tag:blogger.com,1999:blog-27808009319061308752024-03-13T10:06:18.623+00:00Weekend ChefA log of actual meals, as I cook them, because otherwise I forget.Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-2780800931906130875.post-26708226046352904682023-12-26T12:18:00.006+00:002023-12-26T13:10:43.091+00:00Christmas Diner 2023<ul>
<li>2.58kg (25g giblets so 2.25kg) duck from Alders, Cowley Road
</li>
<li>Vegan Wellington by Ruth and Ellie
</li>
<li>Maris piper potatoes
</li>
<li>Brussel sprouts
</li>
<li>Carrots
</li>
<li>Red cabbage
</li>
<li>6 rashers smoked back bacon
</li>
<li>Alders pigs in blankets
</li>
<br />
<li>Sainsbury's Vegan Christmas pudding
</li>
<li>Home made brandy butter
</li>
<li>Double cream
</li>
</ul>
<h4>Marinade</h4>
<ul>
<li>
Flesh of two oranges
</li>
<li>
Pepper
</li>
<li>
Ginger
</li>
<li>
One piece of lemon grass
</li>
<li>
Thyme from garden
</li>
<li>
Sainsbury's thyme
</li>
<li>
Rosemary
</li>
<li>
Bay
</li>
<li>
Tarragon
</li>
<li>
Whole peppers
</li>
<li>
Ground black pepper
</li>
<li>
Corriander
</li>
<li>
Garlic powder
</li>
</ul>
<h4>Night before</h4>
<p>
Stab duck all over.
</p>
<p>
Fill cavity with bay, rosemary, skin of two oranges, lemongrass, chopped ginger.
</p>
<p>
Strain marinade, put solids inside.
</p>
<p>
Use juice to moisten he whole bird.
</p>
<p>
Salt and pepper over all.
</p>
<p>
Leave in oven over night.
</p>
<h4>Vegan Wellington</h4>
<p>
Ruth and Ellie made this.
</p>
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<p>
Smoked tofu and beetroot, topped with finely chopped mushrooms wrapped in puff pastry.
</p>
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<h4>On the Day<h4>
<p>
Add giblets, cook for 30 minutes, 120 °, remove giblets and juice for gravy base. Cook for another two hours. Add bacon and pigs in blankets, cook for half an hour on high for half an hour.
</p>
<p>
Boil the gravy for a long time.
</p>
<p>
Peel potatoes and cover in cold water. Turn on as you start to prepare the pasnips. Add parsnips to boiling potatoes. We always overcook the potatoes, so maybe start poatoes and parsnips together next time.
</p>
<p>
Strain potatoes and parsnips and put into paking trays. I ended up separating later, so keep poatoes and parsnips separate throughout next time.
Add potato water to gravy.
</p>
<p>
Bring carrots to boil.
</p>
<p>
Boil sprouts, longer next time.
</p>
<p>
Microwave red cabbage done earlier.
</p>
<p>
Ladle gravy from pan to jug, leaving gibblets for soup tomorrow.
</p>
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Published one year late.
</p>
<ul>
<li>1.5kg duck from https://www.coombefarmorganic.co.uk/
(Small compared to last year, 2.8 KG)
</li>
<li> 2 300g duck breasts
</li>
<li>Nut Roast by Ruth
</li>
<li>Maris piper potatoes
</li>
<li>Brussel sprouts
</li>
<li>Carrots
</li>
<li>Red cabbage
</li>
<li>6 rashers smoked back bacon
</li>
<li>Wenlock Edge pigs in blankets
</li>
<li>Vegetarian pigs in blankets
</li>
<br />
<li>Sainsbury's Christmas pudding
</li>
<li>
Philip's home made Christmas pudding
</li>
<li>Home made brandy butter
</li>
<li>Double cream
</li>
</ul>
<h4>Day before - Nut Roast</h4>
Ruth made this, it turned out very well.
<h4>The night before</h4>
Stabbed duck all over. Filled with Sage, rosemary and bay. Squeezed an orange over the duck, rubbed salt in and peppered. Put orange peel inside duck. Also half a lemon Left over night in oven.
<h4>On the Day</h4>
<p>Lost track of the blog and the photography.
</p>
<p>
Nice to get a photo of Christopher.
</p>
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Trying to follow <a href="https://www.waitrose.com/ecom/recipe/ginger-and-turmeric-cod-with-rice-noodles"> this </a> recipe.
</p>
<p>
I think it might work better with a large cube of cod, but two Sainsburies filets were all that was available.
Given the strong flavours and the difficulty of stopping the cod flaking maybe try with cheaper white fish, and chili next time.
</p>
<p>
This would work well with tofu so will try that when we have vegetarians.
</p>
<h3>Ingredients</h3>
<ol>
<li>
Two cod fillets
</li>
<li>
Green beans
</li>
<li>
Two Sharwoods medium noodle portions
</li>
<li>
Grated ginger
</li>
<li>
Fresh chili
</li>
<li>
Chives chopped fine
</li>
<li>
Soy sauce
</li>
<li>
Four teaspoons of honey
</li>
<li>
One Finely chopped onion
</li>
<li>
Finely chopped chives
</li>
<li>
Dark Thai fish sauce
</li>
<li>
Kikoman soy sauce
</li>
<li>
Juice of half a lemon
</li>
<li>
Splash of white wine
</li>
<li>
Dripping or oil
</li>
</ol>
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<p>
Microwave beans for 2 minutes
</p>
<p>
Make sauce from onions, chives, lemon, soy, wine, honey, juices from cod.
Dip cubed cod in sauce.
</p>
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<p>
Bring dripping to a high heat, fry cod, turning carfully, achieving char in places.
</p>
<p>
Add onions, beans, chives, and marinade to wok and boil vigourously.
</p>
<p>
Boil noodles, drain and place in bowls, add fish and beans on top.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztPWN6Vca_LxW6AT_L8kvWuiUszkDNOo7tCfhWxECCS45aWWnKkURUOk9SQR4BvTgH3xGEEN6HbOiaO-CbuDLdnzlE-EeuXGmqi8JOht3xFE-P1jTBOlot40hvcIThkRCRX2hwdvikzZ0TyjgitptQ4YGPaQFs_x3x6EmWUYDKDQ6RcBOvVwccJdTslwg/s3024/20231203_195135.jpg" style="display: block; padding: 1em 1em; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztPWN6Vca_LxW6AT_L8kvWuiUszkDNOo7tCfhWxECCS45aWWnKkURUOk9SQR4BvTgH3xGEEN6HbOiaO-CbuDLdnzlE-EeuXGmqi8JOht3xFE-P1jTBOlot40hvcIThkRCRX2hwdvikzZ0TyjgitptQ4YGPaQFs_x3x6EmWUYDKDQ6RcBOvVwccJdTslwg/s320/20231203_195135.jpg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFUtJLdrogAzaqRzH0qP_oJZwnoxp-XbcnTPyNq-3ooIoGeVInkGfcwItRQyhDE0rOrPvIU_igOk5CE1PO0n1xW4-Ykf7A91j12UqABrMmIDTa5MJgda_2mSsqBCnfqs_VMIAowQ3XyHByx6yWW5tg2r4UIGAuW_9I0Kw4TPOyKYUCNW9r_o9wZkD6oBs/s3024/20231203_195041.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzFUtJLdrogAzaqRzH0qP_oJZwnoxp-XbcnTPyNq-3ooIoGeVInkGfcwItRQyhDE0rOrPvIU_igOk5CE1PO0n1xW4-Ykf7A91j12UqABrMmIDTa5MJgda_2mSsqBCnfqs_VMIAowQ3XyHByx6yWW5tg2r4UIGAuW_9I0Kw4TPOyKYUCNW9r_o9wZkD6oBs/s320/20231203_195041.jpg"/></a></div>
<p>
Serve with sweet chili sauce.
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-72182505472962023432023-09-19T12:59:00.005+01:002023-09-19T13:05:26.996+01:00Mushroom and Goat's Cheese Egg Bake<h3>Ingredients</h3>
<ul>
<li>
1 red onion, finely chopped
</li>
<li>
One carton of co-op white mushrooms, just opening
</li>
<li>
4 organic eggs
</li>
<li>
1 goat's cheese roundel
</li>
<li>
1 clove garlic
</li>
<li>
A third of a glass of white wine
</li>
<li>
Salt and quite a lot of pepper
</li>
</ul>
<p>
Fry the mushrooms with pepper, a little salt and olive oil, pouring the wine into the upside down mushrooms.
Remove from heat.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDXitVvzMrbAUQUC4D1a8Kt07AS5tHXd7-Dw6scHlVT0bvaENA4dsjk87Ftqk_4RUloj4xramtbb9UggebiKu6WGshEU9zf7IgqQ6I5_QCquznfui7sDO5iTvk0aW9gPpVlwv0BhyI_MADaXyxBUye20Nyt7ncz8XaqVxMXaJ9HB3xp_UFA_gOB8MCX5P/s3024/20230918_191647.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipDXitVvzMrbAUQUC4D1a8Kt07AS5tHXd7-Dw6scHlVT0bvaENA4dsjk87Ftqk_4RUloj4xramtbb9UggebiKu6WGshEU9zf7IgqQ6I5_QCquznfui7sDO5iTvk0aW9gPpVlwv0BhyI_MADaXyxBUye20Nyt7ncz8XaqVxMXaJ9HB3xp_UFA_gOB8MCX5P/s320/20230918_191647.jpg"/></a></div>
<p>
Fry the onion.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1jsTUSF9WZN2qxHocp2_aeuG1dmR6ojfJ9NyiWK7XE_uWgHBs8-b0HkvydYTMG2WPs4oStLGyw7mTuNdY1PdB08Z_CQ3BM6ed_QRRXsQM3slEzNUGj-37NAznxUj8-dbhuoep9tMp5IHxcBZWx9oUYS8DeeesOuP_n737mIM30C2PT_EHysZSfEJWkAd/s3024/20230918_191655.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1jsTUSF9WZN2qxHocp2_aeuG1dmR6ojfJ9NyiWK7XE_uWgHBs8-b0HkvydYTMG2WPs4oStLGyw7mTuNdY1PdB08Z_CQ3BM6ed_QRRXsQM3slEzNUGj-37NAznxUj8-dbhuoep9tMp5IHxcBZWx9oUYS8DeeesOuP_n737mIM30C2PT_EHysZSfEJWkAd/s320/20230918_191655.jpg"/></a></div>
<p>
Chop the garlic and add to pepper and salt. Add the eggs and whisk.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT7q5X46-b0HLPGMaes_yJAWUmRgfmsk1qv1CdIT5UPb4MGhEZzlAq5Ii9ZYkvj0MDhO9mHttNSzYo3Nn5-qsPZnKcdB_1hdPlUQhxSwgEZ9n3dvUryWRtTc7tZbQJD3WamVT4b4TtgeqBbc-r76HNfEgr7PeyWluYWnA_htqzFM9A0diOsTsP21I5-GH/s3024/20230918_193059%20%281%29.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIT7q5X46-b0HLPGMaes_yJAWUmRgfmsk1qv1CdIT5UPb4MGhEZzlAq5Ii9ZYkvj0MDhO9mHttNSzYo3Nn5-qsPZnKcdB_1hdPlUQhxSwgEZ9n3dvUryWRtTc7tZbQJD3WamVT4b4TtgeqBbc-r76HNfEgr7PeyWluYWnA_htqzFM9A0diOsTsP21I5-GH/s320/20230918_193059%20%281%29.jpg"/></a></div>
<p>
Add onions to mushrooms.
