon sorbet with some candied lemon peel. It was very refreshing and a nice way to finish off a meal in the summer.
Posts
