tag:blogger.com,1999:blog-86956248892517824982024-02-19T18:01:08.667+01:00Adjust Seasoningrain on the window -
the smell of fresh spring onions -
fish sears in the panAnonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.comBlogger260125tag:blogger.com,1999:blog-8695624889251782498.post-51887100788924821272015-02-26T19:57:00.001+01:002015-02-26T19:57:05.629+01:00A Simple Quandry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI9Fd7_6Sd6yR4QGGC1x9_VUUt_tLl5lxwjDf_oFt5zVsZ3tgUL3gH4ttAv3vg63PMnl7DlQ-meUhAQNpcVEn6dsUzpThz8fhVx19bpPMAGCnuJLm426u18TYuYmqdb5YL80ZcC8ryg/s1600/P1110299.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHI9Fd7_6Sd6yR4QGGC1x9_VUUt_tLl5lxwjDf_oFt5zVsZ3tgUL3gH4ttAv3vg63PMnl7DlQ-meUhAQNpcVEn6dsUzpThz8fhVx19bpPMAGCnuJLm426u18TYuYmqdb5YL80ZcC8ryg/s200/P1110299.jpg" /></a></div><div class="subtitle">Friday, 13th February 2015</div>We've been having a bit of a cocktail lull recently, although I'm sure it won't last. Certainly not when there are cocktails as good as <a href="http://cocktailvirgin.blogspot.de/2015/02/a-simple-quandry.html">A Simple Quandry</a>.<br />
I wasn't sure about the Gin and Aquavit base, thinking it might be a bit fierce, but I was really surprised how it turned out. The addition of Benedictine and Cynar (substituted for Punt e Mes), brought about a deliciously balanced combination of rich, herby and bitter fruit flavours. Definitely one to repeat soon.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-44563785763472670132015-02-18T20:41:00.003+01:002015-02-18T20:43:29.050+01:00Pasta Carbonara<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxjPD_bbxJ_wo2MnBKn2mchRfBkU6jb7RnEC9xdITz9IjJqjjnsG9KZrTVna9asgiY-DZuntSyVXzzAqX0DEf4gkAdSF2wBNJICxGoUCUbBfFg025rsTUpBi0nbl4bASG39ubVkprJg/s1600/IMG_5305.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxjPD_bbxJ_wo2MnBKn2mchRfBkU6jb7RnEC9xdITz9IjJqjjnsG9KZrTVna9asgiY-DZuntSyVXzzAqX0DEf4gkAdSF2wBNJICxGoUCUbBfFg025rsTUpBi0nbl4bASG39ubVkprJg/s200/IMG_5305.jpg" /></a></div><div class="subtitle">Sunday, 15th February 2015</div>I'm not normally a fan of eggy things, but I fancied a change and we had the ingredients for this. I looked at several recipes and some added the egg then the bacon to the drained pasta, and some the pasta then the egg to the bacon - a bit of an italian version of the tea-in-first vs. milk-in-first debate I guess.<br />
I elected to add the pasta to the bacon pan, followed by the egg mixture. Although I had the pan off the heat it was clearly still too hot and the egg scrambled almost immediately. The flavour was good, but the texture and look was not very appetising. More care and more of the pasta liquid needed if I ever do this again.<br />
<br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-10972139291735396242015-02-08T16:04:00.003+01:002015-02-08T16:05:33.585+01:00Pork Loin Chops with Apple Sauce and Reibekuchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqA2V61fyUAKpaYjlP2_vWSzfnr_MJS_3EeSFF0KdEBQmz4MB36Pm-L-YH1uWY3CyJgLXoc63mFJMzG9Eyszs7ZrY0fvkMACWNUaC2dMIyJ9BAinyQ0_otvWzWndK4pTverSD226wOnA/s1600/IMG_4051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqA2V61fyUAKpaYjlP2_vWSzfnr_MJS_3EeSFF0KdEBQmz4MB36Pm-L-YH1uWY3CyJgLXoc63mFJMzG9Eyszs7ZrY0fvkMACWNUaC2dMIyJ9BAinyQ0_otvWzWndK4pTverSD226wOnA/s200/IMG_4051.jpg" /></a></div><div class="subtitle">Saturday, 7th February 2015</div>These chops are great but it's tricky to find a way to cook the fat properly without overdoing the meat.<br />
Actually the first problem is finding a recipe that does not start with "trim the excess fat", since that is really defeating the object.<br />
I fried the chops fat side down for two minutes, holding them up with tongs, and then for two minutes on each side. The melted fat had to be poured off after each stage (and I stupidly didn't keep it!). Then into a medium oven for 5 minutes and resting for 5 more.<br />
Meanwhile I made this <a href="http://www.foodnetwork.com/recipes/rachael-ray/pork-chops-with-golden-apple-sauce-recipe.html">apple sauce</a>, although I grated my ginger into the sauce. There was a lovely gingery aroma while the sauce was cooking, but not really much of a gingery flavor in the finished article. Still very tasty though and a perfect accompaniment for the pork and Monika's delicious reibekuchen. The meat was in the oven a little too long and therefore cooked through and a little dry, while the fat was not cooked quite enough.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-74537365208293352212015-02-08T15:50:00.001+01:002015-02-08T15:50:32.240+01:00Pork Fillet with Green Peppercorn Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJmMh-GGqwlfH2XkqC7gmpJ6VwIOEjv-iMbuBPlrRwEk3qBJsnh15aFKL6DHVvvCg91D4sEMILndFJmC6n_uU03b_-xB6L3lTF9111kMdTkTywBdokxxZqsT3I-95JLGhBvhEneN9Nw/s1600/IMG_4047.