just a quick one to keep you interested (not that we need extra entertainment these days, with the olymipics - luckily - behind us, the para- version just starting and the glorious summer weather outside). it's not the perfect time to be in front of a screen any more than you necessarily have to in order to pay your holiday bills, so i'll make this one quick:
a nice idea for a summery canape of a confit (or slow cooked) leg or shoulder of lamb. all the bits on the spoon need to be fridge cold, apart from the meat that we serve lukewarm, warm or hot, according to personal preference.
 |
| this is with a special dedication to one of the greatest chefs I know, Tyler Torrance who among other things taught me how to confit |
- shoulder of lamb slowly cooked with fennel, smoked garlic, mint and viognier (recipe coming soon);
- grain mustard and wild garlic aioli;
- black truffle olive oil;
- pepper, salt, fresh mint.
Bon appetit!
No comments:
Post a Comment