You bite in the thick, crunchy, luscious sweet but then the middle part is so moist and tender you are amazed by the controversy!
A very old form of chocolate from my childhood, umbrella chocolates. Most of all their gilt folio papers attracted us deeply…
so tender – slightly steam – little butter – or aioli
chop a bunch spring onions – parsley – mint – home made thick red pepper paste – red pepper flakes – pomegranate molasses – salt – a squeeze of half lemon – a little water – spoon it!
garlic – beetroot – marjoram – parsley stems – a glug of extra virgin olive oil – coarse salt and pepper – balsamic vinegar – a chili to spice it up – in parchment paper – in the oven
brought from Milano – steamed a little – then sauteed in olive oil and caper berries – finished with Padano shreds – accompanied with prosciutto crudo.
an organic chicken – a good knife – skills – crushed cummin seeds, fenugreek, mustard, fennel, kalonji – to be seared in a cast iron pan – to be finished in the oven.