Wednesday, March 26, 2008

Odenwald lambs lettuce tossed with sauteed apple and speck (bacon/lardons)

We had THE most amazing day skiing in about a foot or so of light powder yesterday, although it did not stop snowing all day. You couldn't really see where you were going, but sometimes that adds to the exhilaration. I made a coq au vin with fusilli pasta for our whole party of 15. It would have been good running food had I been able to run, but the roads have been completely snow-covered. Maybe tomorrow...

My German friend, Stefan, managed to put two great big legs of lamb outside on the balcony for the night......only to find that in the morning they had been swiped by the local wildlife! What a stupid thing to have done, especially for a 'supposedly' intelligent brain surgeon! We were really looking forward to that lamb.... To make up for it he made a speciality of his region, an excellent German salad which we ate with the coq au vin. It served as a great accompaniment but could also be eaten as a simple starter and I will certainly make it again when we get home. It is hard to find lambs lettuce sometimes in Bristol, but I reckon the salad would be good, possibly even better, with spinach or watercress.

Lambs Lettuce dressed tossed with sauteed apple and speck (bacon/lardons)

Lambs lettuce or spinach or watercress
Apple, chopped into small chunks (bramley cooking apple would be good)
Butter and olive oil
Bacon pieces
White balsamic vinegar or white wine vinegar
  1. Saute the bacon in a good knob of butter and some olive oil.
  2. Add the apple and cook until a little soft.
  3. Add salt and plenty of black pepper, plus a little vinegar.
  4. Add the mixture, scraping the juices off the pan, to the lettuce just before serving.

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