Feeling a bit creative at the weekend after the macaron class, I decided to create something fun and seriously savoury to counteract the mega sugar hit from the macarons.
I made a very straight forward risotto with a shallot and lardon base and a "stock" improvised from anchovy essence, mushroom ketchup, soy sauce and boiling water. Whilst I was stirring the rice, the butternut squash was roasting in a coat of olive oil and salt and a couple of cloves of garlic with their jackets on.
In an adjacent tray my sausages were sizzling in a rose harissa glaze. Crisping up and emitting a spicy, Middle Eastern aroma.
I'm not going to go into the details of cooking sausages and a risotto! So you'll just have to take my word for it that the combination worked brilliantly. Especially with a watercress and radicchio side salad dressed with a touch of balsamic vinegar. I can seriously recommend smearing sausages in harissa paste. It works like a dream
Just the sort of spicy, meaty, sauvory antidote I needed given my massive macaron induced blood sugar spike.