Trout, chicken, apples, brambles
Saturday April 22nd
The meal started with maple-smoked trout, for which I made a whisky-based horseradish sauce. For the main course I roasted chicken legs the easy way, by wrapping them in greased foil and cooking for about 35 minutes in a hot oven, then opening the foil for 20 minutes to let them brown. Meanwhile, I prepared a ratatouille with onions, courgettes, mange tout, mushrooms, and tomatoes.
To follow I served a fruit compôte of apples and last season’s brambles I had frozen and stored. I served it chilled with ice-cream (soy-based Swedish glace). The wines were a Las Falleras Spanish rosé from the bobal grape variety, and cuvée du Capitalisme champagne marked ‘Liberté,’ with a picture of Ayn Rand on the label. Perfect.
Sunday is St George’s Day, but I don’t really feel like cooking roast beef and Yorkshire pudding. Maybe I’ll see if I can find a pub serving it.