Saturday, November 16, 2013

Chicken and Chard Cakes


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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