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJmMh-GGqwlfH2XkqC7gmpJ6VwIOEjv-iMbuBPlrRwEk3qBJsnh15aFKL6DHVvvCg91D4sEMILndFJmC6n_uU03b_-xB6L3lTF9111kMdTkTywBdokxxZqsT3I-95JLGhBvhEneN9Nw/s200/IMG_4047.jpg" /></a></div><div class="subtitle">Sunday, 1st February 2015</div>Standard approach for the filet. Brown all over in a hot pan with a little lard, transfer the whole pan to a medium oven for 5 or 6 minutes, then allow the meat to rest for 5-10 minutes. Meanwhile fry a chopped shallot gently in butter, then add crushed peppercorns and brandy and reduce. Then add stock and reduce again. Then add cream and cook without boiling until the required thickness is reached. <br />
Cook potatoes in their skins, cool and peel. Lightly fry them whole in a little oil with rosemary and salt.<br />
Slice the meat and serve with the sauce poured over.<br />
A lovely combination, although another spoonful of peppercorns and a bit more thickening of the sauce would have been even better. Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-88233416413332848582015-02-01T14:24:00.001+01:002015-02-01T14:24:12.175+01:00Pork and Beef Rissoles with Spinach and Tomato<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsbhkdXsziqF3DkQOUyN3_RnTw98uCsgoEe8YQPNauya67QeXqxpS72XMGBq-Yo98RB4nDn3W-xJfv4cQuAtb3o39Fk4Swuw4rm8SCK66yN6DZuRrRJatrpwAaBti9ZYtHSTo3RpAEg/s1600/IMG_4046.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsbhkdXsziqF3DkQOUyN3_RnTw98uCsgoEe8YQPNauya67QeXqxpS72XMGBq-Yo98RB4nDn3W-xJfv4cQuAtb3o39Fk4Swuw4rm8SCK66yN6DZuRrRJatrpwAaBti9ZYtHSTo3RpAEg/s200/IMG_4046.jpg" /></a></div><div class="subtitle">Saturday, 25th January 2015</div>Based on this recipe for <a href="http://www.taste.com.au/recipes/22680/lamb+spinach+and+tomato+rissoles">Lamb Rissoles</a>, but I used a Pork and Beef mix. I also added a few breadcrumbs to make them a bit lighter.<br />
Essentially just fat meatballs, or small frikadelle, but a nice meaty, spinachy flavour, and very good with the double-cooked chips and a tomato and onion sauce.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-37169482875332209802015-02-01T14:09:00.001+01:002015-02-01T14:09:07.312+01:00Greek style Lamb Shanks<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi637KhPKeDxbIDHD350Yj1t3mmARDqRHzqxmY-fWjqVrjVwccG5YIqBf79aEgvtSDLmq_X9OtncA0LqvBe0xVsnwz50137wdYkVZRf2l-VX6POULcsiFZTtFsskJLWfMmILsddwtUCRw/s1600/IMG_4045.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi637KhPKeDxbIDHD350Yj1t3mmARDqRHzqxmY-fWjqVrjVwccG5YIqBf79aEgvtSDLmq_X9OtncA0LqvBe0xVsnwz50137wdYkVZRf2l-VX6POULcsiFZTtFsskJLWfMmILsddwtUCRw/s200/IMG_4045.jpg" /></a></div><div class="subtitle">Saturday, 24th January 2015</div>Ultimate Slow Cooking p75. Brown the lamb shanks on all sides, and place them in the pre-heated slow cooker. Soften onions and add crushed coriander seeds, sherry, bay leaves and honey. Pour over the lamb and cook on the slow cooker high setting for 5-7 hours. Remove the lamb and keep it warm while reducing/thickening the sauce. Garnish with orange zest.<br />
One of the few slow cooker things I have made recently where the meat came out as tender as expected, and properly falling off the bone. Possibly I need to use the high setting more often. Very good with simple mash.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-62600817697173750512015-01-31T16:42:00.001+01:002015-01-31T16:42:41.926+01:00Bentheimer Rare Breed Pork Loin Chop <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtk9YNWTDhVsrIeFn2ORhfFi4FdG6efj6T_dfWm8EtDsNJca8mFuPFHedSibm-nVFUNtHIS2s1f93LnZC39Oll5npOPcCpPVVoFMf82VhiG64UBj_cxo_a5evJ_4sO5CKnBcCdWJjtQ/s1600/IMG_4042.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtk9YNWTDhVsrIeFn2ORhfFi4FdG6efj6T_dfWm8EtDsNJca8mFuPFHedSibm-nVFUNtHIS2s1f93LnZC39Oll5npOPcCpPVVoFMf82VhiG64UBj_cxo_a5evJ_4sO5CKnBcCdWJjtQ/s200/IMG_4042.jpg" /></a></div><div class="subtitle">Saturday, 17th January 2015</div>Slice the fat through to prevent curling, then fry hot with the fat down for 2 minutes, holding the chops upright with tongs. Then 2 minutes more on each side, then transfer the pan to a 150 degrees oven for 5 minutes. Stew a mix of potato, celery root, carrot and garlic then puree with a little milk and butter. Served with some leftover red cabbage, which seems to benefit from reheating.<br />
Lovely juicy and flavoursome meat, with perfectly cooked fat. The puree was still a little chunky, but very tasty. Excellent cabbage.<br />
