Diary of an Adventure

Montagu Adventure

A high-speed snake of steel. Holiday traffic hurtling homeward. Courteous, sensible. For the most part.

Unexpected, trip to Montagu to see Dad. Skies clear after the rain. Green valleys pushing into fields of yellow canola. Mountains with their snow mantel the warning that we would be looking for places with fireplaces.

Didn’t expect to be out in the early morning dark playing soccer with Prince. A soccer ball the new favourite toy, which he found in the garden at Rainbow Glen. As it belonged to one of the kids, it had to be rescued before he destroyed it. Fortunately we found one in Montagu so he now has his own ball. A treasured companion.

Prince, already exhibiting that Border Collie, wonder dog, therapy trait. His exuberance to get close to Dad not quiet what Dad needed. However, for 36 hours he has ensured that we were never alone. Exhausted he his.

Being in wine country and not able to do anything while Dad went to the specialist, we took the opportunity to stop at Esona Boutique Estate.

The light from the fire creating magic in the fabulous wines, visually stunning in Riedel glasses.

We opted not to have the tasting as we were already familiar with the wines and settled for the 2014 Shiraz and Chardonnay with a platter of ostrich pate and Mochella. A delicious ‘sandwich’ of cheddar, mozzarella and ham.

Vineyard pruned and silent. Tranquil, cosy and warm for our bruised souls and cold fingers.

Terry made a vegg laden boboti dinner that Dad could manage and had zilch sugar or carbs. Delicious comfort food that would also have worked well with eggplant included to lower the amount of meat in the dish. Not something that Dad would countenance! Graham Beck Game Reserve Chardonnay and Shiraz to ensue we didn’t dehydrate next to the fire

Diary of an Adventure

Harbour Town Adventures

‘A spot of blue’, Acrylic on linen 40cmx50cm.

A dusting of frost on the wild blue flowers outside the church in Nieu Bethesda. The underpainting inspired by the multicoloured glass of the ‘Owl House’. The linen providing an interesting Owl House ‘glass-bead’ type texture to the painting.

Surprisingly little blood after my tumble on our run through the Forest along the contours. A mass of pink. Erica’s in full bloom. The cycle up Gouna Pass to the small San Ambroso Chapel built in 1891. It sits quietly in the heart of the Forest, beautifully restored and very Italian. The story of the 32 pioneering Italian families that were brought to the forest to start up a silk farming industry, but then suffered unexpected hardships, is told in Dalene Matthee’s ‘Mulberry Forest’ (Moerbeibos).

Beans about coffee, Oudtshoorn.

There are moments when a place, a moment, a pause, define. Replacing the expected with the magical.

Directions given. Unexpected grandeur of the old bank building. Fabulous service. An unusual ‘bobotie quiche’ that didn’t send my sugar levels into orbit. Great coffee, and that special touch of allowing Prince to sit under our table on a cold morning.

Montagu. Baboon patrol. Prince keeping the baboons away from the children playing on the trampoline in the garden. ‘A prince meets his princess’, the comment from Lily in her ballet skirt.

Cosmos flowers coming into Heidelberg. A patch of brilliance. The only place I have seen them here on the Garden Route. Special. My painting, ‘A Touch of Pink’ Oil on canvas 50cmx40cm For the underpainting, different layers of Naples yellow, raw Sienna, gold oxide, and hints of crimson and cadmium yellow. For the wispy leaves of the cosmos plants, an intense green mixed from French lemon yellow and cobalt blue was applied in short dashes. Turquoise and cerulean blue the darker stems.

The apartment full of the smell of rich goodness. Wine, butter, herbs, lemon, garlic and fresh, crusty bread. A French inspired dinner menu with pâté de campagne starter (from Aly in Grenoble), Marita van der Vyver’s Boeuf bourguignon, and a diabetic version of Madeline’s served with a lemon cream sauce.

The Madeline’s a tad ‘heavier’ than expected. However, at least edible after the initial gooey mess!

Diary of an Adventure

Harbour Town Adventure

My balance isn’t the best. My coordination nonexistent, and I tend to get lost a great deal of the time, yet cycling through the Forest, some thought it a good idea to let me find a path through the mud. The Forest, after the rain, breathtaking.

