Secretts farm beetroot salad with pickled coleslaw and bourban spiced almonds
River trout "muit cuit", poached red onion, baby sorrel leaves and a broad bean veloute
Loin of Hampshire Down lamb with roasted garlic panisse,
braised chickpea beignet and ras el hanout
Nanny Williams blue goats cheese with apricot chutney and black pepper croquant
Did you blend the Raz el Hanout or is it a mix you purchased? Sexy as always...
ReplyDeleteHey Gerry,
ReplyDeleteThe mix i used was 1 tablespoon of each, cardomom, tumeric, ginger, cinnamon, mace, nutmeg, saffron, rose petals, and a pinch of black pepper.
Craig
ReplyDeleteIt's all my own fault, but I've been sweet-talked by Martin Lersch into hosting a round of TGRWT and I'm worried about it. I chose plum and blue cheese as the food pairing and now I have a nightmare in which sum total of entries comprise:
Prune and Gorgonzola cupcakes
Greengage, rocket and crumbled Stilton salad
Five-spice roast duck with plum and Roquefort dipping sauces
I'm writing to you in the hope that you might be able to find the time and summon up the creativity to bail me out with something more adventurous. Your final dish above looks like a good start.
If you can help with an entry to TGRWT it would be much appreciated.
Aidan
its really marvelous,
ReplyDeleteart on plate its out of the world
wish to be part for the same .