tag:blogger.com,1999:blog-62651540762269967232024-03-05T20:01:55.546-08:00Chicken Omelette, Nae PeasI've gotten bored with the old blog. I'll still post occasionally, but nevertheless the passion has long gone. How to rekindle it? Well I'm going to try writing about something that I am passionate about and for now that is food and drink of course.
The blog title? Courtesy of Reidski, who once had a mate who would order said chicken omelette without peas from a local Chinese takeway. Bizarre but true!timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6265154076226996723.post-57789298829099298772008-04-20T05:03:00.000-07:002008-04-20T05:16:46.631-07:00Chinese In<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdaSVlGg5FsVSy6YT_gIroDXdmXaBJQ7yhncZg4FCyFudKGxM24HJp828GRi5u5UwrwF0iBLkysKRMSmv6SzVjnLI1xxuR7wEStpu9TVsmzVC0TyKVACHZU8KLFhkW1LB-OYQRyrrHgc/s1600-h/PIC_0067_edited.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdaSVlGg5FsVSy6YT_gIroDXdmXaBJQ7yhncZg4FCyFudKGxM24HJp828GRi5u5UwrwF0iBLkysKRMSmv6SzVjnLI1xxuR7wEStpu9TVsmzVC0TyKVACHZU8KLFhkW1LB-OYQRyrrHgc/s320/PIC_0067_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5191299612627173906" border="0" /></a><br />Chicken Walnut Bon Bons, Barbecued Pork and noodles. Unfortunately the Baramundi we had planned to steam had gone off. Nevertheless even without it, this was a feast.timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com6tag:blogger.com,1999:blog-6265154076226996723.post-20232748782512476772008-04-13T04:10:00.001-07:002008-04-13T04:59:33.504-07:00Decadence Part DieuThe assembled ingredients for last night's dinner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY1rRv07962sUCSuMG7Xr3f-DX_h3rR5ZGbm4DE_o_XY09Y_3Dt4Z9EK-hUXjSVWK0DR_AqxOhe1_KAFjIb17-Nxl0UGJgcDrDQ4W14EhnUeRZp-q7kQVJlKMDSQnMmv8lSyIHhCYD5E/s1600-h/PIC_0053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuY1rRv07962sUCSuMG7Xr3f-DX_h3rR5ZGbm4DE_o_XY09Y_3Dt4Z9EK-hUXjSVWK0DR_AqxOhe1_KAFjIb17-Nxl0UGJgcDrDQ4W14EhnUeRZp-q7kQVJlKMDSQnMmv8lSyIHhCYD5E/s320/PIC_0053.JPG" alt="" id="BLOGGER_PHOTO_ID_5188688032659478898" border="0" /></a><br />Starter of Crab Salad.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmu5R614jBmjqP6DDJ0w_0TSI_VQpYHCJtX3K_4tDZdbdJcfRbBkeYE5ZpMYd7k0a1qBbt6e_PhCis5QGLF9BCMn3T44INQNwGAKB91e4nV7uvlef7KtYoDkLxdNjZpFPlhOaUTpwhgvA/s1600-h/PIC_0059.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmu5R614jBmjqP6DDJ0w_0TSI_VQpYHCJtX3K_4tDZdbdJcfRbBkeYE5ZpMYd7k0a1qBbt6e_PhCis5QGLF9BCMn3T44INQNwGAKB91e4nV7uvlef7KtYoDkLxdNjZpFPlhOaUTpwhgvA/s320/PIC_0059.JPG" alt="" id="BLOGGER_PHOTO_ID_5188687581687912802" border="0" /></a><br />Followed by possibly my favourite dish ever Tournedoes Rossini. Mrs tnr has normally been the cook when this has been on the menu but this time I was.<br /><br />Start off with a mirepoix of 3 shallots, 1 carrot and 1 stick of celery. Add a couple of tablespoons of chopped mushrooms and gently fry in half an ounce of butter for 20 mins and put it aside. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPY_YhZpOY4ag25GZXv3vwxNxNTehhCFTKL7xBwJDa-hQrs6xZ_CGpHkSoZQDUcp81J2hveOuEMNhq_tZdNiEXN7dGroMqdar5EttwBkIDVCM5ZsI83rlI9PKrOeswLBdiSBp9RLeDBI/s1600-h/PIC_0057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPY_YhZpOY4ag25GZXv3vwxNxNTehhCFTKL7xBwJDa-hQrs6xZ_CGpHkSoZQDUcp81J2hveOuEMNhq_tZdNiEXN7dGroMqdar5EttwBkIDVCM5ZsI83rlI9PKrOeswLBdiSBp9RLeDBI/s320/PIC_0057.JPG" alt="" id="BLOGGER_PHOTO_ID_5188687358349613394" border="0" /></a>Then melt half an ounce of butter in a frying pan, stirring in an ounce of plain flour. Cook until it turns a light biscuity colour, no darker. Add some good quality beef stock (even better if you can get veal stock) and stir together to amalgamate. Keep adding the beef stock slowly and stir until you have used about a litre. Put your mirepoix back into the stock and let it gently simmer for a couple of hours. Then strain it, squeezing as much liquid as you can into a pan. Add a quartter of a pint of Marsala and let it simmer for a while until it reduces to a nice thick brown Espagnole sauce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXAj5xFScHsC84q47xhfMXvv5b_6mgoCoMEZQVfB6jRn0sYNujW1TPu6Ecj1K60DXA75pWDbI2X2St4Ie322Q0q3CiKeVSoGBlILYthlrFZRV7oAss0Tu3agduOpL6RQVwT20mbBRDzM/s1600-h/PIC_0058.