Light Business lunch
*
STARTER
White bean, chorizo and parsley soup
The cooked white beans are puréed to a quite smooth consistency
then added with paprika to quickly fried garlic and parsley.
The soup is garnished with diced and slightly crisp chorizo and its paprika red oil.
*
MAIN
Breast of duck with olive and almond salad
Seared and roast to medium rare for the duck breast; toasted flaked almonds,
pimento-stuffed green olives, concasse of tomato, fine shallots rings,
picked parsley leaves mixed with olive oil and lemon juice for the salad; a
n aïoli seasoned with cayenne pepper and Amontillado sherry for the sauce.
And, for the plate: a pile of the salad, thinly sliced duck breast fanned out,
and the sauce drizzled over with some of the meat juices.
*
DESSERT
Dates with coffee and cardamom
Madjool dates left to infuse with sweetened coffee, crushed cardamon pods
and cinnamon stick, served chilled with Greek yoghurt.
