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the gibson emerald

the gibson emerald

FIRST THE DRESSING

DYION MUSTARD ABOUT A TEASPOON
MAPLE SYRUP ( REAL ) ABOUT 1 TABLESPOON
1/4 CUP WHITE WINE ( RIESLING )
1/4 CUP TARAGON VINEGAR

OLIVE OIL

IN A STIANLESS BOWL MIX THE FIRST FOUR INGRIENTS OVER MEDIUM HEAT ( THEY WILL COGIEL

sTILL OVER THE HEAT SLOWLY ADD OIL IN A STEADY STREAM / IF THE FIRST 4 ARE 1/3 THEN THE OIL IS 2/3

SET ASIDE AT ROOM TEMPATURE

* a ) 1 RAW LIBSTER TAIL PER PERSON - BOIL LOBSTER TAILS IN STRONG / STRONG " IRISH BREAKFAST TEA " ( TWINGINGS OF COURSE )

COOK UNTIL THE TAILS JUST GET GLOWY SAFFRON IN COLOUR

* b ) PURPLE YAMS MADE TO MASH AS PER PERFECT MASH RECIPE .

* c ) dIVINE YOGURT - PLACED INTO A CLEAN KITCHEN CLOTH - AND SQUEZZED UNTILL ALL THE LIQUID HAS PASSED OUT , THE YOGURT IS THICK AND RICH

* d ) NOW A AVACADO SLICED EVER SO THINLY , BRUCH WITH LEMON JUICE TO PREVENT BROWNING

* e ) LEBANESE PITA THIN AND BAKED UNTIL CRISP TRIANGLES ARE GOOD

* f ) USING A-E - CREATE A TOWER ON THE PLATE IN ALTERNATIVE LAYERS , HAVING A PITA TRIANGLE TO FINISH

* g ) GARNISH WITH CRISP BAKED SAGE , BASIL AND " JULIENNE " OF LEEK ,

* h ) DRESS USING DRESSING

* i ) PLATE WHEN ALL IS HOT ( TIMING GIRLS )

* j ) ENJOY WITH Krug

PRAISE THE LORD

PEACE jjakh