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEXAj5xFScHsC84q47xhfMXvv5b_6mgoCoMEZQVfB6jRn0sYNujW1TPu6Ecj1K60DXA75pWDbI2X2St4Ie322Q0q3CiKeVSoGBlILYthlrFZRV7oAss0Tu3agduOpL6RQVwT20mbBRDzM/s320/PIC_0058.JPG" alt="" id="BLOGGER_PHOTO_ID_5188687006162295106" border="0" /></a><br />When this is ready, fry a nice big round crouton of bread for each serving. Spread with fresh gently fried Foie Gras if you can get it, we used a tin. If you can't any goose pate will probably need to do.<br /> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H174jgYUzOlfsuJhvNMJWxYN3xhc1Njg9vSpxV0zNIbNX4UKxe36H3_UUG2viLrpG5UEz-iUCA4FgM5EtFGBGQZpN4TY45OVbvxl80LudktNgqIwqxcgHvJx-44DxM2xRKzO1E5rUzw/s1600-h/PIC_0061.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_H174jgYUzOlfsuJhvNMJWxYN3xhc1Njg9vSpxV0zNIbNX4UKxe36H3_UUG2viLrpG5UEz-iUCA4FgM5EtFGBGQZpN4TY45OVbvxl80LudktNgqIwqxcgHvJx-44DxM2xRKzO1E5rUzw/s320/PIC_0061.JPG" alt="" id="BLOGGER_PHOTO_ID_5188686675449813298" border="0" /></a><br />Top with a lovely Tournedo of Beef Fillet. Thank you very much <a href="http://en.wikipedia.org/wiki/Auguste_Escoffier">Auguste Escoffier</a><span style="font-weight: bold;">.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3J050y4luVNqCHtz1PssShyphenhyphenTusGqQe-RXKz0iMMy4LcEvqkVb8aAe1iq_7KvAi9jlqrULavX1P8X8N9771vDFj5VVxrq0p9BIw4Fz-Iy_e-FMaSS_H30W9sDhkAA289GyXcpQjvhuc1g/s1600-h/PIC_0064.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3J050y4luVNqCHtz1PssShyphenhyphenTusGqQe-RXKz0iMMy4LcEvqkVb8aAe1iq_7KvAi9jlqrULavX1P8X8N9771vDFj5VVxrq0p9BIw4Fz-Iy_e-FMaSS_H30W9sDhkAA289GyXcpQjvhuc1g/s320/PIC_0064.JPG" alt="" id="BLOGGER_PHOTO_ID_5188686439226612002" border="0" /></a>For pudding, Pain Perdu with roasted rhubarb and a wee drizzle of cream. Awfully delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XILAQ9rRw0soUFpO000z4JlpcAl5V20IvlRQQMr1GSgEwfDV_KOBdArquuENBu5rwMDAFEGaS0tCC9BOSy_Afju-HuAZ0Xd03d0GvRqHxSKVatWuQYzhSFtgZAt_42QGrjzGdtfjCWk/s1600-h/PIC_0065.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XILAQ9rRw0soUFpO000z4JlpcAl5V20IvlRQQMr1GSgEwfDV_KOBdArquuENBu5rwMDAFEGaS0tCC9BOSy_Afju-HuAZ0Xd03d0GvRqHxSKVatWuQYzhSFtgZAt_42QGrjzGdtfjCWk/s320/PIC_0065.JPG" alt="" id="BLOGGER_PHOTO_ID_5188686168643672338" border="0" /></a>timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com1tag:blogger.com,1999:blog-6265154076226996723.post-33695563743573060612008-03-16T02:51:00.000-07:002008-03-16T04:02:30.279-07:00DecadenceStarting off the evening as we meant to go on. Les Negresses Vertes blasts from the kitchen Victrola as preparations were underway. Poussin in the oven, greens and sautee potatoes prepared for cooking, it was time to open the chilled pink Champagne that Jimty had gotten Mrs Tnr for her birthday.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielrraNS0jP0a33poRp5fKIXHqOUfbifZXuBKzMVpRZgJUraTJfODmDfWM1WZgWu0hkjbddEisOjbDiK0Alpotsl5tnphfj5zqhJ2eFXHvxYTnH9MsxQlduj-vBheEftsZhXWKD2YbBKc/s1600-h/PIC_0035_edited.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielrraNS0jP0a33poRp5fKIXHqOUfbifZXuBKzMVpRZgJUraTJfODmDfWM1WZgWu0hkjbddEisOjbDiK0Alpotsl5tnphfj5zqhJ2eFXHvxYTnH9MsxQlduj-vBheEftsZhXWKD2YbBKc/s320/PIC_0035_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5178278668756919810" border="0" /></a><br />Then came the caviar, <a href="http://en.wikipedia.org/wiki/Avruga">Avruga</a>, we're not made of money!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySEclJ24SRnNf1BAVuzgYJ6zqj9R4hFryX7XNEbTC4zdxfRP4L9mjnRnUpPBEdpr6Jh1aT0q3l1VyGyQ4azOuhvzl3TnG0rwOtf5c1fgu6Y1htFNG8KRpXDfdxQpc-kuNKmIhUkItgjU/s1600-h/PIC_0036_edited.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySEclJ24SRnNf1BAVuzgYJ6zqj9R4hFryX7XNEbTC4zdxfRP4L9mjnRnUpPBEdpr6Jh1aT0q3l1VyGyQ4azOuhvzl3TnG0rwOtf5c1fgu6Y1htFNG8KRpXDfdxQpc-kuNKmIhUkItgjU/s320/PIC_0036_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5178278458303522290" border="0" /></a><br />Slapped a plastic spoonful of Avruga (I don't know if that's the proper verb for applying caviar) on to one's Blini, top with a dollop of sour cream and a sprinkling of finely chopped shallot. Absolutely fabulous and way, way better than lumpfish roe let me tell you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSUuSPzZUpjlzKZ_VAZxt3y-pseYpBDQmwM5_jPRnMiMXwTQdhbqvmGkwKQeJnv9IzxvJp85lx3sLktMKsBOd37C4GwbiFm6fD2N69AV6L8kJs4am3qv8CXs2SOiAQAg2To4RyMC5rnI/s1600-h/PIC_0042.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHSUuSPzZUpjlzKZ_VAZxt3y-pseYpBDQmwM5_jPRnMiMXwTQdhbqvmGkwKQeJnv9IzxvJp85lx3sLktMKsBOd37C4GwbiFm6fD2N69AV6L8kJs4am3qv8CXs2SOiAQAg2To4RyMC5rnI/s320/PIC_0042.JPG" alt="" id="BLOGGER_PHOTO_ID_5178278265029993954" border="0" /></a>Mrs Tnr closes her eyes and enjoys.