Thursday, April 03, 2014

A Farewell Supper Party

The table laid with suitable glasses for the wines to be served
Long and slow braised pork, served in its cooking sauce
Duck fat roast potatoes with an outer shell as crisp as glass
A medley of roasted vegetables. Lynne always roasts them whole, drizzled with olive oil and strewn with fresh herbs, then slices them and deglazes the pan with a little more olive oil and a small amount of wine vinegar, which makes a good dressing for them.
Clockwise from 12 o’clock are butternut, aubergine, sweet potato and whole roasted garlic, red onion cut like a flower, red pepper, carrots, courgettes and another aubergine
Guests helping themselves
  and enjoying the meal
© John & Lynne Ford, Adamastor & Bacchus 2014

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