<br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-10246553703851924882015-01-31T16:25:00.000+01:002015-01-31T16:25:24.419+01:00Mackerel with Spicy Orange Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MG2XtuuXC3lBkcqhYLnhHZIjHDnGbl8i-5EPxYOwTFTIfRn5Jn3mfodKCcgYo4rQBGxScTx1kBELLpDEF0sXNTInSrT7J3yn9zx6VQHlHnk_4pfgGygVAakst28Z21CIQbEuyFlZZg/s1600/IMG_4040.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3MG2XtuuXC3lBkcqhYLnhHZIjHDnGbl8i-5EPxYOwTFTIfRn5Jn3mfodKCcgYo4rQBGxScTx1kBELLpDEF0sXNTInSrT7J3yn9zx6VQHlHnk_4pfgGygVAakst28Z21CIQbEuyFlZZg/s200/IMG_4040.jpg" /></a></div><div class="subtitle">Thursday, 15th January 2015</div>Largely based on this <a href="http://www.bbcgoodfood.com/recipes/2822/mackerel-with-orange-and-harissa-glaze">BBC Good Food</a> recipe, but since I had no harissa I substituted some Ras el hanout spices mixed with olive oil. The fish was firm and flavourful, despite what seemed like a long cooking time. The glaze was nicely tart and spicy, without being overpowering, although there was a slight harshness from the dried spices.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-25307577982833670562015-01-31T16:10:00.002+01:002015-01-31T16:10:49.714+01:00Lamb Cutlets with Roasted Garlic Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03Ua3HsR-I8h2OnBAWqPEdIGTQAtEA_J_gfw-w1zBdc3VUZryTaMeGznmI2zU0Xw2gzvDYZt9zlIDyUfg8u8WhcAuzlqVKpJ_w0tLytG8cK9P23hwCTblegiZ-dcvgHEls2lLrl5a3g/s1600/IMG_4035.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg03Ua3HsR-I8h2OnBAWqPEdIGTQAtEA_J_gfw-w1zBdc3VUZryTaMeGznmI2zU0Xw2gzvDYZt9zlIDyUfg8u8WhcAuzlqVKpJ_w0tLytG8cK9P23hwCTblegiZ-dcvgHEls2lLrl5a3g/s200/IMG_4035.jpg" /></a></div><div class="subtitle">Monday, 12th January 2015</div>We had some nice lamb cutlets to eat, which I like to grill hot and fast. But I wasn't sure about having them with pasta until I saw <a href="http://www.erinnish.com/2012/03/lamb-cutlets-with-roasted-garlic-pasta.html">this recipe</a>.<br />
I grilled the lamb instead of frying, and wasn't well enough prepared to infuse the oil with rosemary. I also only mixed in a small amount of the garlic and just served the rest separately with the lamb on top of the pasta, since I like it more than Monika. The cutlets were tender and juicy, as expected, and went very well with the oily, slightly cheesy pasta.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-3806284543308119192015-01-11T18:36:00.002+01:002015-01-11T18:37:18.474+01:00Lamb Kofta Kebab<div class="subtitle">Saturday 10th January 2015</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsEsOcuL3wSRfjsLxcZGJaen53ah38_bXFdZ55f1rWjnvqYPE-Wcsyuhr8DcG2ayVWcQwBWnx7vvJio9Q9XX5EJL34H7aLJdt4Hx_y7dW2s0eY_7dpVkFDhXex30bzlkVwjb4-ZM_rQ/s1600/IMG_4032.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsEsOcuL3wSRfjsLxcZGJaen53ah38_bXFdZ55f1rWjnvqYPE-Wcsyuhr8DcG2ayVWcQwBWnx7vvJio9Q9XX5EJL34H7aLJdt4Hx_y7dW2s0eY_7dpVkFDhXex30bzlkVwjb4-ZM_rQ/s200/IMG_4032.jpg" /></a></div>Monika wasn't convinced about this idea, having had only some rather chewy and dry kofta before. However these turned out very well. The minced lamb was mixed with coriander, cumin, mint and a very small amount of breadcrumbs. Then formed into sausages around skewers, which turned out to be much easier than I expected. I brushed them with a little garlic oil and did them under a very hot grill for 8 minutes, turning once. <br />
The kebabs were juicy and tender, with a lovely flavour, and Monika's cucumber and yogurt salad was a perfect accompaniment.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-58334775001606236912015-01-11T18:29:00.000+01:002015-01-11T18:29:05.589+01:00Wild Boar Goulash<div class="subtitle">Friday 9th January 2015</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6ceVMv_dCQDDjefwXobj4ktjnNMjkIZZbtoKc2YSZ5mOScHAnIwivFVuJl4RmzJ5R7niUtbqFREi3nt0fs9FGYldHZPm6jxVCs8EzZiuo0RStFm7gB2M5aJA2wSQ4TG0kOFBqotOuQ/s1600/IMG_4029.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6ceVMv_dCQDDjefwXobj4ktjnNMjkIZZbtoKc2YSZ5mOScHAnIwivFVuJl4RmzJ5R7niUtbqFREi3nt0fs9FGYldHZPm6jxVCs8EzZiuo0RStFm7gB2M5aJA2wSQ4TG0kOFBqotOuQ/s200/IMG_4029.jpg" /></a></div>I wanted a recipe that was predominantly a red pepper sauce with sour cream, so I used <a href="http://www.food.com/recipe/wild-boar-goulash-401469">this one</a>.<br />
