february |
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Friday 1.02 |
Ate out |
Saturday 2.02 |
Lunch: Ate out Dinner: Salad of roast fennel, orange, watercress I think this works better than a salad in which the fennel is raw. The fennel flavour comes out more (especially if you add fennel seeds and you drench it in Pernod). Also you get more of a variety of flavour with the bitter-sweet flavours you get from roasting the fennel Pheasant, saucisson, chestnut, mushroom pie; cabbage with cream, cloves, nutmeg; mashed potato |
Sunday 3.02 |
Lunch: Risotto with onions and gorgonzola Dinner: carrot, celeriac, lentil soup with saffron, cumin, coriander, ginger, chilli Bigham's Spanish meatballs, rice |
Monday 4.02 |
Borscht Risotto with smoked chicken, mushrooms, porcini, peas |
Tuesday 5.02 |
Braised beef with pickled walnuts, mushrooms, sauerkraut, mashed potato Pancakes, lemon, sugar |
Wednesday 6.02 |
Smoked chicken, sourdough toast, quince jelly Janet's quince jelly, which is delicious Potatoes and onions with ripe brie, salad The brie, from last week, was even riper than then and so runny that it invited being draped over warm potatoes and soft onions. Also I have been thinking about little else but Tartiflette since Mark and Navah went skiing. |
Thursday 7.02 |
Ate out |
Friday 8.02 |
Spinach, lentil, cashew, lemon soup with Indian spices Lamb with pomegranate; dhal with tamarind and kalonji, rice Lamb from the freezer, which I am at last defrosting, tomorrow. Perhaps it is worth noting that this "heating something up from the freezer" dinner took an hour to prepare and cook. |
Saturday 9.02 |
Lunch: spinach and lentil dhal, onions, rice that is, yesterday's soup. Colin went for a ride and ate out Dinner: rabbit saddle stuffed with shitake mushrooms, rabbit innards, spring onions, 5-spice, wrapped in serrano ham; green lentils, purple sprouting, new potatoes I took the meat off the bone, and made a stock with the bones and the trimmings. Made a gravy with some stock and the mushroom soaking liquid and some 5-spice. I suppose I only used about 1/2 tsp 5-spice in total so it wasn't very apparent, though Colin did notice something fennely. I poached the kidneys in the gravy right at the end. Pears baked in brandy with cantucci We added apricot brandy and dunked the cantucci in it We discussed how many different sorts of booze we have managed to team up with pears. Colin wondered why we always cook pears and not apples but answered his own question saying he found apples too aggressive in their appleyness. I suppose the other end of the spectrum is quinces, which you don't want to do anything else with but cook them simply and serve with cream. You can make quince tarte Tatin but then they don't taste any different to apples. We still have a freezer full of quinces. Simon had even more than us but he is eating them for breakfast. |
Sunday 10.02 |
Lunch: spag, tomatoes (colin); spag, onions, broccoli, cream (Tracey) Tracey also had had a egg and cress roll and chocolate cake, after the Dursley dozen race, and still she despairs about why she is so fat Dinner: Fillet steak, mushrooms, gorgonzola sauce, peas, rosti potatoes Cherries soaked in Kirsch, cream, shortbread |
Monday 11.02 |
Tuna steaks, Thai curry sauce with peppers, cilantro, rice Mango, white rum, lime, coconut milk |
Tuesday 12.02 |
Waitrose crab and leek tartlets Saffron risotto with fennel, red peppers, courgette, tomatoes |
Wednesday 13.02 |
Sourdough toast with fennel, tomato, Pernod, olives ...using leftover fennel from Colin's risotto Caramelised chicory, gorgonzola, butter beans, sourdough toast |
Thursday 14.02 |
Rabbit legs braised in tarragon and mustard, braised lettuce, new potatoes I had made stock from the rabbit carcass and cooked the legs in this, with garlic and tarragon. Then reduced the sauce and added mustard. White chocolate pannacotta with cherries in Kirsch 30g white chocolate melted, 170ml cream+milk, 1 leaf gelatine (Costa, small leaf), a little vanilla extract and some Kirsch. Did this yesterday. The cherries were leftover from Sunday |
Friday 15.6 |
Ate out |
Saturday 16.02 |
Lunch: Couscous with chickpeas, carrots Dinner: Vincisgrassi, rocket and chard salad Yorkshire Rhubarb, cream and ginger syrup, cantucci |
Sunday 17.02 |
Lunch: Ate out Dinner: rump steak, port and cream, sauce, green beans, saute potatoes Waitrose pear and almond tartlets |
Monday 18.02 |
Sweet potato gratinated with gorgonzola, walnuts; caramelised chicory, croutons, a few green beans Poached peaches, cream, amaretti |
Tuesday 19.02 |
Duck liver pate, sourdough toast Duck confit, haricot beans, green beans, ciabatta |
Wednesday 20.02 |
Chicken livers, onions, pink peppercorns; cauliflower wih cream and roast garlic, new potatoes Rhubarb with crystallised ginger and preserved ginger, cream, toasted brioche |
Thursday 21.02 |
Ate out |
Friday 22.02 |
Sauteed carrots, cashew-roast garlic-chilli-spring onion sauce, spelt Ok, this sounds weird, a sort of Garfagnana peasant and Chinese fusion, but it was good. We had weiss beer with it Christmas pudding, apples, rum, cream |
Saturday 23.02 |
Lunch: Risotto with smoked mushrooms and cauliflower Dinner: toasted sourdough with onion confit and olives spag with red peppers, tomatoes, chilli, basil, pine kernels |
Sunday 24.02 |
Lunch: Ate out Dinner: Salad of Purple sprouting, feta, sourdough croutons |
Monday 25.02 |
Purple sprouting with confit onions, smoked bacon, cream, balsamic, crispy bacon, new potatoes Panna cotta of Dulce de leche and yoghurt, Lexia raisins in rum |
Tuesday 26.02 |
Pork burgers, tomato and chevre sauce, courgettes, spaghetti Raspberries in Framboise, cream, cantucci |
Wednesday 27.02 |
NCG Sweetcorn and sweet potato chowder Lamb shanks, mushrooms, spelt; spinach |
Thursday 28.02 |
Ate out |
Friday 29.02 |
Salad of purple sprouting, walnuts, gorgonzola, spinach, green lentils Baked marrow stuffed with onion, ham, mustard, spinach, spelt Marrow's a bit boring, honestly, but harmless |
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