I have been wanting to post this since I made it, I kept putting it off wanting to do it justice, taking my time to write a really in depth, but I love the photos and the look of the dish so much I have finally decided to put it on with just pictures really, the original idea started when in the
seychelles with my favourite 3 chefs. We made a spiced lamb loin dish with a red capsicum muffin, filled with candied olive and
babaganoush ice cream, plated with a puree of preserved lemons, it has developed into this and carries on a little bit more with the middle eastern flavours
England has a big thing about boiling
Brussel Sprouts, always strong tasting and overcooked, I say just touch them in the pan
Fresh
Madjhool dates, beautiful, a friend of mine hates them, using too many when working in Dubai, but peeled and take out the strings, great natural puree
Preserved lemons, a wicked spiced ingredient, but how about using them as a base for a cold sauce,
remoulade like, soak them in ice cold water, puree and use as your base, add a tiny touch of vanilla sugar, takes the salty edge off
Babaganoush, nutty earthy flavours, flame roasted whole aubergines,
tahini, pinch
ras el hanout,
confit garlic, blend,
arab style is a little chunky rustic but I love mine smooth
Arrugas potatoes, I have come across several recently but have made mine the old way, almost
rosti like with, pureed flame roasted red pepper, smoked paprika and pinch of cayenne
Loin of Lamb, welsh salt marsh lamb for me every time, there is no better flavour than this, you can taste it all way through the flesh. Sumac,
http://en.wikipedia.org/wiki/Sumac my new found favourite ingredient, its buds are dried and ground into a powder in the middle east to add a lemony zesty
falvour to meats, try it, its fantastic, part of the poison ivy family! Marinade your meat in the dried mix for an hour or two and cook.
And there we have it, plate it all up and I loved this dish from start to finish all comes together so well for me.
England has a big thing about boiling Brussel Sprouts, always strong tasting and overcooked, I say just touch them in the pan
Fresh Madjhool dates, beautiful, a friend of mine hates them, using too many when working in Dubai, but peeled and take out the strings, great natural puree
Preserved lemons, a wicked spiced ingredient, but how about using them as a base for a cold sauce, remoulade like, soak them in ice cold water, puree and use as your base, add a tiny touch of vanilla sugar, takes the salty edge off
Babaganoush, nutty earthy flavours, flame roasted whole aubergines, tahini, pinch ras el hanout, confit garlic, blend, arab style is a little chunky rustic but I love mine smooth
Arrugas potatoes, I have come across several recently but have made mine the old way, almost rosti like with, pureed flame roasted red pepper, smoked paprika and pinch of cayenne
Loin of Lamb, welsh salt marsh lamb for me every time, there is no better flavour than this, you can taste it all way through the flesh. Sumac, http://en.wikipedia.org/wiki/Sumac my new found favourite ingredient, its buds are dried and ground into a powder in the middle east to add a lemony zesty falvour to meats, try it, its fantastic, part of the poison ivy family! Marinade your meat in the dried mix for an hour or two and cook.
And there we have it, plate it all up and I loved this dish from start to finish all comes together so well for me.
Little bit of sweet stuff next post, hopefully it won't take so long for me to get off my arse and get on with it. Our 3 friends will remember this and keep cooking guys, we'll be cooking together again soon!
