a DRAFT recipe & tating notes for spicy chanterelle & apricot golgoppa balls prepared as part of open sauces (and previously at alt1000 as one of several flavour paring experiments).

• golgoppa balls stuffed with chanterelle, apricot & harissa mash
• golgoppa balls stuffed with chanterelle & apricot in harissa broth with lassi cream
• w/bannana raita?

• chop the chanterelles > http://www.flickr.com/photos/alexdavies/3057372250
• chop the apricots > http://www.flickr.com/photos/alexdavies/3056535599
• heat garlic & shalotts in olive oil (&thyme?) > http://www.flickr.com/photos/alexdavies/3057372826
• fry the chanterelles > http://www.flickr.com/photos/alexdavies/3057373360
  • http://www.flickr.com/photos/alexdavies/3056536483
• add apricots > http://www.flickr.com/photos/alexdavies/3056537403
• add cummin powder > http://www.flickr.com/photos/alexdavies/3057374930
• harissa > http://www.flickr.com/photos/alexdavies/3057374384/
• add harrisa > http://www.flickr.com/photos/alexdavies/3056537953
• blend > http://www.flickr.com/photos/alexdavies/3056540127/
• golgoppa balls with holes > http://www.flickr.com/photos/alexdavies/3056538211
• inject mash into golgoppa balls > http://www.flickr.com/photos/alexdavies/3057464890/