A while ago we were given a present of some venison lorne sausage. Normally I’d try to avoid the square sausage as an evil weegie creation that most people should avoid at all costs. Like Rangers fans. But as this was a gift I thought I’d give it a go and a bit of improvisation was in order. Continue reading “Improvised venison and hazelnut spaghetti”
With a month to go until the City of Aberdeen Bakery Hughes 10k I’m out running most evenings to get the miles under my belt. I’m determined to try to get a 10k time below 50 mins this year so I’m aiming for sub 55 minutes next month. That doesn’t leave a lot of time during the week for cooking but I was able to get this pheasant dish together on Thursday. Continue reading “Pheasant in a cream sauce”
This is the second post I’ve written about risotto. The mushroom risotto I posted before was fantastic and I wanted to do another one to show how easy it is to take the standard risotto technique and adapt it for different flavours.
I’ve always got half packets of bacon in the freezer and almost always have a packet of frozen peas as well so this was a simple, quick and cheap meal that will easily feed four people or two over a few days (I’ve just finished the leftovers for lunch as I type this). Continue reading “Pea and bacon risotto”
As you can see buying a new camera may make it possible for me to take better pictures but I’m still getting the hang of the technique required to get those pictures and I still have a long way to go on the presentation front. Well I’m always learning so one day perhaps I’ll get that happy moment when I can cook a presentable plate of food and take a good photo of it. Until that day comes you’ll just have to put up with what I can get in the meantime.
I’ve not done much cooking recently as the last few weeks have been pretty hectic in our house. It’s starting to calm down again now and I had time on Sunday to dig out the veal shins I bought at the farmer’s market last month and try a recipe for osso bucco I’d been eying up for a while.
I’ve blogged about Stephane Reynaud before and after expressing my love for Ripailles I was given his latest book – 365 Good Reasons To Sit Down And Eat for my birthday last year. Unfortunately I haven’t been able to try many of the dishes because almost all of them involve large amounts of butter, cream or some other fatty substance. However we are gradually becoming free of that limitation and so to celebrate I finally opened this weighty tome (he doesn’t seem to like writing small books) and selected his recipe for osso bucco. Continue reading “Osso Bucco”
First of all, sorry about the pictures of this one. One of these days I’ll learn to do the sauce last but yesterday was not that day. I was planning to have my glamorous and able assistant see to the tatties while I made the sauce for the veal, but of course the phone rang as soon as the meat hit the pan. Instead of remaining calm and working through everything in a relaxed manner I panicked.
What I should have done was make the mash then leave it on a low heat to keep warm while I made the sauce. What I actually did was put the veal in the oven to rest, start the sauce then drain the tatties and start mashing them while the sauce reduced…and reduced…and continued to reduce some more until there was hardly any of it left. Oops. Continue reading “Veal escalopes with sage and garlic sauce”
I was watching Jamie’s 30 minute meals a few weeks ago and he made a mushroom risotto. Every time I’ve tried risotto in the past I’ve not enjoyed it. I don’t know if it was undercooked or they added too much cheese (I’m not a big fan of cheese that tastes like cheese) but the texture wasn’t right and the taste just didn’t do anything for me. However the mushroom risotto Jamie was cooking looked like the kind of risotto I could get into, so I looked up a few recipes and decided to give it a go. Continue reading “Mushroom Risotto”
One of the absolute classic shellfish dishes is Moules Mariniere – mussels in a garlicky white wine sauce. Pleasingly it’s also an amazingly simple and quick dish to cook, although the mussels do need a little bit of time to prepare them. Continue reading “Moules Mariniere”