Chopped half a leek as finely as possible,and a handful of Brussels Sprouts...I am always reading about them now,and they seem to be the vegetable of the month! Then two carorots,and a small green chilli. All the vegetables were incredibly difficult to cut finely, but with perseverance, they seem OK.
To this I have added a dressing made with a teaspoon of grainy mustard, some runny honey,salt and a little olive oil,then perked up with some fresh lime juice. Finally some basil leaves on the top,chopped as fine as I could cut them.
It's now marinating,and I shall have some for lunch.
I also made a soup from a red onion, half a sweet potato, half a red pepper and a small butternut squash. Simmered with some chicken stock cubes until soft,and then blitzed with my hand blender.
This tasted a bit bland, so as there was some lime juice left from the salad, I put that in as well.
At last, a rustic mix of chicken livers, sausages, bacon ,with thyme, juniper berries, onions .plus the usual salt and cracked black pepper. This was marinated overnight with a glass of Calvados and some Sherry. The next morning I added an egg and some breadcrumbs to bind it all together, then I wrapped Parma Ham inside the tin,and filled it with the mixture.
Put into the oven in a Bain Marie,and cooked for an hour at 185 o until any juices ran clear.
Then left in the tin to cool,and pressed down to compact it with some tins.
Here is the result,which will be served with the damson chutney I made yesterday, plus some cornichons.
I thought I would bottle up some of the Damson Gin which has been sitting in the dark for over three months now. The damsons were far too good to just throw away, so I have made some Damson Gin Chutney
Here's what I did.
First stoned the damsons,which were soft and luscious, weighted them ,added the same amount of chopped onions,and two large cloves of garlic, then put the onions and garlic in a sauté pan with some butter and olive oil ,and cooked them until they were transparent.
I then then added the damsons, and enough sugar to make it sweet .but not too sweet. Poured in quarter of a bottle of red wine,and the rest of the damson gin that was left from the bottling. Stirred that around, added salt and pepper, a touch of chilli and a small star anise ,and let it simmer down till it was jammy , when I have bottled it to be ready for Christmas.
It has made three pots,which will be good to give away with a bottle of the damson gin. That's 3 presents done! I made some lemon curd as well.
Last night as well as preparing a chicken liver terrine, I made some strawberry jam,as there was half a punnet left from when my granddaughter stayed the night.
250 Grammes of strawberries, the same of preserving sugar ,and the juice of half a lemon. Boiled the fruit up,it set well, and potted it . This morning I was tightening the lid of the jar, when it slipped from my grasp, and onto the floor, covering my shoe and halfway up my trouser leg. Of course most of it went onto the floor,so I have very little to show for all that effort.
Luckily it didn't break,as broken glass and sticky jam would have been dreadful to clear up.
One of the many times that I curse having had a stroke which has left me with only one workable hand.
Chicken liver terrine is now cooking. Will take a photo and give the recipe later.
As it's getting nearer to Christmas,I have been thinking about what to make .
So, I have already started some Damson Gin,which is in large jars ,waiting to be bottled nearer mid December, and I have done Marmalade Vodka too.
That is so easy, just some homemade marmalade in the vodka, about a tablespoon,shake it up weekly ,and leave till it has infused,and then strain it,and bottle it. If you were to buy it ,the price is around £36.00!
Also this morning I have made a large batch of mincemeat for mince Pies.
Dried fruit,with extra golden sultanas 2large grated apples, trying to peel them one handed is no joke. A little brown sugar, the zest and juice of a lemon and an orange, plus some flaked almonds,and then some suet. Added to this is a good tablespoon of mixed spice,and a teaspoon of Cinnamon,.then
finally 25 cl of Oloroso Sherry.
I am having a friend for lunch ,we will have potted Shrimps,which I do myself,with lemon zest, powdered mace, chilli pepper and unsalted butter. Then Barnsley chops,lamb chops which are double in size, with potatoes, and finely sliced leeks and Courgettes cooked together.
Finally we shall have a plum and apple crumble , the topping done this morningand for which I forgot one ingredient when I was half way through rubbing the butter into the flour!
If nothing else, REMEMBER TO HAVE ALL INGREDIENTS TO HAND BEGORE YOU START.
when you are messy with only one hand ,it's a nightmare,especially as I got my glasses covered with butter and flour. Thank goodness the phone didn't ring.-
Here are the potted shrimps and a corner of the apple and plum crumble, I can't work out how to take 2pictures in sequence.