It certainly had a very clear red pepper flavour. The wild boar was tender but a little dry, with a strong gamey flavour. The sauce was sadly rather sour, which we later put down to the rather poor red wine I used at the very start of the recipe. A good reminder that a meal is only as good as the ingredients, and that it is a bad idea to use cheap wine that simply doesn't taste nice. No need to use the best Pomerol, but you should always use a wine you would be happy to drink. Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-13488047702118505582015-01-11T18:21:00.000+01:002015-01-11T18:21:08.885+01:00Tandoori Poussin with Sag Aloo<div class="subtitle">Sunday 4th January 2015</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFP17s_402kSAo-RNOjWkkKkI8XTbfT_bfvXIIs8hTfU8jzj14Nn2BVOoM__MkGt7D5ds5C-ZkmOOpGcPb1i1N_g6JdTCE1p8szGU9RMDL518TnO2m3dG70urpG-Sj1VgCcmokm1slw/s1600/IMG_4027.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFP17s_402kSAo-RNOjWkkKkI8XTbfT_bfvXIIs8hTfU8jzj14Nn2BVOoM__MkGt7D5ds5C-ZkmOOpGcPb1i1N_g6JdTCE1p8szGU9RMDL518TnO2m3dG70urpG-Sj1VgCcmokm1slw/s200/IMG_4027.jpg" /></a></div>200 Curries p.42. Mix yoghurt, garlic, ginger, garam masala, cardamom seeds, chili, paprika, tomato puree, lemon juice and cover the chicken. It was supposed to marinade for a day, but I only had 2 hours before it went into the oven.<br />
For Sag Aloo (BBCGoodFood) cut potatoes into small chunks, parboil and keep the water. Heat oil and add cumin seeds then onions and soften. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato is cooked, stirring often and adding some of the potato water from time to time to keep it moist. When the potatoes are cooked add the spinach and mix until it has wilted. <br />
Very aromatic and tasty, although the chicken missed the marinading. The sag aloo was excellent cold the next day, as a sort of chunky, potato chutney.<br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-29640084621565109422015-01-11T18:05:00.002+01:002015-01-11T18:05:52.449+01:00Glazed duck with apples<div class="subtitle">Saturday 3rd January 2015</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJa9n5uoV8rav3ilT7j4HML6udO95J26k6c-C2uqVia0995z3ANaDrAIjMvFMP1wOW4tIm7-FCFa1jPsl63sRC17aAU37ttjWKd5JDHucEYsj3tjx9EDMyNB6p0lpHcNPNIEtIx3iUag/s1600/IMG_4026.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJa9n5uoV8rav3ilT7j4HML6udO95J26k6c-C2uqVia0995z3ANaDrAIjMvFMP1wOW4tIm7-FCFa1jPsl63sRC17aAU37ttjWKd5JDHucEYsj3tjx9EDMyNB6p0lpHcNPNIEtIx3iUag/s200/IMG_4026.jpg" /></a></div>This was a mish-mash of different recipes from the web, but was really meant for duck breast and the leg portions we had were not a good substitute. Even with fairly long and slow cooking they came out rather tough and sinewy. Nice flavours in the source and sauteed apples though.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-40244214054102864132015-01-11T17:58:00.001+01:002015-01-11T17:58:42.836+01:00Swordfish steak<div class="subtitle">Friday 2nd January 2015</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0VwmfGoeaW4hGf0o9aymkFgnB25XIjc6Qlug1D7_S4K2_daPhR5waNx6kg7PSwML3ASpBwHTgLZ18M267b416F49oZDoM8Uxuu_KBbr2H3SoX1h3RoB91zVOr4xIDB1FTV4uUy3yEw/s1600/IMG_4025.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0VwmfGoeaW4hGf0o9aymkFgnB25XIjc6Qlug1D7_S4K2_daPhR5waNx6kg7PSwML3ASpBwHTgLZ18M267b416F49oZDoM8Uxuu_KBbr2H3SoX1h3RoB91zVOr4xIDB1FTV4uUy3yEw/s200/IMG_4025.jpg" /></a></div>Simply fried for 2 minutes on each side. This time without finishing in the oven. As a result the inside was still quite uncooked (good), but cold (bad). Need to find a way to heat the fish through without cooking it. <br />
Great flavour and texture though.<br />
With saute potatoes and lambs lettuce salad. Some kind of salsa would have been good.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-13434962316950288022015-01-11T17:53:00.001+01:002015-01-11T18:01:38.421+01:00Catching up with the rest of 2014<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jrySyVzHQ1USS_RgFpJhXu4_e1NyKYV8vQjAqlTH4Aj-JdhqPjVClVpBn8uJxIlDRnamaQKpQN5d0VYCOt2qOXqU3Ka6PAR2RUvrp4Cn8tYCwkhewMuOY8afvf_Dmsdh1WveboX8Lg/s1600/IMG_3807.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3jrySyVzHQ1USS_RgFpJhXu4_e1NyKYV8vQjAqlTH4Aj-JdhqPjVClVpBn8uJxIlDRnamaQKpQN5d0VYCOt2qOXqU3Ka6PAR2RUvrp4Cn8tYCwkhewMuOY8afvf_Dmsdh1WveboX8Lg/s200/IMG_3807.jpg" width="132"/></a><a 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border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtimDscQCk1Uwit07V13swUire8oZY_sfNaLQLG-a_ZPy3eicol2sgOt08vqXz6jHEtWABm6Zq_iBAozQ_pm0fuVlzPGv8ZUmkcauA0T8WplfdZ6LkocEO6eyfv4srQTEUnXf3cYIag/s200/IMG_4001.jpg" width="132"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kG1VV8rDyZnfk4ILWCAthcOvgWWbJ8oK-q9fgCjxIda271UWqB4ugQNnVx6z4WXdG2fiT4oN5_Gx-ccgcT85oxKHqKlOwxzmDh_nw7QHXeHlymJgxafNUrZ1nunhuTOPWm1P_9vbUw/s1600/IMG_4024.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kG1VV8rDyZnfk4ILWCAthcOvgWWbJ8oK-q9fgCjxIda271UWqB4ugQNnVx6z4WXdG2fiT4oN5_Gx-ccgcT85oxKHqKlOwxzmDh_nw7QHXeHlymJgxafNUrZ1nunhuTOPWm1P_9vbUw/s200/IMG_4024.jpg" width="132"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcPaMdddKykcqWEC8cyPmF4RJmK9Xjte9wQyj8DWlWrLjsnajqjp8dCjXmtP55M5zF4H_McolZ9b1uovJAuNJvSAhDbqdb_g8Gm0tqm2uCyKbYttkS4ELGSmHG_4dnOdUWUmpEZLywA/s1600/IMG_3760.