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Culinary stuff
Mar. 26th, 2005 06:38 pmAnother excellent recipe from the Basque cook book by the guy with the unpronounceable Basque name.
Tonight's effort:
Saute a thinly sliced cabbage in olive oil with a little smoked bacon and salt and pepper. Stick it in a casserole.
Saute a julienned apple with a little more oil and some smoked paprika. Ad to casserole.
Cover top of casserole with 1 cm thick slices of blood sausage (in this case courtesy of the Milton Hungarian pig guys). Sprinkle with dry bread crumbs and bits of butter.
Stick it under the grill until it's crispy foaming good.
It's really good.
Tonight's effort:
Saute a thinly sliced cabbage in olive oil with a little smoked bacon and salt and pepper. Stick it in a casserole.
Saute a julienned apple with a little more oil and some smoked paprika. Ad to casserole.
Cover top of casserole with 1 cm thick slices of blood sausage (in this case courtesy of the Milton Hungarian pig guys). Sprinkle with dry bread crumbs and bits of butter.
Stick it under the grill until it's crispy foaming good.
It's really good.
