Wednesday, September 2, 2009

Cooking - Masterclasses (Engl)

David Everitt-Matthias Masterclass (Link)

Pressed terrine of kid, ham hock and watercress and Cannelloni of rabbit and pig's tail, golden raisins, young carrotts and sorrel.

John Campbell's Masterclass (Link)

Risotto of wild mushroom, balsamic and pickled walnut jelly; and slow-cooked venison saddle, chou-croute and celeriac.

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