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askwhatsforlunch · 2 years

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Spring Chicken Salad

This tasty and hearty Spring Chicken Salad makes an excellent lunch on a sunny and warm late April day! Happy Wednesday!

Ingredients (serves 2):

1 small garlic clove, minced

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

2 tablespoons olive oil

2 large chicken breasts

1 teaspoon coarse sea salt

6 fresh green aparagus

8 leaves Romaine lettuce, rinsed

2 tablespoons Balsamic Vinaigrette

2 ripe large cherry tomatoes, or 4 small

1 1/2 cup Simple Croûtons

Parmesan

In a shallow plate or dish, combine minced garlic, dried oregano, dried basil, fleur de sel and black pepper. Stir in olive oil, mixing well until combined.

Cut chicken breasts into large chunks, and add to the plate, tossing well to coat in garlic and herb oil. Place in the refrigerator, to marinate, one hour.

Heat a medium skillet over medium-high heat.

Add marinated chicken chunks to the skillet, and cook, until cooked through and golden brown on all sides, about 4 minutes on each side. Remove from the heat and let cool at room temperature.

In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.

Fill a medium bowl with cold water and a few ice cubes; set aside.

Trim the ends of the asparagus, and add to the boiling water. Cook, 5 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to the bowl of ice water. Set aside.

Cut chicken into thin slices. Roughly chop Romaine lettuce, and cut asparagus into bits. Cut cherry tomatoes into quarters (halves if they are small). Combine all in a large bowl, along with half of the Simple Croûtons, and a few shavings of Parmesan, and drizzle generously with Balsamic Vinaigrette. Toss gently to coat well.

Serve Spring Chicken Salad, sprinkled with remaining Croûtons , and more Parmesan shavings.

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daily-deliciousness · 6 years

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Ahi tuna nicoise salad

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maurobusinaro · 6 years

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Lunch break in Puglia In Puglia vegetable have a special taste! 😋This salad is made with fresh lettuce, artichokes, green asparagus, sweet marinated red onions and it is completed with two delicious Super fresh Burrata, the local mozzarella cheese stuffed with milk cream: can’t explain🤩 Insalata di lattuga, carciofi, asparagi verdi, cipolla rossa in marinatura dolce e burrata freschissima😜#chettelodicoafare #mauroveniceandwine #wine #winetour #winetasting #ilovepuglia #puglia #foggia #gargano #salad #lunch #bari #lecce #instagood #food #burrata #aparagus #artichoke (presso Puglia, Italy)

#winetasting #bari #chettelodicoafare #lunch #burrata #wine #puglia #food #artichoke #gargano #salad #aparagus #winetour #instagood #lecce #foggia #mauroveniceandwine #ilovepuglia

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willohs-snacktree · 6 years

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Angus McDonald

Pan Pizza

Basic macarons

Burger sliders

Chocolate caliente

Crab salad tarts

Chicken pot pie cups

Cookie dough truffles

Spinach artichoke stuffed chicken

Fruit soup

Roasted aparagus

Recipes for a very bright friend! Link to artist is in the header.

#kin kitchen #angus mcdonald

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juniorformulamotorsport · 4 years

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Food 2020 – The Folly/The Brothers, Towcester

We have had a somewhat up and down relationship with The Folly Inn, our most local gastropub, over the years with some very good food and some that really hasn’t hit the mark, along with service that can be very hit and miss but can also be brilliantly warm and friendly.

