Earlier this week we roasted off these King Oyster, Oyster and Cremini mushrooms with plenty of olive oil. To finish, they were tossed with flowering garlic chives and drizzled with white truffle oil.
Here is a before:
of Fenwood Farm’s naturally raised chickens. We halved and seasoned 9 chickens with plenty of sea salt, cracked black pepper, dry rosemary and canola oil. They went into a 500 degree oven for 35-40 minutes, caramelizing and crisping the skin to perfection. We poured off then reduced the pan drippings with maple syrup, brown sugar and caramelized onions. Afterwards, we glazed them with plenty of this mixture and saved the remaining mixture to serve on the side. They’re antibiotic and hormone free, and ethically raised on a local family farm. These chickens have a unique flavour and texture due to being vegetable grain fed.
This is a French blue cheese called Saint Agur, as used in the wilted bok choy dish from earlier this month. I enjoy it because it’s not overly salty for a blue cheese. It’s soft, buttery and has a nice edge of spicey blue flavour.