This meal was the night after the Cauliflour swirl soup, and I used the remainder of the cauliflour part of the soup as my stock base for my risotto (a little unorthodox, but waste not want not). The chicken I did in a style that we usually use to cook veal - coating it in flour, frying (which I rarely do to be honest) in butter and olive oil, then pouring over lemon juice and a dash of vege stock to make the most delicious sauce. And it worked so well with the risotto, I was quite delighted! (The lovely yellow around the edge is mostly lemon juice, not butter!)

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