Market to Table

Sarah Broach Issue: Section:

The Meal


Toulouse chipolata and merguez marinated in spicy north african herbs, crushed garlic in olive oil.

Red potato skins, filled with mashed potato, gorgonzola and rocket salad

Tomato salad - 2 types of red 

 

heirloom tomatoes, sea 

 

salted, balsamic vinegar and fresh mint

Large white mushrooms stuffed with roasted ends of baguette, olive oil and herbs de provence, mixed with fresh basil, chives, garlic, white 

 

onion and sliced mushroom. Stuffed and toothpicked back together.

Red onions with balsamic glaze, black pepper, honey, sugar and balsamic vinegar. Sauted down.

Basmati rice with pine nuts, cherries and salted butter.

Basil mustard condiment.

Homemade spicy red pepper tomato sauce.

Cornichons, duck sauscisson served on edge of plate.

Fresh baguette and cheap wine.

The leftovers the following day were even better.

 

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