march 2010 |
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Monday 1.3 |
Waldorf salad with a little stilton crumbled in Lambs kidneys in cream, cabbage with caramelised onions, caraway, barberries; linguine |
Tuesday 2.3 |
Watercress and creme fraiche tart, round lettuce, new potatoes Quince and cream the last of our quinces. We're afraid the tree has had it. |
Wednesday 3.3 |
Celery and potato soup WR Oxtail; green beans; mashed potato |
Thursday 4.3 |
Meatballs, red peppers, paprika, chilli; courgettes, linguine Poached pears, chocolate chilli fudge sauce, amaretti |
Friday 5.3 |
Mackerel on toast, pickled pear, lettuce Confit of duck, new potatoes, salad |
Saturday 6.3 |
Lunch: spag, squash, stilton Dinner: Navah, Mark, Jo, Will hooray, we're back in the business of cooking for friends again Pumpkin, saffron, orange soup from a Sainsburys xmas recipe special. I did toasted seeds with chilli with way too much chilli. The atmosphere in the kitchen was pretty dangerous. And we did warn people, but... Roast chicken with Ras; peppers and courgettes with cumin, couscous with preserved lemon an toasted pine kernels The chicken was dead easy - dredge tons of Ras all over it and roast. I thought I'd done a huge amount of veg but it vanished fast. Banana and chocolate bread pudding, honey ice cream, caramelised bananas This was adapted from the recipe in David Everitt-Matthais' Dessert book. His bread pudding is a rich custard with relatively little bread. The amount of cream was a little too scary for us, so I used milk, and more bread, making it more of a trad bread pudding. But we are cyclists after all. The ice cream was 10floz single cream, 2 large eggs, 2 large tbs honey. I cooked the custard to about 63deg.C, and it gets pretty thick. In the churner it stayed quite liquid, I decanted it into a container and left it in the freezer, where I think it got to the right sort of texture. Denhay cheddar, Swaledale goats, WR cornish brie, Epoisses The Epoisses is what remanied of the stuff Colin bought to take into work. Apparently his colleagues had not noticed. |
Sunday 7.3 |
Lunch: Escabeche of carrots and onion, couscous, hummus There were 3 carrots in the fridge, and I wanted something interesting to do to them. This wasn't wine-friendly, which Colin says is a good thing for after a boozy meal the night before Dinner: M+S chorizo soup Curried gratin of celeriac and potato, salad |
Monday 8.3 |
Chicken in ras, spag; savoy cabbage with ginger, garlic, chilli Chocolate brownie, red fruits, cream |
Tuesday 9.3 |
Ate out Thai Bistro, a new place |
Wednesday 10.3 |
Trout, Sri Lanka curry spices; savoy with mustard and coconut; rice I had been browsing the Charmaine Solomon book and half-followed some recipes Caramelised pumpkin, poppyseeds, cream |
Thursday 11.3 |
Simon, Dinah, Amelia Pumpkin soup with ras Beef Bourgignon, linguine Yoghurt, lemon, sesame cake; poached figs, yoghurt cheeses including Yorkshire Blue |
Friday 12.3 |
Meatballs, blue cheese sauce, sugar snaps, new potatoes Cake etc as yesterday |
Saturday 13.3 |
Lunch: Ate out Four Seasons, Powick, with Mum, Jonathan and family Dinner: Leeks with olive oil, thyme etc; potatoes |
Sunday 14.3 |
Lunch: Thai salad Colin went cycling and ate out, but I am only up to 2 hours ride Dinner: salad of watercress, orange, fennel Borscht with cream |
Monday 15.3 |
Broccoli with anchovy mayo Pizza-like thing with chard, barberries, feta Last weekend we finally exchanged Christmas prezzies with Jonathan, he had got us a pizza stone. But it's a little big for the oven and only just fits. I had forgotten how to do pizza. I made dough yesterday, making it with a lot of water. This would make it rise well, but you can't roll it out flat so I was trying to dunk it onto the stone and squash it flat which didn't work. I had a whole chard plant and precooked that with onions and barberries, slice it up and cook. It's quite a lot for a "pizza" topping. It turned out nice enough but I suppose the middle of the dough was not so well cooked. |
Tuesday 16.3 |