With the fire keeping the apartment cosy, the weather seemed to dictate a comforting salmon-pasta sort of meal. Pasta, of course, not an option. However, some genius has developed cauli-noodles that are simply fabulous. In a cream and wine sauce, the calorie count was probably off the charts. Scrumptious.

Low tide on a perfect morning for a beach run along Brenton. Prince less sure about why his normal beach play, turned into a 10km run, with minimal stone-chasing play time. The subject of a small painting, while I prepared the new larger canvases for my painting of the Karoo skies.

Diabetic, mohair socks, something special as temperatures head into the winter levels of uncomfortable.

Small elephant painting sold. Always special to have a painting head to its new home.

Creamy pasta (cauli-noodles) with salmon

INGREDIENTS

• 3 packets of cauli-noodles (pasta)

• Half an onion finely chopped

• 2 tablespoons (30 ml) butter

• 1/2 cup (125 ml) white wine

• 2 tubs (500ml) cream

• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

• 1/2 cup (125 ml) mixed chopped fresh herbs (chives, basil, oregano)

• 2 cups (500 ml) salmon with chili flakes

PREPARATION

1. In the butter, cook the onions, stirring constantly, until transparent. Add the white wine and bring to a boil, stirring with a whisk. Add the cream and bring to boil.

2. Stir in the cheese, and herbs and add tons of ground pepper, add the salmon and reduce for 5 minutes until it thickens.

3. Switch off the heat, and add the cauli-noodles, to the pot and toss to coat with the sauce. Serve immediately.

Diary of an Adventure

Harbour Town Adventures

SOLD

‘The Yard’

Oil on canvas 100cmx80cm

Rolling the pork belly, with pesto and a butterflied pork fillet to prepare the Porchetta is a messy business. I managed to make an ever bigger mess of the Weber fire, which meant only half of it was ready. Not nearly hot enough to cook the thick roll of pork. It did do a bit of the skin crisping before the oven came to the rescue. A bunch of wine while we waited the extra hour for it to cook.

Forgot the anti-chafing cream. That extra, last, glass of wine, probably didn’t help. Neither did the, failed, rescue attempt of the storm trapped bird in the midnight hours.

Puddles after the rain. Sock dye. Black nails. Heart rate marginally elevated. 12km easy fun alongside the estuary with the rising sun

Discussing composition, tone and the use of technology to untangle the frustration when a painting isn’t working. Art teacher looking for inspiration and assistance for his art class heading into a new semester.

Spectacular sunrise. Skirting the magical forest at Bibby’s Hoek. Tearing down sharp descents, powering up the steep inclines. Or at least until my legs faded. Body bounced into jelly.

‘Blue House’, an acrylic and marker pen illustration on paper of one of the houses in old town Hoi-An, Vietnam. The blue startling amongst the yellow which dominates the town.

Rain. Diabetic sensitive bobotie from Coreta’s kitchen. Three Graces, oozing grape berries. Prince squirming himself into the contours of the sofa.

‘Monochromatic’ exhibition at the old jail complex gallery. A couple of amazing works amongst the conservative. My painting ‘Boudoir Study 2’, fabulously positioned.

Porchetta

Like many traditional Italian foods, porchetta is prepared differently from region to region but is generally defined as a dish of boneless roast pork stuffed with filling and then rolled and roasted, usually over wood. In the town of Ariccia in the Lazio region of Italy, porchetta restaurants abound, leading to a close association with the dish, though variations of it are made across the country.

Add, a twist with the melting pork belly and blue cheese combination invented by Iain Graham of Urban Caprice to go with Mumm champagne.

Pork Belly and Pork Loin

• 1 piece pork belly with skin, about 10-by-20 inches

• boneless pork loin

Pork Roast

• 1 Tbsp kosher salt, plus more

• 1 tsp freshly ground black pepper, plus more

• Pesto

• 12 smashed garlic cloves

• 12 fresh sage leaves

• Herbs (recipe below)

• Blue cheese

| Preparation – Pork Belly and Loin |

With the pork belly skin-side down, score meat in a cross-hatch pattern. Turn pork belly over, and using a sharp knife, score skin deep in a cross-hatch pattern. Turn, skin-side down, and set aside.

Place the pork loin skin-side down. On the tapered side of the loin, make a cut about 1-inch deep and then cut straight across to butterfly, continuing to make 1-inch cuts until the loin folds open like a book. Set aside.

| Preparation – Pork Roast | Season skin side of prepared pork belly with salt. Turn belly skin-side down and place flat on a cutting board with the short end facing you. Season with pepper and more salt.

