Category Archives: cooking

Supper on Christmas Eve 2017 was Cornish Lobster prepared by Anthony J Sargeant

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Wonderfully fresh Lobster made a delicious meal for two on Christmas Eve 2017. Prepared as an adapted version of that classic dish first created by Escoffier in the 19th Century, Lobster Thermidor.

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See the last post – here is Christmas Day Dinner plated ready for serving

steak and kidney pudding Christmas Day Dinner 2017

See the previous post about Christmas Day Dinner 2017 – Anthony Sargeant had this wonderful home made steak and kidney pudding for Christmas Dinner. Using a cheap cut of beef (skirt is probably best) along with diced ox kidney and mushrooms it just needs a suet mixture and 5 to 6 hours of steaming. Here a quarter portion has been plated up with just a few brussel sprouts and mash of potatoes with celeriac.

Do you really want to eat Turkey for Christmas Dinner every year?

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Anthony Sargeant had this wonderful home made steak and kidney pudding for Christmas Dinner. Using a cheap cut of beef (skirt is probably best) along with diced ox kidney and mushrooms it just needs a suet mixture and 5 to 6 hours of steaming. The next post shows the pudding plated.

Fabulously fresh large wild Sea Bream from Cornwall

Anthony Sargeant bought this wonderfully fresh Cornish Sea Bream at Barkworths fish stall in Shrewsbury’s Indoor market last Saturday 23rd December 2017

wild cornish sea bream

Barkworths in the indoor market at Shrewsbury, Shropshire, England, are one of the very best fishmongers that Anthony Sargeant has found – superb fresh fish well looked after.

Delicious food for an English Winter – highly recommended by Anthony J Sargeant

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Here a quarter of a steak and kidney pudding is served on a Royal Copenhagen dinner plate with Sweetheart Cabbage and mashed potato. Anthony Sargeant thinks this is one of the most perfect meals for a cold winter’s day in England. Using cheap cuts of beef (shin or skirt) and ox kidney plus mushrooms and onions the long cooking time in the suet pastry (5 or 6 hours steaming) ensures everything melts down to delicious filling in the suet crust.

Ratatouille with baby octopus and squid

A luscious supper prepared by Anthony Sargeant.

ratatouille with baby octopus and squid

Tony made this mixture of vegetables and squid with baby octopus for supper – unctuous base with highlights of vegetables and fishy tastes.

Boned thicken thighs stuffed with wild garlic butter on bed of sweetheart cabbage

boned thicken thighs stuffed with wild garlic butter on bed of sweetheart cabbage

Simple, inexpensive and delicious. Anthony Sargeant cooked this for supper – no need for masses of ‘chefy’ accompanying bits and pieces – keep it simple at home and enjoy.