Aubergine with red pesto WR moussaka Tracey ate out, work jolly |
Wednesday 17.3 |
NCG kedgeree soup Chicken, chorizo, red peppers, tomatoes, chilli, potatoes, rocket |
Thursday 18.3 |
Sardines with lemon, fennel, roasted peppers Sardines from a tin, fennel from Sunday, peppers from WR antipasti Chicken in saffron and stock; broccoli, fried courgettes with preserved lemon, couscous |
Friday 19.3 |
Lentil and squash soup Black beans with mole, salad of tomato, mint, cilantro, lime, avocado oil; quinoa |
Saturday 20.3 |
Lunch: spag with peas, shallot, cream, basil Dinner: Peter and Mhairi Aubergine slices with barberry-walnut-bulghar-allspice-thyme; mint tabbouleh something of a Persian-Lebanese hybrid. Nowruz baraka, by the way. Roast pork loin, butter beans with mushroom, porcini, truffoil; savoy cabbage with onion and juniper; potatoes Ginger parkin with ginger ice cream the parkin recipe was from here I cooked it an hour on gas 3 in a large loaf tin. For the ice cream, 5floz cream and 1 large egg and some preserved ginger in syrup, and the syrup. Ardrahan, Keen's cheddar, Gorwydd Caerphilly |
Sunday 21.3 |
Lunch: a sort of salad of potatoes, mackerel, mint, spring onions, with horseradish in cream and yoghurt I had bought a whole horseradish root from not-Robert-Young and grated about 2 cm off the end, fairly tame amount. This "recipe" is very good - the mint and sprig onions work well Dinner: walnut and pomegrate kibbeh, coriander salsa No idea what I was trying to do. I'd had kibbeh at Brosh, and they know what to do there. I had some leftover bulghar so I mixed most of that with toasted walnuts and some pom syrup and garlic shallot cumin. Then pureed 2 tbs of the bulghar in the old coffee grinder to make soething to stick it all together with. Make into 4 flat cakes and fry. It kinda works, it was a bit fragile. Pork etc leftovers, bubble and squeak. |
Monday 22.3 |
risotto with mushrooms prawns, fizz, peas; courgettes pears in red wine, cream, amaretti |
Tuesday 23.3 |
WR mushroom gratins WR Bouillabaise, bread, spinach |
Wednesday 24.3 |
Ate out Storyteller, with John |
Thursday 25.3 |
Mackerel with fresh horseradish; sping onions, mint, lime juice, toast Pork, onions, mushrooms, spinach, stock, cream; potatoes Leftover special, but actually rather nice |
Friday 26.3 |
John and Val Goats cheese souffles, watercress salad Delia Smith classic recipe. Did the first cooking last night but we weren't sure they were set after 15 mins, gave them 25-30 mins. The only 15-20 tonight. Leg of lamb slow roasted with herbs and black olives, ratatouille, flageolets, ne wpotatoes We had a Guigal St Joseph, really gorgeous Prune and honey cake, pressed apple terrine, apricot kernel ice cream more or less the recipe from Dessert. I did half quantities of the cake but it is still quite a lot. Tunworth, red Leicester, Petit Basque |
Saturday 27.3 |
Lunch: ratatouille and bulghar Dinner: Lamb, beans, cauli in ras carmel, couscous Parkin, with the apple terrine |
Sunday 28.3 |
Lunch: Ate out Pear Tree at Whitley, with all the Champions Dinner: curried mackerel fishcakes, salad |
Monday 29.3 |
Mushroom soup Salad with red peppers, aubergine slices, Tunworth, polenta slices fried |
Tuesday 30.3 |
Lamb curry, flower sprouts with coconut and chilli, rice Lamb leftovers. The flower sprouts are like teeny open cabbages and taste like cabbage. I had some blanched radish leaves, because I had bought some radishes because they looked so fresh and the leaves so green. They are a bit coarse and bitter but ok. Chestnut cake and cream |
Wednesday 31.3 |
Lamb-couscous "kibbeh":, fried; blanched cabbage with dried tomatoes, walnuts, shallot; pitta Creative use of the last of the lamb leg. Chopped finely with 3 tbs couscouus and spices, then blended with some water and gram flour to make a dough. Form into balls, dust with flour and fry. The whole thing ended up being a bit reminiscent of lamb kebabs from a takeaway - in a nice way. Parkin, cream-yog-ginger |
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