</p>
<p>
Slice the goat's cheese in half, giving two roundels, then quarter both.
</p>
<p>
Place on top of onions.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fWRwN4X6KTERCiT9LUI5XwB4560NpKOhfEV40XUiHXhs-cK_4TDWIZUDhXXos5TSCbcxAJ37bZP6TOfxKDmFUsgDsTl7MtFIYeHV0xAsDGDCkVTobMfjAnzHN4JnvCTWk6K8LDZj_eMx32ajMdc7KQ14njc9HHGiKjNsoeEbQN7VCNeNktQjYFkGWiVD/s3024/20230918_193429.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fWRwN4X6KTERCiT9LUI5XwB4560NpKOhfEV40XUiHXhs-cK_4TDWIZUDhXXos5TSCbcxAJ37bZP6TOfxKDmFUsgDsTl7MtFIYeHV0xAsDGDCkVTobMfjAnzHN4JnvCTWk6K8LDZj_eMx32ajMdc7KQ14njc9HHGiKjNsoeEbQN7VCNeNktQjYFkGWiVD/s320/20230918_193429.jpg"/></a></div>
<p>
Add eggs and cook in a preheated oven for seven minutes.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSKMWSQQSKFxZ4Jq8qAZ3PigYjsx8OPgFK7Ag3qEBMsjhywuOgoAuvkoBOQ_Rz_ji-RDYDeFUyxA4oLNPze6lbbA_1yB3CGxL83K3qVLT_KRsjnH0HM-5rpp4zRq7eEkuhMiO1eQq-48qw-27DORR05iUheFEOgdWvr-U-_w_eI06Cp_WZLvSPEGs54pl/s3024/20230918_195743.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSKMWSQQSKFxZ4Jq8qAZ3PigYjsx8OPgFK7Ag3qEBMsjhywuOgoAuvkoBOQ_Rz_ji-RDYDeFUyxA4oLNPze6lbbA_1yB3CGxL83K3qVLT_KRsjnH0HM-5rpp4zRq7eEkuhMiO1eQq-48qw-27DORR05iUheFEOgdWvr-U-_w_eI06Cp_WZLvSPEGs54pl/s320/20230918_195743.jpg"/></a></div>
<p>
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com1tag:blogger.com,1999:blog-2780800931906130875.post-55149175555761243912023-07-23T22:06:00.000+01:002023-07-23T22:06:00.141+01:00Fish pieBased upon
<a href='https://weekend-chef.blogspot.com/2021/01/fish-pie.html'>2021</a>,
<a href='https://weekend-chef.blogspot.com/2020/11/fish-pie.html'>2020</a>,
and <a href='https://weekend-chef.blogspot.com/2011/12/fish-pie.html'>2011</a>
<h4>Makes three dishes</h4>
<h3>Ingredients</h3>
<ul>
<li>
Fish pie mixed fish cubes
</li>
<li>
One Smoked haddock steak quartered
</li>
<li>
King prawns
</li>
<li>
Prawns
</li>
<li>
2 large white onions
</li>
<li>
2 heaped tablespoon flour
</li>
<li>
1 heaped teaspoon of English mustard powder
</li>
<li>
1 heaped teaspoon of Dijon mustard
</li>
<li>
2 teaspoon of horseradish sauce
</li>
<li>
1 teaspoon of tartare sauce
</li>
<li>
1 pint of Milk
</li>
<li>
Small spoon of salt
</li>
<li>
30g Butter
</li>
<li>
120g Cheddar cheese
</li>
<li>
Mashed potatoes- 5 big potatoes
</li>
</ul>
<p>
Boil and mash potatoes
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0LlJiCtArS4ApVJT6KxCutba8C0_KxP8NLoMRohnRFYrcW4xGM3lQXqyIn7oNOKGnRWuGj2GA4IklfPtkDzdgvYMlzXJ51l0eL1VBDRaQetpnN1cFYIw1C3w10SC3yZYRbkgByT2qDbHJ3CTTYLICk9XFKUBFaBlE6EAjqpV3cEdGpIYlMQpM3vKj7Di/s3024/20230723_194402.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0LlJiCtArS4ApVJT6KxCutba8C0_KxP8NLoMRohnRFYrcW4xGM3lQXqyIn7oNOKGnRWuGj2GA4IklfPtkDzdgvYMlzXJ51l0eL1VBDRaQetpnN1cFYIw1C3w10SC3yZYRbkgByT2qDbHJ3CTTYLICk9XFKUBFaBlE6EAjqpV3cEdGpIYlMQpM3vKj7Di/s320/20230723_194402.jpg"/></a></div>
<p>
Microwave chopped onion and leek, add to fish.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezlIhbfxFMx7-WQ2-6B3NuqM-TUIPRZX8pQrWMo7HoziRTt5X-yshLOMvehEwg0EqrI7X3gntR4gJDSo2fi-yiH4jp9J3g5tyQtfO6dVxknEIcQRkVwvDroz0M8oBQXs69pdPJ80DcQCDUROrCbY9tYQS5Rg7yPbkaE9FiTlFI0TvNHJTenQYzddtNDoL/s3024/20230723_194356.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiezlIhbfxFMx7-WQ2-6B3NuqM-TUIPRZX8pQrWMo7HoziRTt5X-yshLOMvehEwg0EqrI7X3gntR4gJDSo2fi-yiH4jp9J3g5tyQtfO6dVxknEIcQRkVwvDroz0M8oBQXs69pdPJ80DcQCDUROrCbY9tYQS5Rg7yPbkaE9FiTlFI0TvNHJTenQYzddtNDoL/s320/20230723_194356.jpg"/></a></div>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCclrfNGQqiOkaFpP-DJVRNWIuFKQd2lWkUKh5PCVggH0m5zcN3D9nMX_32z5BzGlR-F4yJdQLmR_OMQ618EiNCZcRAottQlDvJa4Lznl7oxZnGCrGXOWz2sDy-HMjeybaoe5zdR29gMOC8BUDMPhT1hS0ivRnEqV9EhowLltZQFxk1YLyq7VuDV8AcWY/s3024/20230723_195419.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCclrfNGQqiOkaFpP-DJVRNWIuFKQd2lWkUKh5PCVggH0m5zcN3D9nMX_32z5BzGlR-F4yJdQLmR_OMQ618EiNCZcRAottQlDvJa4Lznl7oxZnGCrGXOWz2sDy-HMjeybaoe5zdR29gMOC8BUDMPhT1hS0ivRnEqV9EhowLltZQFxk1YLyq7VuDV8AcWY/s320/20230723_195419.jpg"/></a></div>
<p>
Make a white sauce from flour, mustard, butter and milk, horseradish and tartare sauce.
This was a lot of sauce, 1 pint of milk, but three pies needed a lot of sauce.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8BgOJdFYUtayNM5eLEw3Lqyr3RA_VKcHuTVA5zRBb80iokd2VZDKH4lTgIfRE0V-ItdTqPNwyRWtelfvHzwZLnT11n3r55xsUzFbCuHdMBwOe76fp-pjZ7RIFjRIRVoocHINm_gOmOJ_WVIysfXtgp-t9eTRKdUZuKi35YK0ODPKNaj8sul_vlfGSXsI/s3024/20230723_200858.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8BgOJdFYUtayNM5eLEw3Lqyr3RA_VKcHuTVA5zRBb80iokd2VZDKH4lTgIfRE0V-ItdTqPNwyRWtelfvHzwZLnT11n3r55xsUzFbCuHdMBwOe76fp-pjZ7RIFjRIRVoocHINm_gOmOJ_WVIysfXtgp-t9eTRKdUZuKi35YK0ODPKNaj8sul_vlfGSXsI/s320/20230723_200858.jpg"/></a></div>
<p>
Add sauce to fish.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUw0nHoCNnvbG9ei3wQBHELOElP7stim50a9jOiEhy11Ibts9UxqrCfHDmz6T8MNvmhZ3UfxHCgCv-GL2nf_g5qlSgZqkcVwkLdew6xgiFOFIR3xlmQ6EsulnNWPyCJhtOg2CHl9xXGmEsdUuyYydu0lozLscLUi7lv5Ma2FzcRIBw4KAJR8l3ohMkNrx/s3024/20230723_202205.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUw0nHoCNnvbG9ei3wQBHELOElP7stim50a9jOiEhy11Ibts9UxqrCfHDmz6T8MNvmhZ3UfxHCgCv-GL2nf_g5qlSgZqkcVwkLdew6xgiFOFIR3xlmQ6EsulnNWPyCJhtOg2CHl9xXGmEsdUuyYydu0lozLscLUi7lv5Ma2FzcRIBw4KAJR8l3ohMkNrx/s320/20230723_202205.jpg"/></a></div>
<p>
Cover fish with potatoe, add cheddar on top.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f9puxgXJIg_eGjcpzlHItFA_HsAHnbop1u-rAtpAqKhMpf4qvAegbeBXqZQiToZWHKBBU26aMEW_l73oty_g0dmmBag_33OcdQ0keA6GhwrR7DX2yf3cSjiq5U6lXOtfN9rZpSu94Udg5sO4Ws35WP7BRg1xYdPBQmVwtkBcbY-soNStsf4Rd6-BZOOL/s3024/20230723_204301.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f9puxgXJIg_eGjcpzlHItFA_HsAHnbop1u-rAtpAqKhMpf4qvAegbeBXqZQiToZWHKBBU26aMEW_l73oty_g0dmmBag_33OcdQ0keA6GhwrR7DX2yf3cSjiq5U6lXOtfN9rZpSu94Udg5sO4Ws35WP7BRg1xYdPBQmVwtkBcbY-soNStsf4Rd6-BZOOL/s320/20230723_204301.jpg"/></a></div><p>
Cook in oven for 25 minutes on high.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMQYjz8Sezrgm3RqxDEwu37nSaeyeEn8L-M8b0lSn-MaN3B5f4YEks1aqfEBKJVz4cpVN7XMUoYYWFmkerSMF2IqWTHnNwya6QNkbA9gi59XdKyroyfAgUtvcaPYry5aUl7GVjjYTWorcrMAYxo5q-hukSGuCM1zidp9lPiAEpDWNZ1IyXdCKcr9xhSVS/s3024/20230723_204750.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmMQYjz8Sezrgm3RqxDEwu37nSaeyeEn8L-M8b0lSn-MaN3B5f4YEks1aqfEBKJVz4cpVN7XMUoYYWFmkerSMF2IqWTHnNwya6QNkbA9gi59XdKyroyfAgUtvcaPYry5aUl7GVjjYTWorcrMAYxo5q-hukSGuCM1zidp9lPiAEpDWNZ1IyXdCKcr9xhSVS/s320/20230723_204750.jpg"/></a></div>
<p>
Serve with peas, spinach and mashed swede.
