roast-beef - 1

Roast beef at the Heddon Street Kitchen

Gordon Ramsay’s Heddon Street Kitchen does a roast beef plate that rather resembles a pub’s Sundar roast.  Two slices of beef done medium rare as requested, Yorkshire pudding, roast potatoes, cabbage, carrots and parsnips, and a red wine and shallot gravy.  Next time I’ll ask for the gravy on the side so I can pour […]

fritt

Frittata

It is somewhat like a quiche without the pastry.  I whisked up four eggs with three big spoons of cream and half a mug of goat’s milk.  I poured enough to cover the base of the dish, then added 2 chopped rashers of cooked bacon (soft, Canadian style), plus chopped onion, green pepper and mushrooms. […]

fr-bkfast

French breakfast

At Cote they called it a French breakfast.  It looked remarkably like an English breakfast.  There was scrambled eggs – two of them – plus bacon and mushroom.  There was also black pudding, though they called it boudin noir, a French blood sausage.  The bread was different, though.  Instead of fried bread or (my preference) […]

goose1a

Goose for Christmas

Goose used to be traditional in England.  In Victorian times working class people would join goose clubs, paying a penny a week so they could enjoy a Christmas goose.  It is gamier and moister than turkey, and much tastier.  Mine weighed 11 pounds and fed 4 people 2 meals each.  It took 3 hours 15 […]

christmas-nuts

Christmas nuts

There’s a crucial difference between nuts you crack yourself, be they walnuts, brazils or hazelnuts, and the pre-shelled ones that come in packets.  It is that the shop-bought shelled ones tend to dry out and are much less oily, and it is the oiliness of fresh-cracked nuts that constitutes much of their appeal.  Note that […]

stollen

Stollen

This Christmas treat never featured in my childhood Christmases.  I think it’s become popular fairly recently.  It’s a German fruit bread with chopped candied fruit, nuts and spices.  This one from M&S came bristling with nuts, maybe too many, instead of the more traditional powdered sugar, and I couldn’t detect any marzipan, which I expect […]

xmas-pud

Christmas pudding

I never make Christmas pudding myself because there are so many good ones on sale.  Among the best is Fortnum & Mason’s St James Pudding, packed with fruit and spices.  I microwave it and pour rum over it to light it up before serving.  I have it with brandy butter or sometimes white sauce or […]

choc-cherry

Chocolate cherry liquer

I’m rather fond of chocolate liqueurs. I like the combination of the sweet chocolate outside and the sharpness of the drink inside.  It seems silly that I need to have approval to buy these.  I think a youngster would be likely to die of obesity long before they became tipsy on the booze in them. […]

pizza-puntyard

Punt Yard pizza

There’s a great new place at Quayside in Cambridge.  It’s called the Punt Yard, and they sell Pizza by the yard!  I could only manage a quarter yard (which comes circular) of their Loose Cannon pizza.  It was absolutely delicious and obviously home made.  Highly recommended…

turquiche

Turkey quiche

What do you do with the Thanksgiving leftovers?  You make a turkey quiche!  Pastry from plain flour, bran and goose fat – very succulent.  Line with cheese, then chopped yellow and red peppers, pieces of turkey, Italian seasoning, egg and goats milk.  A 170 oven for 40 minutes and there it is.  I ate it […]

turkey-pie

Turkey and peppers pie

I browned chunks of turkey breast on the stove top in a little oil.  Into the dish they went with chopped up red and yellow peppers on top.  I added gravy made from chicken gravy granules and a sprinkling of Italian herbs.  The pie was top crust only, with a rolled out sheet of puff […]

schnitzel-daquise

Dumplings and schnitzel at Daquise

Daquise is a Polish restaurant near South Kensington tube station in London.  It is very good and reasonably priced, and their menu has several excellent Polish dishes.  This time I began with the pierogi, dumplings with various fillings – meat, cheese/potato/onion, and cabbage.  Really appetising.  I went on to enjoy veal schnitzel topped with a […]