What a weekend. Scouting for engagement do venues on Friday night followed by dinner at home, once round Richmond park on the Black Panther on Saturday morning, drinks out on Saturday night, Gordon's with T&E on Sunday afternoon followed by dinner & movie at home (Cloverfield, don't believe the hype), long walk by the river this morning followed by a day in the kitchen at long last. This evening's dinner worked pretty well, though I say so myself, roast lamb rump with puy lentils, rosti potatoes, glazed shallots, tomato concasse and herbed gravy.
The bit I'm really pleased with is in the photo; bitter chocolate tart, served with a splodge of sour, cool, sharp crème fraîche. The crumbly bits on the top are a result of some last minute emergency pastry trimming needed to get it out of its case. I've had a bit of a challenge with tarts lately (ho ho), as they've all refused to set properly, but this one seems to be holding its shape reasonably well. The crisp vanilla-tinged pastry is a bit of a winner too. Both recipes from Gordon Ramsay's Passion for Flavour, one of his earlier books that's still a bit cheffy and not quite so 'posh Jamie Oliver'. Sometimes you do want to spend 6 hours on dinner, rather than trying to fit preparation of a memorable meal into 30 minutes.
Sitting alongside this little lot was a bottle we brought back from Australia last time we were there, a 2002 Vasse Felix Shiraz, which I reckon is just about peaking right now, at least this bottle was. Good luck finding any in the UK though, we tend to drink all our Aussie wines shockingly young, so there's never anything of this sort of age around.
And so ends the last bank holiday of the year (I think). Three and a half days of work and we'll be heading out to southern Spain for a week in a villa somewhere near Almeria, with nothing on the agenda but reading, drinking, eating and the occasional dip in the pool or, should the effort seem worth it, the sea. I can't wait.
On the reading front, I'm currently sailing through M F K Fisher's excellent 'The Art of Eating', which I'd recommend to anyone, whether they care about food or not. It's so brilliantly written, without a hint of pretence or self-consciousness, and provides a valuable missing link between the likes of Brillat-Savarin and today's food writers, not to mention a fascinating and well-researched insight into culinary culture over the past few thousand years.
I'd take it on holiday, but it's about five inches thick.
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