15th November 2015
What's For Tea Tonight (WftT) is fast becoming my one stop food shop.
What's For Tea Tonight (WftT) is fast becoming my one stop food shop.
Weekend lunch -
a huge vat of Minestrone - heaving with local carrots, onions, leeks, potatoes,
brussel tops.
Last night I made a wonderful Navarin de Mouton (Je suis
Paris) with my Diced Mutton from the Buffalo Farm. More onions, carrots, potatoes incorporated
and topped with some quartered sprouts, carrots and the last of the turnips.
Today I am beginning a slow cooked Oxtail Stew (also from
Buffalo Farm) – it’s a Jamie Oliver recipe and dead simple – more leeks, onions
and carrots from WftT.
I shall be adding half a bottle of Burnside Brewery ‘After
Dark’ toasty, chocolatey, oatmealy stout.
And on top of that I have been preparing veg for
Christmas. No, the sprouts aren’t
actually ON yet – shame on me – but for the past three weeks I have been
prizing the smaller ones from their stem, trimming and blanching for about 1.5
mins and open freezing. The bag is
filling up and will offer a variety of ‘finishing’ options – such as simply
tossing for a few minutes in a pan with butter, or bacon cubes, or chestnuts.
I am also prepping and freezing parsnips (the young sweet
ones) and carrots and about to make some mixed root mash. Currently this will be with swede, carrot and
potato to be served whenever, possibly turned into a crumble by adding
breadcrumbs (panko are great) and cheese or chopped nuts.
