Culinary
Made a sardegnera with chorizo for Friday supper - I've not been entirely happy with the texture of the base when making this recently so I went back to the methodology of Elizabeth David's original recipe, i.e. taking butter from the fridge and cutting into small pieces and mixing it into the flour but not rubbing it in (rather than plonking in a spoonful of Bertolli spread or olive oil), and this does, in fact, produce a much nicer texture.
No Saturday breakfast rolls as I had to work.
Today's lunch: made a game crumble, with the game casserole mix from Waitrose (pheasant, partridge, pigeon and mallard), marinated overnight in red wine with garlic, thyme and rosemary and a splash of olive oil, the meat briefly browned in olive oil and then the strained marinade poured over + some crushed coriander seeds, brought to the boil then put covered in a low oven for about an hour, then a savoury crumble mixture (white + wholemeal flour, butter, crunchy seed mix) pressed over it and then cooked uncovered in a moderately hot oven for 30 mins. V good. Served with fine green beans roasted in Sichuan chilli oil and padron peppers.
This week's bread: the Grant/Collister My Favourite Loaf: wholemeal, Heritage, white spelt flours, a dash of molasses and a splash of walnut oil. This entry was originally posted at http://oursin.dreamwidth.org/2217499.html. Please comment there using OpenID. View
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