26 November 2011

Tandoori Spiced Lamb Rack,

Spiced puy lentils, cauliflower and potato curry, vegetable bhaji,
Green chilli, coconut and lime sauce.

We had friends round for dinner and I cooked up some great British ingredients, fusing some Asian spices to bring my favourite cooking styles into play. We finished off with cardamom and vanilla creme brulee, which is a fantastic way to finish off any meal.

Coconut, garlic and coriander naan, chilli and tomato relish, minted yoghurt, mango chutney.
Tandoori spiced lamb rack
Creme brulee, rhubarb and raspberry compote with honeycomb.  
Chocolate brownie and orange shortbread.

"Thanks for such a fantastic meal on Friday night, the food was delicious and the flavours were amazing! It was the perfect start to the weekend, thanks ChefGary xx" 

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