Tag Archives: Dinner a deux

Get your game on

Great_British_Game_Week_Logo_918Oh dear Reader, this week has had its ups and its downs to say the least.  It started with the car breaking down on the school run (homeward bound thank goodness, otherwise Primrose would have been stranded at school).  The three of us ended up being towed away in the end after the breakdown chap decided that our car was indeed dead.  Arriving home from the school run 4 hours after Poppy and I set off was not as planned but Primrose was thrilled as it gave her something to talk about for her ‘show and tell’!  Never let a 6 year old tell you a joke about a car breaking down at a petrol station on the way home from school……it just might come true.  This incident was quickly followed by losing my watch – something which wasn’t hugely expensive but was irreplaceable sentimentally as Jerry gave me the watch for my 21st birthday.  I’ve spent the last few days searching everywhere for it to no avail so shall mourn its loss.  The last in the series of my Margot disasters happened on my way to talk about all things game on BBC Radio Solent with Blackmoor Game when I had a tonk in Jerry’s Lanny at a set of traffic lights.  They say things come in threes….let’s hope that I am covered now for any further mishap.  Not sure my nerves could take anything else this week, dear Reader.

Still, onwards, and there’s nothing like Great British Game Week to warm the cockles and wet one’s appetite for some gamey goodness.  So I thought I might bring you my week in game, dear Reader:

Roast Wild Mallard, marinated in sloe gin (of course!) and Plum Chazwinkle’s

Wild Mallard

Raised game pie – pie but something very traditional.  Think pork pie only more gamey.  This is a labour of love to cook but so worth it – a perfect Boxing Day feast, cut into thick slices and served with a deliciously spiced pickle or preserve.  Great with a little snifter of something….

Raised game pie

Pheasant terrine –  a quick and easy pâté that can be whizzed up in minutes (literally) and cooked in a bain marie in the oven for an hour and a quarter.  Made the day before, all it needs is some warm bread or melba toast.  Two lovely additions could come in the form of quince jelly or another delicious pot from Chazwinkle’s, this time Rhubarb.

Pheasant terrinePigeon with red wine jus – something a little special for the weekend

Pigeon

Game pie – smoked garlic, chunky smoked bacon lardons, a teaspoon of anchovy essence and a good couple of dollops of Beetroot Chazwinkle’s added to the pot before slow cooking really make this recipe like a huge hug and a kiss.  Just the right thing for bringing cheer to someone who has given the front end of their husband’s car a bashing…..

Venison pie

2 sticks of celery, finely chopped

2 carrots, diced

1 leek, finely chopped

2 cloves of smoked garlic, finely chopped

150g smoked bacon lardons

500g mixed game

150ml port

250ml game stock

1 tbsp of plain flour

1 tsp anchovy essence

2 tbsp of passata

2 tbsp Beetroot Chazwinkle’s

ready made puff pastry

beaten egg

a handful of chopped winter savoury (you could use a mixture of thyme and rosemary instead)

Add a drizzle of oil to the pan and fry leek, carrots, celery, garlic and bacon until the vegetables have softened.  In a bowl, season the game with salt and pepper and add the flour, coating the game in the flour.  Add the game to the pan and fry for five minutes or so, stirring to avoid too much sticking to the bottom of the pot.  Spoon in the Beetroot Chazwinkle’s – this adds an earthy note and touch of sweetness to the pie.  Pour in the port and cook on a high heat for a couple of minutes before adding the stock, passata and anchovy essence.  Stir in the winter savoury, before popping into the slow oven.  Cook at 100 degrees Centigrade for at least six hours before either turning up the heat to 180 degrees for 30 minutes or placing in the top oven for the last part of the cooking.  The sauce should look rich and unctuous and the meat should be falling apart as soon as a fork touches it.

Spoon the stewy mix into a large pie dish and cover with the puff pastry top, rolled to the size of the dish leaving a little overhang to allow for shrinkage.  Paint the pastry with the beaten egg and bake the pie in a hot oven (200 degrees) until the puff pastry is golden and feels crisp to the touch.

