I've had to sit two weeks on my awesome new rebel xti without having anything of which to take pictures. Last night was slow so I packed up some mep and cut out early for a quick photoshoot.
I'm really glad I got a picture of this because we recently stopped running it due to lack of sales.
We connect the supremes and skin with activa. The leg meat is made into confit and stuffed into the raviolo which is glazed with port wine reduced with spices and fresh plum juice. We roast the carcasses to make the chicken jus. There is a little bit of silky parsnip puree in the background. Not a bad dish - but nothing really special.
I managed to get about 3 pictures of the lamb dish before the camera battery died. Argh.
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