Roast a bulb of garlic (in foil) with a pumpkin cut into 8th's.
(Sprinkle black pepper and cumin on the pumpkin first, and a drizzle
of olive oil)
After about 1.5 hours, remove and leave to cool.
Blend the garlic with chicken stock* and add the pumpkin. When smooth,
add cream, stock, chopped sage, salt and pepper to taste.
* Stock:
1 chicken carcass, roasted until dark red
2 onions
1 large carrot
3 thin sticks celery
Top bit of a leek
2 bay leaves
2 sprigs rosemary
1 star anise
2 Onions
1 large / 2 small Carrots
1/2 a pack dry Pinto beans, soaked
2 Bay leaves
1 large sprig thyme
1 large sprig rosemary
1 sprig sage
1/3 bottle red wine
5 big fat toulouse sausages (from butcher)
Olive oil
Fry onions and carrots until slightly coloured. Add herbs and beans
and plenty of water. Pressure cook for about 20 mins or simmer until
beans are tender.
Brown the sausages well in a frying pan and add to the pot whole.
Deglaze the frying pan with the wine and set it alight. Add this to
the pot. Simmer for up to an hour until the sausages are really firm
and the sauce has reduced enough. Add Salt and Pepper to taste.
Serve with wilted spinach and rice
Ideally made quite late on when you really should be going to bed
rather than cooking a big extravaganza.
Take 2 aubergines (fairly small to medium size), chop into big bite
sized cubes and salt to degorge.
Fry your lamb mince (500g) until slightly browned. Leave in a sieve to drain.
Puree a knob of ginger, 6 cloves garlic and 1 onion.
In a pan, heat some oil and throw in about 10 peppercorns and about 8
cardomon pods, and 1 bay leaf. Sizzle for a short while. Add the puree
and cook until it's starting to stick. Then add 2 cans of tomatoes and
the mince, and some cinnamon sticks. Fry off the aubergine pieces
(rinsed of salt) and add to the pot. Throw in a small bell chilli,
with a cut in it. (it doesn't turn out hot enough though. Better make
it about 4 next time, or add the chillies to the puree). Put a lid on
and leave over a low heat for a while (20 mins or so) to cook the
aubergine. Maybe simmer for a while to reduce slightly.
Deep fry some thinly sliced onion (rings?) until very brown and
crispy. Add at the last minute, with Garam Masala if you have it (I
had run out).
Very nice at half past eleven.
Improvements:
1) Make some garam masala first.
2) Put many more chillies in, unless you're serving it to your grandma
(or your girlfriend.)
3) Add some cumin seeds in the oil at the start. I couldn't find the
cumin seeds. Oh well. Or something else to give it a little bit more
bitterness (maybe Fenugreek) would have helped.
Take a small pumpkin. Slice the top off. Scoop out all the crap. Fill
with 1/3 grated gruyere, 1/3 double cream, a knob of butter, pepper
and nutmeg. Replace the lid and bake at 180 C until the pumpkin is
tender and the filling is hot enough.
Scoop it out into bowls. Eat. Then go for a run to burn off some of
that tasty cholesterol.
2 raw pheasant carcasses
1 onion
1 carrot
1 clove garlic
1 rasher streaky bacon
A little fresh rosemary
Duck fat
Fry the onion, bacon, and carrot in a little duck fat until slightly
browned. Add the bashed up garlic and ripped up carcasses. Fry until
the meat is slightly browned. Add cold water to cover everything and
bring to a simmer. Skim off the fat. Play the violin for 1 hour.
Skim off the fat. Add 2 teaspoons of tomato puree. Rip all the meat
you can off the pheasant bits. Play violin a little longer.
Sieve the whole lot into another pot. Put some dried wild mushrooms
(chanterelle and horn of plenty) in a little water to soak. Reduce the
soup a bit and season. Add a big handful of brown rice. Play violin a
little longer. When ready to serve, throw the mushrooms and bits of
pheasant meat into the soup.
Crumble Topping:
3oz plain flour
2oz butter
1oz sugar
Cake:
3oz butter
3oz sugar
2 eggs (small)
3oz Self raising flour
Fruit:
300g Rhubarb
1 dessert apple
1 handful raisins
sprinkling of sugar
Oven at gas 4 (180C)
Make the crumble - rub together flour and butter to a crumb texture. Add sugar.
Make the cake - cream butter and sugar, mix eggs in well, add flour,
and a little milk if it's too thick.
