Pass me my Holland and Holland, Chivers





Sunday 17/3/2013

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Diary and Notes


A spiffing day today. The kinder were off with Nanny and my frau was away at some gymkhana thingy with the riding club. Time to get out the old 16 bore and have at a few birds.

Luckily for me, our little pad in Oxfordshire is smack in the migratory path of some very rare Northern Shovellers and anything Northern in my book is fair game. So it was - "Have at them and don't spare the shot."

What a glorious day. Popping away at anything that moved, a snifter of Sempé armangac to keep off the cold and a piping hot shooters sandwich of rump steak and mushrooms, in a hollowed out loaf.

I have to confess to not being the best of shots. At one point I winged a small blighter, which spiralled earthwards - whoooooo-oo!. My second shot at him sadly fell wild of the mark and I managed to pop out one eye of our pointer 'Bertrum the Duke', a lovely black lab that has been with us for 5 years now. Well, there's no point having a one eyed gun dog so "Crack!" no more old Duke. Shame really, we were going to stud him with a bitch at the Caruthers's. Oh well - "There's another Caruthers." Bang!.

So there was plenty of duck for today's dinner. My man Borrie is an excellent cook and rustled up something quite special - for a bloody Norwegian.

Hurrah for the countryside, hurrah I say.


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Of course this is all a fantasy. I took Eve on a balance bike and Olias in a rucksack to do the shoppping, while Toni took Isis to gym class in the morning. In the afternoon we went to pick up our pottery from last week (Eve broke hers' about five minutes after we got home) and then I cooked dinner and spent all the evening and night marking (work). Oh for a 100 acres in Oxfordshire and an army of serfs.


Menu

  • Roast Duck
  • Roast Potatoes with Parsley
  • Braised Sweetheart Cabbage
  • Poached Carrots
  • Cranberry Sauce
  • Gravy

    Notes: I didn't do a lot to the duck, just roasted it, drained off the liquid and used the fat to roast the potatoes and the stock to make gravy. The carrots were poached in chicken stock and a bit more of this stock was used for the gravy too (and some white wine). The only interesting thing (apart from everything being tasty, tasty, tasty) was the braised cabbage - better than stewing it until your house smells like my old Nan's sheltered accomodation block.


    Ingredients*

    Braised Cabbage
    1 Cabbage (we had sweetheart but any will do)
    1 Shallot
    1 Clove Garlic
    1 Rasher Streaky Bacon
    1 tsp Sesame Seeds
    2 TBSP Chicken Stock (hot)
    1 TBSP Olive Oil
    1 tsp Black Pepper


    Preparation

  • Cabbage. Slice the shallot and sweat in a little olive oil then add the bacon and garlic (both chopped). Cook a little longer then add some sesame seeds and a lot of black pepper. Chop the cabbage and add to the pan with a little chicken stock. Stir fry for about 2 minutes. Leave to rest for a minute or two before serving.

    Today’s Ratings:

    Isis: Oh Yeah...
    Eve: Yuk.
    Olias: Yum.

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    *All quantities are very approximate and for a family of 5 (2 adults, 3 kids aged 5 years, 3 years & 9 months)
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    JCBorresen@GMail.com