Tag Archives: tony sargeant

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.

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.

Detail from a portrait etching by William Strang RA in the collection of Anthony J Sargeant

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JB Clark shown above in a detail from a portrait etching was a collaborator of the Scottish artist and etcher William Strang RA. The powerful portrait etching in in the collection of Anthony J Sargeant.

Born in 1859 Strang became a Royal Academician in 1921 the year he died.

He enrolled at the Slade School of Art in London in 1876, aged seventeen, and studied under the school’s newly-appointed professor, the French Realist Alphonse Legros (1837–1911). Legros had introduced a continental style of teaching which focused on the importance of fine draughtsmanship and drawing from life. Having been a leading member of the etching revival in France, Legros also introduced an etching class. Strang clearly excelled here, and served as Assistant Master in the etching class for two years after graduating. Legros’s teaching, and his ideas, had a profound and lasting influence on the young artist, who described his old master as ‘the greatest teacher that ever lived, because he was the greatest artist who ever taught’.

Slightly disturbing etching entitled ‘The Visit’ in the collection of Anthony J Sargeant

During his lifetime, Dumbarton-born William Strang (1859 – 1921) built up an international reputation as a highly skilled and imaginative printmaker, portraitist and painter. His diverse subjects ranged from the fantastic to the very real, including uncompromising depictions of contemporary life and the effects of poverty and social injustice, landscapes, subjects from the bible, bewildering allegories, and narrative illustrations. He was also a prolific and highly successful portraitist.

via Etching ‘The Visit’ by William Strang RA in the collection of Anthony J Sargeant — TONY Anthony SARGEANT

Lunch is served

lunch of baby squid pieces on green salad with wild garlic pesto black olive tapenade, greenolive tapenade and spicy pepper luteniza on toast

Lunch prepared by Anthony Sargeant on 16th April 2017. Squid pieces on green salad with homemade wild garlic pesto, black olive tapenade, greenolive tapenade and spicy pepper luteniza on toast quarters. The wild garlic for the pesto gathered by Tony from the quiet wooded lanes around his Shropshire home