Go on dear Reader – get your game on too!  I’d love to hear about your game numbers and if you fancy tuning into my little game stint on BBC Radio Solent, then do go over and listen here from 01:32.

Autumn rolling in

NYC

Never have I felt the juxtaposition of town and country more acutely than a recent weekend dash to New York and back for a dear family member’s wedding.  Saying goodbye to straw bales on the school run and green fields (plus two small girls) to be greeted by cabs honking, neon lights flashing and the whoosh of urban living was a far more epic contrast from our every day life than I could ever have imagined.  Continue reading

Cooking full circle

Time for a spot of cooking!  It seems ages since I last shared a recipe over here so when The Happy Foodie asked me to take a little culinary challenge, well I simply couldn’t resist, dear Reader!

As anyone who knows me well knows, new cookbooks are pure heaven to me. I simply can’t resist flicking through tantalising recipes, thinking of occasions that I might try one out – some of them are even to be found on the bedside table for just before bed reading! So when I came across Rosie Ramsden’s new cookbook, The Recipe Wheel, I was intrigued to find something rather more exciting than a collection of delicious treats to cook and serve up.

Rosie Ramsden's fab new book, The Recipe Wheel

Rosie Ramsden’s fab new book, The Recipe Wheel

The concept is simple but innovative at the same time. There are series of mind maps – one basic recipe at the centre of the wheel which can be adapted to suit any occasion, mood or variety of ingredients: Cooking for Friends, something for a Night In, creating a dish to Impress, hassle-free No Frills recipes and even ideas for what to do with those Leftovers. The core of one recipe ‘mind map’ could be Roast Chicken and then with Rosie’s creative recipe wheel, this basic recipe is translated into a Chicken and Mango curry for a Night In or a delicious dish to Impress like Chicken salad with Blood Orange. No hard and fast rules which allows the cook to mix and match ingredients and be creative with a dish. Sounds brilliant, doesn’t it? Perhaps one of the best things about the recipe wheel is that it gives great ideas for leftovers too.

Inspired by Rosie’s recipe wheel idea, I wondered if I could have a go at creating my own wheel using an ingredient at the centre of the wheel rather than a dish. Take the humble courgette – there always seems to be one or two lingering at the bottom of the vegetable drawer in our fridge and I’m always trying to think of new ways to jazz up the way I use it. You know that this Margot loves all things foodie, dear Reader! The garden is certainly showing signs of there being tons of them in our little veg patch before long and so Rosie’s recipe wheel revelation couldn’t have come sooner! With a little bit of thought and to kick off Margot’s new Kitchen blog post page where I’ll be featuring recipes of all sorts, I created my own wheel with a little illustrative help from Primrose (aged 5, she draws courgettes and everything else so much better than I do):

My very own courgette wheel!

My very own courgette wheel!

All of my recipes are courgette based, some using a little to add background flavour, some where it is the star of the show and some fancier than others but, just like Rosie’s fab recipe wheel idea, each dish suits a particular mood or occasion. Jerry certainly hasn’t complained about my 5 new ways with courgettes and he’s a self-certified carnivore.

Friends: Courgette and feta fritters with lemon and mint dipping sauce

Night in: Almost Ratatouille (my very own take on that fab Provençal number)

Impress: Courgette, sorrel and pea risotto served with zucchini fritti and basil oil

Leftovers: Arancini with roasted tomato sauce

Bitten by the bug, I’ve been thinking of recipe wheel ideas ever since and have already tried quite a few dishes from The Recipe Wheel. It’s amazing that no one has thought to put together a recipe book like this before. No more endless thumbing to the index to work out recipes using up the ingredients in the fridge, no more wondering about how you can elevate a recipe you’ve been churning out for years – Rosie’s done that all for you! She’s certainly given me lots of new ideas.

