This past May Jeremy and I returned to the UK and got to spend a short (very short) time in this amazing place. We climbed the unending stairs of Tintagel, explored glorious sea caves, marveled at sapphire coves, and somehow negotiated the narrow winding streets of pretty and white washed Port Isaac. Between the long hikes up and down sea cliffs and castle mottes and standing against the brisk Atlantic wind we worked up healthy appetites. These were sated in pasty shops and the odd pub or three.
Here at home I am looking
forward to Cornish Fish Pie, Saffron Cakes, and Roast Goose with Sage and Onion Stuffing, just to name a few of the dishes being planned for the next several weeks.I've also skipped ahead a bit and made Gooseberry Jelly and Elderflower Cordial as the berries are currently ripe in my backyard and the Elderberry bushes are nearly done flowering.
Today's inaugural dinner menu is as follows:
Lamb Steaks with Quince
a little olive oil
8 shallots
4 garlic cloves, peeled and sliced
sprig of rosemary
25g/1oz butter
4 leg steaks, each weighing about 150-200g/5 ½ -7oz
200ml/7fl oz light stock, chicken or beef
60ml/2 ½ fl oz double cream
40g/1 ½ oz quince jelly or paste - if very stiff, soften in warm water
salt, pepper, and a little lemon juice
Franklin’s Potatoes
500ml/18 fl oz milk
2 shallots, peeled and cut in quarters
8 whole cloves
50g/2 oz fine white breadcrumbs
+25g/1 oz for finishing the dish
salt, pepper
a little mace and a pinch of chilli
1-2 tablespoons single cream (optional)
900g/2lb medium new potatoes
butter for greasing
Raspberry Cream
350g/12oz raspberries
70g/2 ½ oz caster sugar
2 tablespoons brandy
250ml/8 ½ fl oz double cream
mint sprigs
The lamb was great as well as the Raspberry Cream, but I think the real standout were the 'taters. They were like au gratin or scalloped potatoes, but sooooooo much better. Boil the tubers until almost tender, skin them, and slice them ~1/4" thick. Mix all the ingredients except for the finishing breadcrumbs and place in an oven proof dish. Top with the rest of the breadcrumbs and bake at ~350F for about an hour, or until done.
ReplyDeleteFrickin' delish.
For the quince sauce, brown all the veg, and when they are soft add the liquids except for the jelly. Reduce by about half, cut the heat, and add the jelly. Stir, discard the rosemary, and serve over grilled lamb chops. It is a fantastic blend of sweet, savory, and rich--perfect for lamby-kins.