Reply to "April 2019 What's for dinner?"

Smoked porchetta, potaotes and cesar salad. Went to the effort of sous-videing the potatoes with rosemary, garlic and an obscene amount of duck fat to see if they would confit nicely and get infused with the flavour throughout before a quick pan roast to finish.  They were no different than if you just parboiled then roasted with the duckfat/rosemary/garlic - just took longer.

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