Thursday 29 November
We patted a pair of thick pork
medallions with fresh thyme and salt, and sautéed them simply in a hot
pan.
Alongside, there were delicious
mashed parsnips prepared thus, using a good splat of cream. They didn't even need to be
whipped - just used Barbara's ancestral wooden potato bat to mash them a
little. The 'snips turned out sweet and
luscious once we added a bit of grated nutmeg and salt.
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