Lunch for a summer’s day – prepared by Tony Sargeant

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lunch of baby squid pieces on green salad with wild garlic pesto black olive tapenade, greenolive tapenade and spicy pepper luteniza on toast

Anthony Sargeant prepared this simple lunch of baby squid and octopus pieces on a green leaf salad with four different relishes/ tapenades on toast segments around the plate.

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Prawns with Courgettes served with rice and Pak Choi

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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)

Recipe:

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Blackberry crumble with apples and cream

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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.

Half a Shoulder of slow cooked Mutton

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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 […]

via Half a Shoulder of slow cooked Mutton 

Dinner on Christmas Day – Thinly sliced Smoked Venison

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Anthony Sargeant cooked this very simple and modest meal for dinner on Christmas Day. The cherrywood smoked venison was cooked surrounded by garlic cloves sous vide at a low temperature and then finished in hot pan in cold-pressed rape-seed oil. After resting the individual venison portion of just 80g was thinly sliced and plated as shown. It was served with the halved garlic cloves, cubes of celeriac, carrots, brussel sprouts, and baked potatoes. The relish at 11 o’clock in the photograph is home-made pickled damsons stoned and in their own syrup. The sauce on and around the venison was manufactured from previously home-made (defrosted) chicken and beef stock with damson vinegar added to sharpen the taste. A surprisingly and charmingly light meal and unlike so many peoples idea of ‘Christmas dinner’ – it left one feeling satisfied but not bloated.

Cornish Plaice from Brixham

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Anthony J Sargeant bought this fresh Cornish Plaice in early October. Caught by a day-boat from Brixham so in the market within 24 hours. It is a marvellous and under-rated fish – delicate and distinctive in flavour and with a good texture. This large plump example shows Plaice at its very best. Highly recommended.