Anyway, last year we went back for another try, and ate well enough to decide it was back on our list of places to eat. On that occassion we went with a pair of friends so we all had different starters. That meant we enjoyed plates such as a amoked cheddar cheese twice-baked souffle, with a Waldorf salad, cauliflower cheese puree and a Parmesan crisp…

Home cure salmon with lightly pickled cucumber, salmon roe, fennel, fresh radish and chive oil…

A hash of pulled pork and black pudding with a panko breaded egg, pork crackling and apple puree…

A beetroot dish of mixed beetroots, poached pear, goat’s cheese, walnuts and a shallot puree…

We also managed to make a womanful attempt on the mains, getting through a pan roasted rump of lamb, goat’s cheese croquettes, minted beans, confit potato, parsnip puree and lamb jus…

Gloucester Old Spot pork belly, white pudding bon bon, sauteed celeriac and buttered mash…

Breast of guinea flow, stuffed with chestnut mushroom duxelles, Cornish potatoes, tenderstem brocolli, babyy onions, cured bacon, beetroot puree, Port wine jus…

Finishing off with a chocolate fondant that did just what it was supposed to, oozing chocolate once you broke into the crisp outer layer.

We liked it so much we went back in February this year for Lynne’s birthday, so they’d redeemed themselves pretty much. This time we demolished a starter of goat’s cheese and figs and another of the black pudding and pork hash again.

For mains there was guinea fowl (also again) and duck.

They knew it was a birthday meal and so they whisked out a complimentary festive dish of ice cream even though none of us could manage dessert, which we thought was very sweet.

We would undoubtedly have gone again, but the universe had other ideas, and before we knew it we were in lockdown, all pubs and restaurants shut for the duration. It was back to the freezer, the kitchen and my own massive collection of cookbooks if we wanted anything special. And for 10 weeks that’s precisely what we did.

But then, an email from the folly informed my that they were doing lockdown menus, from a pair of chefs who refer to themselves as The Brothers, rather than from their usual chef, but that these could be picked up during the day on Saturday to finish and plate at home.

The first few menus didn’t appeal enough but finally, for their Lockdown Tasting Menu #5, they hit gold as far as we were concerned. I phoned up and booked for 2, at a cost of £35 each for five courses. At 12:30 I duly turned up at the side door of the pub and was handed a large carrier bag scientifically packed with plastic tubs and cardboard-lidded foil cartons.

When evening rolled around it was a case of heating the oven to 180°C and following the comprehensive instructions to create what turned inti a seriously splendid dinner. While the canapés warmed up, I cracked open a bottle of Chapel Down Classic Non-Vintage Brut which was a very good way to start an evening.

We sat in the conservatory to eat the canapés, a smoked pork belly bon bon, served with gherkin ketchup, a chicken katsu gyoza, with a pickled ginger mayonnaise, a buffalo cauliflower “wing”, with a hot sauce dip and last but not least a chickpea and red pepper fritter, with a Romesco sauce. I hadn’t got them quite hot enough; having failed to read the instructions quite as closely as I should have done, but they were tasty. They would have been even better at the correct temperature.

Anyway, nothing daunted we moved on to the amuse bouche, which they called “Edible Garden”. A portion of humus with some crisp, crunchy vegetables to dip in and some olive soil was enjoyable too and we soon demolished it, dipping the tiny cornichons and the radishes in and getting somewhat messy as a result.

We moved on to share half of each of the two starers, with pulled Korean BBQ brisket heated up and served in a steamed bao bun, with a very punchy kimchi mayonnaise, and some pickled radishese. We ended up with a spare bun somehow, but left it to another day when I ate it with some cheese! The second starter was a poached duck egg, with English aparagus, glazed walnuts, and a dollop of broad bean and wild mint pesto. Both of these were very different but equally good. By now we were drinking an interesting wine from Egypt, a Domaine de Gianaclis, Ayam Viognier, bought in the shop at the Cite du Vin in Bordeaux.

We were moving very slowly in the direction of the main course, and this was a slow roasted lamb rump cooked beautifully pink, served with a Moroccan vegetable cous cous, aubergine pickle, a sweet potato samosa each (and the only bone of contention really because one of the samosas was much biggert than the other – I solved it by cutting both in half) and a some garlic yoghurt. With it we drank an excellent 2008 Pomerol, from Chateau du Tailhas, that I had opened earlier in the day and decanted. We finished the wine. We couldn’t finish the meat, and ended up eating it with the vegetable cous cous the following day for dinner, along with the dessert, because we really couldn’t manage that either.

