Christmas Dinner!
For Christmas dinner, we had a family dinner with Kerri’s mum and her brother and his family, who kindly allowed us to take over their kitchen to cook it. We had turkey of course, as is obvious from the picture below. When we collected the turkey from the butcher (a free range bronze turkey from […]
Read More..>>Goose Pie
Having half a goose left after our pre-Christmas dinner yesterday, we embarked on a goose pie project. Kerri had seen Jamie cooking a turkey and leek pie, which served as partial inspiration. We only had one leek though, so we added an onion. And we didn’t have creme fraiche, so we used chicken stock. And […]
Read More..>>Pre-Christmas Dinner – Roast Goose
It’s become something of a tradition (if twice counts as a tradition – a tradition in the making maybe) for me and Kerri to have a pre-Christmas dinner with my sister and her husband shortly before we disappear off elsewhere for Christmas itself. Last year we had roast salmon with salsa verde; this year we […]
Read More..>>Pot Roasted Pheasant
This is another recipe from Nigel Slater’s Kitchen Diaries which unfortunately didn’t work out as well as the previous quail dish. The pheasant is browned in oil and removed from the dish, then some vegetables (celery, garlic, carrots and sage) are added along with the vermouth. The pheasant is returned to the pan and the […]
Read More..>>Hot and Sticky Roast Quail with Thai Style Brussels Sprout Noodles
Paging through Nigel Slater’s “the kitchen diaries” book, Kerri found this quail recipe, which sounded rather appealing. It involved basting quails in mustard, soy sauce, lemon juice, cayenne pepper and rather a lot of garlic and then roasting them. The result was very tasty, with some heat from the mustard and the cayenne and well […]
Read More..>>Braised Oxtail
I’m not sure if I’ve eaten oxtail before (apart from the famous Heinz soup) and neither of us have ever cooked it, so when I spotted some at the butcher last week I thought I should rectify that. We did some research and came across Nigel Slater’s recipe which we used today. Of course, we […]
Read More..>>Duck Breast, Parsnip and Parmesan Rosti with Cranberry and Port Sauce and
Well, that’s a catchy heading isn’t it. Despite sounding ridiculously complicated, this was actually fairly easy to put together and not too bad in the taste department either. The sauce needs a little work (too sharp) and I’m still not completely happy with the rosti (higher temperature and finish in the oven maybe) but it’s […]
Read More..>>