Sides

Question 1

Roasted zucchini

Answer 1

Baby zucchini, olive oil, S & P, ricotta, lemon zest, mint.

Preparation: browned under the salamander, then topped with ricotta, lemon and mint.

Question 2

Sautéed rapini

Answer 2

Blanched, then sautéed with anchovies butter. Tossed with chilli flakes

Question 3

Mushrooms

Answer 3

Oyster mushrooms, button mushrooms, thyme, canola oil, S & P, parsley, Marsala wine, butter

Preparation: mushrooms are baked with thyme and oil, then heated with butter and Marsala. Topped with parsley

Question 4

French fries

Answer 4

Yukon potatoes, peeled and chipped. Fried and tossed with salt and tarragon

Question 5

Potato purée

Answer 5

Russet potatoes, boiled. (To preserve flavour) hand mashed, then passed through a sieve. Finished with butter and cream. Chives on top.

Question 6

Potato gratin

Answer 6

Yukon gold

Layered with shallots, cheddar, S & P, cream. Topped with more cheddar then oven baked.

Question 7

Creamed spinach

Answer 7

Milk, cream, parm, nutmeg, spinach, S & P

Cream is reduced with parm rinds and nutmeg. spinach is added.

Question 8

Beefsteak tomatoes

Answer 8

Tomatoes are halved and roasted. Greek Feta and olive is added and baked again. Topped with oregano

Question 9

Stuffed baked potato

Answer 9

Russet. 50 size instead of 80.

Sour cream, chives, butter, cheddar, bacon, S & P