A chapter headed " A bunch of carrots". I always love the way Mr Slater describes food in his book and on the television, it is so visual yet you can almost smell and taste it too. This chapter is no exception. Please read it - you will never find a carrot a simple ordinary veg again.
The carrots should have been cooked with the skins on, however had to peel mine as they were not quite as young as the supermarket indicated, ( bit like me really!!!!)
Fortunately I was able to serve these with the goodies brought back from my cookery course. A delicious way to serve the humble carrot.
This is my starter - Poached salmon wrapped in Nori served with a smoked potato and horseradish mousse line and a tarragon and shallot salsa!!! Sounds very Master Chef doesn't it ?
Followed by Red wine and thyme braised haunch of venison with Brescianstyle buttery Parmesan polenta and tenderstem broccoli
And then Macadamia and salt caramel delice
Lovely day all in all and finally the carrots
Attended the course with my friend Julie who split her sides when I managed to grate my acrylic nail along with the Parmesan !!!!!! Not very masterchef
By the way my friend is about to publish her book on Amazon . Look out for a new author Julie Houston. You owe me !
Red wine and thyme braised haunch of Venison with Brescian style polenta and tender stem broccoli
The carrots and herb sauce
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