A tentative excursion into the exotic, this is still very much a work in progress but I was pleased with the look and the experiment has given me new directions to work in.
A risotto flavoured with components of harissa is topped by aubergine twists in sesame seeds and served with a rustic hummous; roughly crushed chickpeas in lemon, garlic and sesame oil garnished with a caramelised onion gelée.
No comments:
Post a Comment