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Chickpeas, squash, chard mainly
WR cherry and almond tart
Brosh, with John.
Lunch: spag with squash and walnut sauce
Dinner: Celeriac and apple soup
lambs kidneys with sichuan pepper, chard, blini
Lunch: red cabbage, paprika, cream; bulghar
Dinner: Rack of lamb, rosemary crust, roast potatoes, green beans
Peaches, cream, almonds, biscuit
YP beetroot soup
red peppers, potatoes, salad
aubergines parmigiana, rocket, ciabatta
peaches, cream, amaretti
sort of kibbeh things fried, chutney, peashoot salad
Shitake mushrooms, brown lentils, onion, pearl barley in Stout; thyme dumplings; red cabbage with orange and juniper
I had used half a bottle of stout in the Christmas pud; this used the rest. It works very well. It wasn't really all veggie as the dumplings had beef suet.
Le Champignon Sauvage. Colin had the 2 specials: hake with bouillabaise, hare three ways; I had the table d'hote: roe deer canneloni, then pigeon with an amazing intense orange and caramelly reduced jus. Both had (different) chocolate tarts with ice cream. Had the Coudoulet de Beaucastel.
sort of pissaladiere, onion-anchovy-olive on bruschette
Salad of watercress, beetroot, blue potatoes, orange, walnuts
Lunch: soba noodles, carrot, peas, oyster sauce
Dinner: Smoked mackerel, celerica remoulade
pork belly with black pudding, red cabbage with caraway, purple potatoes
pork from the freezer
Dinner: Mike and Philippa
baby leeks grilled and sliced, haricots, olive and garlic puree
roast crown prince squash, peanut and chilli sauce, spinach with coconut, black and white rice
both very good courses
cornish blue, keens cheddar, duchy brie
Interesting Balinese soup
Salad of rocket, sweet potatoes, red pepper, brie, toasted sesame, ciabatta
Lamb and shitake mushrooms, rice, cabbage and cream
WR sultana cheesecake
WR salmon and watercress tarts, rocket
Mushrooms, porcini in sherry and cream, truffle oil, polenta cakes, french style peas
Sausage, haricots, ciabatta, lettuce
Quince, cream, shortbread
Jerusalems, garlic, hazlenuts; pearl barley; fried sping onions, grilled chicory
Lunch: Ate out
Fusion braz, Stoulton, with Tracey's mum and Jonathan, Jude, Jason, Jamie
Dinner: crab with S. Indian spices, spinach, potato pancakes
which resulted in a disproportionate amount of washing up, which Colin is still doing as I write. sorry weetie xxx.
Lunch: Spag, something I found in the fridge and liquidised.
Dinner: cabbage and porcini sort of gratin with peanuts and fried potatoes
Mango, fried, with mango booze and ginger biscuits
YP beetroot parsnip soup
M+S fish cakes, cos salad, fried potatoes
Thai Braz with Tracey's lot from work
Tandoori squash, onion and tahina sauce, cos salad with mustard seeds, rice
well we list it as Colin's cooking but all he did was think of cooking Tracey's recipe and buy the squash. Tracey went for a ride in the afternoon and then did the cooking.
Mango, limeleaf and chilli syrup, toasted coconut
WR low life Yucatan chicken and chipotle soup
fennel,tomatoes, olives; fried courgettes and potatoes, ciabatta
Lunch: chard, psb, soba noodles, oyster sauce
Dinner: fried aubergine, yog and tahini, barberries onions with thyme; chard and feta pancake; couscous with preserved lemon and pine kernels
yog+cream+honey; orange liqueur jelly; pumpkin+cream+honey
supposed to be like a layered set thing but I didn't give it enough time.
smoked salmon, watercress, horseradish
Guinea fowl; chestnut, ginger, paricot, bread onion stuffing; bacon and prune rolls, roast potatoes and parsnips, red cabbage (apple, coriander, caraway), peas, gravy
Christmas pudding, brandy sauce
Tea: Connie and Chas
Guineau fowl, chicken, salad, new potatoes
Mince pies, clotted cream, stollen (made by Charlotte)
Lunch: spag, chard, bacon, cream
Dinner: venison in chinese marinade, watercress, soba noodles
parsnip, maple, pecan cake, cream
Lunch: pumpkin and purple potato gnocchi, walnuts
this actually worked. i had about 4-5 oz of crown prince, also did a small purple potato. boiled then dried out a bit more in low oven. i used about 2 oz flour - maybe half with the squash and half the potato, the squash dough was soft, but i put too much in the potato. result was the squash gnocchi were perfect, the potato were heavy
smoked salmon, chicory, capers
chorizo, chestnut, chickpea, pearl barley; purple sprouting; bread
I had made an extra loaf when I baked yesterday, but wasn't sure about all the timings so some got a bit crusty. John described it as a brick!! but he did eat it.
lemon and almond cake, lemon amd limoncello jelly, creme fraiche
the cake I made yesterday with something like 2.5 oz butter, sugar and 2ox each of flour, almonds, and 1 egg; which wasn't following any recipe but just guesswork. I was nice, maybe because it was small it was a bit overcooked on the edges. The jelly - I think juice from 1 lemon, enough sugar, a couple of tbs limoncello then enough water to make 250ml. I had some zest but I'd used some in the cake and the marinade for the venison. I used 2.5 leaves gelatine. This is just about right - just firm enough.
Lunch: parsnip and coconut curry, rice
I had way too many parsnips because I panic-bought veg. After lunch we went for a desperate ride up every hill on the way to Sheepscombe and every other hill on the way back. It was sunny but we were pushed for time to get back before dark.
Dinner: braised chicory with maple; stilton
paella with red pepper, artichokes, mushrooms, peas
morels, butter beans with leeks, peas, broadbeans, gf-stock
hare, pappardelle, green salad
hare from the freezer..
orange and star anise sorbet, gingerbead
Michael had suggested after the anise ice cream, to do a sorbet. This was more or less according to the David E-M recipe, but using 1 star anise instead of the liquorice. Half the quantities, but used a small gelatine leaf. I guess the gelatine inhibits the freezing, because the sugar quantities are less than specified in the notes Ivan copied from his book. Seems about right. The gingerbread I'd made last week or so, and froze, it didn't quite work because the recipe cooking times are too short.
cheeses as before
Dinner: WR spinach and ricotta tortellini, cream, salad
cake and sorbet as last night
Lunch: Ate out
Bras Blanc with Chris, Phillippa, Peregrine, Sylvie
Dinner: salad of red cabbage, orange with chickpeas, feta, olive, tahini
Salt cod potato cakes, confit red peppers, peas
A piece of salt cod about 2" by 3". Softened 3 cloves garlic then poached the cod with them in some cream. About 7oz potato, 2tbs flour, yolk of an egg; mash and mix with the cod, then whisk egg white and stir in. Fry in 4 cakes. This was excellent.
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