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrcPaMdddKykcqWEC8cyPmF4RJmK9Xjte9wQyj8DWlWrLjsnajqjp8dCjXmtP55M5zF4H_McolZ9b1uovJAuNJvSAhDbqdb_g8Gm0tqm2uCyKbYttkS4ELGSmHG_4dnOdUWUmpEZLywA/s200/IMG_3760.jpg" width="132"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hNp79nYz-Zx31Kbd24qpy0RBM2fFKIGSPyGBCsIFsFE-41eCj2IvRnfY5FjvMZqP1fT_3Uv1-VnSAzNkcfeDj5Xzfbr_zWwA-auMXd2rv9hH8M_Vf7W8Pqxddh75vzxVHOVKLFGvTg/s1600/IMG_3804.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hNp79nYz-Zx31Kbd24qpy0RBM2fFKIGSPyGBCsIFsFE-41eCj2IvRnfY5FjvMZqP1fT_3Uv1-VnSAzNkcfeDj5Xzfbr_zWwA-auMXd2rv9hH8M_Vf7W8Pqxddh75vzxVHOVKLFGvTg/s200/IMG_3804.jpg" width="132"/></a><br />
<p>Spareribs - glaze including orange marmelade, devon fire chutney and other random store-cupboard ingredients. Excellent.</p><p>Pheasant with glazed onions. Good flavour but the pheasant was rather tough.</p><p>Venison loin. Tender, flavoursome and delicious. Not quite as underdone as the photo suggests.</p><p>Shepherds pie. Very nostalgic, but perhaps a bit too cheesy.</p><p>Pork fillet flambé with apricots. Delicious and with some spectacular flambéing.</p><p>Meatballs and pasta. Lovely, fluffy but flavourful meatballs. Chilling before cooking helped to retain the right shape.</p><p>Herb crusted rack of veal. Looks good, but disappointingly sinewy veal, that needed at least 10 minutes more cooking.</p><p>Slow cooked pork with orange. Slow cooking resulted in lovely tender pork. The skin went into the oven separately at the end to crisp up and got a little bit too burned.</p><p>Venison with blueberries. Very nice flavour with the fruit, but not as tender as I had hoped.</p><p>Grilled mackerel. Simple and good but more attractive with the head and tail still on!</p>Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-19420796047284794162014-11-17T22:05:00.001+01:002014-11-17T22:06:37.476+01:00Crispy-skinned mackerel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_Y8q0jRN3Aky_AKcWOICqYBXWfus1_KCG10cQCOYgeM3c_YMry5QEeVY6wBXZ6zgNKM111uo4fSP1kvibDmHiW0mkkhzsU5Zngb5zt5IGeHKCe5CxeKvhpkUkEmvWTQyAHKbBCjk_A/s1600/IMG_3758.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_Y8q0jRN3Aky_AKcWOICqYBXWfus1_KCG10cQCOYgeM3c_YMry5QEeVY6wBXZ6zgNKM111uo4fSP1kvibDmHiW0mkkhzsU5Zngb5zt5IGeHKCe5CxeKvhpkUkEmvWTQyAHKbBCjk_A/s200/IMG_3758.jpg" /></a></div><div class="subtitle">Saturday, 8th November 2014</div>We're fortunate to have a small weekly market in the town where we live, with a fresh fish stall. So fish is often on the weekend menu now. Monika bought two very nice fresh mackerel and I used <a href="http://www.jamieoliver.com/recipes/fish-recipes/crispy-skinned-mackerel-with-asian-inspired-dressing/">a recipe of Jamie's</a>.<br />
It was a pretty spicy and very garlicky sauce, although mine seemed much less runny than Jamie's, but the balance with the richness of the grilled fish was just right. We both elected to leave most of the sliced red chilli, but it did look pretty.<br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-68358273983802487102014-11-13T21:22:00.000+01:002014-11-13T21:22:58.707+01:00Catching Up <p>Moving house takes up a lot of your time. No time left for blogging, but there was some for cooking, eating and drinking cocktails.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqsNedcSMlGDEGJiBFW6NumxprHtmrOKofMhW9x05qbM0ExNVTf1aiM51TJvtVHHHsySxshVCAYG9viGzp8ks-RtpaC4aT-bKhyptjeSHZEzciRl9YNc6zSo6peaqwmjdHiKWXsXZqA/s1600/IMG_3632+(1).jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqsNedcSMlGDEGJiBFW6NumxprHtmrOKofMhW9x05qbM0ExNVTf1aiM51TJvtVHHHsySxshVCAYG9viGzp8ks-RtpaC4aT-bKhyptjeSHZEzciRl9YNc6zSo6peaqwmjdHiKWXsXZqA/s200/IMG_3632+(1).jpg" height="99" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVeBGryO8eOhq6_679_Ml7kpjvzxWbfFyuB3J_JmFm_mtqNXuczgMaTHDPHZNEBmeiaO2Y_2u6JlszghC6hTi0yqW8mhtBIlATNeUBJx-otxwaf1yn1PJnoE4L0gqAfPypz_ZXGFmowg/s1600/IMG_3158.jpg" imageanchor="1"><img border="0" 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width="132"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-zltqDrLNWFaJ-awBX3SySxNhyXaDtgPaYOfp7m9WjcPHBM6MQ7uUwF9RJIYfzfugFZzD1yOz6oo0_I6bnMljb6mcJcaVP0D6YRQT1sXB64btMHfECwCrYP6sCfVo-qNd5FZJk2hOg/s1600/IMG_3752.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-zltqDrLNWFaJ-awBX3SySxNhyXaDtgPaYOfp7m9WjcPHBM6MQ7uUwF9RJIYfzfugFZzD1yOz6oo0_I6bnMljb6mcJcaVP0D6YRQT1sXB64btMHfECwCrYP6sCfVo-qNd5FZJk2hOg/s200/IMG_3752.jpg" width="132"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiEF_NyoII-ECcrzy9hAUKiFANQr5Jg8VfF9VxBTHhb_jgqcq7Oav8Wc4w7Ox6ef6Wfj21gxho3egTatA0YEz9bYTM3WUmuo8XtyUaIywVfn1-xQj1P3DV4Y7E5NE6EwAF3gXBW6fWw/s1600/IMG_3753.