I’ll leave you with one of my favourites from this week – Get Creative: Smoked salmon bruschetta with sweet courgette relish. A perfect dinner party starter that allows you to spend your time with a chilled glass of rosé rather than slaving over the stove when your guests arrive.

Sweet courgette relish (makes enough for a dinner party starter for 4)

1/2 courgette, grated

1 spring onion, chopped finely

1 1/2 tsp wholegrain mustard

1 tsp runny honey

1 tbsp olive oil

1 tbsp apple cider vinegar or apple balsamic vinegar

black pepper and salt

a good handful of fresh dill

Couldn’t be easier…..  Into a mixing bowl, grate the courgette and add the finely chopped spring onion.  To this, add mustard, cider vinegar, olive oil, honey, salt and pepper.  Using a little whisk, whisk the wet ingredients into the courgette and spring onion and taste.  Now add a handful of chopped fresh dill and leave for 1 hour in the fridge in a jam jar for the flavours to infuse.

Bruschetta part: Make some rough croutons using French bread sliced on the diagonal, drizzle over some olive oil and bake in a hot oven (180 degrees centigrade/350F/gas mark 4) until golden.  Leave to cool.

To 2 heaped tbsp of crème fraiche, add 1 tsp of horseradish, a squeeze of lemon and a tiny pinch of salt – mix well.  Using a teaspoon, place a small amount of the flavoured creme fraiche onto your toasted croutons, add a piece of smoked salmon to finish.  Garnish with more fresh dill and serve with the sweet courgette relish on the side.

Now all you need is someone to pour you a drink – summery heaven!  Long may this glorious sunshine last!

Get Creative: Smoked salmon bruschetta with sweet courgette relish

Get Creative: Smoked salmon bruschetta with sweet courgette relish

Shot for the Pot week

 

Shot_for_the_Pot_Logo_02_RGB_688The Countryside Alliance’s Shot for the Pot campaign is a marvellous way to induct new ‘gamers’ and invigorate longstanding lovers with ideas on how to eat, prepare and cook those all things gamey.  Having embraced a countryside lifestyle and very much been at the heart of a huntin’, shootin’, fishin’ way of living in recent months, I jumped at the chance to write for Shot for the Pot week and set about creating a recipe in homage to a delicious and free range source of meat.

Knowing relatively little about shooting and game birds before Jerry and I took the plunge to move from town to country, I have found myself learning an awful lot about pens, pegs, ‘pheasies’ and mostly how not to enrage local gamekeepers as the owner of a lively working cocker spaniel puppy.  The weekly pop pop pop of gunshot in the air and the Range Rovers driven by men in their tweedy best are a source of wonder to me and I am always on the lookout for their spoils picked up and sold on by local game dealers.  A sight I shan’t forget in a hurry this autumn is one of a gamekeeper’s Gator with a vast number of partridge hung under the canvas in the back en route to the table of the local landowner.  In fact, it reminds me still of my first encounter with a gamebird up close and personal….a bird in the hand one could say, dear Reader.

On an early morning walk along our bridleway, Monty, our cocker pup, spied a wee little partridge sitting under a tree and not moving.  An injured bird is sadly rather a sitting duck (excuse the pun) for an untrained gundog puppy and I am ashamed to admit that before I even had the chance to get in there first, Monty picked it and wouldn’t let me have it.  Spaniel well and truly chastised, I wrestled the poor bird from his jaws and naively, was hoping to send it on its merry way after a quick once over.  However, the terrified little thing took one look at me and promptly breathed its last in my hand.  I was then faced with a dilemma which only a townie would have deliberated over…..what ought I to do with the bird?  It was past a trip to the vet and I couldn’t take it home as my girls would have cried at the sight of the dead bird and been appalled at the thought of it being hung in the laundry room in readiness for the pot.  So I placed it down gently at the edge of the first field I came to, knowing full well that our local pair of red kites would probably spy it and have a good luncheon.  Guilt remained with me for the rest of the walk but on my return back towards the bridleway, the red legged chap had disappeared.  Terrified that I was going to be in serious trouble with the gamekeepers who have a fierce attitude towards the local villagers and their dogs, I was grateful to the kites for clearing up the scene of the crime.

