the evolution of a risotto dish i've loved cooking for years, combining the spice of saffron, the heat khulen sausage, the sweetness of roast capsicum & garlic prawns, brought together by brown rice, served with a green salad.
of note is the sausage, made by salash it is just sensational. serbian khulen made to traditional methods, an art form all but disappearing, i was thrilled to discover their stall at the la cigale markets one sunday morning. these days it is an essential stop on my wanderings round that market, sampling as i go. the salash sausage adds a vibrant meaty zing to an already fabulous combination of ingredients.
sound good? jambalaya is a rice dish, full of flavour, full of substance, perfect from out of the fridaynightdinnerbox style noodle box. txt me or email, let me know how many you'd like. i'll see you friday.
email: pabloskitchen@yahoo.com (subject fridaynightdinnerbox)
txt: 021 2414 020
of note is the sausage, made by salash it is just sensational. serbian khulen made to traditional methods, an art form all but disappearing, i was thrilled to discover their stall at the la cigale markets one sunday morning. these days it is an essential stop on my wanderings round that market, sampling as i go. the salash sausage adds a vibrant meaty zing to an already fabulous combination of ingredients.
sound good? jambalaya is a rice dish, full of flavour, full of substance, perfect from out of the fridaynightdinnerbox style noodle box. txt me or email, let me know how many you'd like. i'll see you friday.
email: pabloskitchen@yahoo.com (subject fridaynightdinnerbox)
txt: 021 2414 020
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