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Confit June 9, 2018

Posted by andrewescott in Dinners.
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On Monday 4th June, Pam hosted a recipe club on the theme of confit. Together with Jacinta, they showed off different types of confit style cooking.


To begin, Jacinta served us a slow-cooked tomato with feta and pesto.



Pam followed with savoury dishes: a confit pork-belly, radish and apple salad, a white bean salad with confit garlic, and confit vegetables including fennel, carrot and beetroot.



We finished with Jacinta’s lemon tart and orange config, and Pam’s confit apple and anzac biscuit with hazelnut icecream.