Dinner Party : Red Food

red radish : red cabbage
cook and cool peas + finely slice radish, cabbage, 1 long red chili (seeds removed) + a cup each of torn parsley and mint. finely grate 80gm parmesan and add half of it to salad. whisk 100ml extra virgin olive oil + 50ml lemon juice, season and pour over salad tossing well. sprinkle over remaining parmesan when ready to serve.
red grape : chicken : thyme
rub chicken marylands with oil and season with salt and pepper. rub with butter on skin side + add zest of a lemon + drizzle over a little verjuice. add red grapes and a couple of quartered red onions to the tray + drop a bunch of fresh thyme on the tray. bake at 180.
treviso : corella : walnuts
layer treviso on a platter and add finely sliced corella pear. squeeze some lemon juice over pears and add walnuts. drizzle all with extra virgin olive oil and season with salt and pepper.
rhubarb crumble
add 8 stalks of rhubarb (cut in 4cm pieces) and 2 tbs raw sugar to a saucepan and let simmer till soft (add a little water if it looks like it needs it). put into one large or a few small baking dishes. for crumble: mix 2tbs of coconut, self raising paper, brown sugar, butter and 1/2 tsp cinnamon. rub with fingertips and add to top of rhubarb. bake on 180 til hot and bubbling with a toasty top.


appropriated.muffin said...

beautiful blog! thank you for inspiring me! :)

Julia @ Mélanger said...

I love how you have put those photos together.