The dessert, which we finally consumed on Sunday, was a Peach Melba but it had suffered a bit for being kept for 24 hours in the fridge. The peaches had dried out a bit and the raspberries were starting to slump. It still tasted good, but it didn’t look quite as good as I’m sure its creator had hoped.

We thoroughly enjoyed it, so much so that two weekends later we decided to do it again!

And so, last Saturday, I again drove up to the pub at 12:30 to collect the Lockdown Tasting Menu #7.

This time I got the oven temperature right from the off, and so the canapés came out as they were intended. The things that were supposed to be hot were, and the things that were supposed to be cold or room temperature also were. Go me! This time we had a chicken parfait cone, with an accompanying onion jam, a smoked ham hock bon bon with its piccalilli gel, a sag aloo bahji, with a mango chutney ketchup with a scattering of nigella seeds running through it and a Thai green arancini, which came with a BBQ pineapple relish. The only thing that was slightly off was the cone, because the biscuit had gone siggy in storage. Oh, and the fact that none of these items were labelled so we had to figure out which was which – with the sauces we did it by colour, eliminating the obvious items first, the picalilli because it was bright yellow and the onion jam bu virtue of it being brown.

This time we opened a bottle of Champagne that we bought from the Champagne house itself back in 2018, a A Bergere Brut Nature. It lasted us through to the amuse bouche, a stunningly good roasted tomato gazpacho, with a round ball of burrata, and some strawberries. Needless to say it was served cold, and it was superb.

We had changed wines and were now enjoying a 2014 Urziger Wurzgarten Riesling Kabinett, from Joh. Jos. Christoffel in Erben, again a wine we had bought ourselves direct from the makers on a previous holiday to the Mosel. It went well with the starters where we again ordered one of each and shared half and half. The BBQ smoked mackerel fillet was stunning too, though the mackerel hung about digestively for a lot of the evening, and the crab Scotch egg that came with it was lovely, as was the cucumber, wasabi and dill buttermilk which cut through the oiliness of the fish and gave the dish a punch. The chargrilled cauliflower, with smoked almonds, salted lemon and pepper salad, and it’s emulsion of harissa yoghurt was positively restrained by comparison.

The main was again too big for us to finish, but that was no surprise because it was a 14 oz. Cote de Boeuf, with dauphinoise potatoes, buttered asparagus and tender-stem broccoli, vine tomatoes, and a 5 peppercorn sauce. The instructions included the information needed to finish the beef at any stage from blue to well done. We opted for blue so that meant 5 minutes in the oven and 2 minutes resting time. If I have any complaints it would be that there was nowhere near enough sauce for the half portion of meat we were able to eat, never ming a whole 14 ozs. That’s my only complaint though. I have no complaints with having had enough meat and potatoes left to make another dinner, with the addition of some carrots!

There’ll also be no complaints about the wine. After all, it came from my own cellar! This time we drank a 2015 Chateau Martet Reserve du Famille. It was amazing! And once it’s gone we’re going to need more of it.

Again, we ate the dessert the following night, in the shape of a sticky, dense and rich raspberry, white chocolate and pistachio trifle.

Hopefully we are now back to something close to normal now, and we can go out to eat again soon. If not, then I hope these guys keep on doing their lockdown supper clubs because it will help keep us sane.

