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Lunch: spag with cherry tomatoes, feta, olives
Crostini with peppers, tomatoes, chilli and with olives anchovies, artichokes
Tagine with venison sausages, pears, potatoes, saffron etc; couscous with pine kernels and preserved lemon
Duck livers in sherry, rainbow chard and onion, rösti
Bread and butter pudding
Broad bean hummus and pitta
Tagliatelle with venison sauce, radicchio
The sauce was made with the trimmings from the venison steaks we had on New Years Eve, red wine, a little cocoa. The radicchio I caramelised, then braised with a little balsamic
Chickpeas, chorizo, winter cabbage, chilli; ciabatta
I cooked the chickpeas in some of the guineau fowl stock, but I had let it boil away (I could not be moved from the radiator in the sitting room) and it very nearly burnt but we got a rich, roasty flavour. This is a nice winter dish. The chorizo is the cooking chorizo. Colin thinks I am cooking a lot of cabbage and I think he is right
Lunch: Spag with bacon, onions, aubergines, crème fraîche
Dinner: Mark, Navah, Jo, Will
Aubergines in honey and balsamic, red peppers with tomatoes, chilli, garlic
Roast rib of beef, gravy, roast crown prince squash, quinoa
Perhaps amazing that I havent done this before. Its a spectacular roast, maybe it needs six or more round to do it justice. The long rest it needs means you have time to make the gravy.
I think I did onion and cumin and mustard seeds in with the quinoa
Chocolate cake with dulce de leche and apricot and pear purée
I tried following a recipe for Sachertorte but I didn't quite get it to work. Maybe the melted chocolate was too cool but halfway through adding the flour the mix was rock solid and I had to warm it slightly to get the rest of the flour in. The final texture of the cake was a bit solid
Stilton, Beaufort, Langres
Lunch: mushrooms and chard with quinoa
Sautéed celeriac and potato, red peppers, rocket, ciabatta
... we took it round to Martins, to get some help; we also finished the Tokay
Sardines with chilli, onion with the pickled plum vinegar, Russian rye bread
Meatballs in goulash sauce; tagliatelle, sweetcorn
Borscht, Russian rye bread
Pears, cherries soaked in cherry brandy, amaretti
Salad of beef, watercress, potatoes, avocado oil dressing
Christmas pudding, rum, cream
Bacon, sauerkraut with mustard, rye bread toasts, crème fraîche
Aubergine halves roasted and filled with beef ragu; bulghar with red pepper
The beef was from last Saturdays roast; cooked in the remains of the gravy, with some roast tomato purée from the freezer
Mike and Philippa
Squash, Lentil, lemon soup
Half a Crown Prince Squash (1.5 lbs). Diced 3/4 of this and roasted it. Cooked 4oz puy lentils. Softened some onion with cumin, garlic, maybe some chilli, then cooked with 2oz red lentils and the rest of the squash; added zest and juice of a lemon, then liquised this. Mix the roasted squash pieces, puy lentils and the purée together, add water to get it to the right consistency, heat it up, then add some spinach (I used a bag of leaves-for-cooking from Waitrose)
Chestnut and mushroom pie, red chard with onions, potatoes
250g vacuum pack of chestnuts, 350g mushrooms, 10-12 pieces of dried porcini, onion, garlic, a pack of puff pastry. Softened onion, garlic; cooked porcini, then added the rest of the mushrooms, cut into chunks. Cooked for 5 mins or so. Added to the onion, then drained in a sieve, collecting the juice. Made a butter-flour roux, then made a sauce with the porcini liquid and the mushroom juice, cooked until very thick.
Cut the pastry sheet in 2 pieces, rolled them out to make a base and top for the pie, in a square 7" tin. Assembled pie and cooked it. Rather stupidly I thought I would use the pizza stone to get lots of heat to the base, but if you put a tin on the pizza stone it breaks.
For the chard, I softened and slightly caramelised half an onion sliced thinly, added balsamic vinegar, then the chard stalks cut small. Then add the leaves with a few mins to go.
