f the different way it is served. Introduced to me by a wonderful young chef.
Clean and serve whole Romaine lettuce leaves in a bowl or vase alongside a dip of the ceasar dressing...with the cheese whipped in to the sauce. Soooo good. I served this with wedges of olive foccacia and we rolled a wedge in the lettuce leaf and dipped away....
the chickens were moist and yummy, I used "Rose Harrisa" an amazingly good harrisa I have only ever found at Waitrose and Sainsbury in the UK. and we used beer cans.
The Beetroot risotto with feta was excellent. I made a huge quantity as I want to use up the left overs as "risotto cakes"
The red peppers is an excellent dish, you should all try this some time.
The breadfruit...well I've certainly had better...it was a bit stodgy. I picked it when I thought it was ripe.....not sure if I picked it at the right time. However it is now good to make into chips.
The fig and cheese...well with port this is sublime.
Clean and serve whole Romaine lettuce leaves in a bowl or vase alongside a dip of the ceasar dressing...with the cheese whipped in to the sauce. Soooo good. I served this with wedges of olive foccacia and we rolled a wedge in the lettuce leaf and dipped away....
the chickens were moist and yummy, I used "Rose Harrisa" an amazingly good harrisa I have only ever found at Waitrose and Sainsbury in the UK. and we used beer cans.
The Beetroot risotto with feta was excellent. I made a huge quantity as I want to use up the left overs as "risotto cakes"
The red peppers is an excellent dish, you should all try this some time.
The breadfruit...well I've certainly had better...it was a bit stodgy. I picked it when I thought it was ripe.....not sure if I picked it at the right time. However it is now good to make into chips.
The fig and cheese...well with port this is sublime.