march 2011 |
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Tuesday 1.3 |
Borscht Pancakes, chocolate and orange zest and cardamom sauce, Cointrear oops, we got the date wrong |
Wednesday 2.3 |
Avocado, tomatoes, shallot, chilli, cilantro, popcorn Quinoa with caramelised garlic, chestnuts, mushrooms; flower sprouts with orange zest oil and I stirfried the sprouts and tossed them in the oil and vinegar - it's a good combination. So was the quinoa, it's a good rich combination this. |
Thursday 3.3 |
Flower sprouts, steamed, with bacon strips and tomato, a little raspberry vinegar, creme fraiche Cauli in spiced yoghurt, fried; split peas with tamarind and cilantro, caramelised onions, rice The cauli spice ends up quite bitter, not sure why |
Friday 4.3 |
ate out Champignon Sauvage, with Michael. We had the Rully and Gigondas - the Rully made more impression. For the record we had lamb(C) pigeon(T) venison(M) but to list all that went with it would take too long. |
Saturday 5.3 |
Lunch: spag with artichoke puree Dinner: Ruth and John Mushroom soup with grilled leeks and Austrian smoked ham I used 750g of mushrooms with a few porcini, fried, with some onion and garlic, then pureed, a little veg stock, cream. Very thick. I grilled 3 small leeks and sliced them, and 4 slices of Austrian ham sliced into very thin strips, these piled on top. Then truffle oil. Pretty good Confit duck, butter beans and sausage, salad, bread. Pear and ginger cake; ginger ice cream More or less the first pear cake recipe I found on the web, Hugh FW's. I used 6ox SR flour, 5oz sugar, 6oz butter, 2 eggs, 2 pears, some ginger spice. For the ice cream 1 egg, 5floz cream, some mashed up chestnuts, some ginger in syrup. Maybe should hav done a bit more. It froze a bit too quickly. Mountain gorgonzola, Devon oak, swaledale Ewes |
Sunday 6.3 |
Lunch: spag and red pesto Dinner: WR boreks, salad Gratin of potato, onion, ham; leeks |
Monday 7.3 |
WR chevre and red onion ravioli, tomtatoes olives and chilli, basil, fried courgettes grilled peaches, panadoro, creme fraiche |
Tuesday 8.3 |
Thai curry of those funny little mushrooms and red pepper, pea aubergines, rice Pancakes with lemon and limoncello |
Wednesday 9.3 |
Salad of watercress, beetroot, blood orange, fried apricot kernels Fried sweet potato, chickpeas in harissa, quinoa, smoky garlic, watercress This was a pretty good combination of flavours and textures. I cut the potato into slices about 1cm thick and boiled them, then fried them with a dusting of gram flour; they go soft inside with a nice crust. The chickpeas are nutty. The quinoa I put avocado oil in. I tried to make the garlic smoky by toasting/frying 6 fat cloves with lapsang souchon and sesame oil. Mostly they taste of garlic. |
Thursday 10.3 |
Ate out Namaste, yet another of William's leaving dos. |
Friday 11.3 |
Smoked trout, beetroot, radishes, creme fraiche and dill Jerusalems (fried), sesame and chickpea sauce, couscous, lettuce |
Saturday 12.3 |
Ivan, Sarka, Wendy here Lunch: Linguine with leeks and cream Dinner: Celeriac soup, scallops, porcini and truff cream Cooked a whole celeriac, about 1kg. This is about feeds 8. But I felt the texture was a bit too watery-rooty, maybe some spud would improve it. Scallops weren't great, they were watery (ex frozen) - other than that it's nice. Roast chicken, giblet, chestnut, apple stuffing (cloves nutmeg); pearl barley with saucisse and onion, spinach. Very good combo of strong deep flavours. Chicken was a big free range one from the farmers market, meaty and moist. I had intended a guinea fowl but the market was on and I got this instead Rhubarb cake, ginger ice cream 2 medium eggs, 10floz cream, 3 tbs sugar, vanilla, ginger spice, a little ginger syrup, ginger pieces. This doesn't set solid, stays soft. Good. Wendy didn't like the lumps ha ha so more for the rest of us. She did like the cake. Cheeses as last week, plus two Czech ones |
