Goose and I didn’t go out for Christmas dinner, somehow it seems wrong to expect someone else to work when its a holiday and anyway, we can both cook pretty well. I am excited because Goose bought me a (and her) a butchery course with dinner at Ginger Pig and I am really looking forward to it. She also bought me a copy of Hugh Fearnley-Whittingstall’s River Cottage Meat Book so I can learn how to cook meat properly.
Having been a vegetarian for most of my adult life I am still discovering meat and how to prepare it. For Christmas I had bought a pound of top quality beef fillet from Elliot’s the butchers in Kislingbury. It was a superb cut and I made a beef wellington with it. The mushrooms were small portabellas with a small bag of Waitrose dried wild mushrooms mixed in (rehydrated of course!). To this I added plenty of seasoning and chopped chicken livers. I was following a Jamie Oliver recipe and made sure the meat was well rubbed with plenty of salt and rosemary.
We had the wellington with roast potato and parsnips, heritage carrots and beetroot cooked in foil steam bags, two sorts of brussels and Yorkshire puddings. I’m not good at making gravy but this time I think it worked ok. Goose was happy anyway!
Not surer what 2015 will bring us but we do have a booking at Hibiscus in February: this was my treat for her and I hope it lives up to expectations. Two star Michelin dining should be good but we’ll be sure to share our experiences with you.
Happy New Year to anyone reading this!