Food 2020 – The Folly/The Brothers, Towcester Food 2020 - The Folly/The Brothers, Towcester We have had a somewhat up and down relationship with…

#2020 #Cooking #Dinners #Drink #Europe #Food #Food and Drink #Hospitality #Pubs #Restaurants #The Brothers Supper #The Folly Inn #Towcester #Travel #UK #Wine

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andrewandeverett · 6 years

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Grilled Veggie Salad

Ingredients

3 large carrots, peeled and sliced

1/4 bundle of aparagus, chopped

Avocado oil, to toss

Sea salt, to taste

Pepper, to taste

2 tbsp balsamic vinegar

1 tsp extra virgin olive oil

1 tsp Dijon mustard

1/8 tsp garlic powder

2 cups kale, chopped

1/2 small tomoato, chopped

1/8 red onion, chopped

2 tbsp Andrew & Everett�� Shredded Cheddar Cheese

Directions

Toss carrots and aparagus with avocado oil, sea salt, and pepper and grill for 10 mins, rotating every few minutes. In a small bowl, mix balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic powder, sea salt, and black pepper. Toss chopped kale in the dressing mixture. Top the kale with the grilled veggies, tomato, red onion and Andrew & Everett® Shredded Cheddar Cheese.

Recipe courtesy of @allroadleadtohealthy

#anytimeideas

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dietsehattips · 7 years

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Trik cara diet cepat menurunkan berat badan, agar bentuk badan ideal,langsing buktikan!

New Post has been published on https://dietsehattips.com/trik-cara-diet-cepat-menurunkan-berat-badan-agar-bentuk-badan-ideallangsing-buktikan/

Trik cara diet cepat menurunkan berat badan, agar bentuk badan ideal,langsing buktikan!

Ini ternyata cara diet cepat menurunkan berat badan berikut ada triknya, ukuran badan ideal adalah hal yang selalu di impikan oleh semua orang, terlebih juga seorang wanita yang ingin tampak memikat serta elok nan cantik di hadapan orang yang memandang.

Trik cara diet cepat langsing serta ukuran berat badan itu, Banyak orang terlalu fokus dengan Bagaimana hal itu agar berhasil, dan mereka mencari info di buku bahkan di jaringan internet. Ambil contoh Kebanyakan para wanita bersaingan demi berat badan ideal yang instan tapi tidak memperdulikan bagaimana Akibat dari cara itu.

Katakanlah saja anda menerapkan penggunaan obat yang bisa sebagai penurun badan tapi tidak sesuai keterangan yang disampaikan dokter diet sehat anda, tentu akan menyusahkan diri kalau anda menerapkan tata cara diet yang sangat bukan hal wajar .Dan tidak dapat dibuktikan dengan ilmu kedokteran tentang diet yang sehat.

baca juga: cara diet yang sehat dan alami ada 5 ternyata

Kalau hal itu tetap Kamu lakukan sampai detik ini, sebaiknya tinggalkanlah diet keliru tersebut dengan pindah atau beralih pada kegiatan diet yang lebih menjanjikan.Lalu Muncul di pikiran anda tentang trik – cara terbaik untuk memiliki berat badan yang ideal dan cepat langsing, nah apa saja yang harus anda kerjakan?

Inilah trik yang kami anjurkan di sini yaitu segeralah berkonsultasi ke dokter atau para ahli yang sudah memiliki repurtasi baik dibidang diet tersebut, contoh seperti instruktur olahraga di bidang senam, guru fitness anda, dan juga pelatih gym. Berikut Trik cara yang kami sampaikan diantaranya:

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1. Kunyah Santapan makanan Sebanyak 36 Kali.

menurunkan berat badan dengan mengunyah makanan sebanyak 36 kali

Perhatikan pernah tidak, berapa banyak anda mengunyah saat sedang menyantap hidangan makanan? Anda tidak boleh melupakan hal tersebut, sebab mengunyah saat makan bisa mempengaruhi bentuk tubuh.

Anda Tahu? Ternyata mengunyah sebanyak 36 kali, makanan yang anda santap akan susah sekali dicerna tubuh. Gantilah mulai sekarang menjadi 36 kali atau lebih dari itu.

