Fresh woodfire-smoked peppers filled with a spicy spread made from feta cheese, garlic and lots of dill, with fresh sourdough bread (a by-product from my smoked pork belly experiments).
Venison shanks, braised with root vegetables in red wine, served with aromatic Elfe potatoes. Lovely, on both accounts: the Venison shanks were as tender as a dream, yet wonderfully game flavoured (sourced at West Ealing farmer’s market), and Elfe potatoes (sourced at Tesco) are a really tasty variety of potatoes. I hope they keep Elfe on the shelves, they are a strong reason for shopping at Tesco.
Cream of avocado soup, fillet of pork medallions a la forestiere (‘coz I love mushrooms), served with sage butter fettuccine, followed by Pudim Flan.
Lemon and Black Pepper Tuna with Lambs lettuce. The tuna was cooked sous vide – interesting. The lemon was a mistake, as it added a bitter note. Did I like tuna sous vide? Hmm, not sure. Was good, but not mind-blowing, but definitely different. This requires more experimentation.
Confit de Canard, cooked sous vide, served with green beans and fondant Charlotte potatoes. I told you about this (click).
Related articles
- Tattie scones recipe to mark The Bard’s 253rd birth anniversary (nami-nami.blogspot.com)
- This Week, I’ve Been Mostly Eating… (gauweiler.net)
- Sous-Vide 101: How to Cook the Most Tender and Flavorful Meat You’ve Ever Tasted (tarpon.wordpress.com)
- What’s eating Antony Worrall Thompson? (independent.co.uk)