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMQhsnzHk5Vgr7-P62yTcfsDzxj-Epgfwo5YRKRm4wvK1QXFDKwcPrfu4oiovoIpustvf533HgYG95MLRDiGApN9OVOb55mV3NHFTIigeDcP_SgzQYVSbE79TaZiVnl7aouUtAaRI-9w/s1600-h/PIC_0041_edited.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIMQhsnzHk5Vgr7-P62yTcfsDzxj-Epgfwo5YRKRm4wvK1QXFDKwcPrfu4oiovoIpustvf533HgYG95MLRDiGApN9OVOb55mV3NHFTIigeDcP_SgzQYVSbE79TaZiVnl7aouUtAaRI-9w/s320/PIC_0041_edited.JPG" alt="" id="BLOGGER_PHOTO_ID_5178277573540259282" border="0" /></a><br />Spatchcock Poussin done to perfection, crisp skin moist and tasty inside, with just an overdose of greens and tenderstem brocolli.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XSRHoCs7UaqbPv2jDxycWGuNLuMSsd8WT-vkLFTqIYdfVqCyQVDvVrH0nCHgvprXGriC9Ma1zEcg-ZFlPldya9ElshGJtLfOdHYAE4L5mova7gkvpixonKa1aGM3OoqKTtbL_AS1hwQ/s1600-h/PIC_0043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XSRHoCs7UaqbPv2jDxycWGuNLuMSsd8WT-vkLFTqIYdfVqCyQVDvVrH0nCHgvprXGriC9Ma1zEcg-ZFlPldya9ElshGJtLfOdHYAE4L5mova7gkvpixonKa1aGM3OoqKTtbL_AS1hwQ/s320/PIC_0043.JPG" alt="" id="BLOGGER_PHOTO_ID_5178276851985753538" border="0" /></a>To finish off with remarkably simple Crepes Suzette A' La Nigella. 10 minute job, but tastes absolutely wonderful.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHPzAaiF3SQp5IkCC0zNVfnENgCMcYxPcsIoBBf5XS0D4nubD7sHnuQmDfOsBz4YJbUD-5Uwc4hUOBjlxn2nNZxu3x9TAUahdm6hm1c2juy5Y7HqugKBg7XQ-f0PpZAI_VzMSnkSaTKs/s1600-h/PIC_0045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEHPzAaiF3SQp5IkCC0zNVfnENgCMcYxPcsIoBBf5XS0D4nubD7sHnuQmDfOsBz4YJbUD-5Uwc4hUOBjlxn2nNZxu3x9TAUahdm6hm1c2juy5Y7HqugKBg7XQ-f0PpZAI_VzMSnkSaTKs/s320/PIC_0045.JPG" alt="" id="BLOGGER_PHOTO_ID_5178275864143275442" border="0" /></a>Post dinner entertainment the splendid <a href="http://www.edithpiafmovie.com/">La Vie En Rose</a> rounds off a French themed night.timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com0tag:blogger.com,1999:blog-6265154076226996723.post-69313186848707217792008-01-27T07:09:00.001-08:002008-01-27T07:35:04.143-08:00Catch it, kill it, eat it!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQCOVIvhSFbenuMOunVQD4t2bcWp_6WC4-l1b95nvI_jvdz-o-CqIgysKcBIH2nfjYfofLlIA-OGJmgcrlkNl0dLtp7E00mzuAGTyJnwuw5FU0s6IiVEY-IrNOQHud6P6GRSp9hp_rLk/s1600-h/PIC_0008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQCOVIvhSFbenuMOunVQD4t2bcWp_6WC4-l1b95nvI_jvdz-o-CqIgysKcBIH2nfjYfofLlIA-OGJmgcrlkNl0dLtp7E00mzuAGTyJnwuw5FU0s6IiVEY-IrNOQHud6P6GRSp9hp_rLk/s320/PIC_0008.JPG" alt="" id="BLOGGER_PHOTO_ID_5160174097519460354" border="0" /></a><br />Okay maybe not catch it. Buy it live from the Wee <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Hurrie</span> at <a href="http://www.tighdearg.com/about.htm"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Troon</span></a> harbour. Amazing fish and chip shop. They do <a href="http://www.marinetimes.ie/Assets/_archive_2006/1206_uk.html">lobster suppers</a> for about £ 18! The also do a whole range of locally caught fish and seafood at reasonable prices to boot. Two of the above cost £5 and made the most amazing crab salad with passion fruit vinaigrette <span class="blsp-spelling-error" id="SPELLING_ERROR_2">ala</span> Gordon Ramsay. Apparently, to humanely dispatch the live crabs, you either kill them prior to cooking or put them in the freezer for a couple of hours before boiling them. I opted for the latter. Then its a case of dressing them, which I have to admit is one hell of a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">fouter</span>! The recipe I was following only required the white meat, so that made it a bit easier. When I was finished I thought this wasn't a lot for a main course, which was our plan. Mrs <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tnr</span> looked at the book and said "This is a starter!" "Oops" says I. Had to pop down to <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tesco</span> then for some microwave shit as a main course didn't I. Twit!timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com7tag:blogger.com,1999:blog-6265154076226996723.post-27743853149790557822008-01-22T13:17:00.000-08:002008-01-22T13:29:44.784-08:00Burns Supper A la Andy BellSo close to <a href="http://www.robertburns.org/">Burns'</a> night we fell over the Haggis stockpiled in Tesco. It reminded me of the recipe given to us by Andy Bell following our pre-Christmas visit to London.