Karena juga Makanan yang sudah lembut setelah dikunyah 36 kali membuat anda mudah kenyang yang mempengaruhi berkurangnya makan yang terlalu banyak yang bisa menambah dan menimbun lemak tubuh.

2. Bentuk cara pola makan yang sehat dan teratur

trik cara diet cepat menurunkan berat badan dengan sarapan pagi

Untuk beberapa orang yang sangat hobi menyantap makanan, mengatur diri untuk membatasi jumlah makanan yang diserap tubuh sebagai asupan, sudah lazim itu merupakan hal super susah untuk dikerjakan. Anda harus tahu makanan yang tidak bisa dikendalikan oleh karena nafsu makan berlebih sangat mempengaruhi terjadi bertambah jumlah lemak di badan. Itu juga berdampak pada diet yang anda sedang terapkan, untuk dari itu Anda harus benar dalam mengatur tata pola konsumsi makan dan menjauhi jenis makanan tertentu yang bisa buat badan anda jadi tambah gemuk.

Ada lagi anggapan sebagian orang bahwa tidak makan di waktu pagi hari saat matahari terbit adalah cara diet yang benar, Tentu saja hal tersebut sangat keliru, seharusnya Santap makanan di waktu pagi hari itu perlu dalam aktifitas pekerjaan dan kegiatan yang anda kerjakan.

Tidak sarapan di waktu pagi hari bukan berati berkurangnya berat badan anda, malah justru anda akan cepat mengalami capek dan lelah dan bisa jadi menimbulkan penyakit.

Hal terbaik untuk menurunkan ukuran badan yakni dengan menimbang contoh menyantap makan dalam 3 periode dengan makanan yang segar dan sehat juga dapat mengurangi bermacam-macam jenis santapan yang dapat menaikkan lemak. Contoh makanan tersebut ialah mie instan, nasi, minuman yang berisi gula atau rasa manis yang terlalu banyak.

Segeralah untuk mengubah menu sarapan pagi Anda dengan yang segar dan menyehatkan diantaranya, memakan buah yang segar apel, jeruk, pisang setelah itu minumlah segelas susu yang terdapat penuh energi untuk kegiatan aktifitas pagi hari.

3. Atur selalu makanan yang mengandung Protein, Kalori serta Serat.

Kandungan makanan yang anda santap harus memperhatikan asupan jumlah protein, kalori, dan juga serat.Jumlah serat tercukupi sudah cukup membuat anda tidak terlalu kehilangan energi untuk bermacam-macam kegiatan aktifitas di luar rumah.

protein dan kalori bisa untuk mempercepat terjadinya proses metabolisme yang membuat serta menjaga kesehatan bentuk tubuh. Mengkonsumsi bermacam-macam santapan makanan yang mengandung nilai nutrisi dan gizi yang tinggi bisa menjauhkan diri terhadap jenis penyakit dan berbagai ganguan mengenai kesehatan anda.

Sangat mudah untuk mendapatkan menu makan yang sehat di sekitar kita. Usahakan Selalu penuhi menu makananyang sehat untuk anda, bukan santapan menu yang dihidangkan secara cepat. seperti santapan fastfood atau siap saji selain itu banyak cemilan yang tidak mencukupi gizi kesehatan.

Inilah rekomendasi menu santap makanan yang di anjurkan untuk teratur anda konsumsi di setiap harinya:

Menu Diet pada Hari Senin

roti gandum

Mulailah dengan menu makan roti gandum yang ditambah keju. Dan untuk sarapan paginya konsumsi menu buah-buahan yang segar seperti jeruk, jambu mangga atau apel.

Sayuran segar di sinag hari yang diolah dengan dicincan yang dikasi tomat saus satu buah jeruk bisa untuk menambah hidangan makanan yang nikmat lezat. Waktu malam hari, santap menu makanan kentan tumbuk dan brokoli kukus

Menu Diet pada Hari Selasa

yoghurt

Mengkonsumsi kesegaran buah-buahan di pagi hari, kacang selai, dan minuman yoghurt seperti yakult. Nah tengah harinya menu makan yang dianjurkan ialah ketimun iris, paprika, minyak zaitun dan lauk pauk yang memiliki protein tinggi.Nahwaktu malam hari menu makan sayuran buncis, kacang panjang dan kukuslah hangat kentang.