Spread half of the pesto over the belly, leaving a 1-inch border around the sides.

Lay butterflied pork loin in the center of the pork belly and spread remaining pesto over loin. Arrange garlic and sage on top of loin. Season with salt and pepper.

To roll the roast, begin at the end of the pork loin where you finished the initial cut, slowly rolling and packing ingredients in tightly. When finished rolling the roast, use butcher’s twine to tie roast at 1-inch increments so it will cook evenly. Set roast on a platter and refrigerate overnight.

| To Cook | Remove roast from refrigerator 2 hours before cooking.

To estimate the cooking time, measure the roast through its thickest part, and cook for 1minute per millimeter. Hence if it’s 90mm thick, cook for 90 minutes.

An indirect fire (two equal piles of coal on either side of the charcoal grate, with a drip pan in the middle to catch the rendering fat), topped with a couple of pieces of hard wood.

Place roast on the grill, turning every 10 minutes until the skin is browned and crisp.

Reduce the temperature (325ºF) by closing the vents halfway and leave until the loin reaches 140 degrees. (1½ to 2½ hours)

Remove and allow to rest for 20 minutes before serving.

Just before serving, top with a sliver of blue cheese and a tiny button of redcurrant jelly.


Herbs

• 2 Tbsp roughly chopped fresh thyme leaves

• 1 Tbsp roughly chopped fresh rosemary leaves

• ½ cup roughly chopped fresh parsley

• 3 tsp roughly chopped fennel fronds

Diary of an Adventure

Harbour Town Adventures

The world is quiet on a late summer evening. Sky full of stars. Glass of excellent red (La Vierge ‘Nymphomane’). Hint of jazz. Lights along the lagoon. Owl hooting somewhere amongst the roof tops.

Legs weary after their cycle through the forest. The ride along the ‘Coffee Pot’ trail beautiful through the indigenous Forest, full of life after a couple of days of rain. Which made the ride, with the strong men, demanding. My bum a tad bruised. Glad for the extra control afforded by the wider handle bars and new grips that kept me from being thrown from my bucking bicycle. Nothing elegant about my wrestling over branches, stones and through the mud.

The trail follows the route of the old 2-Ft. narrow gauge railway line that transported timber (mostly Yellowwood) from Diepwalle to Knysna for milling and shipment. Affectionately known by the people of Knysna as the ‘Coffee-Pot’, for the engine that was fitted with bulbous spark suppressors to prevent forest fires from the steam engine.

Thrilled to see my art used to illustrate stories in the Kalahari Review. The studio quiet after the craziness of the past few months. My heads sorting the ‘monochromatic’ parameters on Fabriano paper.

Stunning crisped chicken skin, with cauliflower mash, chicken breast and a Venetian duck ragu at the J9 kitchen. Don’t think the Master Chef judges had anything that tasty, and the Graceland 3Graces was delectable.

Diary of an Adventure

Harbour Town Adventures

‘Pushing the Oars’

Oil on canvas 120cmx40cm

Water. Hills shrouded in cloud and welcome rain falling. Heart stopping phone call about water cascading out of the apartment. An open tap on the patio following a day of of water outages due to pipe burst in Town.

Not the best news after earlier finding a leak in the painting storage area. Fortunately wine boxes the only casualty. Especially with the delivery of a few large canvases on the floor and not in the storage racks.

‘Pushing the oars’. Sampans on the busy waters of the Mekong Delta, searching for the slowest part of the river flow. The brown waters not what I wanted to dominate the painting, and while acknowledging the strength of the women who ply the eight foot oars of the boats, it was the delicate butterflies of the Delta the feeling I wanted.

Sweet potato gratin, with ribs on the Weber and a zucchini and pesto salad (Taste magazine), with a touch of Pinot on a beautiful evening.

Beach. Prince the reluctant follower, skirting the scary waves, before deciding that his mobs-kennel was the safest place. Progress of sorts.

Cast off Terry’s arm and she is starting to try out her new wing. Still going around in circles a bit as it’s a tad weak after the six weeks in plaster. The ‘transact’ a reminder not to do too much.

Very special to have Lesa and Alan visiting for a few days.

Diary of an Adventure

Harbour Town Adventures

A New Year, full of promise and mystery.

