This blog purports to deal with "Musicke & Food" but there is rarely any mention of food. So, nearing Christmas, here are details of my Number One dish for this week (with a nod towards the Bamboo Tree restaurant in Luang Prabang, who influenced my concept).
- pork fillet, cut into small pieces
- field or shitake mushrooms (cut small)
- root ginger (plentiful)
- Thai chillies, red and green
- green bell pepper
- salt, pepper
- olive oil suffused with chilli
- red Burgundy wine (to drink with
the dish)
Absolutely delicious! Melts in the mouth, tantalises the taste buds, and delights the intestines. Substitute lamb, beef, duck or chicken for the pork, if necessary, but stick with rich Burgundy wine.
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