How can you be a self taught chef when you dine out, refering to cook books, going to catering college, learning from other chefs and watching cooking programmes? - Marco Pierre White (May, 2007)
Tender lamb with saffron rice topped with brown sauce (Noisette)
btw, lamb shouldn't be overcooked. Served Pink! Beautiful.
cooked by Chef Pol at 4:12 AM
Labels: basil, lemon grass, saddle of lamb
1 comment:
looks very good this is the best picture on your page i bet u dent make this did ya
head chef mr matthews
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