In the spirit of doing something new, this post is being written and uploaded from my mobile. God I love technology. However, it may mean my spelling is even more ropy than usual so bear with me.
This, in a topsy turvy kind of way, is the culmination of my trio of goose posts. It was this old gal (or guy) who provided the base for the curry and the sichuan goose.
This was goose that kept on giving, the avian equivalent of Mary Poppin’s handbag. The roast itself served five people (with seconds), then gave us the sichuan goose last week. And there was still enough left for this warming winter curry.
It’s also something that’s made me feel properly decadent. “What are you having for dinner tonight?” “Oh, I thought I’d just rustle up a goose curry.” All said in a throwaway tone of voice, of course. Continue reading
The goose, the subject of a later blog, has been well and truly cooked. And eaten. And rendered down into stock and tubs of creamy fat. That all sounds a bit slaughterhousey but the end results were very good.
However, even with five hungry (and slightly tipsy) bellies to feed, serving goose usually means there are a lot of left overs. And even a goose lover such as I can get bored with yet more cold roast goose. A middle class dilemma if ever I heard one. Continue reading
The weather’s cold, snow is a-falling and we’re all freezing our nuts off (in a non gender specific way). This is the time to head in to culinary battle crying “God for Harry, England and a warming dinner”. Cold brings out the blood thirsty warrior in me.
And in the spirit of dear old Prince Hal, King Harry or whoever he was, I managed to find some chorizo made from English venison. A strong gamey sausage with all the smoky heat of a chorizo. Not quite as zingy or intense as the real McCoy. But interesting and it worked really well with this dish. Continue reading
I love a good sausage, whether it’s wurst, chorizo, or a good ol’ British banger (stop that tittering at the back). I love ‘em all. So, when I came face to face with a cabinet of sausagey curiosities during a recent trip to Lille, I couldn’t resist.
I walked out of the impressive Wazemmes market with a big bagged stuffed with all manner of meaty goodies, chief among them boudin blanc, a mighty Lyonnaise sausage and two andouillette. They may have smelt a little funny, but boy they looked good. Continue reading