Sunday 13.3 |
Lunch: dhal, rice We went to Prinknash bird park, and saw some guinea fowl and chickens Dinner: chicken with a sort of oriental sauce (soy-mirin-chilli-sugar-sesame), pink firs, lettuce I have a sodding cold, today it is the no-sense of smell day, but fortunately yesterday was Ivans fab wine day Rhubarb cake, cream, more rhubarb. |
Monday 14.3 |
Filo parcels with Moroccan spiced chicken and potatoes, couscous with courgettes, onion, pine kernels Colin describes this as a Moroccan Cornish pasty Raspberries, cream, panadoro |
Tuesday 15.3 |
NCG Goa soup Risotto of porcini and flat mushrooms, peas |
Wednesday 16.3 |
fried parsnip and apple with ras, apricot kernels Linguine with chicken, lemon (zest and juice), cream, green peppercorns, psb |
Thursday 17.3 |
Sardines with lemon; couscous with shallot fennel seed lemon juice; Pernod the Pernod was prompted by the fennel seed, it works Squash slices in gram flour fried, brown lentils with red pesto, Red fir potatoes the gram flour works well |
Friday 18.3 |
Sausages, onions, psb, potatoes Pear cake, ginger creme fraiche |
Saturday 19.3 |
Ate out yeh a weekend away at last! Obv with gold cup on we couldn't get away until saturday morning but we did a nice big ride in the Brecon Beacons, lunch at the Red Cow and dinner at Gliffaes |
Sunday 20.3 |
Lunch: at Nantyffin cider mill Dinner: soda noodles, savoy, spring onions and an evil chilli pear cake, some v old peaches in booze, yog |
Monday 21.3 |
Haddock, fennel sauce, new potatoes crushed with olive oil, peas Filo parcels of chocolate and banana |
Tuesday 22.3 |
NCG tagine soup Spag with meatballs, red pepper, chilli; courgettes |
Wednesday 23.3 |
Aubergine slices, garlic-ras-squash-hummus puree, shallot and peppadew relish not quite sure what I was up to except varying the hummus as sauce idea. It as nice Caramelised Onion omlette, new potatoes, salad not sure here really, I cooked 3 large onions then threw in 2 eggs + 2 tbs SR-flour + some cream so a sort of quiche without pastry, it mostly set but ended up as a sort of messy hash |
Thursday 24.3 |
Celeriac soup part of the batch I cooked for Ivan and Sarka. Not much flavour, a bit disappointing Filo parcels of squash, peas; couscous with red pepper, sundried tomatoes, pine kernels |
Friday 25.3 |
Ate out Thai bras. I had a Thai salad to start but it's a bit big for a starter. Nice and hot. |
Saturday 26.3 |
Lunch: Ate Out Pear tree at Purton, with the Champion clan Dinner: Aubergines parmigiana, potatoes, salad |
Sunday 27.3 |
Lunch: spag (Colin), a bacon roll (Tracey) plus several other calorific things Tracey stuffing herself after the Cleevewold race Dinner: WR boreks, chutney Braised lamb shanks, barley, green beans |
Monday 28.3 |
Porcini and mushrooms in cream and sherry, polenta cakes, braised lettuce Prune and armagnac ice cream, amaretti actually cheapo WR brandy not Armagnac |
Tuesday 29.3 |
Chicory in balsamic and cream Colin said he likes chicory Smoked mackerel fish cakes, green beans, wasabi mayo. |
Wednesday 30.3 |
Chicken thighs in a sort of chinese barbecue sauce, savoy in oyster sauce, soba noodles Pear in ras caramel cream, amaretti Not sure if I haven't tried something like this before, it's taken from David E-M's ras caramel but here used in dessert. Quantities were 2 tbs sugar caramelised, a heaped tsp of ras, and some cream, maybe 1-2 floz, with 1 pear. I'm threatening to do a ras ice cream |
Thursday 31.3 |
Split pea and saucisse soup Grilled leeks, tapenade, wild and basmati rice |
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