So often in London one finds oneself in an eating place billed as al fresco meaning if one’s very lucky there’s a paved bit at the back with (count yourself as extremely fortunate) some climbing plants. There you sit, hoping that the reason the plants are climbing isn’t to get away from the food you’re about to be served dreaming of… well, dreaming of something a bit like this really...
which is exactly what I was enjoying when I ate this.
Firstly, Richard had thinly sliced a fillet of beef...
which Gerry then bashed. A recent exposure to Jamie led to experimentation of bashing the beef with a pan. A wooden chopping board, covered in clingfilm, with the slices of beef laid on the clingfilm, and covered with more clingfilm and the battering was about to begin. To oil (with a light brush of olive oil) or not to oil? Jamie does, Gerry didn’t. Using the simple expedient of tucking the clingfilm under the edges of the wooden board meant that the clingfilm didn’t bunch up, the slices stayed where they were and could be battered to the required slimness. Similarly, whilst Gerry (always game) was happy to bash away with a pan, he found it made no discernible difference from his tried and tested rolling pin.
Beef fillet carpaccio, served with olives, parmesan shavings, (very - 2 miles down the road) Wiltshire watercress, and a drizzle of olive oil highlighted with white truffle oil.
Accompanying the carpaccio on its trip into my eager mouth were a really delicious broad bean and pea salad.
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| Richard's nude (skinless) beans and peas |
Easy to follow, with a delicious result both on presentation...
and on the plate - fully dressed and ready for showtime.
with beetroot (baked in the oven), thinly sliced, dressed with chives and chive leaves.
Pudding was ice cream with home-made berry coulis (from last year's autumn berrying) and a couple of those yummy chocolate-filled cigarillos (the only kind I ingest these days!
And I haven't even got to supper yet.
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