My proposition and presentation, for the classic British Sunday roast. I have used a rump and a cutlet of lamb. After being marinated the hole night, I cooked it on the char grill. I chose to accompany the tender lamb, with slow cooked sweet and sour red cabbage, triple cooked potatoes and honey roasted parsnips. Finally,Continue reading “Sunday roast remaking”
From the trip at Copenhagen. The warmth of the people, the traditional danish delicacies, the stunning scenery of the architecture in connection with the nature, the life style in the city… are strong enough to enchant you. A share of the taste that we had.