Where the Monkey Sleeps

It may be shaping up to be one of our best Kurgans yet! This time, for tomorrow, ladies and gentlemen, try this…chargrilled chorizo, prawns, marinated in lemon juice, flat leaf parsley and olive oil then chargrilled, shredded cos, salmorejo (this is an Andalusian combination of tomatoes, garlic, red wine and balsamic vinegars, olive oil, roasted peppers, smoked paprika…blended into a houmous-esqe consistency) and topped with a hard boiled free range, organic egg!!!

Don`t think about it man! Just Do It!!

And so today we introduce a new Kurgan…Welsh Rarebit…a cheesy melange of mature cheddar, Worcester sauce, brown ale, egg and milk…grilled on a fat field mushroom then placed on a steak, then put on a bed of rocket, then delicately arranged on a hot buttered bagel then given to you where it is totally and utterly consumed…with gusto and relish!! Our soups today to keep you all well warmed are a velvety pumpkin and sage and a curried chicken broth (the recipe actually specified pheasant…but, artistic license and all that, you understand…)

Capiche?

UPDATE: The R&D department has added tarragon mayo to the Kurgan!