Tuesday, April 26, 2005

Sous-Chef

Am continuing to enjoy my recent demotion to sous-chef. My most recent deputisation resulted in this delicious dish - spaghetti with king prawns, chopped carrot, mushroom, ginger, garlic and rocket with a sauce made from cream, white wine, mustard seeds and lemon juice and topped off with flakes of freshly grated parmesan. Yum.

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