march |
<< february : food index : april >> | |
Sunday 1.3 |
Lunch: red lentils with tomato, peppadew, chilli; spring greens with fried peanuts, garlic chilli, avocado oil, quinoa this was nice Dinner: WR lobster bisque venison steak, red wine horseradish cream sauce, mushrooms, fried potatoes |
Monday 2.3 |
WR piri piri chicken, peas with saffron chilli cumin coriander, rice bananas fried in butter with sultanas, gingercubes, cream, rum |
Tuesday 3.3 |
WR sausage and fennel ravioli, tomato chilli sauce Borscht, soured cream |
Wednesday 4.3 |
Dhal, cabbage and onions, fried masala potatoes Apricots in Moscatel with couscous in the syrup and pistachios |
Thursday 5.3 |
Sardines with lemon, chilli, croutons Sausages, green lentils, sauerkraut, mash |
Friday 6.3 |
Ate out |
Saturday 7.3 |
Lunch: Spag with red pesto Dinner:John Beetroot Tarte Tatin, chevre, watercress with fried walnuts Slow roast pork belly (black pepper, fennel, coriander), saucisson, red wine, chestnuts, spelt; chard, baby red potatoes I soaked the spelt for 24 hours then boiled it for 30 mins, then it went in with the pork for the last few hours. This renders it edible. I did the potatoes as a back up. Chestnuts were from the freezer. Fig and pecan cake with cream/yoghurt and Lapang sauce I had soaked the figs in Lapsang Souchon and a little Caol Ila. I made a sauce with the liquid, some dried orange peel, sugar, reduced it then added cream Oxford Isis and something Farmhouse |
Sunday 8.3 |
Lunch: cabbage with onion, walnuts, caraway; bulghar; cream and yoghurt Dinner: marinated anchovies on toast Meatballs, tomatoes; chard; fried potatoes |
Monday 9.3 |
Dhal, WR aubergine and pea curry, rice Pineapple and banana with chilli and lime |
Tuesday 10.3 |
WR scallap and cauli soup Haricots with cooking chorizo and garlic, RWS salad, baguette |
Wednesday 11.3 |
Red pepper, harissa, chevre on toast Squash with yoghurt, dried lime, chilli; pumpkin seeds, quinoa, salad I used a whole dried lime and maybe that's a bit much. It was ok but I'll try half the amount next time if I can actually manage to cut one of the buggers in half. |
Thursday 12.3 |
Pork belly and spelt, with pearl barley; small leeks sort of fried a bit then cooked more slowly Christmas pud and rum sauce ... both courses from the freezer |
Friday 13.3 |
Chickpea fritters, scrambled eggs. couscous with roasted peppers, tomatoes, peppadews The peppers were from a jar, which is a lot easier than roasting and peeling them yourself, but they're a little briny. The chickpea stuff - I cooked chickpeas, pureed them roughly with spices, shallot etc and added a little semolina and sesame seeds (well, lots of sesame seeds), then fried. The mixture is a bit fragile so maybe something like egg would make them better, but I'm trying to make something felafel-like without needing a deep fryer. In any case I was doing eggs separately. They were to be fried eggs but the first yolk broke. We're not eating out this week for reasons obvious to anyone else who lives in the same town as us. Fig and pecan cake, yoghurt and cream |
Saturday 14.3 |
Lunch: Chicken livers with Australian pepperberries; chard, rosti |
Sunday 15.3 |
Lunch: Ate out
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Monday 16.3 |
Thai curry with crab and baby corn, rice Raspberries, amaretti, cream |
Tuesday 17.3 |
Pasta with onions, cabbage, caraway, sausage, cream Squash cooked in cream and milk with cardamom, caramelised pumpkin seeds Colin ate out |
Wednesday 18.3 |
YP beetroot soup Gratin of potatoes, celeriac, gorgonzola; green beans |
Thursday 19.3 |
Salad of avocado, chilli, tomato, quinoa Fennel, olives, confit tomatoes, feta, potatoes |
Friday 20.06 |
Sausages, cabbage and onions with juniper, potato and celeriac mash We had the Battledown brewery's Cheltenham S.P.A which has a delicate floral nose, I reckoned like gorse flowers Figs in raspberry vinegar, almonds, cream and yoghurt |
Saturday 21.3 |
Lunch: Ate out A fab day so we rode to the Far East ie Charlbury which was a bit further than we intended and we finished up slogging along the A40 to save time. Dinner: lentil, lime, cilantro soup I used about 1/4 dried lime, with cumin and coriander Pigeons in yoghurt and spice marinade, fried; walnut and pomegranate sauce; peas; saffron pilaf rice Rosewater halva with pistachios Nowruz baraka! We celebrate the Iranian new year because Iranian food is nice. |
Sunday 22.3 |
Lunch: spag and stuff we ate separately because I'd been for a team ride with this crowd I'd been roped into riding the mountain mayhem with. Dinner: avocado, tomatoes, chilli, cilantro and baby corn Duck breasts, boozy cherry sauce, green beans, rosti |
Monday 23.3 |
WR pork and chorizo cassoulet, cos lettuce, Village Bakery pain au levain WR lemon tarts |
Tuesday 24.3 |
WR lobster bisque Celeriac, chevre, red pepper towers; fried potato |
Wednesday 25.3 |
Spag and chicken liver and cream sauce, cos lettuce salad Quince and cream |
Thursday 26.3 |
Lemon sardines, lentils, lettuce Gorgonzola and cauli risotto, steamed PSB with fried breadcrumbs |
Friday 27.3 |
Ate out |
Saturday 28.3 |
Ate out |
Sunday 29.3 |
Aubergine, chickpea, green pea curry, rice we'd been away for the w/e and I'd planned ahead and made a delicious curry to pile into when we got back home |
Monday 30.3 |
Lambs kidneys with green peppercorns and dried orange peel, braised chicory, mash Rhubarb and cream fool |
Tuesday 31.3 |
Cauli and parmesan soup Pork cheeks braised in stock and wine, butter beans, savoy cabbage, potato |
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