Sliced Shropshire Mutton (see previous post) from a deboned rack of mutton served with roast potatoes, braised little gem lettuce, and roast shallots. If you can find a source of good mutton it is worth cooking – a deeper and more intense flavour than the sweetness of lamb.
Cold mutton and chips – wonderful and very traditional English food. It is important to cook the mutton slowly but when well cooked mutton has a deeper taste than lamb – not quite the simple sweetness of lamb – but it is rarely seen on supermarket shelves or even in many butchers (this mutton was bought from Ludlow Food Centre in Shropshire). Tony Sargeant highly recommends it – it can be eaten hot when first cooked then the remainder can be sliced and served cold as it is here.
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)
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.
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 […]
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.