may 2010

Lunch: Soba noodles, cashew and chilli sauce, white and pointy cabbage

cabbage and more cabbage

Dinner: Melanzane Parmigiana

Risotto with smoked chicken, mushrooms; rocket

Lunch: courgettes in olive oil, curly pasta

Dinner: scallops, red lentils with chilli, tomato, avocado oil, cilantro

Rack of lamb with yog and Indian spices; potatoes in olive oil, aubergine fried with tomato, ginger, chilli

Lunch: polenta and sweetcorn cakes, fried; sauce of onion, tomato, Mexican spices

G Fowl, stuffing of bread, black pud, apple; roast cauli and roast potatoes; gravy.

I made an attempt to get the skin crispy eg by sprinkling flour, salt, but if you turn the fowl upside down at the end so as to make it juicy, the does for the crispiness. So the breasts got a blast under the grill at the end. Not quite enough, though Colin's may have worked better than my half.

Roast cauli seems to be in fashion. I blanched it for 2 mins then dried out in low oven/top oven, then doused in oil-chilli-fenugreek. Roasted for 15 mins. Nice.

Rosewater custards, apricots and pistachios

1 egg, 1.5 tbs honey, a little cream, some milk, 1 tbs rosewater. 1.5 sheets gelatine. Make custard. Cream was about 1/4 of a small pot. Make liquid up to 10floz with milk. Dissolve gelatine etc. I did this early afternoon. It hadn't set convincingly by 630 so it got a 10 min spell in the freezer. When it's turned out it was soft but holding together just about. So maybe try 2 leaves next time. Flavour was just right.

Mushroom soup with fried smoked chicken

made with a lot of mushrooms and a few porcini

Salad of asparagus, potatoes, lettuce, curry mayo

G fowl legs, spiced red cabbage, potatoes

Parkin, rum and ginger, cream and yog

Sardines, red cabbage coleslaw

Paella with chorizo, morcilla, peas, mushrooms

Cauli bread pudding, potatoes, salad

I'd wondered about trying a savoury bread pudding as a less rich version of a flan. There's a recipe in the old Sainsbury Med. book for a fishy bread-and-butter pudding. We had half a cauli leftover from last weekend. I soaked about 1 thick slice of white bread in milk. I boiled the chunky stem parts in milk and liquidised it all. And softened some onion and garlic. Boiled the florets in milk. with some kalonji seeds. All except the florets liquidized, with an egg. Butter a small loaf tin then bung it all in. Thougt it still looked a bit liquid so I made some more breadcrumbs with some parmesan too and chucked this on the top. Then I think it got about 30 mins in the oven. It did set to a soft texture, and it was nice, maybe a bit like nursery food, that is, rather a bland texture.

Rhubarb crumble, cream

Lunch: spag with g fowl remains, fried breadcrumbs

Dinner: Ate out

Namaste, with Claire

Lunch: Spag with lamb ragu

Dinner: John

Risotto with asparagus and ramsons

Pork ossobuco, butter beans, baby leeks and morels, potatoes

Gorse pannacotta, toasted coconut with sugar

Mixture of double cream, single (5floz) milk, to 15 floz, Bagful of gorse flowers, dried in airing cupborad, 3 tbs sugar, 2.75 leaves gel. Simmered cream etc with flowers 5 mins, leave to infuse. Liquid 450ml at end. Set is just right, wobbly but just firm enough. Flavour, interesting, a little bit tannic like tea.

Polenta slices with sundried tomato; sauce of cream and nutton mushrooms, spinach

Pears sliced and fried, almonds, cream with Poire W, amaretti

Chilled soup of cucumber, radish, horseradish, yog, mint, dill

Pork ossobuco, beans, braised chicory, fried potatoes

YP tomato and Wensleydale soup

Mushrooms in cream, parma ham, fried potatoes, cos lettuce

Fillet steak, horesradish cream tomato sauce, new potatoes, co lettuce

raspberries, framboise, cream, shortbread

Ate out

Brosh

Lunch: courgettes in toasted seed oil, bulghar with harissa and yog

Dinner: Avocado, tomtoes chilli cilantro

Rack of lamb with red pepper gunge; roast potatoes, green beans

Lunch: spag with walnut and sage

Dinner: Rabbit saddle, stuffing of rabbit, wild garlic, morel, parmesan, breadcrumbs; wrapped in Parma ham; puy lentils with more garlic, gravy, boiled potatoes.

I also wrapped it in a spring roll wrapper but this went all soft in the foil so a bit pointless. It got about 15 mins in the oven which maybe was a bit much. Good flavour. The wild garlic entailed the usual training ride flog but I was a bit tired and also it threw it down.

Lemon curd ide cream

Made lemon curd with 1 egg and 1 lemon 2 tbs sugar, and loads of black pepper. Most of a small tub of single cream. It froze too quickly in the glacier so I had to scrape it about, but it turned out perfectly fine, with a very good flavour.

Thai curry of porkballs, red pepper, funny mushrooms; pak choi, rice

WR pineapple, mango, passion with white rum, dried coconut, angostura

Onions, anchovies, mashed potato with parmesan; green beans

WR choc orange tarts

Carrot and tarragon soup

Rabbit legs braised with lavender, sping greens, mashed potato

Smoked trout, bacon, round lettuce, new potatoes

melon and lemon balm fool

tagliatelle with aspargus, peas, bacon, cream

melon in ras cream

Lunch: pumpkin and buckwheat noodels, spring greens, pepper, chilli, sichwan pepper oyster sauce.

Dinner: Tuna, cilantro, toamtoes-peppers ginger chilli, cos salad with anchovy oil, new potatoes

WR coconut and lime ice cream, lemon biscuits

Lunch: Bristol airport

Lunch at Bristol airport

Dinner: meaty stuff in Prague

Lunch: Kabul restaurant, Prague. Dinner: More meaty stuff and potato dumpings for pud, Prague

Lunch: Quesadillas in the Mexican place in Kutna Hora. Dinner: Moravian place in Olomouc.

Lucnh: pasta in a place on the namesti in Kromerice. Dinner: chinese place in Olomouc

Sarka and Ivans wedding