Madelaine’s, or petit Madelaine, those delicious, delicate, golden crumbed, cookies, local to the Lorraine region of France, that have launched a thousand memories. With a classy, literary reputation, having served as Proust’s muse in his famous Remembrance of Things Past (À la recherche du temps perdu) Hence, perfect for New Year’s Day. Best served, as fresh as possible.

Of course, they needed to be diabetic-sensitive. Fortunately, the one Banting sponge cake recipe worked well, resulting in light, fluffy Madelaine’s. Excellent with bubbles, red wine or coffee.

Wind howling, after storms overnight blessed us with New Year rain. Prince bouncing off the walls at being confined.

Fabulous ride through the Forest at first light. The Forest quiet after the rain. The Jeep track a perfect surface, so you can go that touch quicker and be a tad more daring into the corners. Legs, hammered after the steep climb, fading before I could get into any real trouble. Even did the tree blockage removal thing.

Not impressed with needing to deal with an new complication to my diabetes. ‘Dawn phenomenon’, or Somogyi Effect. High morning blood sugars from the liver dumping glucose during the night. It does make exercising early much easier as I’m not running into the low blood sugar zone I was having to watch earlier, but trying to identify what is causing it is an added nuisance. (Could be poor sleeping given the holiday noise levels and a one year old Border Collie puppy going nuts as a result) Frustrating my goal of eliminating the diabetic meds, through lifestyle management and playing havoc with my eye sight.

‘Works on Paper’, my January challenge, to paint the everyday of Knysna, using the illustration technique I developed in Vietnam.

‘Woodmill Lane Artist’, Acrylic and marker pen on 350gram paper, the first such painting. A familiar sight in Knysna, he stands daily in Woodmill Lane with his brushes, pallet of paint and canvases that never seem to progress.

‘St George’s’, the beautiful old small Anglican Church in Knysna, built with sandstone that turns golden in the morning and afternoon light. Mystical on mornings when the mist swirls down from the forests.

Madelaine mix

ingredients

125g butter

125g cream cheese

2 Tablespoons of xylitol

5 eggs

1Tablespoon lemon juice

1t vanilla essence

1 3/4 cups almond flour

1t baking powder

METHOD (easy)

Mix the butter and cream cheese together

In a separate bowl whisk the eggs until fluffy

Add the rest of the ingredients to the butter and cream cheese mix and gently mix together

Add the eggs and mix, without over mixing

Cover and store overnight in the fridge

-Bake at 180 C for 8 minutes. Turn the pan and bake for 5minutes. Leave to rest in the pan for 2 minutes before turning out onto a tea towel

Diary of an Adventure

Harbour Town Adventures

Cold fingers, despite higher than usual blood sugars after a Christmas lunch of pâté de compagne and Il de Pain bread, with trifle as a dessert.

Black, mud-stained feet from playing with Prince at low tide. The noise of the waves still too much for him.

Vietnamese flavours for the Christmas Eve dinner. Fresh spring rolls with pork and prawns. Duck breast with Asian salad. Fish simmered in ginger and caramel sauce. My spring rolls, defined as ‘clumsy’. The wooded Chardonnay the best wine for the various flavours in the Vietnamese food. Minimizing the sugar used in the caramel sauce did mean that there was none of the ‘stickiness’ that we had in the meal inHanoi, but it didn’t kick my sugar levels out of kilter either. Another three weeks before Terry’s cast comes off!

The end of a quiet day, with the street outside the studio busy with holiday traffic and the alcohol fueled chatter of people walking home. Oodles of pink flesh on display after a perfect, sun filled day.

‘Crumpled’, my portrait of a 92 year old women in Hoi An, Vietnam. The simplicity I was striving for being lost in the contours and crumpledness of her face. The complexity of the years driving the painting? Raw Sienna, permanent magenta, Ultramarine blue and Naples Yellow with Alizarin crimson the key colours. I did include touches of Cerulean and Cobalt blue.

Became part of the ‘mechanical’ mountain bike family, managing to trash the crank assembly on the way up Phantom Pass. Did find another reason to be ‘flat-pedal’ cyclist, in that wearing trail shoes you can jog with your bicycle. However, I was glad it wasn’t too far before Coreta rescued me.

