This was an experiment that didn't quite come off.
I found some lovely guinea fowl legs (thigh and drumstick) in the butcher and decided I wanted a light but flavoursome meal.
I browned then roasted the guinea fowl, then added it to the rice, herb salad that I'd made before from Ottolenghi. But the sesame oil didn't work with the richness of the guinea fowl - much better with the relative blandness of chicken.
The meat was beautiful, and its good to experiment, but I won't repeat this one!
The dressing on the dish was: lemon juice, fish sauce, sesame oil, olive oil. Added to mint, parsley. Needed coriander to lift and marry the flavours together.
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