Thursday, November 4, 2010

The good thing about making a feast...

Is that even when guests don't turn up, it's still a feast.

I made risotto with a few springs of asparagus and some amazing organic tomatoes from Food Connect Adelaide. From the EDC so nothing exciting there. I made, before that, a gremolata - amazing garnish that is parsley and lemon inspired:
Gremolata
Zest of 1/2 a lemon
1 clove of garlic
A small bunch of parsley, with the stalks cut off
Olive oil
Salt

Put the zest and garlic in the TMX and process for 3 seconds on 8. Scrape down the edges, fish out the biggest bits of zest and put aside for something else. Like a risotto - it is fabulous! Add the parsley and a dash of oil and process for 3 seconds on 5. Add a tablespoon of olive oil and a pinch of salt. On reverse, mix together for a few seconds. Scrape out and use as a garnish on whatever you like! Also great on flatbreads after baking, with more olive oil, or through pasta as a quick and easy dinner.
And toasted some pine nuts, fried some veal/pork mince with fresh ginger and some chilli sauce, and made bread.

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