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-34416474776372773442023-07-16T19:55:00.002+01:002023-07-16T19:59:08.410+01:00Marinated mushrooms, Vegetables 'sur la planche' on Coucous<h3>Ingredients</h3>
<ul>
<li>5 open mushrooms</li>
<li>2 courgettes</li>
<li>1 red pepper</li>
<li>1 chilli</li>
<li>2 lemons</li>
<li>2 large tomatoes</li>
<li>3 slices of paneer</li>
<li>Duck fat</li>
<li>Olive oil</li>
<li>Cooking wine (mead)</li>
<li>Black pepper</li>
<li>Couscous</li>
<li>Corriander garnish</li>
<li>Thyme, sage, bay, marjoram, rosemary, oregano (everything we have except mint)</li>
</ul>
<h3>Ahead of time</h3>
<p>
Put mushrooms, duck fat, pepper, herbs, garlic and a lemon together in a large lidded pan
</p>
<p>
Slice the courgette lengthways
</p>
<p>
Cut the tomatoes in half
</p>
<p>
Chop the chili roughly
</p>
<p>
Chop the pepper into slices
</p>
<p>
Add everything to the pan and ensure that everything is mixed
</p>
<p>
After an hour or so add the wine, heat the pan to boiling, then turn off and leave for another hour
</p>
<p>
Remove the vegetables to one plate, the mushrooms to another, remove the remans of the herbs from the juice, put the juice to one side.
</p>
<p>
Put olive oil in the pan and fry the mushrooms
</p>
<p>
Heat the gridle and put everything on.
</p>
<p>
Heat the juice in microwave (I didn't do this), add to 1 cup of couscous, add boiling water as necessary.
</p>
<p>
Serve with corriander garnish
</p>
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<h3>Comments</h3>
<p>
Slightly too much lemon. Whilst nice the herbs were too mixed. I liked the way the chilli came through on the corgettes. The couscous came out well.
</p>
<p>
The paneer should have been haloumi.
</p>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-55470097174186350522023-07-16T18:10:00.001+01:002023-07-16T18:10:29.172+01:00Guinea Fowl with garlic heads and prosciutto <p>
Guinea Fowl with all the trimmings.
</p>
<h5>Ingredients</h5>
<ul>
<li>
Sainsburies guinea fowl
</li>
<li>
A third of a block of Sainsburies Proscutio cut into pieces (using up this odd Italian dry cured bacon)
</li>
<li>
8 green garlic heads
</li>
<li>
Half a red chili
</li>
<li>
Four carrots
</li>
<li>
Three shallots
</li>
<li>
Pepper
</li>
</ul>
<p>
Put thechilli and two garlic heads inside the bird
</p>
<p>
Carrots and shallots underneath.
</p>
<p>
A few more garlic heads around
</p>
<p>
Cook hard with lid off for 20 minutes
</p>
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<p>
Add remainig garlic heads, put lid on for another 40 minutes on a lower heat
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKTvsG8rzh5yr1ly1ydG76Uo3FU1NQTPB744pHp_ZGstm3bVkjMxy4czmZKHQcOgYl0XPMxllphjulm3V9v0OLs-Fag9_AahKUnSODa1H4UTI_2LEfwKh177tW7SOSony4Cbz-xmWPjwlJ17c-9fT8xAd6JoidkIOAf55yyXESHncO2BDuqMgG77J_pun/s3024/20230702_143354.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKTvsG8rzh5yr1ly1ydG76Uo3FU1NQTPB744pHp_ZGstm3bVkjMxy4czmZKHQcOgYl0XPMxllphjulm3V9v0OLs-Fag9_AahKUnSODa1H4UTI_2LEfwKh177tW7SOSony4Cbz-xmWPjwlJ17c-9fT8xAd6JoidkIOAf55yyXESHncO2BDuqMgG77J_pun/s320/20230702_143354.jpg"/></a></div>
<p>
We brought back a mangle worzle from Milford haven, which had gone to seed
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z54cePQrG8FAmS699v7BJDAHV3UQfl0Nj4lb3aHptWyuxDcaErUoxcuYuJ8C0bS2WkA-_WdYSY_hsZGBoNWaejXR_OlgJ1hpuSnVZ4wc8i2sChEQ_-Z8FQzKgxTlChDY6OfQhS7mKyUHKlqhZ41GzFt_1Sl0tT1J2phyqhjNhTcscSkcSqj07mKmNw6m/s3024/20230702_160615.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z54cePQrG8FAmS699v7BJDAHV3UQfl0Nj4lb3aHptWyuxDcaErUoxcuYuJ8C0bS2WkA-_WdYSY_hsZGBoNWaejXR_OlgJ1hpuSnVZ4wc8i2sChEQ_-Z8FQzKgxTlChDY6OfQhS7mKyUHKlqhZ41GzFt_1Sl0tT1J2phyqhjNhTcscSkcSqj07mKmNw6m/s320/20230702_160615.jpg"/></a></div>
<p>
The flower stems were stringy but very good flavour.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMltiLp5FnfAjGx4DTl9m9FY22cm042tRa0RfaUDMsu7_eJq03tMyEow3wKsxDsqA-vTnzAlxa8oRnE9GCWGa9F3issB6a2UlYhpmab28z7_X5oLnBzkIh3Evic0KlDmidS126dcGRdqmZCRXaKPeRSIutbZRZKIurZdfmBZBLWNRQCuAdT6qCdjawoIfF/s3024/20230702_160603.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMltiLp5FnfAjGx4DTl9m9FY22cm042tRa0RfaUDMsu7_eJq03tMyEow3wKsxDsqA-vTnzAlxa8oRnE9GCWGa9F3issB6a2UlYhpmab28z7_X5oLnBzkIh3Evic0KlDmidS126dcGRdqmZCRXaKPeRSIutbZRZKIurZdfmBZBLWNRQCuAdT6qCdjawoIfF/s320/20230702_160603.jpg"/></a></div>
<p>
Turned out well.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XrFTd_0g3EDSWyE0R7zI1Jf9obCXREwW3x9hBXzn8UCQL5_m5sWpI0A0Tc_Vnraon_cTz2m9-NWHXEfE_npLFqbAZmF4wLK8Kl-jUtwqbSVZT8ahy4R_SJSeOpD31pVFban5QrmUEH7HqFAuGBKC3Qr6SQ4oR8MbW59WMVb39xbhQLZsms_zwk6YtUOM/s3024/20230702_191037.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7XrFTd_0g3EDSWyE0R7zI1Jf9obCXREwW3x9hBXzn8UCQL5_m5sWpI0A0Tc_Vnraon_cTz2m9-NWHXEfE_npLFqbAZmF4wLK8Kl-jUtwqbSVZT8ahy4R_SJSeOpD31pVFban5QrmUEH7HqFAuGBKC3Qr6SQ4oR8MbW59WMVb39xbhQLZsms_zwk6YtUOM/s320/20230702_191037.jpg"/></a></div>
<p>
</p>
<p>
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-66932237405916986942023-05-14T21:47:00.001+01:002023-05-14T21:47:28.463+01:00Slow roast Shoulder of lamb<p>
A shoulder of welsh lamb from <a href="https://www.dwwallsludlow.co.uk/"> D.W.Walls</a> in Ludlow.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoD-utsqz6HO_SRx9E1_dFnq7UGDufK-4fkvLUx7COVr1Qub8ylq9SHi8gbI1w7e6R82rhMikuc5tP_W0ivK8jRN13PfkSFmO1Y4QoQQ7QhOxwbaRsfYM0pBJmzXUdAYczasV3iE1J-rPbErvcFxD0FBZR1JxfZJQhi5cz4EMM97XpMyq4Rm-iAo7wJA/s4032/20230514_122238.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoD-utsqz6HO_SRx9E1_dFnq7UGDufK-4fkvLUx7COVr1Qub8ylq9SHi8gbI1w7e6R82rhMikuc5tP_W0ivK8jRN13PfkSFmO1Y4QoQQ7QhOxwbaRsfYM0pBJmzXUdAYczasV3iE1J-rPbErvcFxD0FBZR1JxfZJQhi5cz4EMM97XpMyq4Rm-iAo7wJA/s320/20230514_122238.jpg"/></a></div>
<p>
<a href="https://www.raymondblanc.com/recipes/slow-roasted-shoulder-of-spring-lamb/">Raymond Blanc</a> reminds to take out of the fridge, score and marinade.
I deviated on the marinade: chives, garlic, coarse black pepper, bay, rosemary, thyme, sea salt and most importantly <b>chili oil</b>.