<br /><br />Andy's original recipe went like this:<br /><br /><span class="b1"><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Steamed Haggis with a creamy Drambuie and Mustard sauce.<br /><br /></span></span></span><span class="bb1"><b><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Description:</span></span></b></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 7.5pt; font-family: Verdana;"><br /></span></span><span class="b1"><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Easy and quick way to eat your national dish any time and good for serving as a surprise starter at dinner parties for foreigners. I've done this loads of times and (almost) everyone raves about it. I've adapted it from the Unicorn Inn Restaurant recipe. Veggie haggis is easy to buy if you're so inclined but the ingredients need bolstering with some black pepper if this is the case. Equally good with most whiskies but Drambuie does the trick.<!-- >'"><br /><span style="font-size:6;color:red;">" or > missing in user HTML. Please fix the HTML.</span> --></span></span></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 7.5pt; font-family: Verdana;"><br /><br /></span></span><span class="bb1"><b><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Ingredients:</span></span></b></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 7.5pt; font-family: Verdana;"><br /></span></span><span class="b1"><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">450g Haggis</span></span></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 9pt; font-family: Verdana;"><br /><span class="b1"><span style="font-family:Verdana;color:black;">Olive Oil</span></span><br /><span class="b1"><span style="font-family:Verdana;color:black;">2 Shallots</span></span><br /><span class="b1"><span style="font-family:Verdana;color:black;">Large dessertspoon of Grainy Mustard</span></span><br /><span class="b1"><span style="font-family:Verdana;color:black;">2 tablespoons of Drambuie</span></span><br /><span class="b1"><span style="font-family:Verdana;color:black;">100ml of Crème Fraîche</span></span><br /><span class="b1"><span style="font-family:Verdana;color:black;">50g Salted Butter</span></span></span></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 7.5pt; font-family: Verdana;"><br /><br /></span></span><span class="bb1"><b><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Directions:</span></span></b></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 7.5pt; font-family: Verdana;"><br /></span></span><span class="b1"><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Oil the inside of four ramekins or similar moulds, (try coffee cups if need be), and firmly fill each one with the haggis. Steam for ten minutes.</span></span></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 9pt; font-family: Verdana;"><br /><br /><span class="b1"><span style="font-family:Verdana;color:black;">Meanwhile melt the butter in a pan and add the fairly finely chopped shallots, cooking until soft. Add the mustard, stirring until mixed through. Spoon in the Drambuie, warmed if possible, and set it alight. Shake until the flames go out, pour in the crème Fraîche and stir till hot.</span></span><br /><br /><span class="b1"><span style="font-family:Verdana;color:black;">Turn out the moulds and pour over the sauce, garnish with whatever is to hand. Looks really impressive for so little work and tastes tremendous.</span></span></span></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 7.5pt; font-family: Verdana;"><br /><br /></span></span><span class="bb1"><b><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Number Of Servings:</span></span></b></span><span class="b1"><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;"> Four</span></span></span><span style="font-family:Verdana;font-size:78%;"><span style="font-size: 7.5pt; font-family: Verdana;"><br /><br /></span></span><span class="bb1"><b><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;">Preparation Time:</span></span></b></span><span class="b1"><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;"> Can be done in twenty minutes, needs serving as soon as the sauce is ready.</span></span></span><br /><span class="b1"><span style="font-family:Verdana;font-size:78%;color:black;"><span style="font-size: 9pt;"><br /></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJj35Iuys6jOO-I1BQI16no7wpY9z-Xv60eq52R5mzNSdY5PCLQfKspqF5qXr8VrkiRGENEfF6ibmyw4TcLH94m9eGnzi5lYisEai7EfvpgRXcvksvnJ5q6yxdki-a46wV_I_lUICams/s1600-h/PIC_0011.