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<\/a><\/p>\nA roasted Pousson stuffed with a barley risotto and Chasseur Sauce , we deboned the pousson\u00a0 which I hadnt done in a very long time. ohh my goodness ,\u00a0 that barley risotto is the nicest flavour and such a great\u00a0 side dish<\/p>\n
I wanted to show you how good the stuffing\u00a0 of the barley risotto looked.<\/p>\n Beef Bourgignone is a very classical dish\u00a0 and is one of those foods\/smells\u00a0 that\u00a0 just fill the kitchen with warm smells\/feelings of coming home and having love and comfort surround\u00a0 you.<\/p>\n The Beef bourgignone was served on a fondant potato and\u00a0 with crispy parsnip shavings<\/p>\n Just another one of these comfort wrap around your heart foods is Lamb Shanks slow braised in a rich red wine gravy with vegetables.\u00a0 You can tell its winter when you look forward to these wonderful comfort foods to take the chill out of your bones and just let the smells of love wrap themselves around you.<\/p>\n We served this gorgous little baby with Duchess potatoes, which is mashed potatoes mixed with egg yolk and melted butter, \u00a0 with the actual shank we served it\u00a0\u00a0 with a pear william\u00a0 which was a duchess potato shaped in to a pear and then crumbed and deep fried , oh my word , talk about\u00a0 delicious. We had a play as well and made a few other shapes\u00a0 just for fun ,\u00a0 a croquette, a bernie (round ball) which I dipped in almonds and\u00a0 also an apple which I dipped in to sesame seeds and used\u00a0 almonds for the stem in both the pear and the apple. We could choose what to crust it with. My tutor was most impressed and I was thinking these would be great items on a buffet or banquet table<\/p>\n and for the ultimate\u00a0 in being decadent in taste how about a herb crusted lamb rack with roasted pumpkin and hot german potato salad with a marsala jus lie<\/p>\n<\/a><\/a><\/p>\n<\/a><\/p>\n<\/a><\/a><\/p>\n