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February 2018

Feather blade sous vide (10 of 11)

Customers would ask me “What’s our secret sauce Conor?” “How can you make our business stand out from all the others out there?” I would evade the questions, preferring to maintain the curtain of mystique around what I do, like the Wizard of Oz pulling on the levers of deception and subterfuge as I wrestled with the brand image of various entities. Ultimately, we would define the brand and expose the “secret sauce” that really made the difference for the company in question. However, this is not marketing and the sauce I want to mention is less of a secret than it used to be. 

This little delight might just as well be titled “Mantis Prawn V Monkfish – The battle of the uglies.” In truth, I had intended doing Mantis Prawns and Black Beans”. Never having cooked the crusty, ugly little crustaceans before, I didn’t reckon on them being so difficult to cook. The cooking bit is pretty easy (boil the blighters). But, getting the meat out of the shells proved to be impossible. 

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