dining on duck

Well, we dined on duck a couple of weeks ago, and then I threw the carcass in the freezer to deal with later.

Pulled it out again at the weekend, and boiled it up for a couple of hours; we were driven demented by the aroma! And last night I stripped the meat off it – I was astonished at how much there was clinging to the bones. There was enough to make a risotto, or a stir fry.

However, according to the Met Office, a cold week is coming. And as we work at home, today I shall add chopped veg – leeks, carrots, celery, courgettes, potatoes – and some barley to the stock, *and* the duck meat … to hell with it.

And we shall feast on duck surprise soup for the rest of the week’s lunches. Yum.

christmas cake eggstravanza

Originally posted in my LiveJournal 19 dec 2005

So … I weighed out the ground almonds, the whole nuts (whizzed briefly in the food processor), the mixed tropical fruit, the sultanas, the blueberries and cranberries, the dried apricots. I rummaged in the back of the cupboard for Cointreau and Amaretto.

I beat 225g of butter with 225g of caster sugar and 1 tsp of Madagascan vanilla essence.

I added one egg.

Then I added another egg … and *as I cracked it* I realised it was bad, but it was too late – it was on its way into the Kitchenaid. Pete heroically dealt with the revolting sugary sulphury mess, while I washed everything up.

Then I found more butter, more sugar, more vanilla essence and started again. This time I did what I usually do – but inexplicably didn’t the time before – and broke the eggs into an intermediate container, but of course they were all fine.

The cake? Well, I’m not very happy with it to be honest. I think I might go and [whisper] buy one from Waitrose …

chilli and orange jelly

I live near Bristol, which is, for some reason, a bit of a wasteland when it comes to food shops. There’s a farmers’ market in the city on a Wednesday – hopeless for those who don’t work anywhere near it, and a couple of markets at the weekend, but they lean more towards the car boot end of things than the epicurean.

Thankfully, on the first Sunday of the month, there is the Slow Food Market up by St Nick’s market. It opens at 10 a.m., and you really do need to be there soon after that – not easy for me and Pete on a Sunday 🙂

Among the goodies we bore home at the February market was a little pot of home made orange and chilli jelly; we weren’t sure what we were going to do with it, but it tasted *so* good …

Yesterday, we had roast pork, and I smeared some of the jelly on before it went in the oven; it was *gorgeous*.  I did the same with a duck a couple of weeks ago, which was also delicious.