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Pancakes, chocolate and orange zest and cardamom sauce, Cointrear
oops, we got the date wrong
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.
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
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.
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
Lunch: spag and red pesto
Dinner: WR boreks, salad
Gratin of potato, onion, ham; leeks
WR chevre and red onion ravioli, tomtatoes olives and chilli, basil, fried courgettes
grilled peaches, panadoro, creme fraiche
Thai curry of those funny little mushrooms and red pepper, pea aubergines, rice
Pancakes with lemon and limoncello
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.
Namaste, yet another of William's leaving dos.
Smoked trout, beetroot, radishes, creme fraiche and dill
Jerusalems (fried), sesame and chickpea sauce, couscous, lettuce
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
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.
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
NCG Goa soup
Risotto of porcini and flat mushrooms, peas
fried parsnip and apple with ras, apricot kernels
Linguine with chicken, lemon (zest and juice), cream, green peppercorns, psb
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
Sausages, onions, psb, potatoes
Pear cake, ginger creme fraiche
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
Lunch: at Nantyffin cider mill
Dinner: soda noodles, savoy, spring onions and an evil chilli
pear cake, some v old peaches in booze, yog
Haddock, fennel sauce, new potatoes crushed with olive oil, peas
Filo parcels of chocolate and banana
NCG tagine soup
Spag with meatballs, red pepper, chilli; courgettes
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
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
Thai bras. I had a Thai salad to start but it's a bit big for a starter. Nice and hot.
Lunch: Ate Out
Pear tree at Purton, with the Champion clan
Dinner: Aubergines parmigiana, potatoes, salad
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
Porcini and mushrooms in cream and sherry, polenta cakes, braised lettuce
Prune and armagnac ice cream, amaretti
actually cheapo WR brandy not Armagnac
Chicory in balsamic and cream
Colin said he likes chicory
Smoked mackerel fish cakes, green beans, wasabi mayo.
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
Split pea and saucisse soup
Grilled leeks, tapenade, wild and basmati rice
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