Cold Roast Beef, Chips and Salad

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Anthony Sargeant cooked small joint of beautifully marbled beef earlier in the week. Quickly sealed in a hot pan then into a fan oven at 60 degrees Celsius for an hour and a half. What was left after the first meal was very thinly sliced and served cold with chips (french fries to Americans) a salad and a few spicy stuffed red peppers.

Omelette Arnold Bennett on the plate

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The omelette cooked by Anthony Sargeant and shown in the cooking pan in the previous post is big enough for four large portions. Here the photograph shows one quarter served very simply with some peas, a spicy stuffed pepper and some pickled gherkin.

Arbroath Smokies and Potato Dauphinois

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Arbroath Smokies are a superb Scottish delicacy ┬ásays Anthony Sargeant. They are small haddock which have been hot smoked over hardwood chips thus they can be eaten without further cooking but here the meat is flaked from the bones and skin and incorporated in layers of potato dauphinois according to a recipe of Rick Stein’s and baked in a hot oven. A delicious warming meal for supper on a cold winter’s evening. Tony thinks the quantities in Rick Steins recipe are over generous, this dish cooked yesterday evening yielded four good portions using half the quantities suggested – but of course that depends on your appetite. Any not eaten keeps well in the fridge for a few days and can be reheated. For Rick Stein’s recipe see page 93 of his excellent book “Seafood lovers’ guide”.

Hake fillets cooked in foil over apple wood chips with a little cider

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Anthony Sargeant cooked these fillets of Hake in an open foil tray on the barbecue with Apple wood chips and a little cider to keep the fillet moist and sweet. A delicious result -served with petit pois and braised Baby Gem lettuce and crushed new potatoes.

Home made Pizza – Looked good – tasted wonderful

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Supper a few nights ago for Anthony Sargeant was a delightful and decorative crusty pizza baked on a stone. Mozzarella chunks with choriza, halved black olives, and spicy small Macedonian peppers on a tomato base made from the last of the Shropshire gardens home grown tomatoes.