celebrating 10 years of Fifteen , 15th June 2012
As a vegetarian, for a main dish I was presented with a lovely looking plate of Goyza, these little steamed then sautéed, dumplings, half moon in shape and filled with mushrooms that had been chopped very finely. The mushrooms used were Pied du Blue, Girolle and Giant Oyster Mushrooms, giving a great colour combination to the filling of the Goyza. This was served with some confit garlic, miso glazed aubergine, endgame beans, a few wild mushroom, broad bean fricasse, a little rice wine and a soy dressing that bought the whole dish together with a slightly salty piquant flavouring... Perfect!