I started by baking some bread. Having been so successful with this the first time round, I followed Paul Hollywood's basic recipe again, but this time I made a "tin" loaf:
It worked - and I even remembered to grease the tin! I think the result proves that my first-time success last week with the Bloomer was not just a fluke. This time I paid particular attention to getting a nice crisp crust.
The bread subsequently became part of our Starter, some of it used to mop up some of our best olive oil, and some of it buttered, to eat with these - home-grown radishes, dipped in salt:-
Here is the Starter then:
Main Course was leg of Lamb, roasted on a bed of lemony, thymey, garlicy potatoes. I had got the butcher to remove the bone from the meat and "butterfly" it - in other words make the joint into a fairly thin, flattish piece of meat. I marinated it for a few hours with olive oil, garlic, black pepper and lemon juice:
|The meat marinating|
|Ready to go in the oven|
|The end result|
So then the Dessert - Rhubarb Cream made with home-grown Rhubarb.
I cooked the Rhubarb in a covered pyrex dish, adding a tablespoonful of water, some peeled raw root ginger, a squeezed orange and about a dessertspoonful of Sweet Freedom (a sugar substitute suitable for diabetics). While this was happening I softened a couple of sheets of leaf gelatine and put them in a pan with about 200ml Elmlea Light (reduced-fat cream substitute) and gently warmed it until simmering. By this time the Rhubarb was cooked and I added the warm "cream" to it, stirred it in and decanted it into some glasses before putting it into the fridge to set. This is the result:
Just for completeness, I want to mention the fact that I also cooked some Good King Henry shoots, and served them as one of our veggies, alongside the Lamb. As ever, we were totally underwhelmed by this vegetable. It has some similarity with spinach, and some similarity with PSB, but is nowhere near as good as either. I think I'll just treat it as an ornamental plant from now on.
Should I add that the meal was complemented by a nice bottle of "our own" (Wineshare) Cabernet Merlot? No, you probably guessed that for yourselves!