It’s mid February and we’re convening at Matt’s for the latest installment in the long running Cook Off series. This month the theme loosely revolves around the wonders of Belgium. We’re expecting great things. We’ll update the blog with recipes, reviews, booze (and the hangovers it guaranteed) in the next few days. In the meantime, … Continue reading »
The Winter Warmer
Oh, sloe gin, how I love thee. You warm cockles that other spirits can only aspire to reach. I’ve been sloe obsessed in recent years – identifying the best harvesting sites and drawing up plans for the annual battle with the birds – for when perfect picking conditions are reached the feathered assailants attack. As the … Continue reading »
Pan-fried Cod with mashed potatoes and a red wine reduction – Richard
Pan-Fried Cod with mash Potatoes and a red wine reduction Ingredients 1 tbsp olive oil 4 skinless cod loin, (or thick fillets) weighing about 150g each 50 g unsalted butter black pepper For the mashed potatoes: 1.5 kg evenly sized floury potatoes, such as Desirée or King Edward 100 ml milk 25 g unsalted butter … Continue reading »
Apple and Blackberry Crumble – Richard
Nailed – Jan 2012 Brought to the table in individual Le Creuset pots this was a triumph. Adding something rather exceptional to a tried and tested family favourite Richard was bold with his flavour combinations. Delicately spiced,light and yet proper manly. It rocked. For the filling: 3 eating apples, peeled, quartered and cored 2 … Continue reading »
Salmon Tartare – Richard
The thought of a lump of raw salmon starter wasn’t necessarily the most appealing to me at least. Smoked and thinly sliced, absolutely. Cured, marvellous. But a lump of Salmon? (BHT comment). We shouldn’t have been scared – especially when presented with something as attractive and tasty as this. Steeping the salmon in lemon juice effectivelycooked it … Continue reading »
Potted Shrimps – BHT
A theme for the Christmas cook off and not a lot of prep time. BHT was hosting at Matts house so almost everything had to be prepped the day before and driven from Wiltshire to Chiswick after a day in the office. Potted shrimps kicked off the meal – heavily laced with spices to give … Continue reading »
Chocolate Pot with Orange Polenta Biscuits – BHT
A quick and very easy classic. By far the quickest pudding BHT has made in recent Cook Off memory. The biscuits provide a great crunch against the richness of the chocolate pot. Be aware – this is very, very rich. A little goes a very long way. 1/2 pint single cream 200 gms plain chocolate … Continue reading »
Pot Roast Partridge – BHT
BHT thinks he massively overcooked this, the others disagreed, but they might have just been being polite. Regardless, the recipe is a winner, just be careful with your partridge! 1 tbsp olive oil 4 small or 2 large prepared partridges 150g/5oz smoked streaky bacon lardons 25g/1oz butter 16 small challots, peeled and left whole 2 … Continue reading »
December Booze
December 2011 cook-off, by BHT, hosted at Le Paices. Booze included: 1599 Small Batch Gin Il Mashio da Monte and a 2008 Pinot Noir, Migration Anderson Valley which was amazing. We finished up with a wonderful Chassagne-Montrachet Premier Cru and a cheeky bottle of 1998 Montbazillac
An impromptu whisky tasting (with cheese and sausages and wine)
We had an impromptu whisky tasting last night (with cheese and sausages and wine). There was a blind tasting on 4 Bourbons and this is how they rated overall: Vintage 17 year old (around £50) Hudson Manhattan Rye (around (£48) Clarkes Sour Mash (£11 from Aldi) Benchmark (£13 from Tesco’s) Needless to say, we got … Continue reading »