Menu Diet pada hari Rabu

Hari rabu pagi selalu awali santap sarapan pagi Anda seperti susu, pisang kecil, yang rendah lemak dan coklat sereal. Masaklah sayuran rebus pada waktu tengah hari dengan lauk ikan segar seperti salmond untuk melengkapi menu. Malamnya Anda bisa mengkonsumsi memakan kukus serta salad bayam dan aparagus.

Menu Diet pada hari Kamis

Mulai di pagi hari dengan santap sarapan sayuran segar yang dikukus, diimbangi telur dadar. Menu sehat di tengah hari dan malamnya bisa Anda imbangi dengan santapan menu makan dipagi hari langsung dengan lauk pauk yang menurut anda kaya akan protein.

Menu Diet pada hari Jumat

Pada hari jumat pagi , mulailah menu sarapan dengan meminum segelas susu segar lalu setelah itu bisa makan buah segar semacam pisang.siang hari rutinlah konsumsi sayuran dan ikan sebagai menu penyempurna makan anda.Dan malam hari, makanlah sayuran hangat atau dikukus tanpa lauk pauk.

Menu Diet di hari Sabtu yang ceria

Konsumsi buah-buahan semacam pisang dan apel. Siangnya, santap menu makanan laut segar seperti kepiting, udang rebus Menu makan malam, konsumsi sayuran rebus dan telur

Menu Diet pada hari libur Minggu

Dengan sarapan pagi berupa kesegaran segelas susu dan buah-buahan. Menu makan di siang hari, Anda bisa memasak ikan dan rebus bayam. Dimalam hari santaplah dan makanlah makanan yang kadar kandungan nutrisi baik dan untuk sehat badan.

Terapkan menu makan diet selama seminggu itu, hindari makanan yang kadar lemak tinggi. Jauhi makanan masakan yang dihidangkan dengan memakai minyak yang terlalu banyak, macam di tumis serta digoreng. Sesuaikan memasak makanan dengan cara dikukus.

Rajin dan teratur terapkan program menu diet sehat bukan akan lancar kalau anda tidak diimbangi dengan kegiatan diet lain seperti fitness, olahraga teratur dan pola diet sehat. Diantara kita yang rutin melaksanakan olahraga satukali dalam satu minggu, yang berati satukali sebulan apalagi emlaksanakan olahraga satu sampai tigakali dalam satu bulan.

Olahraga itu padahal penting ketika anda menerapkan pola pola program diet. Rajin rutin aturlah pula waktu yang berguna untuk tetap menjalankan olahraga, normalnya tiap hari bahkan dapat dilakukan tigakali satu minggu.

Jenis olahraga yang ringan ringan dapat anda pilih dan terapkan tanpa mengurangi waktu anda untuk aktifitas lain, seperti lari kecil sambil melihat pemandangan, olahraga renang serta jalan sehat di kebun pekarangan rumah. Kalau susah dikerjakan dihalangi banyaknya aktifitas anda, bisa anda ganti dengan berbagai jenis olahraga lain yang dapat diterapkan di lingkungan rumah anda.

Artikel dengan kiat diet diatas yang ditulis penulis harus anda rutin lakukan dan kerjakan untuk hasilnya bisa anda tanyakan lebih lanjut ke dokter diet sehat anda.Selamat mencoba!

