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Behind The Burners
Food . Philosophy . Foolishness . By Greg Alder
Monday, May 14, 2012
MAHI MAHI CURRY
Not much to describe here. More of the mahi mahi bought two days ago (and caught the previous night). Home made yellow curry paste. Thai basil leaves from the garden.
MAHI MAHI CURRY
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GRILLED LAMB, CHICKPEAS, SMOKED CAPSICUM AND TAHINA
SPICED TUNA WITH GRILLED PINEAPPLE SALSA AND CORIA...
BEEF CHEEK WITH ROASTED CAULIFLOWER MASH
ROASTED CHICKEN THIGH, CHOKOS & SEBAGO WEDGES WITH...
PUMPKIN AND SAFFRON RISOTTO
SALAD OF BEETROOT, FIGS, CIPOLLINE AND HAZELNUTS
RISI E BISI
ROASTED VEGETABLES WITH SALSA VERDE
BAR COD WITH RED CURRY REDUCTION
STEAMED FLATHEAD, PURPLE CONGO MASH & SALSA VERDE
CHICKEN SATAY
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MAHI MAHI CURRY
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SPICED SALMON WITH TOMATO & GINGER SAUCE, CUMIN CR...
TUNA WITH AJVAR AND CANNELLINI & TOMATO SALAD
MINESTRONE VERDE
YELLOWFIN TUNA WITH CHOKO PUREE AND BORLOTTI
CHICKEN BREAST WITH CHIPOTLES EN ADOBO
CHICKEN LEG, CAVOLO NERO, BORLOTTI AND BASIL PESTO
PANKO CRUMBED BARRAMUNDI WITH FIGS AND BALSAMIC GLAZE
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