Butternut risotto, St Agur and seeds....

With crispy sage, butternut squash roasted seeds, roasted butternut squash pieces, 

a crispy parmesan tuille.  Little pieces of fresh butternut squash in the risotto to add a wee textural difference.  And there was a huge lump of St Agur (a really lovely sweet blue cheese) sitting underneath it all which melted with the heat of the heated plate and with the risotto.  Yum. 

 

 

Turkey Pie

OOMG, turkey pie from heaven.  I took the photos of the pie in the kitchen before taking it down to the cave.  Utterly and absolutely ridiculous.  We served it with a remoulade for freshness and baby gems.  Yum.  Like proper yum.  

 

Chicken Pie

 No photos because I didn't really expect it to be so amazing.  I cut bits from our chicken legs the other day because they were huge, thinking I'd use them in our lunchtime sammies but I ended out with more than I imagined.  It was enough for a pie.

I sautéed onion then garlic and finely chopped celeriac in the chicken fat from the chicken which I kept from the other night.  Then added white wine, seeded mustard and tarragon with a pottle of greek yoghurt.

The pastry was amazing.  The filling tasted unreal.  It was an incredible pie using just plain old left overs.  This is my favourite type of cooking.  Making a meal out of pretty much nothing.   

Chicken dinner

Roast chicken dinner.  The best free range stuff  France has to offer.  With crispy Jerusalem artichokes, Jerusalem artichoke puree, onion puree, crispy sage leaves in the cave.  With celeriac, fennel and tarragon remoulade.  Utterly delicious.  Crispy flatbreads for texture.  Yum. 

 

My sourdough.....

I'm perfecting my loaf.  It's a gorgeous loaf. A beautiful crumb with an amazing crispy base and that crust is unreal.  By putting the pot on top in the oven I get time to score and I'm starting to enjoy my scoring.  Personally I don't think the "ears" are worth it.  They aren't great to eat.  I like to use T110 flour for my starter and 25% T110 in the actual dough, with 75% T55 making up the rest.  It's not a high hydration recipe as I've done in the past.  I've learnt now what we enjoy eating with bread and this is pretty much it.  It's consistant.  It's delicious and it has incredible textures.