Diary of an Adventure

Harbour Town Adventures

Boug blossoms.jpgSundowner open evening at the studio, as the holiday season gets underway. Terry organized a large bowl of olives and hunk of cheese, their own focal point in the studio and excellent with our sponsored Steenberg Chardonnay. During the evening, I did a small painting of bougainvillea flowers that will be auctioned for charity.
Pestle and mortar for grinding pepper corns for the Vietnamese Steak au Poivre. The steak sauce, scrumptious. Mayonnaise dressing for the salad, a tad too rich for the dish and it didn’t have the clean, crispness of Vietnamese dressings. Will try again using the classic Vietnamese dressing. Carbonara, with spinach and cauliflower noodles and the leftover Vietnamese Steak au Poivre.
7km jog around Thesen on the time-trial route that Craig has set up, with Prince in a cool overcast day. His first run on the lead, managing cars, other dogs, kids, bicycles and my lack of coordination. The water bowls along the route helping him to cool down.

studiosteenbergbanner

Blue-black agapanthus flowering on the back patio garden. Indigo blue from Van Dyk the tonal colour with Ultramarine blue and permanent Megenta. Light lemon yellow against the pale grey background. Fighting to achieve lightness.

Orthopod happy with how Terry’s wrist is healing. No change to the cast, which will stay on until the 16th January. Christmas dinner could be a test of my dubious cooking skills!

Vietnamese Steak au Poivre

This fish sauce–spiked steak au poivre is chef Chris Shepherd’s nod to the French influences in Vietnamese cooking.

Ingredients

  • 2 tablespoons unsalted butter
  •  1 large onion, thinly sliced
  •  2 garlic cloves, thinly sliced
  •  One 1 1/2-inch cinnamon stick
  •  1 star anise
  •  2 tablespoons Asian fish sauce
  •  1 tablespoon light brown sugar
  •  2 cups beef stock or low-sodium broth
  •  1/2 cup heavy cream
  •  2 teaspoons black peppercorns, crushed
  •  Kosher salt Pepper
  •  1 1/2 pounds small heads of broccoli, cauliflower
    and/or Romanesco
  •  3 tablespoons canola oil
  •  1 cup mayonnaise
  •  1/4 cup yellow mustard
  •  1/4 cup apple cider vinegar
  •  1/4 teaspoon hot sauce, preferably Tabasco
  •  1/2 medium red onion,
    thinly sliced (1 cup)
  •  2 tablespoons roasted unsalted sunflower seeds
  •  Four 6-ounce center-cut beef tenderloin steaks

How to Make It

Step 1

In a medium saucepan, melt the butter. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the cinnamon stick and star anise and cook, stirring, until fragrant, about 1 minute. Stir in the fish sauce and sugar and cook for 1 minute. Add the stock and simmer over moderately high heat until reduced to 1 cup, about 15 minutes.

Add  the cream and simmer until the sauce is thickened and reduced by half, about 10 minutes longer. Strain the sauce through a fine-mesh sieve set over a medium bowl; discard the solids. Return the sauce to the saucepan and stir in the crushed peppercorns. Season with salt and keep warm.

Step 2

Heat a large cast-iron skillet. In a large bowl, toss the broccoli, cauliflower and Romanesco with 1 tablespoon of the oil. Working in batches, cook over moderately high heat, turning occasionally, until lightly charred all over and crisp-
tender, about 15 minutes. Transfer to a work surface and let cool. Cut into bite-size pieces and wipe out the bowl. In the bowl, whisk the mayonnaise with the mustard, vinegar and hot sauce until smooth. Fold in the charred vegetables, the red onion and sunflower seeds and season the salad with salt. Wipe out the skillet.

Step 3

In the skillet, heat the remaining 2 tablespoons of oil. Season the steaks with salt and pepper and cook over moderate heat, turning once, until an instant-read thermometer inserted in the thickest part registers 125° for medium-rare, 6 minutes per side. Transfer to a work surface and let rest for 5 minutes. Serve with the peppercorn sauce and the charred-vegetable salad.

studiosundown

Diary of an Adventure

Harbour Town Adventures

Terry out of action with a broken wrist after being knocked off her feet by over exuberant playing dogs at Steenbok Park. My schedule now around ensuring Prince gets his exercise and we have easy to eat, one handed, meals.

