Brother-in-law Scott arrived to spend the night with us at Struan Farm over the weekend, he was in New Zealand briefly for a flying visit from Canada.
For dinner I slow roasted a lamb forequarter rubbed with olive oil, chopped anchovies, rosemary and lemon zest (six-seven hours in a low temperature oven, sealed in foil), and served it with broccoli rubble farro salad. For dessert I dug a panettone out of the freezer and made bread pudding, slathering the bread with butter and some of my Syrian Seven Spice Damson jam before soaking it in the custard then baking.
It was delicious, but I'm thinking I might have created a clash of cultures using Italian bread with Syrian spices? In some foodies circles they just call that "fusion" and move on, so let's do that, it works for me.
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