Thursday, March 13, 2014

Anniversary dinner at the Fords

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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