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Monthly Archives: September 2010
The Wine Society’s Christmas List and a Disagreement
Not even the end of September and this most tempting of Christmas lists thumped onto the doormat. The problem is that there are more than just Christmas wines; you also get the members’ top 30 and other selections. There is … Continue reading
Pork & Apple Pie, Cabbage and Beaujolais
Cabbage is underrated. Basically, people can’t cook it. Actually it’s tasty and crunchy, or at least a squeaky chew – great for texture contrasts. And if it’s young enough and firm enough it makes a lovely green colour on the … Continue reading
Armenian Lamb with a Light Claret
Armenian Lamb is a family favourite that depends for its success on using quite a lot of beef stock which needs to be home-made or a close equivalent. Don’t even think of a stock cube or the dish will be … Continue reading
Lamb Steaks with Ratatouille and Dauphinois Potatoes plus Cotes du Rhone
These are leg steaks cooked simply in the grill pan, but accompanied by a ratatouille carefully assembled in the way recommended by the excellent Alastair Little. This helpfully used some of the courgettes that are still plentiful in the garden. … Continue reading
Cod baked with Mayonnaise, Potatoes & Onions and a Chilean Sauvignon
An apparent contradiction – comfort food for the developing autumn yet it’s fish. This became a family standard as soon as we discovered that this unexpected combination worked so well. The caramelised onion plays against the possible blandness of the … Continue reading
Pork Chops with Herb Butter and Lemon on Lentils with Cotes du Rhone
This is a firm favourite, the sort of brasserie cooking that is rare in the UK. Simple but high quality components treated without pretension, but designed to bring out complementary tastes and make a balanced meal. Well trimmed pork chops, … Continue reading
Pork & Cucumber Chinese Style and some Wine Experimentation
This is a fairly subtle Chinese treatment – strips of pork done in a wok with cucumber, soy sauce and sesame oil. The question is whether it is the soy sauce or the cucumber and sesame that dominate the taste. … Continue reading