</p>
<p>
Added onions, carrots, white wine and cooked for four hours.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3U8uNloEbT2TNZI_smlo29xipP8HVR5cR_PuqedzsxQlNMQjqRgjWht7uMRN0l4e0709R-iNFKYLZCT7c4vNRf1LpCmkGtZ1OD8GcSSUShXJOm4I06gKKpBsPO4Frb2Ek1gSxlisXpBHsKNK337e7xBgnt3Aw9U-jJkfIyEBIRvuq6c8NBGBh8Mzdw/s4032/20230514_185955.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU3U8uNloEbT2TNZI_smlo29xipP8HVR5cR_PuqedzsxQlNMQjqRgjWht7uMRN0l4e0709R-iNFKYLZCT7c4vNRf1LpCmkGtZ1OD8GcSSUShXJOm4I06gKKpBsPO4Frb2Ek1gSxlisXpBHsKNK337e7xBgnt3Aw9U-jJkfIyEBIRvuq6c8NBGBh8Mzdw/s320/20230514_185955.jpg"/></a></div>
<p>
Served with brocolli and green beans.
<b>Note</b> more carrots and onions. Cooking for a long time really works, but reduces the onions to not much.
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-66992938768230918402023-05-07T12:57:00.001+01:002023-05-07T13:00:30.796+01:00Mediterranean Beef Squid<p>
Triggered by <a href="https://www.schneier.com/blog/archives/2023/05/friday-squid-blogging-mediterranean-beef-squid-hoax.html"> Bruce Schnier's Mediterranean Beef Squid hoax</a> I went for a beef, olives, tomatoe and tamarind dish.
</p>
<h5>Ingredients</h5>
<ul>
<li>
Organic Beef Rib Eye Steak
</li>
<li>
Two squid tubes
</li>
<li>
Sainsburies smoky tomatoe paste
</li>
<li>
Half a tube of tomatoe puree
</li>
<li>
two teaspoons Tamarind paste
</li>
<li>
6 large green olives
</li>
<li>
Coarse ground black pepper
</li>
<li>
Half a red pepper
</li>
<li>
Two cloves garlic
</li>
<li>
Three spring onions
</li>
<li>
1 anchovy
</li>
</ul>
<p>
Trim the fat and fry hard in skillet
</p>
<p>
Cube lean and add to beef fat
</p>
<p>
Finely slice olives
</p>
<p>
Slice red pepper
</p>
<p>
Chop spring onions
</p>
<p>
Lightly fry peppers and onions and black pepper, adding anchovy, tamarind, smokey tomatoe paste and tomatoe purree.
</p>
<p>
Served with rice and spinach.
</p>
<p>
</p>
<p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BQdDGFnLFUiAIdq3tJco9VAcbX7ZoZdnTYJ2lFbr5O5pnLHAMLM45_22GqYZ68wiAmnf7imtmc_ghlbzIt3Q-QcnT8iKQzcUoEULxfZe3McOdO3hYMl0k3aMRdxXzxEMsjAPDeMENAu3G7hkIxNKyYAp95UR7VTgtW1W-bx2nLvInXN7UHOW0mp5vQ/s4032/20230506_195604.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3BQdDGFnLFUiAIdq3tJco9VAcbX7ZoZdnTYJ2lFbr5O5pnLHAMLM45_22GqYZ68wiAmnf7imtmc_ghlbzIt3Q-QcnT8iKQzcUoEULxfZe3McOdO3hYMl0k3aMRdxXzxEMsjAPDeMENAu3G7hkIxNKyYAp95UR7VTgtW1W-bx2nLvInXN7UHOW0mp5vQ/s320/20230506_195604.jpg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsIPjMhG8J8LFpVNNo2x8mhfHcQSry9atZNWUQ4JMbk-h7BUAYnAwH9QXElE8L8j2PqXeIHKsk6sJgQadX7-JgRsD_kCw7aBfXD9RpvpGFUjBaZszhfByTyTb726LyeUUxorpw3Qu64jVFS6m73RUXyKcCADCArMv1rWd2-9J-mIt79rfi0mZ53JLRw/s4032/20230506_195607.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsIPjMhG8J8LFpVNNo2x8mhfHcQSry9atZNWUQ4JMbk-h7BUAYnAwH9QXElE8L8j2PqXeIHKsk6sJgQadX7-JgRsD_kCw7aBfXD9RpvpGFUjBaZszhfByTyTb726LyeUUxorpw3Qu64jVFS6m73RUXyKcCADCArMv1rWd2-9J-mIt79rfi0mZ53JLRw/s320/20230506_195607.jpg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cn6PPnxUMRFNPN41P-21LI0PrIaUckJPLA1NmDDLyZB8ZyrXkLdN7-HJwc2nPsrcnA0toooYadjja9k0BVSvScooCNvX7wzf2T1yFp47P27UNg3KcsUYpadmDaAN1FeSJg97pilxAYjPIBFRbVb7AT3PNGhdr-y0iG8kVEsdouzN8AP3iXTq2N1kzg/s4032/20230506_200451.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Cn6PPnxUMRFNPN41P-21LI0PrIaUckJPLA1NmDDLyZB8ZyrXkLdN7-HJwc2nPsrcnA0toooYadjja9k0BVSvScooCNvX7wzf2T1yFp47P27UNg3KcsUYpadmDaAN1FeSJg97pilxAYjPIBFRbVb7AT3PNGhdr-y0iG8kVEsdouzN8AP3iXTq2N1kzg/s320/20230506_200451.jpg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLzyxQ_YznW6VNs-LTck8EKCyWqnKFR7RRMsPcQLPtf3UtTqfj6Kb0INs1-T0vGpyjod6njcwJeloAjkWyglg8z7z_-Os-aj6Gfmoncy-d5SW4yHA87AQQTb2V9qsJqDqW4avwIkFxUlAhScIUIa01E72hJiXYqz-5DFVSmzBHMT1Y3nFde61RUQQqg/s4032/20230506_201051.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLzyxQ_YznW6VNs-LTck8EKCyWqnKFR7RRMsPcQLPtf3UtTqfj6Kb0INs1-T0vGpyjod6njcwJeloAjkWyglg8z7z_-Os-aj6Gfmoncy-d5SW4yHA87AQQTb2V9qsJqDqW4avwIkFxUlAhScIUIa01E72hJiXYqz-5DFVSmzBHMT1Y3nFde61RUQQqg/s320/20230506_201051.jpg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOU_k-FFAni9h8kihHKSesHqxHmBLwzFc0Q5GhVRGL4xqNSf-PU9kFpCsDye48mwJkjO54eVhgxuEaElpTx3aRL3EFXAyAZMLK2hAPxpKaogYNwbGdtD3r9NkMgKVtS4ta1iBUG3XQ1zIY4achund61Ab_lfnKztt3fQkZ_1dB_jIng-d7UcLASRNCg/s4032/20230506_201324.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWOU_k-FFAni9h8kihHKSesHqxHmBLwzFc0Q5GhVRGL4xqNSf-PU9kFpCsDye48mwJkjO54eVhgxuEaElpTx3aRL3EFXAyAZMLK2hAPxpKaogYNwbGdtD3r9NkMgKVtS4ta1iBUG3XQ1zIY4achund61Ab_lfnKztt3fQkZ_1dB_jIng-d7UcLASRNCg/s320/20230506_201324.jpg"/></a></div>
</p>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-71501076604383572352023-02-25T16:20:00.003+00:002023-02-25T16:25:04.071+00:00Pea and Walnut Pesto<p>
Aiming to fill a hand held wizzer, served with spagetti, which was already cooked.
</p>
<h3>Incredients</h3>
<ul>
<li>Half a pint of frozen Petit Pois</li>
<li>One red onion roughly sliced</li>
<li>4 cloves of garlic, chopped</li>
<li>Handful of walnuts, say 20 halves</li>
<li>One slice of lemon</li>
<li>Half teaspoon salt</li>
<li>Spouts of a fennel</li>
<li>Some celery spouts</li>
<li>Teaspoon crushed black pepper</li>
<li>Tablespoon sliced parmesan</li>
<li>Third of a pint of virgin olive oil</li>
</ul>
<p>
Add a small amount of boiling water to peas, onion, 3 cloves of chopped garlic and walnuts.
</p>
<p>
Bring back to the boil, boil for three minutes.
</p>
<p>
Seive, adding juices to the pasta which should be ready about now.
</p>
<p>
Add par boiled peas to mixer.
</p>
<p>
Add salt, pepper, one clove of raw garlic, fennel, celery, parmesan, olive oil.
</p>
<p>
Whizz, mix half into pasta to serve three.
</p>
<p>
I sprinkled with dessicated coconut, though the less adventurous didn't.
</p>
<p>
Remaining half shown below.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaTOWHi1KaqJu9kFcMyG6BvmsRlAkI6URg5kHumGDtAW6ywlGFbg2ZknW9nLuGGSbOYMlJQY5msQDWdYcKBh9wtw8tJ38xUJMDVurSpwFZuAGbHBHxLYplWfRWnlZQesL956mA-O8KVOrCEZprHTxMrstPL6ryQesDVtzgZbTfzhofjeeeOUoLU-b5Q/s4032/20230225_144319.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4032" data-original-width="3024" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaTOWHi1KaqJu9kFcMyG6BvmsRlAkI6URg5kHumGDtAW6ywlGFbg2ZknW9nLuGGSbOYMlJQY5msQDWdYcKBh9wtw8tJ38xUJMDVurSpwFZuAGbHBHxLYplWfRWnlZQesL956mA-O8KVOrCEZprHTxMrstPL6ryQesDVtzgZbTfzhofjeeeOUoLU-b5Q/s400/20230225_144319.jpg"/></a></div>
<p>
Well received lunch.
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-92155469349081229772023-01-23T16:17:00.002+00:002023-01-23T18:31:52.855+00:00Kale as Deep Fried Seaweed<h3>Incredients</h3>
<ul>
<li>Half a bag of Sainsbury's Curly Leaf Kale (200g)</li>
<li>Half a teaspoon of salt</li>
<li>A teaspoon of sugar</li>
<li>A tablespoon of oil, chili oil if you prefer</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuu3rtNeecmo8U10ylpinsUvlS_Vm--5D1Egfo5ymFmiYE24-aL7i7n6hKX7e4yxHlxfZVlag10KFd2F5R2MbialoWRdowCX1d-9YgrvhiZiS5Vd58cRmOJXtZS6qythE-x-bnGoR9C0gm1IvO10tRMqsRsb-yFKW1Nw0i8y7JE1InhlhMTmGYJmHPw/s2365/Kale2365x2365.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="2365" data-original-width="2365" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuu3rtNeecmo8U10ylpinsUvlS_Vm--5D1Egfo5ymFmiYE24-aL7i7n6hKX7e4yxHlxfZVlag10KFd2F5R2MbialoWRdowCX1d-9YgrvhiZiS5Vd58cRmOJXtZS6qythE-x-bnGoR9C0gm1IvO10tRMqsRsb-yFKW1Nw0i8y7JE1InhlhMTmGYJmHPw/s320/Kale2365x2365.jpg"/></a></div>
<p>
Take half the bag in an open pyrex dish, add salt, sugar, oil, stir.
