One of the things we enjoy the most is having different friends to Sunday Lunch. Yesterday it was a great joy to see some old friends and meet a new friend for lunch and a wander around the property. I’d received a book from Glenn, who knows that I am an avid cookbook collector, and prepared a salt crusted lamb recipe from it. Tony thought the meat could have been a better quality but the flavour was fantastic. What really topped it off was the citric sauce which really had a kick. Along with great friends, it was a great day!
Citric Sauce:
2 Tablespoon fennel seeds (roasted)
1 Clove of garlic
3 Tablespoons of sugar
1 Tablespoon of salt
Juice of 1 orange
Juice of 2 lemons
Good splash of extra virgin olive oil
Grind fennel, sugar, garlic and salt. Add juice and combine and then the oil.
(from Jared Ingersoll, “Slow Food”)
Recent Comments