Sat, 31st Mar 2007

I've marinated the steaks with salt & black pepper and a light drizzle of olive oil. Some chefs tells you not to salt meat before the cooking process as it draws water out of the meat during, but frankly I don't find any difference.

Here is a parboiled potato, with some butter and salt on its skin.

Here it is wrapped in foil and the rest sitting in a tray just waiting for about an hour's baking time in the oven.

Now I'm off to prepare the garlic parsley butter for the escargots, the mushrooms, the vegetables and the condiments to be served with the jacket potatoes. Oh don't forget the light dressing for the small salad to go with the seared tuna and of course the tuna itself. eeekkksss - and I thought dinner for 5 was going to be easy.