best ever chilli con carne - with good cubed chunks of meat, rather than mince.... oh my goodness, it's to die for! I know my man will never leave me... He loves my cooking too much (and won't fit through the door....! J/K!)
cabbage mash wrapped in savoy cabbage leaves,served on an artichoke bottom,with mushrooms,covered in a hollandaise sauce,looked like mini brains,but customers seemed to like em
~~Lord, give me the serenity to accept the things I cannot change, to change the things I can, and the wisdom to hide the bodies of those people I had to kill because they pi$$ed me off~~
Have only ever cooked a couple of Ramsey recipes. The last was scallops on a jerusalem artichoke risotto. It was pretty good, although my caramelised sherry vinegar bore an uncanny resemblance to barley sugar. Also was struck by the prodigious quantity of washing up produced by following restaurant stylie techniques!
I'm hoping to start a movement where all washing up by hand will be outlawed, unless the men do it all the time - regardless of whetehr they cook or not....!!
ohhh can you have this motion in place by xmas day alexandra,would be greatly appreciated
~~Lord, give me the serenity to accept the things I cannot change, to change the things I can, and the wisdom to hide the bodies of those people I had to kill because they pi$$ed me off~~
1 pheasant each, hung for as long as you want (and depending on the weather) Bacon rashers (dry cure preferably) 3 tablespoons honey per bird
Assuming bird has been gutted and skinned (guess who has to do that in MY house ), simply do the following
Place pheasant breast up in baking tray Place Bacon over the breasts, drumsticks etc to keep meat moist during cooking ladle over 3 tablespoons honey Roast in oven (er..we use an aga...so not sure what temp/gas mark that is) for 1/2 an hour Baste with the juices Return to oven for another 20mins ish to finish cooking
Proper Lincolnshire sausages from a proper butcher (brought down to me in London by my lovely mum and stored like precious objects in the freezer) with carrots, green beans, broccoli and mashed potato. And home-made onion gravy.<br> And last Sunday, I did a proper breakfast with Lincs sausages again (Lakings of Louth, in case you wondered...), portabello mushrooms sauteed and sweated in butter, crispy bacon, grilled tomatoes, scrambled aggs and toast. For an Italian. He was mightily impressed.
I'm cooking it at the moment - it's a haunch of venison with a blackcurrant/redcurrant/cranberry/port/juniper berries & black pepper sauce (yeah, a bit of a mishmash - just added things to it until it tasted good - based on some pork stock I'd defrosted the night before last to make a cider sauce with), to be served with roast spuds, mushrooms and various veggies for Sunday lunch for myself and the hubbie. He's a Yorkshireman, so I'm fighting the urge to make Yorkie puds to go with it - can't imagine them with that sauce!
I'm making a fish pie at the same time, as the hub went fishing yesterday and came back with a pollack - not a huge one - and has been moaning that I never cook what he catches (anyone got a decent dogfish recipe?). We'll have it tomorrow - because the pollack is so small it'll include all sorts of other things, like hardboiled eggs, prawns, and bacon, topped with cheesy mashed potatoes. The fish has been filleted (by me, at last found a sharp enough knife!) and is simmering in some milk with an onion, some peppercorns and a split carrot. Pollack isn't realy tasty at the best of times, so that's why there'll be cheese in the spud topping, and probably some pesto drizzled over before serving. Yum.
the last thing i cooked was at work this afternoon (i'm a chef) it was 2 fillet of beef 1 rare, 1 medium served with a sage pomme puree, sauteed wild mushrooms, port reduction topped with foie gras
I'm making a fish pie at the same time, as the hub went fishing yesterday and came back with a pollack - not a huge one - and has been moaning that I never cook what he catches (anyone got a decent dogfish recipe?).
I had a look in Larousse, and it says.. For cooking purposes dogfish can be prepared by following recipes given for cod.its flesh can also be made into soup, thin but nutritive. You my find recipes under huss and rock salmon, fishmongers names for this small member of the shark family. from my own fishing days dogfish needs to be skinned whole once you have it started it pulls off like a glove, but watch out for that nasty spur behind the dorsal fin.
Thanks for that - the hub keeps coming home saying 'all I caught was dogfish, so I threw them back', which seems an awful waste to me! I've just splashed out (no pun intended) on a new boat rod for him for Christmas, so he better start catching something else soon!
Tonight I'm cooking pork fillets in cider sauce, served with some steamed purple sprouting and carrots and red cabbage cooked Gordon style - all veg straight from the garden. I've a small amount of puffball soup left in the fridge for a starter - and some cheese to follow - can't be bad
Christmas dinner is as follows (well, you did ask!):
Seafood cocktail (crawfish tails, mussels, crab and possibly lobster, depending on whether I see the lobsterman or not). Lime-flavoured homemade mayo.
Soda bread on the side
Roast goose (with loads of crsipy skin), 2 stuffings (from the BBC Good Food website - one is with cranberries, port, bacon, chestnuts, garlic, sausagemeat and stuff (technical term, that!), the other is shallot, sage, hazelnut & orange). Roast spuds, brussels sprouts with chestnuts, carrots with a little maple syrup á la Jamie Oliver's advert suggestion (I love maple syrup!), petits pois, sliced home-glazed ham.
No pud (we don't like sweet stuff much, and I'm supposed - ha! - to be on a low carb diet)
Cheese plate & fruit - to include Stilton (has to be!), a really runny Brie, some Ardrahan (smelly Irish cheese), and boring old Cheddar (well, it would be except I've got 3 really nice ones) for the hub, who is NOT adventurous with food. Fruit is pears (I am LOVING these with Stilton at the moment), apples, grapes (yawn!),and figs.
I bought a jar of mincemeat today, in case we get the urge for something gooey - thought I'd do Brian whatshisface's idea of slapping little bits of it between two sheets of bought puff pastry (a bit like making ravioli), cutting them up, baking then dusting with icing sugar - instant mince 'pies'!
I've got a Gewurztraminer to go with the starter, and a Valpolicella for the main course (dunno if that's going to work, but we'll see). Port with the cheese for the hub (I hate port as a drink, love it as an ingredient).
St Stephen's Day (aka Boxing Day) it's back to tradition - my version of minestrone followed by cold roast turkey (small one!) with cold ham, hot mashed spuds, salad greens, sage & onion stuffing, cranberry sauce and pickled walnuts (I HAVE to have them at Christmas, else it ain't Christmas).
Would you believe it's only me & the Hub this Christmas? I know the above sounds a bit OTT for 2 of us, but I love cooking - so this is my idea of fun!
hand dived scallops (do NOT ask how much), quickly pan fried and served with roasted sweet potato, crispy pancetta and a rosemary, thyme and garlic olive oil .... was sooooooooo delicious I cannot describe it ...
chocolate orange mousse make up sugar free orange jelly and whisk in two choc muller light yogurts leave to set it is just what you need when trying to die
), simply do the following