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiEF_NyoII-ECcrzy9hAUKiFANQr5Jg8VfF9VxBTHhb_jgqcq7Oav8Wc4w7Ox6ef6Wfj21gxho3egTatA0YEz9bYTM3WUmuo8XtyUaIywVfn1-xQj1P3DV4Y7E5NE6EwAF3gXBW6fWw/s200/IMG_3753.jpg" width="132"/></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrkbGI2oUNEIPZiD2cKund3a1V-BgbeQpPmWjbjG8Loe86rdEt4AM0qoMvEYiq8wEDgh2XjcG96aXAzxjOAlvyliXRT8u-A7zEBGSWC_aTkcE53Duo1doQPNemh83pWZHQhot5PFN2w/s1600/IMG_3756.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrkbGI2oUNEIPZiD2cKund3a1V-BgbeQpPmWjbjG8Loe86rdEt4AM0qoMvEYiq8wEDgh2XjcG96aXAzxjOAlvyliXRT8u-A7zEBGSWC_aTkcE53Duo1doQPNemh83pWZHQhot5PFN2w/s200/IMG_3756.jpg" height="99"/></a>Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-83388488982342878142014-05-07T20:58:00.003+02:002014-05-07T20:58:47.824+02:00Rice and Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MAj0HlIXN3YHK8-eTFgaLDDKIHnULsRRO6inpZ0FN2sVGqiIUSFQiHzXLjZmJBbowSwDqKH__lMzHsnOFzkxrglVLIvRT5w33dzyYOncBJjdgQ7Z8cYVatv-f6iRSVaGuy3wk6_B6A/s1600/IMG_3151.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MAj0HlIXN3YHK8-eTFgaLDDKIHnULsRRO6inpZ0FN2sVGqiIUSFQiHzXLjZmJBbowSwDqKH__lMzHsnOFzkxrglVLIvRT5w33dzyYOncBJjdgQ7Z8cYVatv-f6iRSVaGuy3wk6_B6A/s200/IMG_3151.jpg" /></a></div><div class="subtitle">Wednesday, 7th May 2014</div>My first vegetarian meal for longer than I can remember. Steamed rice, miso broth, spring onions and sliced shiitake mushrooms fried with a little salt and lemon juice. Very enjoyable. Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-80603619515074472222014-05-07T20:34:00.002+02:002014-05-07T20:34:41.183+02:00Pizza - take 2<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSVPvt1wuOAlTgSdMTeCi952etd3e4QCN4ZOLTnakyJAoAUbUjOj3eZkh13ePh8RjK-vjj-Q_YQykMKtZHYc5fcGR0CeHpGu5zZ7iPkSvkrzxhyFb_-WcHLh7XZjGfCyadmZRRedafQ/s1600/IMG_3149.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSVPvt1wuOAlTgSdMTeCi952etd3e4QCN4ZOLTnakyJAoAUbUjOj3eZkh13ePh8RjK-vjj-Q_YQykMKtZHYc5fcGR0CeHpGu5zZ7iPkSvkrzxhyFb_-WcHLh7XZjGfCyadmZRRedafQ/s200/IMG_3149.jpg" /></a></div><div class="subtitle">Monday, 5th May 2014</div>Second attempt. I tried dough based on a Jamie Oliver recipe, but he uses a kilo of flour to make 8 pizzas in one go, so scaling down for one small one was tough. This time my dough started very sticky and I had to add a lot of flour to get it workable. <br />
Again, it rose nicely, but the dough was so elastic I had a devil of a job getting it rolled out, hence the unusual shape! My toppings were tomato sauce (not a patch on Monika's), roccolo cheese, bacon and parma ham. Not a good choice as it turns out, as the flavours had just power and no subtlety.<br />
This time I heated the stone first, which clearly helped, but I should have taken it out of the oven sooner. The base was hard rather than crispy, and the toppings a little burned. Somewhere in between the first two attempts is needed. <br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-5022993655012434982014-05-07T20:27:00.001+02:002014-05-07T20:27:10.920+02:00Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxF-lQGy8jZ3QiipbGcPIW8ksyUsObIqqkLuRnzgEMkNgFMUx5BKKgsBPufz3sqNDaNL9MGKfqAC0emQaM5VCrAzFgieCfbeUFHWajz1c71aRXVMN-jo5WfLGZzu1DBnXabIDivQaSw/s1600/IMG_3114.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxF-lQGy8jZ3QiipbGcPIW8ksyUsObIqqkLuRnzgEMkNgFMUx5BKKgsBPufz3sqNDaNL9MGKfqAC0emQaM5VCrAzFgieCfbeUFHWajz1c71aRXVMN-jo5WfLGZzu1DBnXabIDivQaSw/s200/IMG_3114.jpg" /></a></div><div class="subtitle">Friday, 2nd May 2014</div>We decided to have a crack at homemade pizza. I have visions of making small ones for myself of an evening occasionally, instead of buying a frozen one.<br />
Much time was spent researching flour, and dough recipes, and then shopping for ingredients (and a pizza stone!). <br />
The dough I made came out much to dry at first, so I ended up adding quite a bit more liquid. It did rise nicely though and was easy to roll out on the stone. Monika made up a great tomato sauce, we put on mozzarella and then ham, mushroom, salami and anchovies in overlapping halves. The cold stone with pizza went into the hot oven for 15 minutes, as suggested by the recipe.<br />
The sauce near the edge burned a bit, but the pizza base was far from cooked when it came out. To the extend that we decided to put a bit of foil over it and stick it back in for another 10 minutes. It still was pretty pale but quite edible. The flavour of the dough and the toppings was lovely and fresh, only the un-crispiness of the base was disappointing. I think this needs practise!Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-20952973948401344052014-05-07T20:14:00.000+02:002014-05-07T20:14:16.675+02:00April 2014 Food RoundupI left it far too long to do these posts individually, so here's a summary.<br />