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJj35Iuys6jOO-I1BQI16no7wpY9z-Xv60eq52R5mzNSdY5PCLQfKspqF5qXr8VrkiRGENEfF6ibmyw4TcLH94m9eGnzi5lYisEai7EfvpgRXcvksvnJ5q6yxdki-a46wV_I_lUICams/s320/PIC_0011.JPG" alt="" id="BLOGGER_PHOTO_ID_5158414263949382082" border="0" /></a>Not having Drambuie to hand I substituted Laphroiag, which I reckon worked really well. I am particularly partial to the smoked peaty flavour of the Islay malt. Mrs tnr, I am sure, would have preferred the Drambuie. We'll certainly make it again though.timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com2tag:blogger.com,1999:blog-6265154076226996723.post-19906941149962146092008-01-20T09:54:00.001-08:002008-01-20T10:05:31.744-08:00Happy Hour <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlDinGftsJSrz6cV2j33tkf5jLRBQhrXviEA8d33uj6G3ToU2WzqLLX4lieIGV6M-0pm-WJ2TuHiGcYKeIaUWJy6HRdW-Wlv_bK0PW92_Nyx6KtWl_uy5FkL9-dHdRpXJD0w0m9KQrhk/s1600-h/PIC_0010.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPlDinGftsJSrz6cV2j33tkf5jLRBQhrXviEA8d33uj6G3ToU2WzqLLX4lieIGV6M-0pm-WJ2TuHiGcYKeIaUWJy6HRdW-Wlv_bK0PW92_Nyx6KtWl_uy5FkL9-dHdRpXJD0w0m9KQrhk/s320/PIC_0010.JPG" alt="" id="BLOGGER_PHOTO_ID_5157618939085377970" border="0" /></a><br /><a href="http://en.wikipedia.org/wiki/Singapore_Sling">Singapore Slings</a>. Mrs tnr has actually drank these in <a href="http://singapore.raffles.com/?utm_source=google&utm_medium=cpc&utm_campaign=rhs">Raffles</a>. I had my first last night and my second will be in an hour or so as an aperitif. Bloody brilliant they are.timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com0tag:blogger.com,1999:blog-6265154076226996723.post-2083256887018940412008-01-20T09:34:00.000-08:002008-01-20T09:52:05.750-08:00Breakfast A La Reidski<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUlYd9yyqOimGU_HVb6612hhJISIQkd9DWiYCquqSipqbTpAUcTJZi7A3BN2Cz7q_lDwsgewqPz0r8h59WROEDgGwTHqOqEJTBVaD4W2PQhsy4H4SRV70B9fxcj4AbQFW0eRXyCI9GGU/s1600-h/PIC_0001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFUlYd9yyqOimGU_HVb6612hhJISIQkd9DWiYCquqSipqbTpAUcTJZi7A3BN2Cz7q_lDwsgewqPz0r8h59WROEDgGwTHqOqEJTBVaD4W2PQhsy4H4SRV70B9fxcj4AbQFW0eRXyCI9GGU/s320/PIC_0001.JPG" alt="" id="BLOGGER_PHOTO_ID_5157614240391156130" border="0" /></a><br />When we were in London just before Christmas, Reidski made us this deleicious breakfast of nice toasted bread, spread thinly with butter and marmite, then avocados and thinly sliced tomatoes on top. Up until that point in my life I <a href="http://www.marmite.co.uk/hate">hated marmite</a> with a passion. Now its <a href="http://www.marmite.co.uk/love">quite good really</a>. Post Christmas I'm inent on losing abit of weight, 6lbs in two weeks so far, so this breakfast will replace the occasional <a href="http://en.wikipedia.org/wiki/Sliced_sausage">rolls and slice</a> (Lorne Sausage) Saturday Breakfasts. They will now be extremely occasional!timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com1tag:blogger.com,1999:blog-6265154076226996723.post-70336199730463682032007-12-02T08:01:00.000-08:002007-12-02T11:29:52.464-08:00What we ate on our holidaysYou would think having a food blog would maybe mean you could probably cook. Sometimes though, it can and does go spectacularly wrong. Two weeks in Lanzarote, self-catering, in a limited kitchen, with limited supplies made me conjure up this stunning scrambled egg and fish finger dish. If you look closely, you will see the brown bits in the scrambled egg. I blame the cooker controls for that, they didn't indicate what was low medium and hot. The fish fingers were so godawful mrs tnr refused to eat them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcX1P2MdGC6D6SyErDf5ZzSgarIQFcsJdcJe9TVi4eFVj8BssiE8rRO9DyPcJ9vKQh89rCYJhCk_Rr_oarEkMpUuYM7bm29EzBFPlioc_TgVSWhfy9Ycrjiss7fXhJhfgUCjehrLR-uE/s1600-r/PIC_0035.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RA56AAj6Icz7e00rv94Sff1HzoOC7b1jGDBHXRDUEZa76G7L1GQA4kv6ghJBnCK6RGhjWncUY88TpatRAAClD2tmOX1b9NdUcQyMjCcr0MWjqJcGb34ROjBYeCp4_-ZbrJqcvhF8Ejg/s320/PIC_0035.JPG" alt="" id="BLOGGER_PHOTO_ID_5139408440922549026" border="0" /></a><br />Still harping on about the limited supply, I did manage to put tohether a respectable salad with the delicious white asparagus the Spanish like so much.