Helen caramelised 6 onions for two and a half hours: we all know that you can't hurry onions. Gosh, it was worth it. Lovely and sweet in a tart with goatscheese and flaky pastry. Actually, we just copied the fabulous tart made by Alison (Queen of Tarts!) on Boxing Day - thanks, Alison.
I'm planning the Embassy Book Club supper I'm hosting next Tuesday - it's a toss up between the Swedish lamb pie recipe I found in The Times at Heathrow yesterday and turkey and white bean chili. Can't be red meat and needs to feed a crowd. Any ideas?
I would go for the turkey and white bean doo da, but have you considered maybe it doesn't have to be meat at all?
ReplyDeleteOn the meat front, though, perhaps a fruity tajine, maybe lamb, prune and almonds? Does lamb count as red meat? Chicken and olive (with preserved lemons)? You could serve it with a spicy tomato and cucumber salad with lots of herbs and paprika. And plenty of crusty brown sourdough, if you can get it!