Thursday, October 21, 2010

Lamb Canneloni.

This may well be a stayer on our progressing new menu.

Canneloni of Lamb with Ras-el-Hanout Spices, Baba Ganoush, Preserved Capsicum and Lemon

This dish has already a few thumbs up (including from the chef himself). Why? We hear you ask. Lamb and smokey eggplant do like each other very much but become a bit rich if eaten just so. We'll need to cut that down, lighten it up and balance the flavours.

And so we added pickled capsicum, a recipe of which will be posted soon. Add some rocket, lemon, salt and black pepper and you are indeed.....smiling.

There are 24 hours left on the clock before we move on to the next dish. 

Want to try?

We hope to see you soon.

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