</p>
<p>
Microwave for a minute, remove from microwave for a minute, repeat three or five times until crispy.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1C1uiAujCJQ7qAqfqQnW-9fgr_xAmQJxrtyI_rcs8GBS39UYvmEt125OmWF7tk98dIZRgogkDGTm8s1jOCkQoKETuAhg3dhUq135mpa3Z6xj-4Qm2BOo8Q7HBsWeUBGvYi5arJpdBXrnDjaLDWRLJkS2TzXYzZ8aXs6U7Q4UpeWYaJRvybh035rTpw/s4160/IMG_20230123_090357320.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY1C1uiAujCJQ7qAqfqQnW-9fgr_xAmQJxrtyI_rcs8GBS39UYvmEt125OmWF7tk98dIZRgogkDGTm8s1jOCkQoKETuAhg3dhUq135mpa3Z6xj-4Qm2BOo8Q7HBsWeUBGvYi5arJpdBXrnDjaLDWRLJkS2TzXYzZ8aXs6U7Q4UpeWYaJRvybh035rTpw/s320/IMG_20230123_090357320.jpg"/></a></div>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-45683201249364066502021-12-28T14:01:00.004+00:002021-12-28T14:01:50.724+00:00Christmas Duck 2021<ul>
<li>2.8kg duck from https://www.coombefarmorganic.co.uk/
<li>Nut Roast by Ruth
<li>Maris piper potatoes
<li>Brussel sprouts
<li>Carrots
<li>Red cabbage
<li>6 rashers smoked back bacon
<li>Waitrose pigs in blankets
<br />
<li>Aldi Christmas pudding
<li>Home made brandy butter
<li>Double cream
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjvoVnlpCx8PA0nigwskEEmmPCtp8pDtiXjttSLeMkZ3f-X-1Wbxs26vH9l0yjtlw-fvzsSKa3VqdtlovCik4HSogmv1kmF8LlIfzp1Xu-JVKErzIWHkr1wSm6bifsaEwoY_itoyZ5vBk_3nGd8qzULql9Rk72kpi5toAXvCYkbGjC1uMPcBDmInQuk9Q=s4160" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/a/AVvXsEjvoVnlpCx8PA0nigwskEEmmPCtp8pDtiXjttSLeMkZ3f-X-1Wbxs26vH9l0yjtlw-fvzsSKa3VqdtlovCik4HSogmv1kmF8LlIfzp1Xu-JVKErzIWHkr1wSm6bifsaEwoY_itoyZ5vBk_3nGd8qzULql9Rk72kpi5toAXvCYkbGjC1uMPcBDmInQuk9Q=s320"/></a></div>
<h4>Day before - Nut Roast</h4>
Ruth made this, it turned out very well.
<h4>The night before</h4>
Stabbed duck all over. Filled with Sage, rosemary and bay. Squeezed an orange over the duck, rubbed salt in and peppered. Put orange peel inside duck. Left over night in oven.
<h4>On the Day</h4>
Roasted for two and a half hours. Boiled the potatoes and the parsnips and cooked in fat from duck.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv8IY3gNNcNphgAlKwqO8m-4ws_iUEhwYmzbRIKVbIL12eya1di_McTUT6kh-6XwjUQDqPTXfz9xEoekYjqdVNK9Ztj5bDVg_ohtwEz0FpFj7nwz4opsCOr4oPb36JR8Jj08LKeWfVwE4dli9Ibba3THBDK4jnNM7HRFOZKMofS3_6ywkknPhI0GquqQ=s4160" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv8IY3gNNcNphgAlKwqO8m-4ws_iUEhwYmzbRIKVbIL12eya1di_McTUT6kh-6XwjUQDqPTXfz9xEoekYjqdVNK9Ztj5bDVg_ohtwEz0FpFj7nwz4opsCOr4oPb36JR8Jj08LKeWfVwE4dli9Ibba3THBDK4jnNM7HRFOZKMofS3_6ywkknPhI0GquqQ=s320"/></a></div>
<p>
Boiled brussel sprouts, microwaved carrots.
<p>
Made gravy from juices, three tablespoon (two would have been fine) of plain flour, one orange with its juice. Three table spoons of red currants.
<h4>Citrus Forcemeat balls</h4>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjFf2SB6iWReBrxwXwZGexWWfdKgAk3DHI-Z2bqbO3Hz3ij5-c1V0ntswl-AqH2675gEr58enQ8ltZlfIyqt4-54SW9en9AN_jxh6-3dd4AbnIAJ_lgc96iTfwewq6xhQEEbKvUI7-bLxM77t_9NQ0yy49uPUg1Y0M7AdHtBuBwRAxLnzIPJhd9J-UclA=s4160" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/a/AVvXsEjFf2SB6iWReBrxwXwZGexWWfdKgAk3DHI-Z2bqbO3Hz3ij5-c1V0ntswl-AqH2675gEr58enQ8ltZlfIyqt4-54SW9en9AN_jxh6-3dd4AbnIAJ_lgc96iTfwewq6xhQEEbKvUI7-bLxM77t_9NQ0yy49uPUg1Y0M7AdHtBuBwRAxLnzIPJhd9J-UclA=s320"/></a></div>
Cut rind of one orange into small pieces, cut up bay and rosemary.
Red currants. Using a lot of breadcrumbs. Added pork fat, olled into small balls, placed on baking tray and cooked in oven.
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhu8a2ygKCPHE2lBnsJ-Y95Dt317vn4dAwY7z4-3_gdi0xdTu42-rq58aYpBarRd36-5pHmL8PJSUq-CN7l63yzZ-UEDE79jcztVDoGjjUrLI9OIUEUbo7M6UPJ2uZE_PIYC6gpOfp7Lo8PLOkN_KlIzNx3BmZxeOQCjCb8Ma-zoSHaDoH_o-aI_5gfOw=s4160" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/a/AVvXsEhu8a2ygKCPHE2lBnsJ-Y95Dt317vn4dAwY7z4-3_gdi0xdTu42-rq58aYpBarRd36-5pHmL8PJSUq-CN7l63yzZ-UEDE79jcztVDoGjjUrLI9OIUEUbo7M6UPJ2uZE_PIYC6gpOfp7Lo8PLOkN_KlIzNx3BmZxeOQCjCb8Ma-zoSHaDoH_o-aI_5gfOw=s320"/></a></div>
<h4>Not bad</h4>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhOUrLn5nds0Ybm7sr9g0omSPhxb6IfkO6bn7XpJ6SeteLi94Jd31WeyOMsAj1ZXxhtkZQUdGpQ0trvG6osOJBeazxb_t4kvps9TvrxpQ_HTdTRk6jizWoXKQhVQJUM8k4CDkuO_et09Afy5-6CDWA4bcvT-Pcdt0jsqjMkTKmUk887eAjgWasLRzuGFw=s4160" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/a/AVvXsEhOUrLn5nds0Ybm7sr9g0omSPhxb6IfkO6bn7XpJ6SeteLi94Jd31WeyOMsAj1ZXxhtkZQUdGpQ0trvG6osOJBeazxb_t4kvps9TvrxpQ_HTdTRk6jizWoXKQhVQJUM8k4CDkuO_et09Afy5-6CDWA4bcvT-Pcdt0jsqjMkTKmUk887eAjgWasLRzuGFw=s320"/></a></div>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-51141913446961468662021-10-19T21:02:00.000+01:002021-10-19T21:02:05.555+01:00Pot Roast Beef<h3>Ingredients</h3>
<ul>
<li>
Rolled Beef Brisket from https://www.englishfarm.net/
</li>
<li>
A lot (8)chopped carrots
</li>
<li>
1 chili
</li>
<li>
One celery
</li>
<li>
6 long shallots
</li>
<li>
Separately roasted pumpkin, beetroot, schallots
</li>
</ul>
<h3>
Process
</h3>
<p>
Sear meat on induction hob in old le crueset. Add carrots, then celery, chilli.
</p>
<p>
Very long, slow heat.
</p>
<p>
Roast pumpkin, beetroot and shallots.
</p>
<p>
Serve with boiled potatoes, caballo neri, green beans.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNmitG1VnXWO7bEuwuMr8pYZBU2YePhxmioiW30yDlLnOFqSAvxH1o-0jdn-xGkYepLThgwM5ZJ6u7HyIgs1bqgIzLMZyRl2Gemmik_rtYFRP3TJ9euWidmflwPurdmTHPEi3s08w6ezb/s4160/IMG_20211017_191516888.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnNmitG1VnXWO7bEuwuMr8pYZBU2YePhxmioiW30yDlLnOFqSAvxH1o-0jdn-xGkYepLThgwM5ZJ6u7HyIgs1bqgIzLMZyRl2Gemmik_rtYFRP3TJ9euWidmflwPurdmTHPEi3s08w6ezb/s400/IMG_20211017_191516888.jpg"/></a></div>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-16957454608387433272021-07-11T14:51:00.002+01:002021-07-11T14:51:44.650+01:00Kofta<h3>
Ingredients
</h3>
<ul>
<li>
500g lamb mince
</li>
<li>
1 onion, very finely chopped
</li>
<li>
1 whole fresh thyme plant (from Sainsbury's)
</li>
<li>
6 leaves fresh sage
</li>
<li>
2 fresh green chillies
</li>
<li>
2 table spoons English mustard powder
</li>
<li>
Lots of black pepper
</li>
<li>
Salt (salt spoon full)
</li>
<li>
Chopped garlic
</li>
<li>
Chopped fresh ginger
</li>
<li>
Madras Curry powder
</li>
<li>
Oil the pan to avoid sticking
</li>
</ul>
<p>
I have tried this out in a number of ways: beef mince, beef mince with an egg etc but this is the best yet.
</p>
<p>
Mix everything except the curry powder, leave to stand if you have time.
</p>
<p>
Form into koftas.
</p>
<p>
Oil the pan, add koftas, shake curry powder over all so koftas are oiled and powdered.
