Okay, prawns. Whatever. The arrival of out-of-town friends meant an evening for celebration.
On the red platter, next to the seafood, there's salmon that was marinated in a blend of olive oil and maple syrup (the real thing), then also cooked on the barbecue. With a baguette and a few salads, we were set.
The rice salad (dark blue bowl, upper left) is one I usually make with brown rice. This version is from an interesting Thai rice, 'red cargo'. Although that name sounds like something from a Tintin comic, its flavour is seriously delicious.
No comments:
Post a Comment