The poor little chap

The poor little chap

It would seem that I am not the only one who has a few teething problems with gundogs and gamebirds.  The very next day I set out with Monty on our daily romp towards the woods when I was greeted by the head gamekeeper and his dogs.  He was checking the pegs for the day’s shooting and had his two Labradors trotting in tow.  I called out to him to ask if I was alright to carry on my walk and he yelled back his morning greeting and said that all was well.  With Monty firmly on his lead (I am proud to say that I never flout the rule of dogs on leads on the shooting estate as it seems so unreasonable to do so when so much effort seems to go into prepping for a shoot), I continued.  As I narrowed the gap between us and the gamekeeper with his excitable black bruisers, I caught sight of his dogs flushing out a young male pheasant and then with the bird firmly between nashers, chasing off towards their boss!  Monty watched with considerable excitement and started barking rather loudly!  Gripping Monty’s lead firmly, I greeted a rather embarrassed gamekeeper who had promptly snatched hold of said dog with pheasant clamped to his jaws.  He then proceeded to hold an entirely brief conversation with me with the bird pointlessly hidden behind his back, desperate for me not to have noticed.  I’m afraid I couldn’t resist cracking a joke about swapping his ‘well behaved’ dogs for my jaunty spaniel pup!  He was puce with embarrassment and then mumbled something about going back to his car for something he had forgotten.  We said our goodbyes……me giggling to myself all the way to the woods!  In fact, it raises a smile even now!

A brace! - hurrah!

A brace – hurrah!

So in homage to you, dear Mr Head Gamekeeper and for all your hard work with pens, partridge, pheasant and pesky gundogs, I present my little recipe offering for the Countryside Alliance’s Shot for the Pot week:

RSome of autumn at its best!oast Partridge with Quince and Bacon (Serves 2 hungry countrymen or women!)

  • 2 partridge, plucked, hung and ready for the pot
  • 2 ripe quince, diced (pear would work well too)
  • 4 rashers of smoked streaky bacon, diced
  • a good dash of Somerset Pomona, a cider brandy (Pineau or Calvados would also be good)
  • half a glass of white wine
  • a teaspoon of Dijon mustard
  • a tablespoon of double cream
  • butter
  • olive oil

Heat a skillet or deep pan, adding a lump of butter and a splash of olive oil.  When the butter has started to sizzle, then add the partridge to the pan, spooning over the butter.  Fry until the outsides are golden in colour.  Place on a plate to one side to rest whilst you prepare the other ingredients.

Set your oven to temperature 200 degrees centigrade for an electric/fan oven, gas mark  or be ready to add to the hot oven of your Aga, Rayburn or Everhot. 

Into the pan, add the diced quince and bacon along with a tiny knob of butter to prevent them sticking to the bottom of the pan.  Fry until the quince has taken on a good colour and the bacon is on its way to being crispy.  Then deglaze the pan with the Pomona and set alight with a match to burn off the alcohol.  Do watch hair and eyebrows with this one!  Once the liquid has had a good sizzle and the flames have died down, add the partridge back to the pan along with the white wine. 

Place the pan into the oven and roast for 10 minutes – any longer and the partridge has a tendency to be as tough as old boots I think.  Once the 10 minutes are up, lift the partridge out of the pan and place on a plate, under a blanket of foil.  The birds need to rest and you can then crack on with finishing the sauce in the meantime.

Heat the liquid in the pan and allow to simmer gently, adding the mustard and cream.  Cook down for a minute or two until the sauce has thickened a touch.  I like to wilt a little spinach into the sauce but feel free to omit or cook some greenery to serve as an accompaniment. 

