Snapshots of a Foundation Course lunch I created, ‘in progress.’ First, a little experiment. How do Red Onions respond, when cooked (left) with Sea Salt, and (right) without? A visual comparison of the subtle difference in colour, form (and taste).
Second, assembly of colourful ingredients of our ‘Millet surprise.’ Originally intended to be Croquettes, they eventually emerged as fritters: due to an over-mushy batch of cooked Millet which didn’t lend itself to forming into patties. No matter, the combination of Millet, Pressure Cooked Squash and Sweet Potato, Caramelised Onions, Engevita Yeast Flakes, Thyme and Parsley panfried as fritters proved to be a winner.
