Bogbrush > wrote in
:

> PeterL2 > writes:
>
>> Chicken thigh fillets fried to a nice golden brown in the frypan till
>> about 3/4 done, then removed from heat and a cup of Bubbly added to
>> pan to deglaze and use as a sauce base. Reduced a bit, then added
>> cream, and a handful of chopped Italian parsley.
>>
>> Served with carrot fingers, lightly steamed and then tossed with
>> toasted sesame seeds and a tablespoon of local organic honey. Also a
>> mash made with steamed spuds with fresh garlic, cream added to the
>> mash, along with some chopped rocket and Kale.
>
> Finely chopped fresh garlic in mash is superb. Even better is a
> generous spoon of creamed horseradish.



Which reminds me.......... I need to put horseradish on the shopping list.