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME3rVfwbW7VY07I7zQsz9IpUiTcd7PqMRBFM2IEYroiVj0D49SW7NNLHFfsLyAgWla4NE-MwRedQzTcUGB6LKqFyg3cR2mvNQIqDDYOUqfu0oS6HhnDFpbwenrxqeO_Vjjv9U2Jff9oo/s1600-r/PIC_0039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCplviU-JSVbzNr5Q0oq8yfRwFIPEDFLZ9dBfUr2fPc3p-qIArzOgAS45xvt2TNZxU3nsoZQhE6jyilfIAjvHbkV6GNxHMS3YVepZBYUyEio0Ee8GXgrWqEXp1l92AYVYSxZOpm3k3oSY/s320/PIC_0039.JPG" alt="" id="BLOGGER_PHOTO_ID_5139408204699347730" border="0" /></a><br /><br />It was Mrs tnr's birthday (Significant Number on the high side) so we dined in the delightful Restaurant <a href="http://www.almacendelasal.com/index-uk.htm">Almacen de Sal</a> in Playa Blanca. Started of with Champagne cocktails, followed by me having Shoulder of Lamb, it was enormous, served with a sort of Dauphinois and Mrs tnr having Veal Escalope. Absolutely delicious was the verdict passed on both. This was followed by dramatic Crepe Suzettes for the both of us. Stunning meal in a beautiful restaurant, with excellent service and pleasant piano accompaniment on the Baby Grand.<span style="font-weight: bold;"><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSi2xE9dXfYv3fzSPIcH6ZsfZHbW7hhlrAht9ixaNuaLS-27MiKEaUZUsKJfDyjBGNxI3hzxS64SSI5FdnrgZoav22JI1znHAFN8rqiRuw4iiX3xQb6jeqQzU06yziVuxjfbJYjLcuRaM/s1600-r/PIC_0114.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpt-3atmnU9TTwETQzyRaD4nfhOeIimRGDHqfTIweQgKvZm3Kq279fzd2-6JaEMg9qffIVoqcxEdwlP_OOl303IsWmK4NwK_P514wVqYBkCTn-N95OjBwUWUZ5Aj3UROOEp6T9U41L6cE/s320/PIC_0114.JPG" alt="" id="BLOGGER_PHOTO_ID_5139407994245950210" border="0" /></a><br />Our table was the one on the left, below.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.almacendelasal.com/images/foto_01.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://www.almacendelasal.com/images/foto_01.jpg" alt="" border="0" /></a><br /><br /><br />Okay so strictly speaking Paella is a Valencian dish rather than a Canarian one. Nevertheless with the abundance of fresh seafood available we simply couldn't resist a late lunch washed down by copious beer and Sangria.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jWPeae0hn_eXd7KEO2YRrGh9j6FHhfrXFFOAV40YrlI2rL2c9vIum2_SvXtU1a3hMwMfuSFGi8STMM55WIXTp6GRNFOcZghmTsShRvD8jw-jqZnU9cZ-75nohBmV8uYH9GM-PddfVuM/s1600-r/PIC_0047.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfYcla0PIFtBn9ukpbLoXFwBJ0TAcMYlvhpfjnuyfV16KVLTQWYJA-HTVRm9eDpu8abP-m05rSTJZTAzwVHI5cb14iB_13F1PolPmTsHgDwYyCjuPsmCZg33Kr0r05eLMJmvCsessMi0/s320/PIC_0047.JPG" alt="" id="BLOGGER_PHOTO_ID_5139407736547912434" border="0" /></a><br />We constantly watch any television show about food at home. So on holiday <a href="http://www.tvcanaria.tv/preview/programacion.asp?identidad=6326&fechasub=2/12/2007">Who Kitchen Here </a>was simply unmissable, not least for the awkwardly translated title.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeLf4LRUA75y6o3p8nT5rhPuUAysaD9kxtTJ3buOpjAL9HP6zed7PRpi1wXsGKTKTgq9oZ1Ge5W5La7lElBsaDUsohAXNnCcuGDJUH5oAWjzeTDIOfhFPuLGGKsIeAtOIM05pONAtETo/s1600-r/PIC_0052.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0URtuQVGwUqeN5KZVKDx439RcLl6LebPme-JCzw2rf1CsNAOXMQ6RDoQmWWUmkFa_2lBLBCShQXbIe797w-7I5HVZfcTt43ZBUY6JvLS7soB488VTLddK7vbJHEDqhxceZQZML_jGDc/s320/PIC_0052.JPG" alt="" id="BLOGGER_PHOTO_ID_5139407410130397922" border="0" /></a><br />This was a barbecue and a half. Incredibly this meat-fest was being slowly cooked over a volcano!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JgygOvrTUhyP2oWqefpP2r8Yfg1jrmClnWqvEL96KKF9ub8aznH_t32bYTTNuo2JdMAoOSAYvFmeMCnSekF63Ao3Z97D-w1xXT6GnfMFnBDeiVp6x0iGTk7y85_6PSrD5fO-pwdfmrM/s1600-r/PIC_0081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2doIND4XCvR9FgTWekia1-Aw4jq5Up4iDId-_x3XhsUlzdEIXiHfKJTT5KqQgnImZapxDeQcgWWwSufTXezpusFmXzjpiL9uLrF6z90yBf36WpurePNsPPwcP-zY2UsSruFE0XpCFJD4/s320/PIC_0081.JPG" alt="" id="BLOGGER_PHOTO_ID_5139407075122948818" border="0" /></a>timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com2tag:blogger.com,1999:blog-6265154076226996723.post-42209260140932480622007-11-11T04:36:00.001-08:002007-11-11T05:10:12.243-08:00Winter FeastI have wanted to make this for such a long time. Finally got round to it with the acquistion last weekend of some very good quality organic Toulouse sausages.<br /><br />First roast off your duck legs for an hour and a half.