Dorado with a basil-pesto crust on the weber grill. An almond flower diabetic-sensitive substitute for bread-crumbs. The fillets were a tad thin, which I cooked for 3 minutes too long, despite the fire not reaching the recommended temperature. Fortunately they were full of flavour and weren’t too dry.

Moving trucks, full-moon, owls, holiday makers, mozzies, dog patrols. All driving Prince a tad crazy. Making for disrupted nights.

Paint smeared across the canvas. A couple of studies for a larger commissioned piece. The agapanthus on the patio garden coming into flower. The most amazing shades of purple-black petals. A painting that I have had in mind for awhile, waiting for the plants to come into flower. The shadow. A mixture of Titanium white, Magenta, Cobalt Blue and Burnt Sienna.

“I feel such a creative force in me: I am convinced that there will be a time when, let us say, I will make something good every day , on a regular basis….I am doing my very best to make every effort because I am longing so much to make beautiful things. But beautiful things mean painstaking work, disappointment, and perseverance.”

Vincent Van Gogh

Porchetta. Or rather, a suggestion of porchetta-style from a pork belly, basil pesto and basil leaves, rolled and cooked on the Weber. Silver-oak wood pieces on the coals to add that slight smokiness. Served with a hint of blue-cheese and basil leaves. ‘Gorgeous, melting pork belly and blue cheese is a genius combination invented by Iain Graham of Urban Caprice to go with Mumm champagne’. No Mumm, but Kleine Zalze Vintage MCC, probably better!

Porchetta-Style Roast Pork

Like many traditional Italian foods, porchetta is prepared differently from region to region but is generally defined as a dish of boneless roast pork stuffed with filling and then rolled and roasted, usually over wood. In the town of Ariccia in the Lazio region of Italy, porchetta restaurants abound, leading to a close association with the dish, though variations of it are made across the country.

Add, a twist with the melting pork belly and blue cheese combination invented by Iain Graham of Urban Caprice to go with Mumm champagne.

Pork Belly and Pork Loin

• 1 piece pork belly with skin, about 10-by-20 inches

• boneless pork loin

Pork Roast

• 1 Tbsp kosher salt, plus more

• 1 tsp freshly ground black pepper, plus more

• Pesto

• 12 smashed garlic cloves

• 12 fresh sage leaves

• Herbs (recipe below)

• Blue cheese

| Preparation – Pork Belly and Loin |

With the pork belly skin-side down, score meat in a cross-hatch pattern. Turn pork belly over, and using a sharp knife, score skin deep in a cross-hatch pattern. Turn, skin-side down, and set aside.

Place the pork loin skin-side down. On the tapered side of the loin, make a cut about 1-inch deep and then cut straight across to butterfly, continuing to make 1-inch cuts until the loin folds open like a book. Set aside.

| Preparation – Pork Roast | Season skin side of prepared pork belly with salt. Turn belly skin-side down and place flat on a cutting board with the short end facing you. Season with pepper and more salt.

Spread half of the pesto over the belly, leaving a 1-inch border around the sides.

Lay butterflied pork loin in the center of the pork belly and spread remaining pesto over loin. Arrange garlic and sage on top of loin. Season with salt and pepper.

To roll the roast, begin at the end of the pork loin where you finished the initial cut, slowly rolling and packing ingredients in tightly. When finished rolling the roast, use butcher’s twine to tie roast at 1-inch increments so it will cook evenly. Set roast on a platter and refrigerate overnight.

| To Cook | Remove roast from refrigerator 2 hours before cooking.

To estimate the cooking time, measure the roast through its thickest part, and cook for 1minute per millimeter. Hence if it’s 90mm thick, cook for 90 minutes.

An indirect fire (two equal piles of coal on either side of the charcoal grate, with a drip pan in the middle to catch the rendering fat), topped with a couple of pieces of hard wood.

Place roast on the grill, turning every 10 minutes until the skin is browned and crisp.

Reduce the temperature (325ºF) by closing the vents halfway and leave until the loin reaches 140 degrees. (1½ to 2½ hours)

Remove and allow to rest for 20 minutes before serving.

Just before serving, top with a sliver of blue cheese and a tiny button of redcurrant jelly.


Herbs

• 2 Tbsp roughly chopped fresh thyme leaves

• 1 Tbsp roughly chopped fresh rosemary leaves

• ½ cup roughly chopped fresh parsley

• 3 tsp roughly chopped fennel fronds