<div class="subtitle">31 March - 13 April 2014</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXBZn71aNYnF7j1iNlDWdYH8TW6mh80aM1pagQlxyfBvnHe3dAeIYpZh0oMxJKRVNobpjGs-oVO8j48T8t6IWVmBeI1Ev7I-XqX-tm2c3RyPYJgUfxxdjvjyueKNkTx7_Uilj8xx9RA/s1600/IMG_3089.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXBZn71aNYnF7j1iNlDWdYH8TW6mh80aM1pagQlxyfBvnHe3dAeIYpZh0oMxJKRVNobpjGs-oVO8j48T8t6IWVmBeI1Ev7I-XqX-tm2c3RyPYJgUfxxdjvjyueKNkTx7_Uilj8xx9RA/s200/IMG_3089.jpg" width="120px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo7ZznzPtu_iHLJYNHIL69YmXELpXC4P60bs1sMtjYJptZRNKD4tEr9ZXY2y6HHhSLq1acWH2QRzvT87ney11ztwC1JKBT9KxwBcd71OBAZyIYUYbHsFDK9bx_ghDq9w7ZRT12m32Gw/s1600/IMG_3091.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSo7ZznzPtu_iHLJYNHIL69YmXELpXC4P60bs1sMtjYJptZRNKD4tEr9ZXY2y6HHhSLq1acWH2QRzvT87ney11ztwC1JKBT9KxwBcd71OBAZyIYUYbHsFDK9bx_ghDq9w7ZRT12m32Gw/s200/IMG_3091.jpg" width="120px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53ciGyuxZyCi42dG9U4LdwysWX6iwmN0PmwMWbsT7P7llY_BqIH4naMsNoeeGKUUmBl0JLc-GJY389ROuFGvyomgtUO6B5G81NLAGrhDT-01zQoFpaXps7IGxuNSqRcgtQcfJ2vyGXg/s1600/IMG_3095.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53ciGyuxZyCi42dG9U4LdwysWX6iwmN0PmwMWbsT7P7llY_BqIH4naMsNoeeGKUUmBl0JLc-GJY389ROuFGvyomgtUO6B5G81NLAGrhDT-01zQoFpaXps7IGxuNSqRcgtQcfJ2vyGXg/s200/IMG_3095.jpg" width="120px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uiPzbJixXX4NIDmR272d1dDzwrF85EcmDmtvBCUz0ab8OU5ZeTmNYjFeKqUQnu7PTmIlQ-KOs1lWj1NgBDhGUzqVGRyfaHUY9hMfD760M7CFQfwhTrYGAHy5kIc4c2wtM3nKMCP-4A/s1600/IMG_3098.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9uiPzbJixXX4NIDmR272d1dDzwrF85EcmDmtvBCUz0ab8OU5ZeTmNYjFeKqUQnu7PTmIlQ-KOs1lWj1NgBDhGUzqVGRyfaHUY9hMfD760M7CFQfwhTrYGAHy5kIc4c2wtM3nKMCP-4A/s200/IMG_3098.jpg" width="120px" /></a><br />
Grilled swordfish with croquettes made from left-over mash. Very good, but the croquettes are a bugger to kepp in any kind of shape during cooking.<br />
Salmon Teriyaki style. Always tricky to get a teriyaki sauce sticky enough without being too sweet.<br />
Chicken "curry". Not really a curry but more of a oniony stew with a few spices. Quite good with the fresh coriander.<br />
Pork cutlets and risotto with morels. Sadly not very good. Pork overcooked although tasty, crackling inedible, risotto strangely flavourless.<br />
<br /><br />
<div class="subtitle">25 April - 27 April 2014</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqURrJn0GfIflPzU4aJrjJc7rhn_51CO-PmQoCDqZr35NgQKOIGV0cdZKUvo9s_qUqPAlmMSrvXJHz_XaW91CXzfA4Qnv-23cz0p6YTQPaQtMaaXAwZVUOzkjg6KjVmuuYhYXRIGAEzg/s1600/IMG_3100.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqURrJn0GfIflPzU4aJrjJc7rhn_51CO-PmQoCDqZr35NgQKOIGV0cdZKUvo9s_qUqPAlmMSrvXJHz_XaW91CXzfA4Qnv-23cz0p6YTQPaQtMaaXAwZVUOzkjg6KjVmuuYhYXRIGAEzg/s200/IMG_3100.jpg" width="120px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XxS8v_ovEYEDIs8Js-588dN9mLi8yPVZmxB7aj5_33u31k4JTcX9iKEv73q_PLo3XO7Cqnvn6CKHItMFtxqVC3V5OwkRQC96khD4PtMHidGapf2F-WkdQiq3Suk6Zrlbv4QLjRfADA/s1600/IMG_3104.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XxS8v_ovEYEDIs8Js-588dN9mLi8yPVZmxB7aj5_33u31k4JTcX9iKEv73q_PLo3XO7Cqnvn6CKHItMFtxqVC3V5OwkRQC96khD4PtMHidGapf2F-WkdQiq3Suk6Zrlbv4QLjRfADA/s200/IMG_3104.jpg" width="120px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWPm7iJn7IpaXlym2Au52YMooFPta2VD_7LFRByzoy755Ysa5U2UIkiSQgwNhE04geMFa4VqPlufLfXI-wrCtl6CWFqdzAmfuMkpnxzOwduci8bajddigkWH4qpa5zt8U77LISaOsgA/s1600/IMG_3108.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWPm7iJn7IpaXlym2Au52YMooFPta2VD_7LFRByzoy755Ysa5U2UIkiSQgwNhE04geMFa4VqPlufLfXI-wrCtl6CWFqdzAmfuMkpnxzOwduci8bajddigkWH4qpa5zt8U77LISaOsgA/s200/IMG_3108.jpg" width="120px" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYiTW9pgmkmcLa9go2M7ZnUTC0fPQdc-Nasbgh5KpUIjci-Gjc7MmKkXLRiqdwhUyFVZRMdmVeO98m4BDDNo4nmDnmEmlEKazPnRM63LVOlS-KCS6lEaBI9FUI28YHzi328B6VG_C-w/s1600/IMG_3111.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitYiTW9pgmkmcLa9go2M7ZnUTC0fPQdc-Nasbgh5KpUIjci-Gjc7MmKkXLRiqdwhUyFVZRMdmVeO98m4BDDNo4nmDnmEmlEKazPnRM63LVOlS-KCS6lEaBI9FUI28YHzi328B6VG_C-w/s200/IMG_3111.jpg" width="120px" /></a><br />
Rabbit in red wine and mushrooms with Pappardelle. Two rabbit legs cooked slowly with mushrooms, bacon, leeks and fennel. Tasted way better than it looks. The meat was deliciously tender and the flavour of the sauce just right.<br />
Fish and black bread. Smoked salmon and matjes with a little horseradish. Great!<br />
Pot roast pork with tomato and leeks and fries. Very tasty meat and sauce, but failed crackling again. My chips have not be very crispy lately but these still tasted OK. <br />
