Yes still alive. I suppose you want a picture of my blog holding up a copy of yesterday’s Guardian. Here’s a meal I made last night.
Pasta with Peas and Bacon.
3 eggs | 300 g OO flour | pinch of salt | splash of olive oil
Hard work done with a dough hook in the Kambrook and then a bit of kneading to get it soft and pliable. Rest in the fridge wrapped in plastic. Roll out to 6 on the pasta roller (dust liberally with flour as you go) and cut into rough triangly bits – no idea what I was doing, I think Matt Stone did this in the mag.
inch thick slice of bacon, cube | cup of peas | 2 cloves of garlic + inch of leek. finely chopped | 1/3 cup olive oil
Bought my bacon from Annie Kavanagh at Spencers Brook Farm. Free-range berkshire pigs make such a lovely ribbon of white fat across the top. Hope I’m not spoiling anyone’s fun by pointing out, you’re not going to get the same result with your one kilo plastic pack of bacon slices. Crisps up beautifully.
Shelled the peas with young E on the kitchen floor. This is a very nice thing to do.
Gently soften the leek and garlic in olive oil, add the bacon, brown a little and add the peas and cook through.
Cook the pasta in lots of salted water – I’m still impressed how it all manages to come apart. Top with the peas and bacon and some grated parmesan.
Really nice. Perfect light intro for a heavier mains.
Roast Pork with Cider, Veg
1.5 kg Rolled roast of pork, skin slashed, truffled honey and fennel seeds pushed into slices with a sprinkle of rock salt on top. Leave for an hour or so.
fennel bulb| carrot | 2 garlic cloves | 2 sticks of celery | leek
Just a bunch of aromatics that would, in theory, fill the roast and the eventually sauce with goodness. Chop into small pieces.
Brown the roast in olive oil in a cast iron casserole pot, add the aromatics and stir and place in a 170C oven. Let it cook down a bit for about 20 minutes. Add a cup of cider, cover and turn the oven down to 160C . Cook for 90 minutes.
parsnip, quartered lengthwise | sweet potato, cut into half rounds | apple chopped
Parboil the parsnip and the sweet potato and add them and the apples to the casserole dish. Check the level of cider and cover. Cook for another half hour and then remove the lid to brown everything up.
Keep the pork warm covered with foil, remove the veggies with a slotted spoon. Skim the fat off the top of the remaining liquids, add half a cup of cider and reduce, then add a half a cup of verjuice and a good splash of apple and balsamic glaze.
Half a cauliflower, boiled until soft in salted water. Drain and then cook in thick cream and butter. Puree and season to taste. Stir in some bacon cubes
Chop into large pieces and sauteed in a pan with olive oil and bacon cubes until soft.
Rocket and Orange Salad
Just in case the pork got a bit much, something peppery and acidic. Segmented orange tossed with roacket and some olive oil.
I was going to cadge out of dessert but I’d bought some rhubarb so hey. A clafoutis is basically a pancake batter pie or a yorkshire pudding without the dripping and with fruit. All you need to know is here.
Don’t overcook the rhubarb, you want it to keep some form. Rhubarb cooked in butter with caster sugar and orange zest. Splash of vanilla-soaked brandy in the batter and a 1/3 of a cup of almond meal.
Served with whipped Bannister Downs cream.