This week we’re back with Michel Roux Junior and his book, Matching Food & Wine. There were some really great recipes this week. We started with a classic Roast Leg of Lamb with Rosemary and garlic. The method here was nothing dramatic but used new potatoes and pearl onions which were cooked under the lamb and were delicious. It was just a lovely Sunday lunch. Next up was Chicken Satay. Mrs B. Doesn’t like peanuts, so I took a bit of a gamble and used pistachio butter rather than the prescribed peanut. Thankfully it was a gamble well made. The chicken was delicious, and the sauce was a lovely combination. We drank a Maclaren Vale Church row – lovely drunk quite cold and was delicious with it.
Next up was Grilled Marinated Beef Cantonese Barbecue Style with stir-fried veg. This was a tasty, quick beef dish but perhaps not something we rush back to. Last up was easily the meal of the week and perhaps one of the best things we’ve cooked in a while. Braised Trout in Riesling, which we drank with Hunters Riesling Marlborough 2021. Wow. Trout isn’t a fish we often have, and to be honest, it’s a bit of a nightmare for the little ones, but oh my word, the combination of the fish and sauce was phenomenal. The wine complemented perfectly, as you’d probably guess. Next week Borough Market!