january |
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Thursday 1.1 |
Lunch: sprouts, chorizo, onion with fried potatoes and jerusalems Dinner: beetroot tarte tatin with chevre and walnuts this was very good. I made caramel with 1.5 tbs sugar, used 2 medium cooked beetroot and a smallish onion which I had cooked in balsamic. Pastry 3/4oz butter, 1.5oz flour. The beetroot stuck a bit in the pan. It wasn't too sweet Oxtail, parsnips roasted in dripping, chard, baked Shetland potatoes ... getting the New Year healthy eating off to a good start | ||||||||||||||||||||||||||||||||||||||||||||
Friday 2.1 |
Dinner: Duchy Beetroot and dill soup Risotto of porcini, flat mushrooms, fried squash, with peas | ||||||||||||||||||||||||||||||||||||||||||||
Saturday 3.1 |
Lunch: barley cooked in some of the oxtail gravy, parsnips fried in dripping Dinner: Ate out | ||||||||||||||||||||||||||||||||||||||||||||
Sunday 4.1 |
Lunch: spag with tomatoes, Turkish pepper sauce, cream, yoghurt Dinner: Duck breasts with sauce of mushrooms and framboise, sugar snaps Isis cheese | ||||||||||||||||||||||||||||||||||||||||||||
Monday 5.1 |
Beefburgers, sauce of tomatoes, pepper, chilli, fried courgettes, pasta Cherries in kirsch, cream, amaretti | ||||||||||||||||||||||||||||||||||||||||||||
Tuesday 6.1 |
Curried Parsnip soup Roast red peppers with green lentils, chilli, tomato, olives, capers, basil; rocket, shetland potatoes partly roasted | ||||||||||||||||||||||||||||||||||||||||||||
Wednesday 7.1 |
Feta, Squash and broad beans in dried lime sauce, quinoa, rocket this was adapted from a salad recipe from Ottolenghi in the paper last weeked. I ground a whole dried lime and used that to make a sauce, also chilli.. Figs and Iranian dates in sour orange syrup, toasted walnuts, soured cream .. syrup had a little cinnamon and cloves too | ||||||||||||||||||||||||||||||||||||||||||||
Thursday 8.1 |
Pork, lentils in cream and mustard, potatoes, watercress Lemon Meringue | ||||||||||||||||||||||||||||||||||||||||||||
Friday 9.05 |
Ate out | ||||||||||||||||||||||||||||||||||||||||||||
Saturday 10.1 |
Lunch: red cabbage, bacon, pelmeni Red chicory, pine kernels Rack of lamb, olive crust, aubergine puree, roast new potatoes | ||||||||||||||||||||||||||||||||||||||||||||
Sunday 11.1 |
Lunch: spag wih garlic, cream, basil Dinner: WR dolmades Falafel, red pepper and tomatoes, fried new potatoes with garlic and chilli | ||||||||||||||||||||||||||||||||||||||||||||
Monday 12.1 |
Spanish pork, fried courgettes, rice Pineapple, chilli, coconut milk | ||||||||||||||||||||||||||||||||||||||||||||
Tuesday 13.1 |
Ate out
Mushrooms and chestnuts, sprouts and chorizo, pearl barley
Christmas pud, brandy sauce
Simon, Dinah, Amelia
Tart of Onion, smoked bacon, creme fraiche
Pheasant slow-cooked with garlic and olives, peas, pasta
Ginger cake, poached pears
Manchego
Chocolates filled with smoked chilli jelly
Fried "pancakes" of carrot, gram flour, sesame seeds; watercress, bulghar wheat with Turkish pepper sauce
Ginger cake, creme fraiche, sultanas and ginger in rum
Lunch: Chowder of potato, sprouts, smoked bacon, onion, Thai oyster sauce
Dinner: Scallops fried with a drop pf maple, Jerusalem puree; fried peanuts and chilli
Hare legs cooked in ale, with saffron; savoy cabbage with sichuan pepper, mashed potato
the sichuan pepper has a bitter note which clashed slightly with the other bitter flavours
reakfast: smoked bacon, tomato, smoked chilli jelly
Lunch: spag with sauce of pheasant scraps
Dinner: Chicken breasts stuffed with black pudding, braised little gems, Baguette
Pave and cremr fraiche
Bruschette with tomatoes, chilli, chevre
Borscht
Baxters Royal Game soup
Beefburgers, sauce of blue cheese and cream, sugar snaps, gnocchi
Bruschette with onion, anchovies, olives
Blackeye beans cooked with ginger garlic chilli, then added tamarind, fried peanuts, kale; rice
At Rolf's
Ate out
Lunch: Bulghar wheat with kale, feta, caraway, garlic, chilli
Dinner: Lasagne with pork and porcini ragu; green salad
I had made double quantities of the ragu and this was the half we froze. I made the lasange sheets using 5oz flour and 1 egg
Rhubarb crumble, white chocolate sauce
Lunch: Potato pancakes with smoked salmon trimmings, creme fraiche, green salad with horseradish
Dinner: WR lobster bisque
Fish in parma ham with truffle oil, roast jerusalems and roast baby new potatoes, confit tomatoes
Braised beef in Guinness with pickled walnuts, red cabbage in red wine with sour cherries, mashed potato
Pears with cream, Poire W., amaretti
Crostini with artichokes and anchovies
Gratin of sweet potato, jerusalems, gorgonzola; green beans
fava bean cakes, tomato, red pepper and harissa, salad lettuce and yoghurt
4oz dried beans cooked and pureed, lemon zest, 50z potato cooked and mashed, 4tbs semolina, egg yolk; whisked egg white. Misture was a bit wet but it cooked ok with a little care, and the cakes were very light
Quince and cream
Haggis, neeps and tatties, onion and Guinness gravy
Toasted and caramelised oatflakes with some cooked dried fruit and ginger, whipped cream and Caol Ila
Dinner: Ate out
Lunch: Ate out
Dinner: Cabbage stuffed with haggis, puree of green split peas, pickled plums, mash with mustard
Fool of Rhubarb, red and white currants, crystallised ginger
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