Place the birds back into the pan and spoon a little of the sauce over them to coat them in mustardy, creamy quince and bacon goodness. 

Jerry and I snaffled these with a good hunk of bread to mop up the sauce but you could easily serve with mashed potato or indeed, a healthy portion of polenta. 

Gamey deliciousness!

Gamey deliciousness!

Easy as pie so do give gamebirds a go and make sure you have a look at all the wonderful recipes and ‘how to’ guides on the Shot for the Pot website too.  I’m off to track down some venison next as Jerry has a hankering for a good game pie.  Wonder if I could have a word with the gamekeeper’s labs to see if they could bag me a deer…..?!

A little ‘Tea’LC

Tea anyone?

Winter blues? Margot puts the kettle on!

With ‘Blue Monday’ on 21st January fast approaching (allegedly the most depressing day in the calendar), I felt the need to gee myself up.  ‘Blue Monday’, dreamed up by inventive holiday company marketers, is ‘thought’ to be the day that we all mourn the end of Christmas and New Year, realise that summer is oh so far away and start dreaming about booking a holiday!  No such dreams in the cottage this week.  Instead, a severe lack of sleep has plagued us.  Poppy has been ill with tonsilitis and up most nights and to add to that, I have been overcome with anxiety over the enormity of organising our move to the countryside.  Thoughts of finding a new job, selling the cottage and securing a new rural home have now become a priority and brought with them oppressive insomnia and bouts of furious midnight list scribbling!  Worried that if I wasn’t careful with my evening nightcaps, I might have to change my name to ‘Ginny’, I sought solace in some old-fashioned herbal remedies.

Herbal remedies?  I hear you ask.  Really, Margot?  I know dear Reader, sounds a little wacky.  However, in my youth, I dabbled in all sorts including a range of unusual interests.  I can only put this down to a furtive imagination and a tendency to become carried away with things.  It is a well kept secret, dear Reader, that in my younger days, I was a little on the hippy side.  I once encouraged Jerry to join me on a ‘pilgrimage’ to Tintagel Castle, a ruin on a craggy cliffside reported to be the legendary birthplace of King Arthur.  Our ‘tour’ in a clapped out B reg VWPolo (Jemima, may she rest in car scrap peace) also took in the the tor and sights of Glastonbury on the way back.  The idea was to explore the various mythical places linked to King Arthur and the isle of Avalon en route and immerse ourselves (just Margot on this one) in the mysticism of druidery.  It didn’t sound quite as ‘mad as a bag of frogs’ at the time but it certainly does now, writing it.  Tasselled flowery skirts and sheepskin jackets also featured heavily, with Tori Amos (the artist of choice for teenage girls), blasting from my ‘boom’box as I smoked cherry tobacco ‘rollies’.  I seem to remember that around the same time I genuinely believed that I had a gift for reading tarot cards!  It is at this point that I feel I should hang my grown up head in shame but I have to add that I wasn’t the only one to indulge in some retro hippy chic.  Jerry did too!  He had long hair, wore flares, played in a band (they were actually rather good) and read the bizarre poetry of The Doors’ rock god, Jim Morrison.  Sporting a ‘City’ haircut and in his Savile Row suit, no one would EVER believe of it Jerry now!  Photographic evidence of Jerry’s misspent youth remains hidden until such a time when it may be required for ransom or blackmail!  Well, alongside wishing I was the reincarnation of a priestess of Avalon, all these efforts to be a teenage misfit happened to coincide with a curiosity in herbal remedies, which leads us back to the present day…..

Culpeper's beautiful illustrations are such a treat.

Culpeper’s beautiful illustrations are such a treat.

