French cooking lesson 4

Lesson 4:

shellfish, roasting & pastry

les oefs brouilles with smoked salmon in phyllo case

crab pot stickers with bouillabaisse saucerouille and grilled langoustines

casserole of rabbit with artichoke barigoule

slow roasted lamb farci withpreserved lemons, dried orange peel, caramelized apples

caramel cinnamon mousse, longue de chat and lightly salted caramel sauce

 I also cooked pears in red wine sauce, but again too full to even take a photo...

I've never had such soft and juicy rabbit before, slow cooking is the best for game meat. Also, the South African style lamb tasted so unique. The preserved lemon flavor really lightened up the dish! I have to try this again at home.