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghy6eCNuiYWS7SlDo_srfRjR85UnTJTogZkO0XwrlIxjc9Ldxt83jzkiCe1NBVVy_2tiRSwj6i6_jkWtBebWUJoc3oBJueuZVl5Gk68rZTH2UCKJgMx3tyn110O9Bxh-Te9Z31IVGmBWY/s1600-h/ducklegs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghy6eCNuiYWS7SlDo_srfRjR85UnTJTogZkO0XwrlIxjc9Ldxt83jzkiCe1NBVVy_2tiRSwj6i6_jkWtBebWUJoc3oBJueuZVl5Gk68rZTH2UCKJgMx3tyn110O9Bxh-Te9Z31IVGmBWY/s320/ducklegs.jpg" alt="" id="BLOGGER_PHOTO_ID_5131564904888068530" border="0" /></a><br />Then start on your bean stock with a carrot, half a head of garlic, an onion, sprigs of rosemary and thyme.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzV5P_VP1opOqXJur6c-elMQ_7lBBnehl7JMeEQ9ZoNfg-Av_5fxt0tV_XNzYA4LZdtxegIdAKrCJ8N4gi2h2WqVSS7_XeWwTvs-NTMUocLNmYZVRM1Ya4eBt1FebWhklM_s-nzpCbUo/s1600-h/stock.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVzV5P_VP1opOqXJur6c-elMQ_7lBBnehl7JMeEQ9ZoNfg-Av_5fxt0tV_XNzYA4LZdtxegIdAKrCJ8N4gi2h2WqVSS7_XeWwTvs-NTMUocLNmYZVRM1Ya4eBt1FebWhklM_s-nzpCbUo/s320/stock.jpg" alt="" id="BLOGGER_PHOTO_ID_5131564260642974114" border="0" /></a><br />Then you add a pound of pork belly and bring to the boil and let it simmer for a while.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE78Vap5-_GvOXB9i19ZUElTDDOhr8EEk6X2MSN6el77BsVkyHX8ARbhn4qF0FB8QXkX5bMjwjt90WLYsVrOUL3ItSj_5uQGMhJCrmMrqOGGuQxwWvTfg98Dh8t_vPyKGf5uFChbsgK5k/s1600-h/PIC_0020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE78Vap5-_GvOXB9i19ZUElTDDOhr8EEk6X2MSN6el77BsVkyHX8ARbhn4qF0FB8QXkX5bMjwjt90WLYsVrOUL3ItSj_5uQGMhJCrmMrqOGGuQxwWvTfg98Dh8t_vPyKGf5uFChbsgK5k/s320/PIC_0020.JPG" alt="" id="BLOGGER_PHOTO_ID_5131563805376440722" border="0" /></a><br />Then you fry off some onion and garlic followed by the <a href="http://en.wikipedia.org/wiki/Toulouse">Toulouse</a> sausages.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw1e04-nQHrUwU2HA1D7FZ2Qa1TsiDT_zjmWOwvUtk_OCrcx9asKT0Yv5p9m4K-IM4lJBHunst9axAdQj7uUNR6dx1dbyQqSoTJMx83SqMYL4YW5mL-6sRSazxYt6potVOylykG-IPFU/s1600-h/toulouse.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw1e04-nQHrUwU2HA1D7FZ2Qa1TsiDT_zjmWOwvUtk_OCrcx9asKT0Yv5p9m4K-IM4lJBHunst9axAdQj7uUNR6dx1dbyQqSoTJMx83SqMYL4YW5mL-6sRSazxYt6potVOylykG-IPFU/s320/toulouse.jpg" alt="" id="BLOGGER_PHOTO_ID_5131563289980365186" border="0" /></a><br />Drain your stock and add all the ingredients so far to the casserole, including the duck legs, a couple of chopped carrots, tomatoes and an onion, along with 2 tins of haricot beans.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkxHFix3eBbpQ5zkMsy9qIGjakZE5bmE1nyhHRTq1AX3T7LZK1xy_pZJtezqrBQuAwFZIy5Hm9lydL5_twuxXQBnMxZl7SXVUCcLf5ZVR1VfvBXlXHyAfwtkBVkCISwiFBXkVL7FBckI/s1600-h/casoulet1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYkxHFix3eBbpQ5zkMsy9qIGjakZE5bmE1nyhHRTq1AX3T7LZK1xy_pZJtezqrBQuAwFZIy5Hm9lydL5_twuxXQBnMxZl7SXVUCcLf5ZVR1VfvBXlXHyAfwtkBVkCISwiFBXkVL7FBckI/s320/casoulet1.jpg" alt="" id="BLOGGER_PHOTO_ID_5131562744519518578" border="0" /></a>Slap it into a hot oven for a couple of hours and 15 minutes before the end, cover with breadcrumbs and drizzle with duck or goose fat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY9LRwidUmtPQsxF-xddn9Y7gPsavmZqoaHrAYA69-yzWRltmi2_D0gKVa2jOOMXUcaMFog3kKVUYzrbvas-p0000D_IGT-hrkiUhXVGg5LkpSdl4j-TBV8V-D54qkQ3ZsKLCeo3VPfk/s1600-h/casoulet2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY9LRwidUmtPQsxF-xddn9Y7gPsavmZqoaHrAYA69-yzWRltmi2_D0gKVa2jOOMXUcaMFog3kKVUYzrbvas-p0000D_IGT-hrkiUhXVGg5LkpSdl4j-TBV8V-D54qkQ3ZsKLCeo3VPfk/s320/casoulet2.jpg" alt="" id="BLOGGER_PHOTO_ID_5131562482526513506" border="0" /></a>Et voila! <a href="http://en.wikipedia.org/wiki/Cassoulet">Cassoulet</a> served with creamed potatoes. Yummy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNHC95hkEkc1Zz_oXiYadvNv_WyaLzL91ZkZp59fHC_xKBOj15004sQqeFIf1sx4WQFrkAiLu83lY2nUK1KWXESMOWAMNjjeSFCGyr_kf-p2PmM_OfZLz7nWUwSLsVJm7KJs-1Oz-9zE/s1600-h/casoulet+plate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNHC95hkEkc1Zz_oXiYadvNv_WyaLzL91ZkZp59fHC_xKBOj15004sQqeFIf1sx4WQFrkAiLu83lY2nUK1KWXESMOWAMNjjeSFCGyr_kf-p2PmM_OfZLz7nWUwSLsVJm7KJs-1Oz-9zE/s320/casoulet+plate.jpg" alt="" id="BLOGGER_PHOTO_ID_5131562160403966290" border="0" /></a><br />Washed down nicely with a glass or two of <a href="http://www.martasvinyard.com/">Martas Vineyard</a> Malbec Signature Reserve, sold to me by Marta herself for the knock down sum of £12.50 at last weekends BBC Good Food Show in Glasgow.<br /><br />For dessert we had Cointreau Souffle, couldn't be arsed photographing it though.