Made a small beef roast last night that turned out too salty even though the flavours were good, so I tried to correct it. Or, I corrected them through a series of variations.
Variations:
1) Made a cauliflower puree (with milk). Shredded beef roast (marinated with salt, rosemary, thyme rub, cooked in fruit juice and a bed of soft onions) and heated it in the puree.
2) Added a tsp of black truffle oil, then tossed pasta in it. At this point, this is a very good pasta dish.
3) Then, I shaved Neudorf Richmond Red (a prize-winning Manchego-style New Zealand hard cheese), and it became an absolutely, utterly perfect pasta combination.
I realised today - having never EVER liked cheese from sheep's milk because they always seemed to carry an odd sea-urchiny taste - that perhaps I've simply never had good sheep's milk cheese.
And truffle oil - that's like a whole new taste dimension altogether!
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