</p>
<p>
Cook for 20 minutes at 200°C
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2ZpfBelVe0QuSZIb4kaaWmjIBFNNs5JfiplAu8Sj2LlK-eRsTPns9ax50E0E7_xwX8tGJf3hZ1cWKRV7RFvvmkRkU-1p_Eqzl0HGHfkypsAJtCIHZ7raiFO866xJtqH3DRNPsZL6Py7Y/s4160/IMG_20210711_142647148.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2ZpfBelVe0QuSZIb4kaaWmjIBFNNs5JfiplAu8Sj2LlK-eRsTPns9ax50E0E7_xwX8tGJf3hZ1cWKRV7RFvvmkRkU-1p_Eqzl0HGHfkypsAJtCIHZ7raiFO866xJtqH3DRNPsZL6Py7Y/s400/IMG_20210711_142647148.jpg"/></a></div>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-38196453051306300762021-02-06T16:21:00.003+00:002021-02-06T16:21:33.098+00:00Spanish Omlette<h3>Ingredients</h3>
<ul>
<li>
Cubed potatoes
</li>
<li>
1 onion
</li>
<li>
1 pepper
</li>
<li>
Mushrooms
</li>
<li>
Cubed cheddar cheese
</li>
<li>
4 eggs
</li>
</ul>
<h3>Method</h3>
<p>
Fry the potatoes
</p>
<p>
Cut the pepper into small squares. Microwave for 4 minutes. Add the cubed peppers to the fried potatoes.
</p>
<p>
Add sliced onions
</p>
<p>
Add sliced mushrooms.
</p>
<p>
Take off the heat. Add cheese cubes.
</p>
<p>
Whisk eggs and add crushed garlic.
</p>
<p>
Cook on hob, then add cheese to top and grill.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDGBcPYHsdNVbXDF6SyQODwG563BwQcE8YFF1zB07hRK_hpxgwn9WagAy3dvBh8n8-fL1St68sHVmenS1i-sqnnB4rPqZ2kfsg6sL5ENMMd906FrN9Xs-9vGYykK09UO9insg8MvSM1y8/s4160/IMG_20210202_191954497.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDGBcPYHsdNVbXDF6SyQODwG563BwQcE8YFF1zB07hRK_hpxgwn9WagAy3dvBh8n8-fL1St68sHVmenS1i-sqnnB4rPqZ2kfsg6sL5ENMMd906FrN9Xs-9vGYykK09UO9insg8MvSM1y8/s400/IMG_20210202_191954497.jpg"/></a></div>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-46406081198299334712021-01-31T19:19:00.002+00:002021-02-01T15:40:42.942+00:00Fish PieBased upon <a href='https://weekend-chef.blogspot.com/2020/11/fish-pie.html'>2020</a>
and <a href='https://weekend-chef.blogspot.com/2011/12/fish-pie.html'>2011</a>
<h3>Ingredients</h3>
<ul>
<li>
Fish pie mixed fish cubes
</li>
<li>
One Smoked haddock steak quartered
</li>
<li>
King prawns
</li>
<li>
Prawns
</li>
<li>
Patagonian scallops
</li>
<li>
1 onion
</li>
<li>
1 leak
</li>
<li>
1 celery tops
</li>
<li>
1 heaped tablespoon flour
</li>
<li>
1 heaped teaspoon of English mustard powder
</li>
<li>
1 teaspoon of horseradish sauce
</li>
<li>
1 teaspoon of tartare sauce
</li>
<li>
Milk
</li>
<li>
30g Butter
</li>
<li>
Cheddar cheese
</li>
<li>
Mashed potatoes
</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPidXKHcZpXhq74KG9CsOWfqofF6xc-cYSued4w5nFLTr-HhVHZ6stufXZKUeKiCuC1Be5xpKpqoZ5i4qpjDEB6punM8-Gb1uHpMp2E2Dh9RDK-743JIAXIkz6zgi2ArR0JlixL3h5d1lE/s4160/IMG_20210131_185105067.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPidXKHcZpXhq74KG9CsOWfqofF6xc-cYSued4w5nFLTr-HhVHZ6stufXZKUeKiCuC1Be5xpKpqoZ5i4qpjDEB6punM8-Gb1uHpMp2E2Dh9RDK-743JIAXIkz6zgi2ArR0JlixL3h5d1lE/s320/IMG_20210131_185105067.jpg"/></a></div>
<p>
Boil and mash potatoes
</p>
<p>
Make a white sauce from flour, mustard, butter and milk, horseradish and tartare sauce.
</p>
<p>
Microwave chopped onion and leek, add to fish.
</p>
<p>
Add sauce to fish.
</p>
<p>
Grate half of the cheddar into the potatoe.
</p>
<p>
Cover fish with potatoe, add remaining cheddar on top.
</p>
<p>
Cook in oven for 20 minutes on high.
</p>
<p>
Serve with peas.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxVo3qb2WiT6K-V5pKVNEptspdcwYHHqQY7ct8tzvcs6nnvNXMX_KFDQwD04wVZZDdvJ37PRBwyqK_oE94LBE_GGeysEEMFQ4vUlGD99x-zyFVycopEJhKCBr4ypGRGktVT6MhfctrgKg/s4160/IMG_20210131_193244123.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGxVo3qb2WiT6K-V5pKVNEptspdcwYHHqQY7ct8tzvcs6nnvNXMX_KFDQwD04wVZZDdvJ37PRBwyqK_oE94LBE_GGeysEEMFQ4vUlGD99x-zyFVycopEJhKCBr4ypGRGktVT6MhfctrgKg/s320/IMG_20210131_193244123.jpg"/></a></div>
<p>
Moule and chips for the vegetarian.
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-25786180930359731522021-01-25T00:00:00.002+00:002021-01-25T00:00:39.683+00:00Celeriac and lamb coucous<h3>Ingredients</h3>
<ul>
<li>
4 lamb cutlets from <a href="https://www.coombefarmorganic.co.uk/">Coombe Farm Organics</a>
</li>
<li>
Three fresh chillis
</li>
<li>
One onion
</li>
<li>
One stick celery
</li>
<li>
<hr>
</li>
<li>
One medium butternut squash
</li>
<li>
Thyme
</li>
<li>
Olive oil
</li>
<li>
Butter
</li>
<li>
<hr>
</li>
<li>
One parsnip
</li>
<li>
Six small carrots
</li>
<li>
One medium potato
</li>
<li>
Some cauliflower leaves and stalk
</li>
<li>
<hr>
</li>
<li>
One celeriac
</li>
<li>
Fresh thyme
</li>
<li>
4 table spoons of chopped walnuts
</li>
</ul>
<h3>
Lamb cutlets
</h3>
<p>
Chop onion, chillies, celery and place cutlets on top. Roast.
</p>
<h3>
Squash
</h3>
<p>
Chop into small cubes, roast with olive oil.
</p>
<h3>
Vegetables
</h3>
<p>
Chop potato, parsnip, carrots, cauliflower stalk into small cubes, in that order, microwave whilst chopping.
</p>
<p>
Roast with olive oil and thyme.
</p>
<h3>Celeriac</h3>
<p>
Chop into 2cm cubes, roast with olive oil. Toast walnuts in a frying pan and add.
</p>
<p>
Serve with couscous made with butter, vouillon powder and celery greens.
</p>
<p>
Garnish with fresh thyme, celery greens and corriander.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuwTnc6g1haQBdGwIJum-Uky4TxuZUo4ok7v1k7CjWg4x1y0SnLoBEMJcxZvcIL3HL1uLTMONCYTlt4lXZYQKww93b2wW62msvKQrX6FaoAP1r5EAQfhrYF7EgDDb8JFVoqovo4dddDd0/s4160/IMG_20210124_191001831_BURST001.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="400" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuwTnc6g1haQBdGwIJum-Uky4TxuZUo4ok7v1k7CjWg4x1y0SnLoBEMJcxZvcIL3HL1uLTMONCYTlt4lXZYQKww93b2wW62msvKQrX6FaoAP1r5EAQfhrYF7EgDDb8JFVoqovo4dddDd0/s400/IMG_20210124_191001831_BURST001.jpg"/></a></div>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-38234531003436520672020-11-22T00:10:00.007+00:002021-01-31T17:55:52.289+00:00Fish pie<h3>Ingredients</h3>
<ul>
<li>
Smoked haddock
</li>
<li>
Cod
</li>
<li>
Salmon
</li>
<li>
Shrimps
</li>
<li>
Patagonian scallops
</li>
<li>
30g Flour
</li>
<li>
1 teaspoon of English mustard powder
</li>
<li>
Milk
</li>
<li>
30g Butter
</li>
<li>
Cheddar cheese
</li>
<li>
Mashed potatoes
</li>
</ul>
<p>
Boil and mash potatoes
</p>
<p>
Make a white sauce from flour, mustard, butter and milk.
</p>
<p>
Add sauce to fish.
</p>
<p>
Grate half of the cheddar into the potatoe.
</p>
<p>
Cover fish with potatoe, add remaining cheddar on top.
</p>
<p>
Cook in oven for 20 minutes on high.
</p>
<p>
Make croquets from any excess mash.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzaNerJiXU778vOnSOlzUjaskalJY-BSO302J9vqvcgVq_Q60QbSaBBniNaSCimf1vTYQt4fT3Dh5ZZwW8Rd868Yn-1v5KHUF95mM02gVZDv7EU902us0emlaZZjskHR9mRMbaGiSkMci/s4160/IMG_20201114_193231516.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzaNerJiXU778vOnSOlzUjaskalJY-BSO302J9vqvcgVq_Q60QbSaBBniNaSCimf1vTYQt4fT3Dh5ZZwW8Rd868Yn-1v5KHUF95mM02gVZDv7EU902us0emlaZZjskHR9mRMbaGiSkMci/s320/IMG_20201114_193231516.jpg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f_Gg90uuCh9GVQ6ifANHkQC32oolKC2qcN2SArxlF2X0MN_1FTtZJvlKmD2Pcdfdbe6SLjPq4_ltvoSfc_9IJaa0naycXavIBv57p4UmCug6SgwczCpoyoGGdJSpLNx1LYBE5UnW3Sbv/s4160/IMG_20201114_194108989.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4f_Gg90uuCh9GVQ6ifANHkQC32oolKC2qcN2SArxlF2X0MN_1FTtZJvlKmD2Pcdfdbe6SLjPq4_ltvoSfc_9IJaa0naycXavIBv57p4UmCug6SgwczCpoyoGGdJSpLNx1LYBE5UnW3Sbv/s320/IMG_20201114_194108989.jpg"/></a></div>
<p>
This was my first fish pie and was a success.
