We hosted the family here for Christmas, with outlaws and parents staying for a few days and a few friends popping around at different points in time. Today’s lunch and dinner being the last of the planned events.
There was a lot of prep work that was done over the weekend that made the final cooking on the respective days easier, but that has meant that I have effectively been in or around the kitchen for at least four to eight hours every day since Saturday.
Ingrid has been amazing, for whilst I have been cooking up a storm, she’s been cleaning up right alongside to make sure I could continue churning out food in the small space set aside for preparation, let alone cooking.
I should have thought about taking photos whilst I did everything, but regardless of my online social interactions, I’m still a person who forgets to pull the damn phone out and document shit. So, umn, I’ll have to see if anyone else took photos … and if any of them were of the food.
My creations for this week were in no particular order (other than what my failing memory banks can recall them in) included:
- Candied orange & peel
- Candied orange glazed roast leg ham
- Blood orange Salmon al crudo (aka Salmon carpaccio)
- fennel, garlic and olive oil Tuna al crudo (aka Tuna carpaccio)
- Norwegian potato bread
- Venison steak and Chicken liver pie
- Ox tongue’n’cheek Guinness braised pie
- Deboned, brined and stuffed roast Chicken
- Three wild rice, barley, quinoa, sage, onion and chicken liver stuffing
- Roasted parsnips, carrots, potatoes, corn, etc
- Salted toffee fig tart in a vanilla shortbread crust
- Morton bay bug mornay pies
- Stilton blue parcels
- Banana puffs
- a selection of Dukkahs
- Salads … lots and lots and lots of salads
Then, there are still all the things I haven’t made yet, but have started and prepared and have awaiting me in the second fridge:
- ingredients for the tiramisu
- a boneless duck in brine
- a dozen quails in brine
- a turkey breast, stuffed and rolled into a roast
- some other stuff that is yummy and I forgot what I planned to do with them.
I really should record all of these before I forget what I did and how I made them. Especially before I spend my New Year’s Eve drinking and wipe out any of the low lying memory cells that may contain that information.
I am exhausted, but a good type of exhausted that comes from a lot of work, a satisfied result and the praise that only a guests’ groaning from an overstuffed gut can give. Even the fussiest of eaters left here with a few more notches undone on their belts.
That said, next year, I’m going out.