“Beef Chop with Chimmichurri” and “Cauliflower Cheese” from “Good Things to Eat”

Two things I need to admit immediately. First, I lost the notes I made for both dishes, so there’s no dialogue. Sorry. Second, we didn’t have them on the same night. But since this is the penultimate day of the month, I need to put them together for my last post on “Good Things to Eat.”

First, the beef with the chimmichurri. Since my parents had just arrived from the U.S. to visit us, I bought a beautiful rib joint from Drings. Look at the picture below if you don’t believe me when I say this was a thing of beauty. Sure, it was expensive, but worth it.

The chimmichurri was absolutely delicious. For those of you who don’t know, chimmichurri is a sauce used in Argentina with beef. It’s made up of parsley, olive oil, garlic, vinegar and a bunch of other things. When blended together, it makes a lovely green sauce. . We all loved it. I will definitely be making this again the next time we have steak.

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“Beef Chop with Chimmichurri” and “Cauliflower Cheese” from “Good Things to Eat”

“Strawberry ice cream” from “Good Things to Eat”

Georgia: Can I just say… this is lemon sorbet number two! But with strawberry ice cream.

Kirstin: Then it’s not lemon sorbet at all!

Georgia: I love it.

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“Strawberry ice cream” from “Good Things to Eat”

“Chicken with fennel, lemon and thyme” from “Good Things to Eat”

Tom: Well, Lucas hits it out of the park again. Yum!

Kirstin: Home run? That’s American, right? What’s the English equivalent of a home run in cricket then?

Tom: I am not an expert on sport. You might say. I don’t think there is a home run in cricket.

Kirstin: Getting a 6. Isn’t that the same thing in cricket? I can do tennis! But I don’t think they have a name for hitting the ball out of the court, for obvious reasons.

Tom: Right. Well, anyway, this was fantastic. Just what I like.

Kirstin: Yes, it made the house smell amazing. And you’ve already asked if we can have it again.

Tom: Well you did ask if we should do it with the chicken skin on.

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“Chicken with fennel, lemon and thyme” from “Good Things to Eat”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

Kirstin: That was the best lamb and the best gratin. Ever. I had seconds!

Anna: You don’t have seconds very often.

Kirstin: I never have seconds.

Tom: It smelled fantastic when the lamb was cooking.

Continue reading ““Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat”

“Stuffed leg of lamb with spinach, feta and olives”, “Aubergine, courgette and basil gratin” and “Strawberry and lemon curd tart” from Good Things to Eat

“Spaghetti with ricotta and herbs” from “Good Things To Eat”

Andrew (11): Well, this is interesting.

Tim: Do you mean interesting good or interesting bad?

Andrew: Interesting bad.

Maureen: Why?

Andrew: There’s too much rocket. It gives it too much flavour.

Tim (sarcastically): It’s green! Green is bad! Green means vegetables or salad!

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“Spaghetti with ricotta and herbs” from “Good Things To Eat”

“Spaghetti with crab and mint” from “Good Things to Eat”

Anna: Have you worked out what the mystery ingredient is?

Peter: It’s the breadcrumbs.

Anna: Correct. I had to fry them with chilli and garlic and sprinkle them on the top.  What do you think?

Peter: Well they do add a certain crunch to proceedings.

Anna: Hmm. Mine have gone a bit soggy now I’ve stirred them around.  I’m not convinced, and they add an extra step which isn’t required in any of my other crab spaghetti recipes.

Peter: The watercress was an interesting addition as well.

Anna: I’ve seen this in other recipes. Nigella’s has it for example.  We loved that recipe.

Peter: The watercress was nearly your undoing this time….

Anna: I forgot to buy it, yes. I’m a numpty. But Sainsburys in Holborn Circus saved the day. We can’t have a day go by without me forgetting something.

Peter: I’ve enjoyed this, but I’m not sure it’s screaming winner to me.

Anna: You’re right. I can’t not like crab pasta, whatever the recipe. But the extra steps involved with this one, making breadcrumbs and cooking breadcrumbs, is enough for me to turn to Nigella/River Cafe/Bill instead.  Sorry Lucas.

“Spaghetti with crab and mint” from “Good Things to Eat”

“Peas, broad beans and ricotta on toast” from “Good Things to Eat”

Kirstin: This recipe is the reason I bought this book. I thought that if somebody chose to do a chapter on “things on toast”, and could make it look so nice, the least I could do was buy the book. And that was absolutely yum.

Tom: It was indeed. We made extra slices it was so good.

Kirstin: You did that thing where you don’t talk when you’re eating. Which is always a sure sign that it’s yummy.

Tom: Yup, it takes a lot to shut me up.

Kirstin: That’s true.

Tom: And that was really good. I loved the garlic — was it just scraped on the toast?

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“Peas, broad beans and ricotta on toast” from “Good Things to Eat”