And here are the main courses which formed part of the January diet (which the Technical Department has suggested continues for several more weeks, in the interests of a further reduced waistline - his, rather than mine). As with the starters, links are given through to the appropriate recipes, where I've already posted them:
Double-roast Lamb Shanks; Roast Beef; Boned Chicken, roast with butter & herbs under the skin; Lemon Sole, with Marsala & Parmesan; Cod with Basil, roast wrapped in Parma Ham; Salmon with Celery & Walnut Cream; Duck Confit; grilled Duck Breast; Hamburger; Chicken Burger; Guinea Fowl with Garlic & Lemon; Fiorentina; Rabbit with Garlic; Rabbit, boned and stuffed with Fennel & Salami; Roast Veal; Spezzatino; Veal & Lemon Stew; Involtini with Leek & Parmesan; Pork Chops braised with Lemon & Sage; Lamb Shoulder, stuffed with Anchovy & Garlic; Chicken paillettes, with Orange & Cardamom; Quail with Cauliflower & Walnut Mash (the link is for potato mash; just replace with cauliflower for a low-carb version); Duck legs in Red Wine; Pork Loin with Emmental; Osso Bucco; Blanquette of Lamb; Moussaka.
Tonight's dinner:
Spinach Soufflé
Salmon fillets, steamed in Radicchio, with balsamic vinegar; Fennel braised in stock.
Almond Bavarois.
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