Tuesday 12 November
We had the chicken legs and thighs
from Sunday, so reheated them with some white wine, and pumped up the flavor
with some of our own preserved lemon, diced.
On the side, we made the chard cakes
(using fresh beet greens as well as chard, and pecorino cheese instead of
kashkaval) from Plenty.
We didn't need to make the
accompanying sorrel sauce, but we will soon, as we only ate half of the 8
cakes, and left the others premade for another day.
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