Tonight seemed to be the night I carried out alot of prep work in the kitchen. Mum's friend gave her some red chillies that I really enjoyed eating. They're the right amount of hotness - not too hot and hot enough for me to relish a slice with each mouthful of food. I stuffed them with some fish paste that I bought. I freeze them for later use too.
Figs still appear to be in season. I bought a few and prepared them for an entree tonight. I planted some butter, honey and fresh sage leaves in each one, wrapped them in thinly sliced pancetta and baked them in the oven for about ten minutes.
Sage & Honey Figs wrapped in Pancetta
Scotch Fillet with Mushroom & Peppercorn Gravy
Steamed Carrots & Corn
Instant Ramen with Fish Stuffed Chillies