Harissa Roasted Chicken with Tabbouleh
Tonight, we roasted some chicken thighs in harissa and served them with tabbouleh. It was quick and tasty. We made the tabbouleh with lots more parsley than usual as recently we’ve had it a few times in Turkish restaurants and have noticed that this tends to be the primary ingredient. It was good but I should have chopped the parsley smaller.
G
Rolled, Stuffed Pork Loin
Tonight we decided to try stuffing a pork loin. Kerri made a sage, onion and bacon stuffing which we stuffed into the opened and flattened pork loin. We rolled it and Kerri tied it up with little bows. Served with roast potatoes, parsnips and peas. We’d planned to have butternut squash with it too but forgot somewhere along the way. Tasty though.
F
Mushrooms and Bacon on Toast, with Cheese
Breakfast:
Prawns, Steak and Dauphinoise Potatoes
Tonight, we had a mini feast. We started with tiger prawns (the last four in the shop) marinated in oil, garlic, lemon and chilli; then fried.
This was followed by two really big rib-eye steaks, seasoned with pepper then cooked medium rare:
We served these with dauphinoise potatoes:
It was all brilliant, and there are leftovers for lunch tomorrow too 🙂
G
Risotto
Not very exciting, but tasty. Bacon and broad bean risotto, with vermouth and rosemary.
G
Moussaka
We’ve got a busy week coming up so thought we would cook something that could be frozen and reheated when we were hungry. We didn’t get to go to the butcher yesterday so were reliant on supermarket mince, we chose beef mince to make our moussaka as we’ve been disappointed by the lamb mince we’ve had before.
We used a slightly different recipe this time so it’ll be interesting to see how it comes out. If it tastes as good as it looks though then I think it’ll be brilliant.
G
Chicory
I’ve not cooked chicory before, mistakengly believing it was related to fennel and therefore tasting of aniceed (which I believe to be Rong) but toady we attempted an Italian braised dish.
The chicory was steamed in water and lemon then baked in the oven with garlic, parsley, breadcrumbs and pine kernels.
It was ok, Stephen said he preferred the flavour before it was baked, I felt a bit ambivalent about it.
G
Rabbit with Garlic
Today, we cooked rabbit. It’s been on our “Things To Cook Soon” list for a while and yesterday, we found some in Selfridges Food Hall.
The recipe was from Fergus Henderson’s “Nose To Tail Eating”, a book we’ve had for a while but not cooked from.
It was quite a simple recipe, brown the rabbit then add garlic (20 cloves!), shallots (12!), lardons, parsley, thyme, white wine and dry sherry. It was baked in the oven for an hour and a half.
It was really good, it did taste a bit like chicken but had a stronger flavour and the meat itself was denser.
We served it with winter greens.
Cumberland Sausages and Mashed Potatoes
Tonight, we had planned to make beef stroganoff but when we came to cook it we found the beef wasn’t in good shape. So, we made a quick dash to the deli to find something else. Our choices were fairly limited so we resorted to sausages. And boy am I glad we did. They were really tasty, fat and juicy and nicely browned on the outside. We served them with mashed potatoes, steamed cabbage and carrots and some of Stephen’s extra-special onion gravy.
This is Stephen’s plate, obviously. Mine was all nicely arranged with nothing bumping into each other 🙂
G
Happy Pancake Day!
Wow, two food festivals in one week! Tonight, we made pancakes. Stephen had a variety, one with leftover meatballs, one with lemon and sugar and this one, that I made for him. Chocolate spread with raspberries. I thought of it too late though so the raspberries were still frozen. This would have been ok if the chocolate spread had been hot. But it was cold. It looks pretty though.