Beaufort, Langres, Cheshire
Lunch: soba noodles, beef chopped small and cooked with oyster sauce and so on, cabbage and chilli
Dinner: Aubergine escabeche and some other things from the fridge
Chicken breast in parmesan and garlic breadcrumbs, spinach, fried potatoes
Beef and pickled walnuts in Guinness, red cabbage, mashed potato
... with Janet helping. We also had some cheese
Chicken, mushrooms, porcini, cream, sherry with peas, tagliatelle
Pears poached in red wine, gorgonzola
Celeriac soup with truffle oil
Gratin of Squash with cream, parmesan, breadcrumbs, green leaves, sautéed potatoes
The squash was a bit overpowering, a bit sweet. I used half a crown prince (1.5lbs).
Chickpeas, bacon, saucisson, clams, red pepper, onion, spinach, roast tomato purée, paprika, fennel seed, chilli; Baltic rye bread
Apple and blackberry, toasted brioche, cream
Lunch: spag with clams, bacon, tomato purée, seaweed flakes
Dinner: Confit of duck, cassoulet with pork belly and saucisson; salad, baguette
Lemon and lime curd mousse, passion fruit
This did not work. I tried making a lemon-lime curd, adding gelatine, then whisked egg whites, but it didnt set and the curd stuff sank to the bottom. However, it did taste nice. Next time I will research a recipe rather than trying to make it up. You believe this?
Lunch: spag with saucisson, artichokes, chilli
Roast partridge with chestnuts and blackberries, roast potatoes and parsnips
Waitrose bacon and wild mushroom tarts, salad with mustard dressing
Meatballs, cream and gorgonzola sauce, sugar snaps, potato croquettes
Borscht, Baltic bread, soured cream
Christmas pudding, brandy, cream
Pork belly with kidney beans, fresh tomatoes, cilantro; polenta and potato cakes
The pork I had slow-cooked at the weekend, and I had used some in the cassoulet. I made a sauce of onion, garlic, chipotle, a few cashews ground, pork stock. I boiled and mashed one potato, added softened onions, polenta, made into cakes and fried
Pear, chestnuts, sauce of dulce de leche, cream and brandy
Thai curry of sprout tops, carrots, ginger, cashews, with soba noodles
Mango in lime-leaf and lemongrass syrup, and white rum
Lunch: sprout tops, saucisson, onion, balsamic with potato and polenta
Dinner: Kipper on rye toast with horseradish
Haggis, neeps, fried potatoes, onion gravy
Liar. I did cranachan with rhubarb
Lunch: kidney beans, saucisson, chilli; quinoa with sundried tomato and fried, chopped cashews
Dinner: Duck breasts, rhubarb and ginger sauce, potato croquettes and peas
5-6" rhubarb poached with a little sugar. 1" ginger, blanched, the softened with shallot and garlic, added stock, and the rhubarb liquid, liquidised it all then reduced it. Added rhubarb and the meat juices at the end. Very gingery
Quince and cream
Still got a freezer full of it.
Kipper chowder with capers
Lamb shank, braised in red wine with cumin and pomegranate; black-eye beans, sautéed celeriac, spelt
Cabbage leaves stuffed with haggis, mushroom sauce, mashed potato
Rhubarb fool and cantucci
Simon and Amelia
Lots of flat mushrooms, and a few porcini and some stock and cream.
Potroast pheasant with saucisson and red wine, leeks, curly pasta
Even Amelia had a little of the meat, but she says she will only eat leeks at school. Presumably they have much nicer leeks there. School dinners these days must be very different from when we were young.
Ginger cake, toasted, with rum and cream
Carrot, celeriac, dill mousse or terrine or something
This almost worked. As usual I wasnt following a recipe, so it serves me right. I boiled a medium carrot and 1/4 smallish celeriac, and softened some onion, garlic and added some dill. Puréed all this with some cream. Then added an egg and continued blending it. Tipped it into 2 large buttered ramekins and cooked in the oven in a water bath, gas 2 for 25 minutes. It sort of set, but I think you need a bit more egg. But I only had 1 egg to use up and didnt fancy going to the shops since it was cold and dark and I had ridden home the long way via Fiddlers Elbow. I should say that it tasted very nice and the texture was smooth and creamy, if a little floppy. Colins first comment: is this leftover swede?
Braised beef, cabbage with cream, pasta
We have been trying to get through stuff in the freezer, as its getting desperate for a defrost. The beef was leftover from the last time we cooked for Simon. The only leftovers from yesterday are the pheasant legs, which are a challenge to make edible. No doubt I will try anyway. There was also the Brie, some of which I had for lunch today. I think my collegues may have noticed.
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