While his recipe for rack of lamb with celeriac puree, fondant potato, red cabbage, asparagus and baby carrots in a red
wine sauce has several steps, none of them is too challenging.
Iya Jimenez-Cua and Lawrence Cua, the lobster-loving couple behind Bun Appetit, collaborated with Pizza Express on two delightful seafood dishes: Lobster Chowder Pizza (sweet Maine lobster claw, bacon, potato slices, corn, arugula and bechamel on a thin, crispy Romana base) and Lobster Pomodoro Cream Pasta (tender Maine lobster claw, spinach and spaghetti in rich pomodoro, cream and white
wine sauce).
Once the fish is seared (which takes mere minutes), the same skillet is used to simmer a lemon and white
wine sauce that is enhanced with sauteed garlic, an umami-rich punch of anchovy paste and briny capers.
7 Add a drizzle of vinegar to the pan, stir to incorporate the juices and add this liquid to the
wine sauce.
The menu is inspired by a French country kitchen and includes dishes such as pan fried tofu with sweet soy, red pepper salsa, cashews and spring onions served with rice; chicken fricassee in a creamy white
wine sauce with mushrooms, carrots and peas; boeuf bourguignon in red wine with bacon, garlic, shallots and mushrooms served with mashed potato.
My wife went for the pan-fried cod with crushed new potatoes and a white
wine sauce. A generous portion of light fish was placed on top of the crushed new potatoes.
MAINS: 21 Day matured Sirloin Steak (x2), 2 Vegetable Wellington with Shimmer Brandy & Berry Sauce, 2 Poussin in Red
Wine Sauce, 2 Lamb Shanks in Rioja Red
Wine Sauce, Pork Joint & Prosciutto Ham with Sage & Cream Sauce or Fish Pie
MAINS: 21 Day matured Sirloin Steak x2), 2 Vegetable Wellington with Shimmer Brandy & Berry Sauce, 2 Poussin in Red
Wine Sauce, 2 Lamb Shanks in Rioja Red
Wine Sauce, Pork Joint & Prosciutto Ham with Sage & Cream Sauce or Fish Pie
Picture a Pork Tenderloin with Red
Wine Sauce infused with pumpkin, a Pork Stew with Pumpkin and Prunes, or a White Bean, Chicken and Pumpkin Chili, to name just a few innovative ideas.
I opted for the pork dish which comprised a succulent taste symphony of confit belly portion and a slow-cooked, moist and tender cheek supported with a superbly spiced black pudding, pea puree and red
wine sauce - wow.
Or no patatas at all in favour of the lamb braised in a tomato and white
wine sauce. Or should you have the chicken?
Add these to the red
wine sauce and continue to simmer for 20 minutes.