Fack! A perfectly good post down the cyberhole after a frozen firefox. I think I’ll go and sulk and fill in the bits later when I get a moment/cheer up.
Butterflied Leg of Lamb Medallions with Garlic and Tarragon Cream Sauce.
Served with a Tian Provençal (up top)
The sauce was made by roasting two heads of garlic then adding the pulp to double cream in a saucepan and reduced with fresh tarragon added. Roasting removes much of the garlic’s pungency and accentuates its sweetness.
This was served with a Tian Provençal which is kind of like a rataouille pie but without the capsicum, which is fine by me. It is also completely vegan, which is rather special. The eggplant is peeled into strips and blanched to make the lattice and fried strips of eggplant make up the sides of and the base. The filling is small cubes of zucchini sauteed with finely chopped onion, garlic and mint. A bit of baking paper in the base of the cake tin (or a tian if you’ve got one and then cooked covered with foil, like a creme brulee, in a water bath for 20 minutes in a hot oven. For a cooking note you might want to consider the effects of having a water bath while roasting something else. No? Inverted onto a plate. The topping is skinned and deseeded tomatoes and finely chopped spring onions cooked in a frypan until thick with the liquid gone. It looks a little like a chocolate cake which makes it perfect for disappointing children.
Red Extravaganza Pear Tart with Fig and Brandy Ice Cream
The inspiration for this came from J and her Macadamia Tart. As is quite clear, I wasn’t inspired, obviously enough, to make an immaculately presented dessert but noticed that if I made a batch of custard, I could use it for the the tart and then use the rest for the ice cream and save myself a valuable bit of arsing about time.
To make a creme anglais you split a vanilla pod down the middle, let it simmer in a cup of milk in a saucepan. Meanwhile whisk two egg yolks with 100grams (yeah yeah I bought a scale) of sugar until “it forms ribbons when lifted”. Take out the vanilla pod and then add the milk to the yolks in a steady stream stirring constantly. Put it all back in a saucepan and heat gently until it thickens “until you can draw a finger down the back of a spoon and leave a clean line”, stir constantly. If you don’t, and it never ever has, and you get some lumps, just run it through a sieve. That’s your custard/creme anglais.
Add a cup of thick cream and put in the fridge. If it’s cold it’ll work more quickly in the ice cream maker. Now for the brandy fig bit. Chop up two ripe figs and macerate them in enough brandy to cover for a few hours. You can then work off the alcohol by bringing the mix up to the boil in a fry pan. Add this to the creme anglais in the ice cream maker and watch it go round until ice creamy. You don’t have to watch it, but it is kind of compelling – more so than Dancing with the Stars.
The tarts… ahh pate sucree, bit of custard, chopped pear, in the oven blah blah blah.