Decluttering the cottage in preparation for estate agents, I uncovered a copy of the ancient herbal bible, Culpeper’s Complete Herbal written by the seventeeth century apothecary and physician, Thomas Culpeper, languishing half-forgotten on a bookshelf.  Aside from cures for dropsy (hideous) and torments of the bowels (equally vile sounding), it does serve as a reminder of just how many modern remedies and medicines are based on old countryside knowledge of plants, herbs and hedgerows.  The book houses the most wonderful illustrations of plants too.  Funny how it has almost been forgotten that herbal remedies were once staple countryside medicines.  How many times has one heard of using dock leaves to relieve nettle stings?  The more I read old Culpeper though, the more I was completely sure that I should not put him to the test as concocting one of his tinctures with talk of ‘balancing humours’, felt a bit like dabbling in the black arts and a cauldron most certainly would be required for authenticity.  Jerry would definitely not sanction the purchasing of a cauldron.  Rather than reaching for a bottle of Nytol, I persevered with the herbal burble….where better to start than tea I thought?  I adore the amber liquid and am a strictly black tea drinker.  (Why would anyone want to add essence of cow to such a delightfully delicate tipple?) Surely, there must be a ‘tea’ out there that would serve as a ‘nerve tonic’?  The benefits of some common garden herbs are already widely known: camomile (soothing, sleep inducing), lavender (antibacterial, relaxing, good for burns) and mint (eases stomach pain, good for digestion and can be used to perk up the senses).  Teas or ’tisanes’ have been made to combat all manner of ailments for centuries so there must be some remedy out there to soothe my nerves and help me sleep!

So after some painstaking research and procurement of ingredients….here you are, dear Reader: Margot’s top 3 herbal tips for banishing those wintry blues!

Deliciously lemony and soothing

Deliciously lemony and soothing

Lemon verbena tea

Lemon verbena has long been known for its soporific properties and thus aids a good night’s sleep.  Good for indigestion and bloatedness too.  To make a decent brew, use three to four leaves in a cup.  Bruise the leaves with your fingers a little before pouring hot water over them.  Leave to steep for a few minutes.  The smell is deliciously heady with lemon and it tastes green and sharp.  It is also the perfect cuppa for banishing winter blues as it is reported to be a natural antidepressant.

(I do have lemon verbena in the garden but sadly the plant was looking a little sorrowful under the recent blanket of white stuff – I turned to some dried leaves from Neal’s Yard Remedies for my evening cup instead.  I am reliably informed that any reputable purveyor of teas will sell the leaves or indeed filled tea bags).

Warming and fragrant

Warming and fragrant

Ginger tea

Not strictly a herb but definitely worth adding as its warming properties can heal a multitude of ailments from travel sickness to lifting one’s mood and banishing negative feelings.  Packed with antioxidants, it makes the ideal thing for fighting winter bugs and boosting one’s immune system.  To make ginger tea, cut a piece of ginger roughly the size of a couple of centimentres.  Chop the ginger into fine slices or give it a bit of a bash with a pestle and mortar before adding to your pot or cup.  Then boil over boiled water and allow to steep.  Honey can be added to sweeten and a pinch of cinnamon can really make this tea zing with extra spice too.

Bath ‘tea’ bag

A good old-fashioned bath.  Truly, this is cheating on the ‘tea’ front but it really works if one is feeling a little frazzled.  The latest Country Life, steaming hot water and a bath ‘tea’ bag can have you feeling ready for Bedfordshire in no time.  To make your bath tea bag, take a piece of muslin cloth and cut into a smallish square.  Fill the square with some oats (porridge oats are fine for this), add a teaspoon of lavender flowers to this (a couple of drops of lavender essential oil onto the oats will do the job just as well) and tie up the bag with a little string.  Hang over the tap so that the hot water passes through the bag as the bath is drawn.  The oats are moisturising and will soothe dry, irritated skin whilst the lavender relaxes and calms the nerves.

earl grey

All this talk of tea prompted me to pop the kettle on and pour myself a restorative cup.  Whilst I was at it, I thought of another old countryside pastime I could take up: reading tea leaves.  Now where did I put that sheepskin jacket….?

I wonder what the future holds.......

I wonder what the future holds…….