Dear Fresh Friday friends,
This week we indulge in the fabulous flavours and aromas of Spain. Order below.
Beginning with a tapas dish I have made before, using dates and dried Serrano ham, once baked, the dates are set on a rocket leaf salad and dressed with a “mini trial batch” of blueberry finishing vinegar. The main course is all about texture, with slow cooked lamb shanks flavoured with Spanish paprika, red capsicums, green olives, preserved lemon, it is accompanied by tender pearl couscous and sour cream. Finally dessert is a crisp baked cannoli shell, filled with ricotta flavoured orange flower water and pistachio nuts.
So there you go, my best winter menu featuring Spain, I do hope to see you on Friday.
Cheers Peter