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tastemakersnyc · 7 years

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#heywhatsfordinner on this #easter #Sundayfunday ?? Dijon mustard potato salad Southwest salad with raspberry vinaigrette Grilled lamb chops Grilled truffle aparagus and mushrooms #tastemakersnyc #foodpornstars #dinner http://ift.tt/2pGuFUf

#tastemakersnyc wearetastemakersnyc foodpornstars love food foodporn instagood follow photoo

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dudesweetfood · 7 years

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@robwallschef and I decided to challenge each other to come up with a starter, we chose asparagus as its now just come into season here in England and its delicious. What i've created here is aparagus with a crispy egg (wrapped in filo), bacon and lambs lettuce salad. Give @robwallschef a follow for creative food that you guys can do at home, he's constantly playing around and testing stuff at home, so the stuff you see can be done with out a fancy kitchen. . . . #chefs'#chefsfood#asparagus#englishasparagus#asparagusseason#chefsofinstagram#filopastry#lambslettuce#f52grams#truecooks#chefsroll#eggslut#crispypoachedegg#freshfood#instafood#freshfoodcooks#foodporn#fdprn#porcelaincanvas #springfood#lightsnack http://ift.tt/2p9Gke9

#IFTTT #Instagram

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askwhatsforlunch · 3 years

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Poached Egg Asparagus Salad (Vegetarian)

A simple yet delicious way to start a meal, this Poached Egg Asparagus Salad is a taste of Spring on your plate! Happy Friday!

Ingredients (serves 2):

2 large eggs

1 tablespoon apple cider vinegar

1 teaspoon coarse sea salt

1 litre/1 quart water

1 teaspoon coarse sea salt

8 fresh green asparagus

8 leaves Romaine lettuce, rinsed

2 tablespoons Balsamic Vinaigrette

a pinch of salt and freshly cracked black pepper

In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegar and coarse sea salt. Break each egg into a cup or a glass. Using a whisk, stir the water to create a small whirlwind and drop one egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes. Repeat with remaining egg.

In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.

Trim the ends of the asparagus, and add to the boiling water. Cook, 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.

Roughly chop Romaine lettuce, and cut asparagus into bits. Combine in a large bowl and drizzle generously with Balsamic Vinaigrette. Toss gently to coat well, and serve asparagus and lettuce into two plates.

Reheat poached eggs in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and spoon one into each plate. Sprinkle eggs with a pinch of salt and black pepper.

Serve Poached Egg Asparagus Salad immediately, with toasted Bread.

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juniorformulamotorsport · 4 years

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Food 2020 – The Folly/The Brothers, Towcester

Home cure salmon with lightly pickled cucumber, salmon roe, fennel, fresh radish and chive oil…

A hash of pulled pork and black pudding with a panko breaded egg, pork crackling and apple puree…

A beetroot dish of mixed beetroots, poached pear, goat’s cheese, walnuts and a shallot puree…

We also managed to make a womanful attempt on the mains, getting through a pan roasted rump of lamb, goat’s cheese croquettes, minted beans, confit potato, parsnip puree and lamb jus…

Gloucester Old Spot pork belly, white pudding bon bon, sauteed celeriac and buttered mash…

Breast of guinea flow, stuffed with chestnut mushroom duxelles, Cornish potatoes, tenderstem brocolli, babyy onions, cured bacon, beetroot puree, Port wine jus…

Finishing off with a chocolate fondant that did just what it was supposed to, oozing chocolate once you broke into the crisp outer layer.

For mains there was guinea fowl (also again) and duck.

They knew it was a birthday meal and so they whisked out a complimentary festive dish of ice cream even though none of us could manage dessert, which we thought was very sweet.

We thoroughly enjoyed it, so much so that two weekends later we decided to do it again!

And so, last Saturday, I again drove up to the pub at 12:30 to collect the Lockdown Tasting Menu #7.

Again, we ate the dessert the following night, in the shape of a sticky, dense and rich raspberry, white chocolate and pistachio trifle.

Food 2020 – The Folly/The Brothers, Towcester Food 2020 - The Folly/The Brothers, Towcester We have had a somewhat up and down relationship with…

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