dinner

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It may come as no surprise that pork products are thin on the ground in Turkey, so I was asked by an old friend to make a porky meal and I did.  Three kinds of pork in fact.

Pork in Cider
From Ripailles. A rib roast of pork cooked gently in my Raymond Loewy Le Creuset pot on the stove top in sliced onions and dry cider. Later to be joined by bits of Granny Smith apples, bulbous spring onion, potatoes, and peas. Yes I am shit at crisping crackle but the cooked vegetables were magnificent.

Asparagus and Pancetta
I’m going to tell you it was asparagus and cubed pancetta cooked in a frypan with butter and you’re going to say yeah well I could have guessed that.

Puy Lentils with Bulgarian Sheep’s Feta, Salumi, and Shaved Fennel

Fry up a chopped onion until soft, add 500g of puy lentils, cover with water and simmer for half an hour until cooked (more aldente than soft). Drain and allow to cool a little. Fry up the sliced salumi. Chop up fetta. Shave the fennel bulb. Mix it all together with a slug of olive oil and some lemon zest. You don’t need amounts.

Speaking of Bulgaria, apparently people go to Bulgaria to get their Turkish visas renewed and to buy bacon. I don’t know if this is a visa condition but am a little saddened  of any country that you must travel from to buy pork. I’m no great fan of dietary restrictions in religions. It does push my believing in Supreme Being thing that they’d take time to freelance on food hygeine but still must admit to returning to God’s other pieces on food cleanliness like  ’ Coloured Chopping Boards – What They Mean and Why We Use Them‘ and ‘Hands – Wash Them and Wash Them Well and Often’

Evening was owned by E, now 4.5 years, who managed to set the table, create a centrepiece, make name cards, create tickets for the dinner that had to be presented before entering the dining room, demonstrate the first three ballet positions, give a ten minute presentation on why the centrepiece was a fountain, magic show, brief rendition of hot cross buns on the Casio followed by free jazz improv, and provide medical assistance to Lewis the teddy.

Nice work.

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venison pate with sourdough baguette and olives

mashed potato and hazelnut pesto with black pig prosciutto, asparagus and broad beans

duck, forest mushroom and chinese greens risotto

2002 Peacetree Cabernet Sauvignon in a Bulgarian crystal decanter

tart fine aux pommes

local cheeses with oatcakes and fennel crackers

laphroaig quarter cask with ice

Further notes:
Duck, being fatty, doesn’t really lend itself well to poaching but I thought I’d try and squeeze out a bit more stock for the risotto regardless. White wine, duck stock, peppercorns and thyme. Duck legs removed and then fried in leftover lard until crisp and then shredded. Using the soaking liquid for the mushrooms also provides additional stock.

Gabrielle Ferron’s risotto packet recommends a no-stir 15 minute technique and I have to agree to the point where I’m convinced that the whole stirring thing is an artifact of Italian patriachy.

Just the shiny green inner pods of the broadbeans. Blanched and then reheated in olive oil with some of the prosciutto. I ended up paying $10 a kilo for them because I was chatting with the farmer and he forgot to give me my change and I was too polite to ask.

nuzzling

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lamb roast

Mag’s been put to bed so that means…Sunday roast.

A few helpful things:

Lamb
You can make a nice lamb stuffing with (roughly)
a cup of fresh breadcrumbs, a knob/thumb of melted butter, 1/3 cup of fire raisins, grated lemon peel, and 2 tbs of chopped mint and 2 tbs chopped parsley and a couple of sprigs of thyme.
The shoulder of dorper lamb had already been boned and netted – I carefully peeled back the net, unrolled the lamb, spread it with stuffing and rerolled and netted it. Just let it sit for a while in some EVOO and rosemary before roasting.
You could always debone it yourself or ask a butcher, anyway these are usually called “easycarve roasts”.


Roast Sweet Potato, Broccoli and Leek Pie (not pictured)

Bit like a quichey bastila (No!). Instead of shortcrust get some sheets of filo pastry and a springform tin. Rub the tin down with butter (just the inside) and then brushing one sheet at a time with butter, line the inside of the tin. Work around the tin 3 o’clock, 6 o’clock, 9 o’clock, 12 o’clock, rock. A little tearing is unavoidable but if you layer it enough there should be enough overlap so the filling doesn’t run everywhere when you put it in. You can trim it or scrunch it up for a scrunchy effect – I think I used about 10 sheets of filo pastry.
For the filling – sliced leek sauteed gently in butter, small oven-roasted cubes of sweet potato, chopped broccoli – ever so slightly pre-cooked in butter, goat’s cheese, toasted sesame seeds, some thyme, oregano and salt and pepper. 8 eggs and 300mls of cream (and if you’re using Bannister Downs cream, it’s good, make sure you give the pack a bit of a shake and a squeeze).
Cooks in about 20 minutes.

Potatoes Dauphinoise
Had this at Bouchon Bistro on Friday night (which is really good) so I made it at home. The trick is cooking the potato slices in milk with a bouquet garni and nutmeg*. You ditch the milk when the potatoes have been cooking for 15 minutes. Give the casserole dish a bit of a rub with butter and cut garlic cloves. then layer the potato slices, seasoning as you go along, filling with hot cream, and topping with grated gruyere. Cook in the oven for 40 minutes.

Roasted Beetroot
Roast beetroots until skins peels off by hand. Dice and then serve with sour cream and chopped mint.

Coconut, Chocolate and Vanilla Soufflé
This is close enough to the recipe to save me typing it out. While you’re boiling the milk add a sliced vanilla bean and about 2/3 cup of dessicated coconut.

Drinking notes: Don’t know what it is but Bishops Finger is just so right at the moment.
Possible jingle:
(to tune of “L-A-C-H-L-A-N”, Your Wedding Night)
Well guests they will linger
If you’re giving the Finger

chocolate coconut vanilla souffle


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