Pause

72

Monday, 16 March 2015

The Quince Tree is on hold. For how long I can't say. I don't think this is the end but I cannot deny that blogging has become a bit of a chore. I think maybe I have run out of things to say. Quite possibly I'll be back next week with renewed enthusiasm, who knows? But for now, thank you so much for reading and commenting. 
Au revoir x

You can still find me on Instagram where I post pictures of my tea, my laundry and other stuff.



In My Kitchen

23

Friday, 6 March 2015


In my kitchen this week there has been a bunch of mint in a jug on the windowsill. I chopped it, mixed it with softened butter, shaped it into a two inch log, wrapped it in clingfilm and put it in my freezer. I will slice discs off to melt over grilled lamb or chicken. I also have sage butter in my freezer which is delicious with pork chops or turkey escalopes.


In my kitchen on Saturday there were six duck legs. I slow roasted four of them on top of potatoes, parsnips, shallots and sprigs of lemon thyme (note to self- make the leftover thyme into thyme butter). We ate the duck and potatoes with rocket, spinach and watercress salad. They were very good. I put the other two legs in to roast in a separate dish at the same time for another meal.


There was also an apple crumble spiced with cinnamon and cloves. Just enough for four. I reflect that I am getting better at cooking just enough food for the four of us. Before I have time to feel too pleased about this George calls to say he will be home on the 21st for the three week Easter break, after which he will be back in Hull for a mere seven weeks before the academic year ends.


On Sunday there were these delicious savoury pork burgers. These were inspired by the recipe for meatballs in Nigel Slater's Appetite. They are made from minced pork, herbs, garlic and sun-dried tomatoes and have little cubes of gruyère cheese pressed into them.


On Monday I took the meat off the two cooked duck legs and used the bones plus the ones from Saturday's meal to make stock. I added a carrot, an onion and a couple of celery stalks to the bones.


I froze most of the duck stock but saved some to cook the rice for this pilaff. When I roasted the two duck legs I saved the fat, I used it to fry the onion, spices and rice before adding the stock. While the rice was cooking I shredded the duck meat and skin and fried it until crisp and hot then stirred it into the rice with a handful of sultanas, some toasted almonds and some fried onions.


On Tuesday I made my fall-back meal and garlic bread to go with it.


On Wednesday we had dhal with eggs and peas. Cheap and very tasty. Yesterday I forgot to take a picture of our supper. It was chicken chow mein. I followed Ching- He Huang's video here adding matchsticks of carrots in place of some of the red pepper. It was fast and fabulous.



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