November 5th, 2011
I went to a dinner party at Amaia’s last weekend.
I cut up and flash fried the monkfish in olive oil with chopped coriander, garlic and lemon juice.
Amaia roasted the lamb for about an hour and served it sliced on a plate.
We also had a fierce chilli and cucumber salad
and a warm salad of asparagus and cucumber.
…and as if that wasn’t enough, Amaia made some delicious Spanish mushrooms. I didn’t see them being cooked, but I assume they were cooked in olive oil, with chilli, garlic, lemon, parsley and sherry (see here for a recipe).
To finish the meal, Amaia served a homemade mango sorbet. Somehow with all the revelry, I forgot to photograph the sorbet on the table. Fortunately I did get a picture, earlier on, of Amaia stirring the sorbet while it was setting in the freezer.