Andre |
| I'd like to open an account <a href=" http://www.gtaconstructionreport.com/subscriptions/ ">roll over loans</a> The natural assumption that the main courses could not live up to the starters was ridiculed by a trio of classics. Suckling pig “andes” matched the sweetest, juiciest pork, with lashings of crackling, to giant corn, cress, piquillo pepper and green rocoto chilli. Halibut “chalaca” saw a large, delectably buttery fillet accompanied by another vividly colourful medley of corn, yellow aji pepper, avocado oil and Muna mint. “What is so great about this,” said Miss Heller, “is that every ingredient brings something to the dish. Nothing is here just for show.” Best of all was beef “pachamanca”, three fat chunks of well hung Scottish beef with a blackened, glorious peppery crust of an Andean herb called huacatay. This was topped with blobs of velvety, ricotta-infused mashed potato, and – for colour and textural contrast – dollops of black quinoa and red aji panca (yet another pepper). |