Spread cake mix in a greased cake tin (8"?). Lay sliced fruit on top
with a sprinkling of sugar.
Add crumble mixture on that.
Bake 45 minutes.
1 chicken
2 tsps Fivespice
Black pepper
pinch salf
Bunch spring onion
big piece of ginger
1/2 a red chilli
6-7 cl garlic
2 sprigs sage
Rub the spices on the inside of the chicken
put the chopped herbs, garlic, ginger etc inside the chicken
place chicken in the chicken brick and roast until cooked.
take the liquid from the chicken and put in a saucepan. Remove as much
fat as possible.
Add cornflour and water, stir well and boil to thicken. When ready,
add a good handful of sliced spring onion and some chopped ginger.
Pull the meat off the chicken, slice into bite sized chunks, and add
to the sauce. Add some of the mixture from inside the cavity.
Serve with rice.
bloody gorgeous and no mistake.
Slice your leeks
Slice your fennel
put the veg in a casserole dish.
add a bay leaf and some thyme
put chicken pieces, on the bone, on top, and add ground black pepper.
drizzle over some olive oil
add a chicken stock cube (frozen fresh stock if possible)
add a little water
bake in a hot, hot oven for about 20 minutes, then turn over the
crisped up chicken pieces and add a large, chopped tomato. turn the
oven down a bit, and cook for a further 20 minutes.
Bedraggled sausage casserole
Fry some onion in olive oil and butter, in a stove-proof casserole.
Add carrots, celery, garlic, and chopped tomatoes and fry a bit more.
Seperately, fry a very good sausage cut into large bite-sized chunks,
then when they're going brown add some halved closed-cup mushrooms and
brown them a bit too. Throw into the pot with some thyme and rosemary,
stock (i used pheasant stock to go with wild boar sausage), a slug of
red wine and some water to only just cover. Add a really good sprinkle
of freshly ground pepper.
The really important bit of this recipe is to put it in your oven at
160'C on a timer, and then walk 20 minutes in the pouring rain to a
violin lesson. If you don't play the violin, then maybe you could
substitute a penny whistle, ophiclides or spinnet. Regardless, take
your instrument for a walk. If it's not raining, you could stand under
a cold shower with a fan blowing in your face.
... When you get back in about two hours time, it will have been
cooking in the oven for an hour and a half. Ladle out as much juice as
you can, and whisk with cornflour in a small saucepan to form a thick
gravy. Another dash of red wine might be nice. Season to taste and
pour back into the pot. Serve with rice or potatoes.
Since i've been detailing what i've been eating, more or less, for the
last two days, here's yesterday's recipe.
Chilli with couscous.
Ingredients:
Unknown (?!)
Method:
Get Greg to call you at about 6pm, offering chilli.
Run round to Greg's at about 7pm. Eat chilli.
A handful of dried porcini mushrooms
A little garlic, very finely sliced
A large knob of butter
A large handful of linguine pasta
A scraping or two of parmesan cheese
Soak a handful of dried porcini mushrooms. Cook a large handful of
linguine pasta until al dente. Meanwhile, melt a large knob of butter
and fry a little garlic, very finely sliced. Roughly chop the
mushrooms, add to the garlic and fry gently. When the pasta is done,
add it to the mushrooms and garlic. Stir. Serve. Add a scraping or two
of parmesan cheese. And you're done.
a good sized chunk of leftover roast beef
2 onions
3 cloves garlic
5 large open mushrooms
3 carrots
1 swede
5 smallish potatoes
chicken stock
butter + olive oil
bay leaf
thyme
salt and black pepper
worcestershire sauce
grainy mustard
cornflour
Roughly chop potatoes and swede. Boil until tender, drain, mash with
butter and black pepper and put aside.
Finely Dice beef and fry in olive oil until very well browned. Put aside.
Slice mushrooms and fry in olive oil and butter in the same pan, until
well softened and brown. Put aside.
Finely dice onions and fry in oil until soft.
Add very finely chopped or crushed garlic and cook for a few minutes.
Add sliced carrots, bay, thyme and stock, cover, and simmer for a few
minutes to soften the carrots.
Throw the meat and mushrooms back in, season with worcestershire sauce
and mustard and tons of black pepper.
Mix a tablespoon of cornflour with a little cold water and stir into
the mixture to form a gravy.
Pour the meat mixture into a deep oven dish. Cover with the potato and
swede mixture.
Bake for 40 minutes until absolutely piping hot.
Nice with lightly steamed broccoli.
