Main: Satay Schnitzels
Delicious Daily page 94
Dessert: Ricotta Blintzes with Blueberry Sauce
Delicious Love to Cook – page 262
As you can see from the photos I added roast potatoes, which I did in duck fat – so good. I don’t like the smell of duck fat mind you but you can’t taste it on the potatoes, it just crisps them up beautifully.
The chicken was fantastic and the beans and pickled cucumber just added a little extra punch. As for the sauce, wow, I didn’t think it was going to be that good. Almond butter by the way is, in fact, next to the peanut butter in your store not in the cold cabinet next to the butter. It is a spread, so keep that in mind. It makes up to quite a lot so I have frozen what I didn’t use and will let you know how well that keeps.
In the photo from the book the chicken ‘schnitys are sliced – well stuff that because by the time I sliced each one the food would be cold. Whilst some people say that food should be served warm not hot, I can’t bare it so hot it is. Yes, I know, I have to perfect my presentation, but I am working on it.
Now, dessert! Well I could just eat about 5 of these yummy little parcels. They should definitely come with a warning. The great thing here is that you can pre -make the crepes, filling and sauce and just assemble them an hour or so before dinner ready to go in the oven when it suits you. The family loved them and I will definitely be doing these again.
So the overall meal got an 8/10.
From my table to yours with love.
