Turkey Tandoori

We bought this amazing turkey leg and thigh for 6 euro.  I separated the leg from the thigh so that we didn't eat the whole thing (well so that Andy didn't eat the whole thing!).

Andy mixed up his amazing spice mix and we shoved both pieces in the oven for a couple of hours, basting them and grilling at the end of cooking.

A salad, crispy onion flat bread and spiced potatoes et voila.  Oh my GOD. It was bloody delicious.  Turkey leg is so so scrum this way.  So tasty and moist and hands down delicious.  And we have the full thigh which has even more meat on it for another night.  YUMMMMMMMYYYYYY!!!!

Smoked Chicken with Vineet Bhatia.

This is the first Vineet Bhatia dish we've cooked together this year.  😮

Fennel tomato sauce, purple potato tikki, green beans, dried purple potato and dried crushed potato. It was awesome cooking a Vineet Bhatia recipe from scratch together.  We MUST do this more often.  We had fun.

This dish was so scrum and beautifully elegant despite the photo lighting. Trust me.

2018 NYE Signeville

I did my sourdough blini for entrée for 2018 NYE in Signeville.  

But did big blini (small pancake size, slightly larger than a pikelet). 

Topped with crème fraîche, shaved fennel and iberico bellota ham.  Not exactly French toppings but by gosh it was a beautiful starter.  

For the main course, we recreated our Christmas meal of Indian spiced duck breast, spiced panna cotta, coconut beans and foie gras. This time we popped the foie gras in a tiny piece of brik pastry.  It was once again beautiful. No need to put the foie gras in brik because the foie gras needs to stand on it’s own in this dish to just be a super fatty complement to that duck and spice.  Worth the experiment.  

The whole dish was gorgeous.  The evening fun.  We wanted to light the outside fire pit but it was sort of drizzle wet which was a drag. We will save that idea for another time this winter.  

Wee Nudge got a teeny weeny extra snack at 11pm (he’s on a wee baby diet) so that he might just have a little sleep in.  And it worked.  He woke us up at 8.20am.  Yay!  

It was fun.  God knows what 2019 brings. I will admit I’m a little bit frightened.  I like my comfortable place here and we need to leave it.  Damn.  

Incredible foie gras which we will miss because we can hardly afford it here, let alone outside of here

My sourdough blini

Iberico bellota, shaved fennel, creme fraiche

Entree

Preparing main, spiced coconut panna cotta, coconut spiced beans....

Basmati rice keeping warm

Foie gras brik parcels.  The duck rested and sliced.

Setting the table for main course

Et voila.  Happy NYE 2018.  God knows what 2019 brings.....