Tuesday 30 October
The theme was thyme: fresh green
stuff from the garden, patted onto the thin scallopine with kosher salt and
white pepper, and also sprinkled onto the chopped portobello mushrooms as they
sautéed in a hot pan. The scallopine
pan-fried too, and when we combined them with the dark succulent mushrooms, it was utter heaven.
No comments:
Post a Comment