Nutritional rivalry

My cousin has a passion for cooking. I’d say much more than myself—he spent some weeks in Singapore, cooking in a French restaurant, on his way to becoming a great chef, and hopefully one day realising his dreams to have his own restaurant. I, on the other hand, just like eating.

So, he wants to have a cook-off with me. I don’t know if this is a good idea; no doubt—in comparison to his professional cookery—I am a mere whelp in matters of the kitchen. So what must one do, to stand a fighting chance?

Train like Rocky. That’s right. Here’s what I’ve come up with so far:

Pan-fried fillet with baked-on creamy Danish blue, a balsamic reduction line, fresh tomato cubes, accompanied by a mint and pea sorbet

Pan-fried filét with baked-on creamy Danish blue, a balsamic reduction line, fresh tomato cubes, accompanied by a mint & pea sorbet

Fillet and truffle oil risotto with a creamy mushroom foam

Filét and truffle oil risotto with a creamy mushroom foam

I still think I’ll lose, but we’ll just have to wait and see.

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