It’s been a while since I have posted any ravioli pictures… These ones are filled with smoked duck, apple, and lemon rind. There are a few stuffed with cheddar, but mostly they’re duck. The sauce is made from ham stock, white wine, and breadcrumbs, and I sprinkled the pasta with breadcrumbs, basil, and Parmesan. Oh. Also there are noodles made from two sheets of pasta, between which there was parmesan, prosciutto, and basil.
Fishcakes made from pollock fillets, served with spring greens, and chips. Next time, I think a simple sauce would be good (I’m thinking a velouté or something, although I’ve never knowingly made one before - even considering buying one of those recipe books that just covers sauces; any recommendations?). Four spare fishcakes are in the freezer for future consumption :)
Roast poussin, smothered in a simple white wine & tarragon reduction gravy, with baby potatoes and steamed spring greens.
Kachin chicken curry taken from Naomi Duguid’s ‘Burma: rivers of flavor’. The book gives three different methods for cooking the curry: steaming, slow cooking, or oven roasting. I went down the oven roasting route in the interests of speed. It tasted amazing and I’m really excited to try the traditional steaming method this weekend.
It’s a great book by the way.
Griddled halloumi, roasted red pepper (with garlic dressing), potato and broad bean salad, and some toasted mixed nuts. It’s a big mixture of lots of stuff but it tasted great. Sort of a meze I guess.
Rainbow trout, stuffed with breadcrumbs, lemon zest, and parsley. I fried it in butter and served it on steamed spring greens.
This one is for old time’s sake. Braised chicken thighs with a white wine, cream, & tarragon sauce. Baby potatoes, steamed spring greens. It’s a Nigel Slater dish that became my “signature dish” about 13 years ago when I first started to cook seriously. It’s still amazing.
More fresh pasta. Tonight I made tagliatelle and ate it in a sauce made from a cauliflower and Parmesan purée, with some steamed asparagus tips and some prawns stirred through it.
Two samples of ravioli. The one on the left is filled with minced prawns, caviar, basil, and parsley, and served with a rich tomato sauce. The one on the right is filled with goat cheese and tarragon, and served with a sauce made from white wine, chicken stock, asparagus, and mushrooms.
Fish cakes made with the left over mashed potato from the fish pie and pollock. I’ve coated them with breadcrumbs and shallow fried them. They’re served on steamed spring greens with some cheese sauce.