Eels on wheels | Saturday, October 20, 2007 |
I've been in charge of the kitchen this week which has meant lots of beans on toast and such.
Well actually not. While Gillian's in charge I'll defer most activities to her and restrict myself to dishwasher duty, chopping and other peripheral tasks. When she's away, or like this week, occupied with study I tend to just get on with it.
So we've had poached Ling and Mussels in white wine and safron, salmon with mushroom and taragon sauce and following a quick trip to the local 'produce' market, smoked eel with fresh horseradish sauce. Tonight will require placing the boned shoulder of goat in the oven followed by rhubarb crumble.
Well actually not. While Gillian's in charge I'll defer most activities to her and restrict myself to dishwasher duty, chopping and other peripheral tasks. When she's away, or like this week, occupied with study I tend to just get on with it.
So we've had poached Ling and Mussels in white wine and safron, salmon with mushroom and taragon sauce and following a quick trip to the local 'produce' market, smoked eel with fresh horseradish sauce. Tonight will require placing the boned shoulder of goat in the oven followed by rhubarb crumble.