</p>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-52501304335720353512020-11-22T00:01:00.001+00:002020-11-22T00:01:57.146+00:00Baked cod and rice<h3>Ingredients</h3>
<ul>
<li>
50g raw almonds
</li>
<li>
2 parsnips, 1cm cubes
</li>
<li>
1 cup of basmati rice
</li>
<li>
2 ripe tomatoes
</li>
<li>
1 very small yellow corgette
</li>
</ul>
<p>
Cook rice, almonds and parsnip together.
</p>
<p>
Cut two tomatoes and place in oven proof dish.
</p>
<p>
Add rice, almonds and parsnips.
</p>
<h4>Pork and chili cauliflower</h4>
<ul>
<li>
Cauliflower cut into florets
</li>
<li>
Belly pork strips
</li>
<li>
1 teaspoon smoked paprika
</li>
<li>
1 teaspoon English mustard powder
</li>
<li>
1 teaspoon bouillon powder
</li>
<li>
1 and a half red chilies, finely chopped
</li>
<li>
1 tablespoon of olive oil
</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Xn2mqGP132m7a2tgjb2hqIFywvo03Wt5QRYgCSn1Q1JmrIfx0pXzCl_q-RYy-j2ERNRRS0pV4sZUAdI0g420yayXMUWaTjN9KGCSEWxAX5fdrN8Q_kGiiGgExBzka-YEco-sCZWCf9Iv/s4160/IMG_20201101_192944790.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="400" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Xn2mqGP132m7a2tgjb2hqIFywvo03Wt5QRYgCSn1Q1JmrIfx0pXzCl_q-RYy-j2ERNRRS0pV4sZUAdI0g420yayXMUWaTjN9KGCSEWxAX5fdrN8Q_kGiiGgExBzka-YEco-sCZWCf9Iv/s400/IMG_20201101_192944790.jpg"/></a></div>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-38311666569544393512020-11-21T23:51:00.001+00:002020-11-21T23:51:46.395+00:00Kofta <h3>Ingredients</h3>
<ul>
<li>
500g organic minced beef (10% fat)
</li>
<li>
2 onions
</li>
<li>
1 tablespoon smoked paprika
</li>
<li>
1 tablespoon cumin
</li>
<li>
3 chillies, finely chopped
</li>
<li>
1 teaspoon english mustard powder
</li>
<li>
1 egg
</li>
</ul>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEGzQJPnZ75-u-REKZfst4bfIcOyNfI6ti6oafohmIAf3qAsTKTo-rdcr54kx9QpsVhPaBvDn0GUvc9W3V0ZV67HEfjrsP3lV5ZTbKDSYEdO2SgD24AjPoDhoMNmAZNmHhxm4KzKZMXJD/s4160/IMG_20201102_125805398.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnEGzQJPnZ75-u-REKZfst4bfIcOyNfI6ti6oafohmIAf3qAsTKTo-rdcr54kx9QpsVhPaBvDn0GUvc9W3V0ZV67HEfjrsP3lV5ZTbKDSYEdO2SgD24AjPoDhoMNmAZNmHhxm4KzKZMXJD/s320/IMG_20201102_125805398.jpg"/></a></div>
<p>
Finely chop the onions and chillies
</p>
<p>
Mix the ingredients and store overnight.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B_-pJuGeULJTiD7L4I8MFmACYoW_ZMeyeOxg6rIlLDj25jVjyPWwg4YXadXmoZMT5xrcdZ6ngtssjuNKxrstfFJt_wWrgIpcunBVFV9kJO6mgeNGgf7r7T1Sln4ey9BoKXXFXc_72yS7/s4160/IMG_20201102_134342032.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B_-pJuGeULJTiD7L4I8MFmACYoW_ZMeyeOxg6rIlLDj25jVjyPWwg4YXadXmoZMT5xrcdZ6ngtssjuNKxrstfFJt_wWrgIpcunBVFV9kJO6mgeNGgf7r7T1Sln4ey9BoKXXFXc_72yS7/s320/IMG_20201102_134342032.jpg"/></a></div>
<p>
Add the egg and form into shape.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOY3pFR6C1fKGdhB2Mc8R89HEGjhyphenhyphen0eBcyNSPrXJwj_8xRExynaDJEOQPYHS1gDlb1H4fzUyfvT8y1dJyurqQXbVOFBdmG8q5fq8ikCC6I41QV1cFmk7zWe8KMZAwpITZRdjn58osmFLM/s4160/IMG_20201102_174111441.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMOY3pFR6C1fKGdhB2Mc8R89HEGjhyphenhyphen0eBcyNSPrXJwj_8xRExynaDJEOQPYHS1gDlb1H4fzUyfvT8y1dJyurqQXbVOFBdmG8q5fq8ikCC6I41QV1cFmk7zWe8KMZAwpITZRdjn58osmFLM/s320/IMG_20201102_174111441.jpg"/></a></div>
<p>
Cook on a baking tray, turning once.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixenUtAsGbb8qNLTrESpsworqI0DUGhqop1X94fSw2aC9z9ObLnrAt1r5_84PzaNjSmtaYMYymWQa__EKE8NxU0tAqRvHjArLRyI9i8zpFM-FsFPyKB8A0KkB5FODxFapFrByYCNqL_WPj/s4160/IMG_20201102_190835116_BURST000_COVER_TOP.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixenUtAsGbb8qNLTrESpsworqI0DUGhqop1X94fSw2aC9z9ObLnrAt1r5_84PzaNjSmtaYMYymWQa__EKE8NxU0tAqRvHjArLRyI9i8zpFM-FsFPyKB8A0KkB5FODxFapFrByYCNqL_WPj/s320/IMG_20201102_190835116_BURST000_COVER_TOP.jpg"/></a></div>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-76626004198825505832020-10-03T20:42:00.004+01:002020-10-03T20:54:05.580+01:00Autumn Pigeon Breasts<h3>Pigeon</h3>
<p>
I first had pigeon when we went out to the restauraunt besides the Theatre Royal in Bath, to celebrate my scholarship. I really like it. I also learnt that small bubbles are a mark of a quality in a Champagne.
</p>
<p>
The pidgeon breasts were from <a href="https://www.coombefarmorganic.co.uk/" target="_blank">Coombe Farm</a>.
</p>
<h3>Ingredients</h3>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQ5NZSjWfRnK7VQ1sAfonInBITxZgFxL35PQc4sXKgKb8aQ6MUZz9_Bh9yZCU_yfiiwIKrNzAuyDH7Yk8t9cA33dvfEA_USKskwhauSr7xGB6xz86EmBUAfqFy8bMYaJ-8xc0CbID9JAz/s4160/IMG_20201003_183404009.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" width="320" data-original-height="3120" data-original-width="4160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQ5NZSjWfRnK7VQ1sAfonInBITxZgFxL35PQc4sXKgKb8aQ6MUZz9_Bh9yZCU_yfiiwIKrNzAuyDH7Yk8t9cA33dvfEA_USKskwhauSr7xGB6xz86EmBUAfqFy8bMYaJ-8xc0CbID9JAz/s320/IMG_20201003_183404009.jpg"/></a></div>
<ul>
<li>
The breasts of one pidgeon (two cuts)
</li>
<li>
1 large potatoe, chipped
</li>
<li>
3 Parsnips, chipped
</li>
<li>
3 Carrots, chipped
</li>
<li>
1 sweet potatoe
</li>
<li>
12 rashers unsmoked streaky bacon
</li>
<li>
2 small courgettes
</li>
<li>
1 pear
</li>
</ul>
<p>
Chip and microwave potatoes, parsnips, carrots and sweet potatoes.
</p>
<p>
Microwave courgettes.
</p>
<p>
Fry bacon, with a little chilli oil, to a crisp;
put to keep hot in an oven at 120°.
</p>
<p>
Fry microwaved chips in bacon fat, put in oven on a class dish.
</p>
<p>
Fry pigeon in chip fat.
</p>
<p>
Serve on a bed of letuce, corriander and flat parsley.
Add four strips of bacon, two pidgeon breasts on top.
</p>
<p>
Add suffiecient of chips, sweet potatoes, parsnips, carrots and pears.
</p>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiWc6UZ3UPZSunfeoy_FI_yAJ9TgqBOqA1lULMDSRQUWgYfZSlUINiO_zznh7wu4KXvLYBPhffxnHTeGiICyuL-mdGg99Rl5Nvoc5MQ_SxXjE_YPnBGJTl7w3cBNYUgnXVsjzoZaw1AIr/s4160/IMG_20201003_194716308.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaiWc6UZ3UPZSunfeoy_FI_yAJ9TgqBOqA1lULMDSRQUWgYfZSlUINiO_zznh7wu4KXvLYBPhffxnHTeGiICyuL-mdGg99Rl5Nvoc5MQ_SxXjE_YPnBGJTl7w3cBNYUgnXVsjzoZaw1AIr/s320/IMG_20201003_194716308.jpg"/></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgyrRD2QUqZfmMWV2_T0MPMuoR_WM29esDj52NIlGwZ9mRpcSP55dnDHbrTZNHrWjPGqC_OUAIo6FEPX_uu_bE1MHMxgY6ZDNNYFakmu9iP8rHViGOJn6-UiX5qISnnCAp78jNPhJMo7v/s4160/IMG_20201003_194852687.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="320" data-original-height="4160" data-original-width="3120" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgyrRD2QUqZfmMWV2_T0MPMuoR_WM29esDj52NIlGwZ9mRpcSP55dnDHbrTZNHrWjPGqC_OUAIo6FEPX_uu_bE1MHMxgY6ZDNNYFakmu9iP8rHViGOJn6-UiX5qISnnCAp78jNPhJMo7v/s320/IMG_20201003_194852687.jpg"/></a></div>
<h3>
Next time
</h3>
<p>
Don't bother with the pear or the lettuce, neither added anything.
</p>
<p>
Do again: microwaved parsnips with walnut.
</p>
<p>
Potatoes chips: microwaved, fried and baked works well.
</p>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-82014065438466330822020-10-03T18:48:00.000+01:002020-10-03T18:48:49.938+01:00Beef en DaubeFeeds eight. Our vegetarian picked the chunks of beef out.
