We have a couple of friends from Oxford days coming around for dinner tonight; there will be some hilariously fine wine consumed. Our starter will be salad with confit of goose gésiers dressed with . Gésiers are the gizzard muscles of ducks and geese, they are delicious little bundles of meaty goodness. ‘Confit’ means they [...]
Once again, Sillfield Farm have provided quality pork products that fill one with pleasure when eating them. Namely, last night’s dinner of Sicilian sausages: You can tell they are meaty because they go pink when cooked. Sicilian is one of my favourite flavours; they are flavoured with chilli, Parmesan and Chardonnay wine. However, if you [...]
This news story on the BBC is reasonably interesting. Apparently research has shown that chillies have been cultivated, exported and used in cooking for over six thousand years. That is pretty much the dawn of agriculture, so nice to know that even ancient man enjoyed fiery food and would go to great lengths to make [...]
I roasted a goose for Christmas dinner tonight; it did not work out exactly as I had hoped. Roasting meat in a fan oven is always difficult, but I failed to take enough account of its drying effect, cooked it for too long that resulted in quite a dry bird. Tip of the day: Don’t [...]
Sadly I didn’t take a picture when the chicken was just out of the oven. It looked good, but sadly turned out to be a bit dried-out. Still had a reasonable flavour, though. My advice is that to cook a 4.5kg you need to do it for less than 2.5 hours. Maybe I could have [...]
The Christmas goose and chicken were delivered today. Here is the chicken: It may not look it in that picture but it is a monster. Over four and a half kilograms. My recipe books give instructions for cooking chickens weighing up to two kilograms… Hmmm…
Many apologies for the lack of entries over the past couple of weeks. Something went wrong with my stomach operation and I was feeling violently ill. It seems to have cleared up over the past couple of days so normal service should be resumed at the weekend. What to drink, what to drink?
Today is my birthday and I am having some friends over to help ease the pain of becoming even more knackered and crapulent. I don’t want to spend the evening tied to the cooker so I have made something where all the preparation can be done in advance: a daube. This is beef and bacon [...]
Even though I am an atheist I still think that Christmas is a good excuse to have a blow-out meal of lovely meat. I cannot stand turkey, it is so dry and flavourless, so I cook a more traditional Christmas bird: goose. I recommend as a good source of free-range geese this place. I got [...]
My lunch today was Sillfield Farm Bury-style black pudding. These are sold as whole sausages that you can slice up and fry. Jolly good they are too. They have a reasonable content of grain and fat, but stuffed with rich, cooked blood. This is the best black pudding I’ve had, and I heartily recommend that [...]
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