Thursday, April 13, 2006

Fresh and simple

I think cuisine experts are now moving back to basics. The common mantra among clebrity chefs nowadays is "always use the freshest ingredients".

When you use the best ingredients, you don't have to do so much to it. Just a touch of this and that without overcomplicating things to retain as much of the original flavours as possible.

Yesterday I went out to pick up from fresh lamb cutlets and asparagus. I cooked the ingredients as simply as possible. I marinated the lamb in just some olive oil, rosemary, salt and pepper and grilled them in the oven. I steamed the asparagus and served them with some freshly grated parmesan.
Enjoy with steamed rice and some red wine, this made an excellent tasting and healthy meal. Just fresh and simple.

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