This weekend's meals were vaguely inspired by Mexican cooking but capitalized on fresh spring produce. I didn't manage to get any good photos.
Friday dinner: Lamb tacos.
Ground lamb cooked with shallots, fresh peas, and chili con carne seasoning, on tortillas with goat cheese and cilantro.
Saturday lunch: Lamb chili.
Ground lamb cooked in chile-garlic-tomato sauce with fava beans, over arepas.
Saturday dinner: Oxtail.
60-hour sous-vide oxtail; oxtail stock with habanero, coriander, cinnamon, smoked paprika; "herbed colcannon" (mashed potatoes with cilantro, tarragon, and mint); four green vegetables (fiddleheads, turnip greens, broccolini, broccoli raab) blanched, sauteed, and finished with salsa verde and cream.
Sunday lunch: Beef tacos.
Shaved steak sauteed with blanched chopped turnip greens and salted peanuts, on tortillas with goat cheese, melted Muenster cheese, and salsa verde. Fava bean dip with tortilla chips: fava beans and garlic (boiled with the beans) mashed up with olive oil, salt, lemon juice, and Mexican oregano.