Monday 31 December 2012
Surf and turf salad
Friday 28 December 2012
Wednesday 26 December 2012
Tuesday 25 December 2012
Sunday 23 December 2012
Stuffed turkey
Slow cooked beef
Monday 17 December 2012
Mushroom Wellington
Wednesday 12 December 2012
Tuesday 11 December 2012
Sunday 9 December 2012
Some fish dishes
The perfect fish plate selection
Beetroot Gravlax with sesame seeds
Gurnard fillet with potato cakes
Some pickle mussel, anchovy, sardine and prawns
Some pasta, bean, olives and salad
Some cured salmon with salad
Brown crab pate and some roast potato
Some nice salad with pickle herrings
Some nice artisan bread
Saturday 8 December 2012
Friday 7 December 2012
Tuesday 4 December 2012
Sunday 2 December 2012
Friday 30 November 2012
Wild boar tarrine
Labels:
christmas,
Main course,
starter
Location:
London, UK
Thursday 29 November 2012
Tuesday 27 November 2012
Salmon with risoni pasta
Sunday 25 November 2012
Chicken and bacon rolls
Risotto balls
Friday 23 November 2012
Thursday 22 November 2012
Proscuitto
Prosciutto is made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.
Prosciutto means ‘ham’ in Italian and is a term particularly used to describe ham that has been seasoned, cured and air-dried. ‘Prosciutto cotto’ is cooked and ‘Prosciutto crudo’ is raw although, because it has been salt-cured, it is ready to eat.
Labels:
canapé food,
Meat,
Pizza,
starter
Location:
London, UK
Sunday 18 November 2012
Grilled Pork chops
Caprese salad
Friday 16 November 2012
Thursday 15 November 2012
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