We did a dinner for a delightful family staying in the New Forest last night. They flew in from the States and Singapore.
“The salmon is the best I’ve ever eaten, please tell me how you cooked it…” a guest came to the kitchen to ask.
Off again today, the menu includes boned and butterflied leg of lamb and hake with a salsa verde.
SO many of my recipes have a lemon in the list of ingredients. Here are a few: Butterflied then pan fried chicken breast with garlic and Rosemary, add a dollop of cream Fraiche and a good squeeze of lemon 2. Cherry Tomatoes pan fried with a good squeeze of lemon - tomatoes and lemon is a marriage made in heaven, if you’ve not tried it, try it today. Season with a pinch of #maldonsalt serve on a good slice of roasted sourdough and olive oil. #scicilianlemons @lemonposset with a raspberry & lime Coulis. Heat double cream in a pan, add caster sugar, bring to the boil, rolling simmer for a couple of minutes. Take off the heat. Add at least a lemon to the pannacotta. No gelatine needed, the chemistry between the lemon and cooked cream means it begins to thinker and solidify immediately. Pour into wineglasses. Serve with #blitzed raspberries, icing sugar to taste and a squeeze of lemon or lime. Sieve.
