The lamb was cooked over a fast charcoal burner with some oak chips for that smokey tang , The prawns were in rice paper lined with basil and fried in sunflower oil , the lettuce can be a little bitter so blanch in boiling water first then braise in butter and a drizzle of honey. finish the tomatoes and mushrooms in the same clarified butter and use the ensuing jus over the completed dish. The base was a Florentine potato. That is , Creamed potato with spinach and some soft white cheese like Philladelphia or a nice runny Brie. Oddly , it worked well with the prawny element but I would avoid sesame oil for the prawn to prevent a flavour clash.
This Blog contains work from some of the worlds finest culinary artists And then --some of mine too!! There are some more traditional and simple culinary suggestions and methods for making pies and cider and the mystery of the sausage will be explored. My suggestions for sourcing great ingredients will be included as we go along Ther are slideshows of some of the restaurants I have been lucky enough to have visited with pictures of some of their delightfully crafted dishes. Bon Appetit
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