Our table had
to be extended so that 10 could be seated around it
A baked gammon
with peaches. See this week’s recipe
Orzo (rice
shaped pasta) with a Thai basil pesto and mini tomatoes from our vertical
drainpipe garden
Smoked
chicken, fresh figs and gorgonzola salad
Calamari steak
strips in a chilli, ginger and garlic Asian sauce with tamarind, fish sauce,
and palm sugar
Marinated
Asian prawns and crayfish with a mango and basil coulis and a mango salsa
Thanks to Chef Raymond Blanc for the crayfish recipe
We also served
a potato salad with chives and celery, seaweed and we started with ciabatta rolls
and chicken liver paté
© John & Lynne Ford, Adamastor & Bacchus 2014
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