<strong></strong>timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com0tag:blogger.com,1999:blog-6265154076226996723.post-1735304301060858572007-11-11T04:17:00.000-08:002007-11-11T04:35:51.103-08:00Supper<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2q2gWs7IzpfdAr0OgYzVOIUSrSgr2CZHrQ80FLNOhDfB6YxIvPh_bD4xMoCHeLufAL7vh9CBaQJPogEPm9l-jYQbPEgLJMP1O5JXU9iwBD79SwBBvLY9PdsnLzXvn5BipT9AksrpSV8/s1600-h/lobster.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2q2gWs7IzpfdAr0OgYzVOIUSrSgr2CZHrQ80FLNOhDfB6YxIvPh_bD4xMoCHeLufAL7vh9CBaQJPogEPm9l-jYQbPEgLJMP1O5JXU9iwBD79SwBBvLY9PdsnLzXvn5BipT9AksrpSV8/s320/lobster.jpg" alt="" id="BLOGGER_PHOTO_ID_5131560025805220130" border="0" /></a><br />A snip at £1.87 from Tesco with a nice mayonaisse dip.timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com0tag:blogger.com,1999:blog-6265154076226996723.post-4308743786515662392007-10-21T02:49:00.000-07:002007-10-21T03:17:43.756-07:00Baby Cow Heaven<div style="text-align: center;"><span style="font-weight: bold; color: rgb(102, 0, 0);">Aperitifs</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBmaT9EbHxfm1BAovyZ36kys-rV8dsIPAPM1wtngq0e4-PjVf4swRQDel3vPzhoaNKo8XDLHD42IqehniXLkg-0GhqEpu2qHSHb0IEoDLh-B7Yi8gKkwuUank2ldUUOK5creFRteHrbY/s1600-h/PIC_0002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBmaT9EbHxfm1BAovyZ36kys-rV8dsIPAPM1wtngq0e4-PjVf4swRQDel3vPzhoaNKo8XDLHD42IqehniXLkg-0GhqEpu2qHSHb0IEoDLh-B7Yi8gKkwuUank2ldUUOK5creFRteHrbY/s320/PIC_0002.JPG" alt="" id="BLOGGER_PHOTO_ID_5123727710065147842" border="0" /></a><br />We went to an organic food festival in Glasgow last Sunday. It was an excellent day out, lots of tastings and some demonstrations as well. We found a <a href="http://www.peelham.co.uk/about.htm">stall</a> selling organic, field raised, grass fed veal. We bought some and had it last night. It was unbelievably delicious. We coated it in lemon zest and peppercorn breadcrumbs and had it accompanied by sauteed potatoes and baby greens. Washed down with a few glasses of Italian Barbera it was a splendid meal, even if we did both fall asleep on the sofa afterwards, missing the film we rented.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TMBDBf3EhcquwMLDs19O2njD27Iq__hfcPZ1J2hLwGV8BTsYx0MG0BX5_TrUlsg4S-QxKh-noNHutvHkuHspzbLDEiIy0tyF1VvPHI2LMaEDE9F2qpnXlc4veVefwSjk_9VmPlta5XQ/s1600-h/PIC_0004.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TMBDBf3EhcquwMLDs19O2njD27Iq__hfcPZ1J2hLwGV8BTsYx0MG0BX5_TrUlsg4S-QxKh-noNHutvHkuHspzbLDEiIy0tyF1VvPHI2LMaEDE9F2qpnXlc4veVefwSjk_9VmPlta5XQ/s320/PIC_0004.JPG" alt="" id="BLOGGER_PHOTO_ID_5123727430892273586" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLL_DlqM569AOTWVr2Ih58ZbAo_YO7VqivkU8HWnQe3HKJu1JgJiw0j3hKFhAQ4cTwsXpQu_hoVcxkGh_eANBmUfYg0RQnAv5tuHaMA8pXlMB_7tKXfTDEFsPEsA93cxVNPEZMQHpu_U/s1600-h/PIC_0005.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmLL_DlqM569AOTWVr2Ih58ZbAo_YO7VqivkU8HWnQe3HKJu1JgJiw0j3hKFhAQ4cTwsXpQu_hoVcxkGh_eANBmUfYg0RQnAv5tuHaMA8pXlMB_7tKXfTDEFsPEsA93cxVNPEZMQHpu_U/s320/PIC_0005.JPG" alt="" id="BLOGGER_PHOTO_ID_5123726958445871010" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZygMHscGYX0DjH0RUAw4mWahjyKajnQVDU3RBL77CTV8y1RBl8yQ2FxqQ3ucbhd9XdfllNgorF7_zZmHg00RC00pGVhL8bzGRQ07H9UfrHH2jARNPta2UkrvcOiltOKOEbPOVdZO7C4/s1600-h/PIC_0009.JPG"><img style="margin: 0pt 0pt 10px 10px; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZZygMHscGYX0DjH0RUAw4mWahjyKajnQVDU3RBL77CTV8y1RBl8yQ2FxqQ3ucbhd9XdfllNgorF7_zZmHg00RC00pGVhL8bzGRQ07H9UfrHH2jARNPta2UkrvcOiltOKOEbPOVdZO7C4/s320/PIC_0009.JPG" alt="" id="BLOGGER_PHOTO_ID_5123725803099668354" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzILKbj9PmbRmCxqytOXocRVWfVC3a_b48xhpS3dBqksvYUDNxEKtvuCNn9F0xNLH8K41HYQKH-1fguH5Du9gyz4HXo9hDEeIO9P-5vDUp6GADwEBkZWLQ2gMvVEnZ4TN1AhTUcZr0z8/s1600-h/PIC_0006.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzILKbj9PmbRmCxqytOXocRVWfVC3a_b48xhpS3dBqksvYUDNxEKtvuCNn9F0xNLH8K41HYQKH-1fguH5Du9gyz4HXo9hDEeIO9P-5vDUp6GADwEBkZWLQ2gMvVEnZ4TN1AhTUcZr0z8/s320/PIC_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5123726047912804242" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbXj-N50B02HMgNAWI2RpAQ3EMEkvdjlot5qwrkysCOmfPBVSyMCazUDloG0BKm-uTfYrZ97kNa6Vcqzh5wdCZ3KNw54R_iIM1bazt6hGY7vM05vV39hsixjQdZ92qQzSYAFK0-GIf1c/s1600-h/PIC_0010.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRbXj-N50B02HMgNAWI2RpAQ3EMEkvdjlot5qwrkysCOmfPBVSyMCazUDloG0BKm-uTfYrZ97kNa6Vcqzh5wdCZ3KNw54R_iIM1bazt6hGY7vM05vV39hsixjQdZ92qQzSYAFK0-GIf1c/s320/PIC_0010.JPG" alt="" id="BLOGGER_PHOTO_ID_5123725485272088434" border="0" /></a>timesnewromanhttp://www.blogger.com/profile/17719097311722958453noreply@blogger.com2