When Bank Holiday Monday lies ahead what better way to stretch out the weekend than cooking dinner for friends on Sunday night.
The May edition of Olive Magazine provided the inspiration I was looking for.
Potted crab with brown shrimp butter and pickled radish the brown and white crab meat was flavoured with lemon, paprika (smoked for extra kick) and nutmeg as a mace substitute. Blended with butter and topped with potted shrimps. The pickled radishes steeped in rice vinegar, salt and sugar contrasted perfectly and I added some salty samphire for colour.
A rich starter lovely spread on toast.
Followed by Braised chicken thighs with grain mustard sauce, Jersey Royals, peas and bacon.
Garlic, thyme, cream, mustard, white wine and chicken stock are the main flavours of this easy good looking dish. Boiled halved jersey royal potatoes were reheated with diced bacon and peas to give it different and colourful side dish.
A rich starter lovely spread on toast.
Followed by Braised chicken thighs with grain mustard sauce, Jersey Royals, peas and bacon.
Garlic, thyme, cream, mustard, white wine and chicken stock are the main flavours of this easy good looking dish. Boiled halved jersey royal potatoes were reheated with diced bacon and peas to give it different and colourful side dish.
The Olive recipe uses rabbit not chicken but in we have enough of rabbits hopping around the garden demolishing anything they can find.
Then for pudding Key Lime Pie (a quick and easy version from the Good Food site) with cream and strawberries.
It all went down very well
Then for pudding Key Lime Pie (a quick and easy version from the Good Food site) with cream and strawberries.
It all went down very well
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