Not one to blow my own trumpet. But this beef bourguignon turned out bloody good. A bit too rich for the kids but that means leftovers for me.
Hunters chicken into the Aga for when my grumpy teenagers get in from school. (Chicken & Pork in cheesy BBQ sauce)
Last night I made a kefir yogurt using full fat milk and a starter pot, no idea why I haven't done this before as it was so easy and the result looks and tastes great. I heated the milk to just below boiling, let it cool down to just above body temp, mixed in a tablespoon of kefir and poured the lot into a 500ml insulated jug. This morning it has set and once it has cooled down, I will put it in the fridge. Should last about 10 days, when I will make a fresh batch using a tablespoonful of the left over. It already has a good texture and has a good sourness, but by tonight I hope it will it will have a more tangy taste. I have been drinking kefir for breakfast for a couple of months and although it is relatively cheap, I wanted to try to make it for myself. This is a natural product with only the culture added to milk. It might be a placebo effect, thinking that something is making me feel better, rather than it actually is, but I used to have a really rumbly stomach and poor digestion. I am thinking about getting into more fermented foods, this is a first step.
Kombucha's the wonder tonic in our house, preferably home made but store-bought too. Not too keen myself but my wife swears by it.
That’s food all prepped. Firecracker chicken with chipotle & chilli jam. Oui chef To be served with orzo & broccoli
That’s food all prepped & into the Aga to slow cook for 10 hours…a British winter classic….sausage casserole
Poppy O'Toole's stuffed chicken breast with Heston Blumenthal's triple cooked chips and garlic butter and sea salt fried asparagus
