Its been an extremely busy week, especially because of mothers day on Sunday which made the weekend all the busier. We got through it with not too much stress and very few raised voices :)
Went in to work yesterday to be greeted with a whole host of new seasonal ingredients and a new menu to start at lunch...time to push on then I guess.
We have new season lamb sweetbreads with lambs tongue, wild garlic, jersey royals and baby onions.
North African spiced Mackerel and baked aubergine and a slightly out there dish which I love, Parsley soup with snail tortellini and sauteed snails in garlic butter and a red wine jus.
Think of the flavours!
The north African mackerel is a take on a traditional dish called Imam baylidi, which translates as the priest feinted, this is reportedly because he feinted when he ate it because it was so good, another variation was because of the price of the ingredients and the amount of oil in it...it is a spiced onion, tomato and aubergine dish traditionally braised in olive oil and served cold as a meze. Definitely worth a try, I got to have a nibble last night and it was delicious, it could easily be altered to contain meat, like minced beef or another mullet??
Anyway I'm going to have to take some more pics of the dishes we are producing at the moment and post them on here for your perusal.
No comments:
Post a Comment