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Serves 2-4 400g waxy potatoes 1 onion 50ml olive oil 4 eggs Salt and blackpepper 1 Thinly slice the potatoes to about 5mm thickness and dry well with kitchen roll.
IMPROVED HOLLAND GIN COCKTAIL Adapted from David Wondrich 2 dashes Angostura bitters 1 scant teaspoon simple syrup* ½ teaspoon Maraschino Luxardo liqueur. 1 dash absinthe, or substitutes like Pernod or Absente 2 ounces Holland gin (also called genever gin; Zuidam is a good brand) 1 thinly cut lemon twist.
Add 1 thinly sliced onion, few ginger julienne and split green chili.
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lemon juice, and 1 thinly-sliced red jalapeño to the mixture.
Drain, and set aside. 2. Thinly slice artichokes lengthwise.
Substitute sesame oil for the olive oil and add 2 thinly sliced carrots to roasting pan.
3. Thinly slice the chicken breast and arrange slices over cheese and truffles.
Remove from heat. 3. Thinly slice pork, and arrange on a serving plate.
4 Thinly slice the lamb against the grain and arrange on a platter.
bottle dry red wine To finish: 2scallions, thinly sliced 1clove garlic, minced 11-inch piece ginger, very thinly sliced 1cayenne chili, seeded and very thinly sliced (optional) 4tablespoons cilantro leaves Baguette or cooked basmati rice (optional). 1.
2. Thinly slice zucchini, salt lightly and let sit at least 20 minutes, then drain off any accumulated liquid.
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