Swordfish steaks on the teppanyaki. The only thing I had big enough to cook these huge steaks. A little overdone, to be honest. We had them with just bread and salad.<br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-39297995785263333532014-04-03T21:35:00.001+02:002014-04-03T21:35:30.584+02:00Beer-battered fish and chips<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0lSyiBGQS6EGeA0AOKZWSCU_AgPhhGL67yW935NUahkQddcfsAbJeE1aw6_2Mu_xGbdlZz7M59kJ7FbfwGiSFtIJXS3LKp8ZzHwWEfP0v96lFj_TrcYMzQalkiBa_OHnKM1s1y81cQ/s1600/IMG_3083.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0lSyiBGQS6EGeA0AOKZWSCU_AgPhhGL67yW935NUahkQddcfsAbJeE1aw6_2Mu_xGbdlZz7M59kJ7FbfwGiSFtIJXS3LKp8ZzHwWEfP0v96lFj_TrcYMzQalkiBa_OHnKM1s1y81cQ/s200/IMG_3083.jpg" /></a></div><div class="subtitle">Saturday, 29th March 2014</div>Deep fried dinner tonight. My beer batter looks good but didn't come out as crispy as I had hoped. I suspect the fat was too old and not hot enough. The fish could also have done with a little more seasoning. Still it was all very good.<br />
Served with tomato salad and home-made remoulade in two varieties!<br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-49014424784888393792014-04-03T21:28:00.001+02:002014-04-03T21:28:22.667+02:00Chicken legs and tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYOSjN3upODpjIlnWqQvkICmjd_0up85XaPNYjZCQgMGKtjR-vHf6_4onMffnknzkoyLut9nShSOxXvBs3AKtLej4Dljcunn_uyOErfA8JAvB7s7Pa0o5VjwFwVycWggA4t33rKxoAQ/s1600/IMG_3075.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYOSjN3upODpjIlnWqQvkICmjd_0up85XaPNYjZCQgMGKtjR-vHf6_4onMffnknzkoyLut9nShSOxXvBs3AKtLej4Dljcunn_uyOErfA8JAvB7s7Pa0o5VjwFwVycWggA4t33rKxoAQ/s200/IMG_3075.jpg" /></a></div><div class="subtitle">Friday, 28th March 2014</div>Thanks to <a href="http://www.jamieoliver.com/recipes/chicken-recipes/tender-and-crisp-chicken-legs-with-sweet-tomatoes">Jamie Oliver</a> for this one.<br />
I used less garlic and chilli and added a can of cannellini beans, which made for a thicker sauce and suited me very well. They probably would have been better going in half an hour before serving, rather than right at the beginning. The chicken was good, but it didn't come out as tender as I would have liked.<br />
Served with a sort of colcannon of mash, leeks and bacon.<br />
<br />
Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-3686525403097919172014-03-15T11:15:00.002+01:002014-03-15T11:15:19.472+01:00Thai-style steamed fish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHiIbKr00v7OM-xMQbrf9UW-rlbjHkYixrp8yCzbsiYKFe5vbBN1YZuVkv1SfLS1k8Xfa4ouz9p41PVSRv5ioWl4nu4KuH3fxSYnjKHRANF1LtNizUgBjZRMww-JZsI6yUBjxynZrSQ/s1600/IMG_3073.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHiIbKr00v7OM-xMQbrf9UW-rlbjHkYixrp8yCzbsiYKFe5vbBN1YZuVkv1SfLS1k8Xfa4ouz9p41PVSRv5ioWl4nu4KuH3fxSYnjKHRANF1LtNizUgBjZRMww-JZsI6yUBjxynZrSQ/s200/IMG_3073.jpg" /></a></div><div class="subtitle">Friday, 14th March 2014</div>Following this <a href="http://www.bbcgoodfood.com/recipes/1031/thaistyle-steamed-fish">BBC Recipe</a>, but I used Sea Bream instead of Trout. It is described as "Thai-style", so probably not very authentic. Nevertheless, even with only garlic, ginger, chilli, lime and soy sauce, I was surprised to find how the aroma was immediately recognisable as "Thai" when I opened the foil packets. The fish was fantastic and I'm a big fan of bok choy.<br />
Very quick and easy to prepare and really delicious.Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0tag:blogger.com,1999:blog-8695624889251782498.post-53706248312505180582014-03-12T20:55:00.002+01:002014-03-12T20:55:49.670+01:00Cheesey Shepherd's Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOfKExIuFzIDi_krlDBtXGZWxrOpBUhvePNMKEEFHGMgZqnljoaOm569keIXClhhpoE9Zsv93Hkb952r0DabITU6xBlRnh5kGvwonHckwvd4kpQz94xGdN8rcqFvzyb3ODlWmVagjmg/s1600/IMG_3071.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOfKExIuFzIDi_krlDBtXGZWxrOpBUhvePNMKEEFHGMgZqnljoaOm569keIXClhhpoE9Zsv93Hkb952r0DabITU6xBlRnh5kGvwonHckwvd4kpQz94xGdN8rcqFvzyb3ODlWmVagjmg/s200/IMG_3071.jpg" /></a></div><div class="subtitle">Wednesday, 12th March 2014</div>I made this with the leftover lamb from Sunday, put through the mincer. <br />
Soften some onions and garlic in butter, add the mince and brown a little. Then add stock, worcester sauce and tomato purée. Mix and heat through, season and transfer to a baking dish. Top with potato mashed with butter, cream and grated cheese. Then put a little more grated cheese on the top. Bake for 30 minutes or so.<br />
I can't remember the last time I had this, but I was amazed at how it tasted exactly as I remember. Anonymoushttp://www.blogger.com/profile/04051399356339269492noreply@blogger.com0