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Mushroom - Nick Sandler and Johnny Acton
Moro East - Sam and Sam Clarke
Week in Week Out - Simon Hopkinson
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What no puddings?
Regular readers will have noticed, I'm sure, that I don't have many recipes for puddings - or sweet things in general. The one exception at the time of writing is the vanilla ice cream with pedro ximinez recipe from last summer.
I think there are a few reasons for this - firstly, I only write about what I cook (or sometimes what someone else has cooked for me!) and we don't typically eat puddings at home. When we do, Spud often performs the catering duties.
Perhaps this is something I should rectify - and in that spirit, I was tempted by some new season rhubarb at the weekend and made a (quite delicious, he said modestly) rhubarb, custard and mandarin tart. The recipe and photo will follow later in the week.
I guess there are a few other omissions from this blog - chicken, for example. I'm afraid that I've bought cheap chickens and I've bought expensive free-range-organic-reared-with-love birds but none have set my pulse racing. True, a good chicken sandwich is hard to beat, but give me a piece of lamb, beef or pork any day.
I'd be interested in hearing from you areas where you think I should improve - go on, stretch me!
It doesn't bother me, you not doing much in the pudding line - I rarely eat
them and even more seldom make them. Have you tried chicken and tarragon?
Roast or sautéed the tarragon adds, in my opinion, an extra dimension.
Chicken with tarragon is, of course, a classic combination - and perhaps
one I should reappraise...
It's not that I never cook with chicken, it's just that I prefer lamb, beef
and pork when it comes to meat.
Shame about your bag, you'll jut have to start again and keep it on your
computer.
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