Wednesday, 7 January 2015
New Year, still here!
Oh dear, what a lazy pair of 'bots we've been. Except that we haven't – except for when it came to updating this blog. December is always a very busy month for both of us at work, and we simply didn't have time. We did, however, go to see Tom Kerridge give a talk in Bath (proof here in the form of Mr Robot with the man himself), and we cooked a post-Christmas meal for friends.
Tom Kerridge's recipes from Proper Pub Food are among our favourites, being seriously tasty, and substantial too. The treacle-cured beef, date and toffee pudding with caramelised bananas and beef ribs are all big favourites. When he brought out Best Ever Dishes we had to go to his talk. Annoyingly, the talk then got moved from October to December, so we ended up buying the cookbook months after everyone else had it. Still, it was worth waiting for as Tom is a really nice bloke, every bit as affable as he is on the telly. In fact, even after all this time as one of the country's top chefs he seemed a little embarrassed to be standing in front of a group of people, which was quite sweet, and was happy to pose for a photo. I'm not sure when we'll get round to making anything out of the book as Mr Robot does most of the cooking from the Kerridge books, though there are some nice-looking pies and I'm the house pastrymaker so I might try that.
The other reason why we might take a while to cook from the Kerridge book is that we got a few extremely nice ones for Christmas. I've already tried a couple from Meera Sodha's book Made in India. Mr Robot thought that would appeal to me as in addition to sharing a lot of really delicious recipes Meera also talks about her family's journey from India to Britain via Uganda, and how moving between continents and changing circumstances affected their food. I have really enjoyed reading it, especially her rules (feed the dog chapattis!). His mum gave him the Duck and Waffle book; he's yet to make anything from it but he does keep saying he wants to.
Damien Trench' did almost exactly the same recipe in his Christmas radio programme, which made us chuckle), followed by roast goose with many trimmings, then port wine jellies and/or our friend Ian's fab chocolate orange pannetone pudding, and finally a cheeseboard supplied by Matt and Lucy. Frankly after all that neither of us wanted to see anything fancy for a bit! Though when I was poorly last weekend Mr Robot did make me a comforting bowl of ohn-no khao swe, Burmese coconut chicken noodles, from Mi Mi Aye's book Noodle. Every bit as restorative as chicken soup, but even tastier (and the shallots and chili oil garnish will help to stop a virus in its tracks).
Anyway, Happy New Year to you. This year my plan is to keep the kitchen tidier during the week, and to make more things involving dough. It could be pizzas or soda bread, it could be bau or naan. Who knows? If it starts out as a splidgy floury mess, it counts. Watch this space.