Cooking for One
Leader: - Chris Wood
Availability: - Full with a small waiting list
Future dates for your diaries – starting at 5pm at 3 Broadlands as usual:
Tuesday 7th January 2020 – Pork chops with apple and fennel; followed by ; followed by tarte tatin and pouring cream
November – Red wine chicken with shiitake mushrooms and bacon lardons; followed by rum and raisin apple crumble and custard
We enjoyed a meal of Barnsley Chop accompanied by classic Cumberland Sauce, baked potatoes, buttered swede and a stir fry; all preceded by a starter of buffalo mozzarella and tomato salad with basil. We washed it down with Chateau Méaume 20015.
The menu we had set ourselves was a bit challenging in terms of time (more than I had expected – I allowed pre-discussion to go on a bit too long!), and we enjoyed a meal of red orzo risotto (yet another recipe from Lindsay Bareham’s column in The Times!) bulked out with griddled chicken thighs (giving a hint of barbecue on a summer’s evening) to satisfy the demand for animal protein amongst us, and served with green salad; followed by luscious lemon pudding with pouring cream (which I had overlooked we had had once before). This was once again washed down with our favourite Côtes de Rhône from E. Guigal.
Fortunately the menu we had set ourselves was not too onerous, and we enjoyed a meal of Dijon Salmon Salad (yet another recipe from Lindsay Bareham’s column in The Times!) served with minted Jersey new potatoes; followed by Chocolate Soufflé. This was once again washed down the same Chardonnay as last month from the Maconnais region of Burgundy – Viré-Clessé de Viré 2016.
May – Chicken and Mushroom casserole (à la Ray), served with creamed potatoes or rice and seasonal vegetables, followed by traditional marmalade bread and butter pudding. Note: for which a suitable white wine was suggested and agreed. At an earlier meeting, after a brief – and unnecessary – debate it was agreed that, when attendance so dictates, there should be a second bottle of wine. Agreed nem con!
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