Category: Cuisine

Christmas pudding

I never make Christmas pudding myself because there are so many good ones on sale.  Among the best is Fortnum & Mason’s St James Pudding, packed with fruit and spices.  I microwave it and pour rum over it to light it up before serving.  I have it with brandy...

Turkey quiche

What do you do with the Thanksgiving leftovers?  You make a turkey quiche!  Pastry from plain flour, bran and goose fat – very succulent.  Line with cheese, then chopped yellow and red peppers, pieces of turkey, Italian seasoning, egg and goats milk.  A 170 oven for 40 minutes and...

Turkey and peppers pie

I browned chunks of turkey breast on the stove top in a little oil.  Into the dish they went with chopped up red and yellow peppers on top.  I added gravy made from chicken gravy granules and a sprinkling of Italian herbs.  The pie was top crust only, with...

Lamb, peach and ginger pie

It’s a dish I’ve cooked before, and it always works.  I sear the pieces of lamb in a pan on the stove top.  It goes into the pie dish with a peach chopped up into about half inch pieces.  I add a level spoon of ginger to the gravy...

Season’s first pumpkin pie

I bought a small eating pumpkin, chopped it into small pieces after scooping out the seeds, boiled it and then pureed it once it was soft.  Then came the first pumpkin pie.  It had eggs and cream as well as the pumpkin, of course, but I only added a...

Goose egg omelet

I used my goose egg in an omelet.  I sauteed chopped onion and courgette in a little oil in a pan with the lid on.  I hand-whisked the goose egg and poured it into a very hot pan with just a dab of butter.  In traditional style I used...

Cooking a goose egg

Wow!  I’m looking forward to cooking this goose egg.  I occasionally buy them from a street stall near the Grafton Centre mall.  Their chemistry differs from that of a hen’s egg, and their taste is fuller and gamier.  I sometimes make an omelet from them, sometimes a quiche.  One...

Prawn and pepper quiche

Often when I hold a barbecue I use the leftovers in a quiche next day. I had prawns and peppers in this case, so I made a pastry with 4 oz plain flour, a heaped spoon of oat bran, and 2 oz of goose fat. I lined a quiche...

Devils on Horseback at the BBQ

Angels on Horseback were a Victorian delicacy consisting of oysters wrapped in bacon and served hot. The variant Devils on Horseback usually has dried fruit wrapped in bacon, often a pitted prune with mango chutney. My version, which I sometimes cook at BBQs, has a medjool date with the...

Anchovy & prawn quiche

There was food left from the barbecue so I made a quiche. I used 4oz of plain flour with a heaped dessert spoon of bran, mixed in with a couple of spoons of goose fat, and crumbled it together to make a succulent pastry when cooked. I rolled it...