Boil and mash potatoes
Make a white sauce from flour, mustard, butter and milk.
Add sauce to fish.
Grate half of the cheddar into the potatoe.
Cover fish with potatoe, add remaining cheddar on top.
Cook in oven for 20 minutes on high.
Make croquets from any excess mash.
This was my first fish pie and was a success.
Cook rice, almonds and parsnip together.
Cut two tomatoes and place in oven proof dish.
Add rice, almonds and parsnips.
Finely chop the onions and chillies
Mix the ingredients and store overnight.
Add the egg and form into shape.
Cook on a baking tray, turning once.
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.
The pidgeon breasts were from Coombe Farm.
Chip and microwave potatoes, parsnips, carrots and sweet potatoes.
Microwave courgettes.
Fry bacon, with a little chilli oil, to a crisp; put to keep hot in an oven at 120°.
Fry microwaved chips in bacon fat, put in oven on a class dish.
Fry pigeon in chip fat.
Serve on a bed of letuce, corriander and flat parsley. Add four strips of bacon, two pidgeon breasts on top.
Add suffiecient of chips, sweet potatoes, parsnips, carrots and pears.
Don't bother with the pear or the lettuce, neither added anything.
Do again: microwaved parsnips with walnut.
Potatoes chips: microwaved, fried and baked works well.
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.
Opened a bottle of red wine to breathe.
Cooked for 135 minutes - too long!
Served with new potatoes, carrots and broccoli.
The flavour was good but must remember to cook for less time.
The meal was eclipsed by pudding!
Starting from Previous duck recipes, specifically Duck in Orange Juice I am aiming to cook duck but with a separate vegetarian dish for the Vegetarian.
The pumpkin is delivered by Veg in Clover
Marinade duck legs in lemon juice, olive oil, ginger, garlic, chives, pepper and salt
Cook in oven until firm
Marinade in lemon juice, rosemary, sage, chives, virgin olive oil.
Cook in oven for a further 30 minutes.
Fry the onion gently in butter, put to one side.
Chop the mushrooms finely and fry in butter with a little pepper.
Add onions back and the flour, milk, mustard and horseradish.
Serve with fried courgettes, lots of parmesan, and some fried cubed pork if you want.
Blend.
