The Return

This entry is so titled as I have been neglecting my poor blog, it has been over two months since the previous post.  I am just too naughty and slack, although there has been a lot going on, so it's not all my fault!  To get moving again I have a really simple recipe that turned out to be a little more special.



Rare Prosciutto Veal

Veal, thin pieces

Prosciutto
Flour, to dust

Olive Oil

Garlic, 2 large cloves
Onion, ½
Salt
Black pepper
White Pepper
Brown Sugar
dash of Cinzano Rosso
Red wine
Sprig of thyme
Parsley

A nice easy but quite delicate dish, it could be served for an everyday meal or when you have guests. The beauty of it being the sauce can be prepared and the meat only takes minutes to cook, hence it's usefulness when guests are around.

Saute the onion and garlic in a little oil and then season with salt and peppers, deglaze with the vermouth and then add a little more oil and the red wine. I add a little sugar to balance the flavour out, a squeeze of lemon or a little balsamic is also useful here too. I throw in the thyme and then reduce the sauce so it's slightly sticky.

Put this pan aside and throw the prosciutto slices in to warm. At this point delicately flour the veal, (which should be thin) and pan fry for about 1 minute or less either side in a very hot pan. The meat needs minimal cooking as it is thin and delicate and will continue to cook even off the heat.

From here arrange the veal to serve and top with the sauce and prosciutto. Garnish with parsley.  What can I say, I think it's old school but great!

You can serve this with a salad, some potatoes, or just use your imagination.  Oh and you have to provide your own view, but it is a nice springtime al fresco dish... 

The Art Of Simple Things

I have really neglected the blog of late, which is poor not least because I keep thinking about it rather than just doing a post. So to get things back on track I thought a post about some of the simplest of dishes and foods. Quite often when you are into food or wine it all seems to get complicated pretty quickly, when in fact I'd be amazed if even the most dedicated gourmet doesn't return to the basic and even most rough and ready of dishes. Sometimes it's just what you want more than anything else in the world.

Soft boiled, a few extras but pretty basic... 

For myself one of these is a nice poached or soft boiled egg on toast; not flash, easy to make and a few additions and variations are possible. Winner.

Cold beer with a Salt & Vinegar chip, how could you go wrong.

Even in the world of wine let me disappoint by saying you can do worse than a crisp dry white, assuming that it is of course a crisp, dry white and not some sweet and flabby pretender.

Others will have their simple favourites and friendly standbys that I'd love to know about. You do however get an idea of the variety these snacks provide from more elaborate fare. Food is so contextual anyway so the right thing at the right time crucial, sometimes even magic, the 2am kebab, or some oysters by the water. Nothing else is needed as time and place is captured.

Just what was required whilst waiting for a delayed flight!