Post by iank9 on Jun 24, 2007 9:06:39 GMT -5
Sub titled- Make the sure the house is spic and span and garden cut and tidied before I come back from work!
Our idea was to dine al fresco. Mais non! Les anglais meteorologique, la pluie!
Donc….
Made a trip to Helmsley, North Yorkshire, about 90km, to “Pern’s” butchers who sells meat from his own farm, and whose son is chef/patron of The Star Inn at Harome, a Michelin * restaurant. Bought ingredients for the following evening’s dinner, then Saturday morning, up with the larks to go the fish quay, and some fresh cod.
Starter:
A salad comprising a medley of pork with apple flamed in calvados, with an apple balsamic dressing, and a poached duck egg (based on a dish we have had at the Star Inn).
Ingredients: belly pork, thick cut ham, bacon lardons, the boudan noir, apple, large golden raisins soaked in dry cider, croutons. All of these ingredients cubed approximately to the size of the lardons. Meat ingredients fried briskly, seasoned, and then at the last minute apple, raisins and croutons added and flamed in calvados. Place on top of salad leaves, dressed with the apple balsamic, and a poached duck egg on top
Mains:
A cod and pesto pie with greens.
Cod skinned and boned.
Potatoes thinly sliced.
Pesto: (basil, spinach, parsley, garlic, a little salt, processed for a few seconds. Then parmesan, toasted pine kernels, and extra virgin olive oil, processed until emulsified)
Anchovies
Capers
Parmesan Cheese
The potatoes are par boiled, and then everything is layered, potatoes, fish, pesto, snipped anchovies, and capers, then potatoes, and sprinkled with parmesan, and baked for 30mins in the oven. The juices deserve some good crusty French bread to mop up!
Served with purple sprouting broccoli and broccoli.
Desert
Chocolate cheesecake on a gingerbread base.
Gingerbread processed with butter and cocoa and pushed into the bottom of a springform tin. Placed in freezer to firm.
Melted dark chocolate mixed to ricotta cheese, caster sugar, beaten eggs and crème fraiche with a little cocoa powder. Hand mix, and pour into tin.
Wrap tin in cling film and double layer of foil then place in a roasting tin with boiling water. Place in oven for 45mins. Cool. Served with raspberries flamed in Creme de Framboise, and creme fraiche.
Wine:
Jean Marc Brocard Premier Cru Chablis
Darrenberg Laughing Magpie (shiraz/viognier), a big Aussi red!
Elysium Californian Black Muscat
A good night, had by all……. but la pluie!!
Our idea was to dine al fresco. Mais non! Les anglais meteorologique, la pluie!
Donc….
Made a trip to Helmsley, North Yorkshire, about 90km, to “Pern’s” butchers who sells meat from his own farm, and whose son is chef/patron of The Star Inn at Harome, a Michelin * restaurant. Bought ingredients for the following evening’s dinner, then Saturday morning, up with the larks to go the fish quay, and some fresh cod.
Starter:
A salad comprising a medley of pork with apple flamed in calvados, with an apple balsamic dressing, and a poached duck egg (based on a dish we have had at the Star Inn).
Ingredients: belly pork, thick cut ham, bacon lardons, the boudan noir, apple, large golden raisins soaked in dry cider, croutons. All of these ingredients cubed approximately to the size of the lardons. Meat ingredients fried briskly, seasoned, and then at the last minute apple, raisins and croutons added and flamed in calvados. Place on top of salad leaves, dressed with the apple balsamic, and a poached duck egg on top
Mains:
A cod and pesto pie with greens.
Cod skinned and boned.
Potatoes thinly sliced.
Pesto: (basil, spinach, parsley, garlic, a little salt, processed for a few seconds. Then parmesan, toasted pine kernels, and extra virgin olive oil, processed until emulsified)
Anchovies
Capers
Parmesan Cheese
The potatoes are par boiled, and then everything is layered, potatoes, fish, pesto, snipped anchovies, and capers, then potatoes, and sprinkled with parmesan, and baked for 30mins in the oven. The juices deserve some good crusty French bread to mop up!
Served with purple sprouting broccoli and broccoli.
Desert
Chocolate cheesecake on a gingerbread base.
Gingerbread processed with butter and cocoa and pushed into the bottom of a springform tin. Placed in freezer to firm.
Melted dark chocolate mixed to ricotta cheese, caster sugar, beaten eggs and crème fraiche with a little cocoa powder. Hand mix, and pour into tin.
Wrap tin in cling film and double layer of foil then place in a roasting tin with boiling water. Place in oven for 45mins. Cool. Served with raspberries flamed in Creme de Framboise, and creme fraiche.
Wine:
Jean Marc Brocard Premier Cru Chablis
Darrenberg Laughing Magpie (shiraz/viognier), a big Aussi red!
Elysium Californian Black Muscat
A good night, had by all……. but la pluie!!