Looks good – tastes wonderful. Below is the recipe for the Prawns and Courgettes. Anthony Sargeant recommends this light stir fry dish but beware of overcooking the prawns – they will turn rubbery and only need a few minutes in the pan at the very end. The Pak Choi was simply chopped across the leaves with garlic and fresh ginger added with a little soya sauce. (A small yoghurt Raita would be nice on the side)
Squid is cheap and readily available. Anthony Sargeant prepared and cooked this squid for supper on Tuesday evening. It helps to turn the squid inside out before cutting the rings so that they remain open when frying also to get the batter to stick it is a good idea to first coat with rice flour before putting in the batter. Lift then out and put the battered rings onto a long skewer ready to slide them off into the hot oil.
Blackberry crumble with pan fried Cox apple segments caramelised with brown sugar: served for supper last week. Anthony J Sargeant thought the combination made a delicious dessert dish with the crunch of the crumble topping balancing the softness of the apple.
It does not photograph well but was very agreeable. Anthony J Sargeant removed the bone from some rose veal chops, battered and coated in egg and breadcrumbs. Served with a poached egg, fried boiled potatoes, and a few crushed broad beans.
A very simple meal easily prepared – Poussin stuffed with lemon and garlic and seasoning – roasted in oven for an hour by Anthony Sargeant – then chopped in each half and served with kalettes and roast potato. presented on a Royal Copenhagen hand painted porcelain plate
Anthony J Sargeant bought this haggis from the wonderful Ludlow Food Centre in Shropshire – here it is ready for slicing onto plates along with the traditional accompaniments of mashed swede and potato – This is a peasant dish.
A half a shoulder of mutton (blade half) studded with garlic was covered in baking paper and foil and slow cooked in a low oven at 100 degrees Celsius for 18 hours by Anthony Sargeant. The result it that the meat is still pink but beautifully tender and has that deeper flavour of good mutton […]