<h3>Ingredients</h3>
<ul>
<li>
500g Diced beef
</li>
<li>
1 tin haricot beans
</li>
<li>
1 tin canellini beans
</li>
<li>
500g sundried tomatoes
</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7QadE1kXxmEcD4mNjPhJ7ZxZG_kyJznWWNC0ih2S9L66JvbLGyMA9mLPBkZdHP3_eXX7FU9ez5QHLMK-3nyV-i5RqqGSOenBy-OmtZp0cE1Y8xZ8XtBreY80r5_S0zJX3p-9lRIFHEpd/s1600/IMG_20200511_194805921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd7QadE1kXxmEcD4mNjPhJ7ZxZG_kyJznWWNC0ih2S9L66JvbLGyMA9mLPBkZdHP3_eXX7FU9ez5QHLMK-3nyV-i5RqqGSOenBy-OmtZp0cE1Y8xZ8XtBreY80r5_S0zJX3p-9lRIFHEpd/s320/IMG_20200511_194805921.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a></div>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-78003614857504121732020-04-14T23:47:00.000+01:002020-04-14T23:49:02.999+01:00Easter Leg of LambFollowing the <a href="https://weekend-chef.blogspot.com/2011/06/leg-of-lamb.html">post lamb roast</a> from 2011. This is just us, so three carnivores and a vegetarian.
Really difficult to calculate how long to cook it for. Somewhere between 65 minutes and 120, so go figure, also we have a new, hotter oven.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9efqVjfuF440JeeLu5WFg_B-9z143acdlS68tctKPrtC7U7ZLjyEH5scCxlpew1yCW92-gPmy6OYhe8K5djhumZnCkwDMRUAUu8xalKLG7Mev_i3DhdBdAwVwrg6F3JXxwOTIgf6kPQAL/s1600/IMG_20200412_171707474.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9efqVjfuF440JeeLu5WFg_B-9z143acdlS68tctKPrtC7U7ZLjyEH5scCxlpew1yCW92-gPmy6OYhe8K5djhumZnCkwDMRUAUu8xalKLG7Mev_i3DhdBdAwVwrg6F3JXxwOTIgf6kPQAL/s320/IMG_20200412_171707474.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a>
Stabbed leg and inserted garlic slices last night, also juice of half a lemon, olive oil, salt and pepper.
Today adding cooking on a bouquet of sage, rosemary, chives, marjoram and thyme.
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMv_sAdO8nYtNddLNVB7vETr_hAtbXxwI81Y1Ia528XXkfDTGZKfQwV2ao8gWlFJqzgb2ZRE6FPaslq7BeA2hwQmJdaYlh4M5CHfmc4dlvDLODJHNA9F7FL8Tjvc6Iqybv2KtR2RQZAcq/s1600/IMG_20200412_172217678_BURST000_COVER_TOP.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMv_sAdO8nYtNddLNVB7vETr_hAtbXxwI81Y1Ia528XXkfDTGZKfQwV2ao8gWlFJqzgb2ZRE6FPaslq7BeA2hwQmJdaYlh4M5CHfmc4dlvDLODJHNA9F7FL8Tjvc6Iqybv2KtR2RQZAcq/s320/IMG_20200412_172217678_BURST000_COVER_TOP.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a>
<p>
Opened a bottle of red wine to breathe.
</p><p>
Cooked for 135 minutes - too long!
</p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IIsg0GEs3CFDAYdVBtSiB5Vq49TMGugfwrJUrWGp02gjxDAs3nLQBYWpO1r0a21HM8t5XH5Elv1rXd4sjacy7xk3qRM4-FB2HjT5NcxKwE6nHXal5i7gVFi406SMnRfEZkC4VQDyASmN/s1600/IMG_20200412_193436539_BURST000_COVER_TOP.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8IIsg0GEs3CFDAYdVBtSiB5Vq49TMGugfwrJUrWGp02gjxDAs3nLQBYWpO1r0a21HM8t5XH5Elv1rXd4sjacy7xk3qRM4-FB2HjT5NcxKwE6nHXal5i7gVFi406SMnRfEZkC4VQDyASmN/s320/IMG_20200412_193436539_BURST000_COVER_TOP.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a>
<p>
Served with new potatoes, carrots and broccoli.
</p>
<p>
The flavour was good but must remember to cook for less time.
</p>
<p>
The meal was eclipsed by pudding!
</p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCblp3Z833xzkTh4MXC0C4uI81T2Q9M0cLJsJgJkw9jhkyPyPnBbckAvATCDewLs0PWYOHwb38sAwA4gR-KMMbNxZB0UNzwxL40nVp010lWvbmlSc4rGGKwxF3vY_6AYN4j-wBUz8jfvU/s1600/IMG_20200412_202037778.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibCblp3Z833xzkTh4MXC0C4uI81T2Q9M0cLJsJgJkw9jhkyPyPnBbckAvATCDewLs0PWYOHwb38sAwA4gR-KMMbNxZB0UNzwxL40nVp010lWvbmlSc4rGGKwxF3vY_6AYN4j-wBUz8jfvU/s320/IMG_20200412_202037778.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ukZkylzRvPQDoA8IhYw3VHmWQF88h9DcX3eO1u4G6AFSTOPSD3Qjp3yqEz66VLJIokySufY-Av9YMqNa4VoOVkSvztEqheMS-coukWPIlgnFSY1eKS2rMZ9FCV-sV35qhKygZZTX72mu/s1600/IMG_20200412_202049658.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ukZkylzRvPQDoA8IhYw3VHmWQF88h9DcX3eO1u4G6AFSTOPSD3Qjp3yqEz66VLJIokySufY-Av9YMqNa4VoOVkSvztEqheMS-coukWPIlgnFSY1eKS2rMZ9FCV-sV35qhKygZZTX72mu/s320/IMG_20200412_202049658.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-77527523019886484732020-03-21T19:03:00.000+00:002020-03-21T19:03:33.460+00:00Duck leg and Pumpkin<P>
Starting from <a href="https://weekend-chef.blogspot.com/search?q=duck">Previous duck recipes</a>, specifically <a href="https://weekend-chef.blogspot.com/2013/12/duck-legs-in-orange-juice.html">Duck in Orange Juice</a> I am aiming to cook duck but with a separate vegetarian dish for the Vegetarian.
</P>
<p>
The pumpkin is delivered by <a href="https://veginclover.co.uk/">Veg in Clover</a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QTUzXwj0SrGqQBccmWg-AMdFJeh00QsKFntksvXS3Lk6aTr_1pSblryJyjPVfdONMNz83nb0JARAECaZCPPQv9czRkVJ3mZSNpCrVJklMIDMgajiI_L2InoZ2fRJawUR0OJzuB6g37C5/s1600/IMG_20200315_111733287.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5QTUzXwj0SrGqQBccmWg-AMdFJeh00QsKFntksvXS3Lk6aTr_1pSblryJyjPVfdONMNz83nb0JARAECaZCPPQv9czRkVJ3mZSNpCrVJklMIDMgajiI_L2InoZ2fRJawUR0OJzuB6g37C5/s320/IMG_20200315_111733287.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolY9IS2j-PY7A8sZ1xsvpLupyBj6-GlSVA1ABqt6Z8VKO_lQnYBA6P1k73joURuZCQYqm0YmNmr28qioCrxKr1TWtpJLZi70lDO48VYk68cYEiVXebnemSPVE5iVoVpa3VfcNjz-2xtJJ/s1600/IMG_20200315_112323875.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolY9IS2j-PY7A8sZ1xsvpLupyBj6-GlSVA1ABqt6Z8VKO_lQnYBA6P1k73joURuZCQYqm0YmNmr28qioCrxKr1TWtpJLZi70lDO48VYk68cYEiVXebnemSPVE5iVoVpa3VfcNjz-2xtJJ/s320/IMG_20200315_112323875.jpg" width="240" height="320" data-original-width="1200" data-original-height="1600" /></a>
</p>
<h3>Ingredients</h3>
<ul>
<li>
Two duck legs
</li>
<li>
Two blood oranges
</li>
<li>
Marinade of garlic, ginger, chives, lemon, olive oil, pepper and salt
</li>
<li>
</li>
</ul>
<ul>
<li>
Pumpkin
</li>
<li>
Marinade of lemon juice, virgin olive oil, fresh rosemary, chives, chives
</li>
</ul>
<h4>Duck</h4>
<p>
Marinade duck legs in lemon juice, olive oil, ginger, garlic, chives, pepper and salt
</p>
<h4>Pumpkin</h4>
<p>
Cook in oven until firm
</p>
<p>
Marinade in lemon juice, rosemary, sage, chives, virgin olive oil.
</p>
<p>
Cook in oven for a further 30 minutes.
</p>
<p>
</p>Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0tag:blogger.com,1999:blog-2780800931906130875.post-41383651386172824672020-03-12T22:40:00.002+00:002020-03-13T00:11:42.210+00:00Spaghetti con funghi<h3>Ingredients</h3>
<ul>
<li>
Spaghetti
</li>
<li>
Butter
</li>
<li>
One and a half punnets of closed cup white mushrooms
</li>
<li>
One large white onion, finely chopped
</li>
<li>
Teaspoon of flour
</li>
<li>
Teaspoon of mustard
</li>
<li>
Teaspoon of horse radish sauce
</li>
<li>
100ml milk
</li>
<li>
Tablespoon of yoghurt
</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9rme3qE9aFfc3tk0PPGmDFL9HIWD8Mp7YE-nl_xnGoITTvB7sjA3ToeF6dPvCAedh_bCoPDyPDoxlLBOdoqRH5f9yljJCCx2_aIlIvtf_m_rnjaXFsEAVYK10u7M8wOTOsEQTvsW1oM4/s1600/IMG_20200312_225119291.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9rme3qE9aFfc3tk0PPGmDFL9HIWD8Mp7YE-nl_xnGoITTvB7sjA3ToeF6dPvCAedh_bCoPDyPDoxlLBOdoqRH5f9yljJCCx2_aIlIvtf_m_rnjaXFsEAVYK10u7M8wOTOsEQTvsW1oM4/s320/IMG_20200312_225119291.jpg" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a>
<p>
Fry the onion gently in butter, put to one side.
</p>
<p>
Chop the mushrooms finely and fry in butter with a little pepper.
</p>
<p>
Add onions back and the flour, milk, mustard and horseradish.
</p>
<p>
Serve with fried courgettes, lots of parmesan, and some fried cubed pork if you want.
</p>
Tim Pizeyhttp://www.blogger.com/profile/15301339931345833746noreply@blogger.com0