Sunday, March 22, 2009

Master Chef - Mystery Box


Potato and lemon rosti served with white anchoy, rosemary oil dusted with paprika


Brussel sprouts pan fried in butter and sage lemon and served with crispy prosciutto and roasted hazelnuts

Poached chicken shredded with currants, roasted roasted almonds, flat leaf parsley, mint and a middle-eastern spice blend served with blackened sweet corn soft (hard...) egg and lemon rocket

Fresh figs baked in filo with thyme and honey served with salted caramel walnuts and figs filled with goats cheese vanilla ice cream.

The review to follow...

1 comment:

Anita said...

Great looking fig dessert. I love the combination of flavours.