And the main course tonight is……
Pork Filet mignon , sauce made with Limousin Cider and mustard Violette ( local product at Brive de Gaillarde) , roast potatoes and Local apples “Golden” – speciality of Limousin region
Leftover mash potato cakes
Simple! You make potato cakes!
Ad egg or two into the mashed potato, sweet corn from a can or fresh ( the more the better!) and a spoon or two of flour, salt and pepper
Mix all well and fry on a frying pan with a little oil. Serve on its own or as a side dish to any meat or fish!
Yes , the summer is coming and we are very much on a BBQ mode! Marinated for 24 hrs in a special Shashlik * marinade pork can be cooked just under the grill (if weather does not permit barbecue)
* Shashlik – is what we call BBQ in Russia, with a difference that we never use coal or gas, it is always a proper and tastier way: over the wood.
Marinated Pork Skewers
Today’s Main course Magret de canard with Madera sauce, Carrots Vichy, Roasted Potatoes and beans. The plates came back wiped clean! 😉
Spring brings new seasonal veggies on the table. The asparagus is one of the season’s favorites. Last night’s starter: ” Asparagus and smoked trout with sesame dressing”
Followed by “Mushroom Fete on your plate” : mushrooms cooked 3 different ways served with Potato roasties, Carrot Vichy and Tomato Provançale. Our vegetarian guests were delighted!
If you really cannot wait until June when the proper open air sun kissed strawberries will come on the market, there are things you can do with strawberries, that are not yet sweet enough…
Warning! This Strawberry delight contains alcohol 🙂