Well this is a tough gig, it’s the morning after the Fat Duck and I have the challenge of whipping up some tasty food that is going to be instantly compared to all the fabulousness of last night.The meal that MC said he’ll remember for the rest of his life.So no pressure then!After a seminal meal I generally feel buzzing with ideas and influences and immediately start thinking how I could create some homage to the occasion.But after Heston’s, where do you go from there?I just can’t imagine trying to create any of the dishes we enjoyed, the foams, the liquid nitrogen, the little cubes of intense flavourings and the theatrical technical wizardry of it all.I am defeated even before I start.So giving up gracefully I cook the Waitrose’ As Good as Going Out chicken and mushroom filo pies we were planning to have as a light lunch before the excursion to Bray.Knowing that MC might not have cream-drowned leeks again for a little time I thought I better oblige and it was the perfect vehicle for just-arrived-from-Dijon Basil mustard.If I’d cooked this yesterday I would have left out the Jersey royals and just gone for the green salad but we’re not saving ourselves for a meal later today, so a few lightly buttered potatoes get added to this plate to accompany the balsamic splattered mâche. I can’t possible match the culinary drama of last night but I can whip out the white linen and full on crystal to at least have a dazzling table.And it seems I have quite a lot of crystal – napkin rings, knife rests, candelabra, knives, glasses and spoons etcetera, so it is all quite sparkly!After our sort of pie we have some of the wild garlic wrapped Cornish Yarg which was a nice change and then some lemon tart which was supposed to be the dessert on Friday but I guess the late hour drove thoughts of a sweet ending from everyone’s minds in favour of sleep.They can’t be many more stunning combinations of the vibrant yellow of lemon tart and the vivacious red of the raspberries. We may not have had a feast even in the same stratosphere as our life-changing repast last night, but the company was still very fine. And I do like an excuse to use the candelabra!
EATS, COOKS & BLOGS
The random ramblings of a self confessed foodie diva gathering all tasty morsels of food related trivia and regurgitating them for your delectation.
Less of a weblog more of a grublog!
Bon appetit!
"Tell me what you eat, and I will tell you what you are"
"Ask not what you can do for your country, Ask what's for lunch" - Orson Welles
"When you feast, devour it all" - Tolstoy
Food, like a loving touch or a glimpse of divine power, has that ability to comfort.
Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress.
I wish you a merry Christmas, I wish you a merry Christmas, I wish you a merry Christmas and a Happy New Year
One cannot think well, love well, sleep well, if one has not dined well
Cooking is like love, it should be entered into with abandon or not at all
Here's to another year of eating fabulously!
They dined on mince, and slices of quince, which they ate with a runcible spoon
Bear in mind that you should conduct yourself in life as at a feast
Have yourself a merry little Christmas
Christmas is coming, the goose is getting fat
'tis the season to be jolly, tra la la la la... la la la la
Chestnuts roasting on an open fire, Jack Frost nipping at your nose...
Dine we must and we may as well dine elegantly as well as wholesomely
Full of mellow fruitfulness
Melting in your mouth and not in your hand!
Eating the Big Apple, one bite at a time
(Not always about mash!)
It's tasty, tasty very very tasty! It's very tasty!
Well this is a tough gig, it’s the morning after the Fat Duck and I have the challenge of whipping up some tasty food that is going to be instantly compared to all the fabulousness of last night. The meal that MC said he’ll remember for the rest of his life. So no pressure then! After a seminal meal I generally feel buzzing with ideas and influences and immediately start thinking how I could create some homage to the occasion. But after Heston’s, where do you go from there? I just can’t imagine trying to create any of the dishes we enjoyed, the foams, the liquid nitrogen, the little cubes of intense flavourings and the theatrical technical wizardry of it all. I am defeated even before I start. So giving up gracefully I cook the Waitrose’ As Good as Going Out chicken and mushroom filo pies we were planning to have as a light lunch before the excursion to Bray. Knowing that MC might not have cream-drowned leeks again for a little time I thought I better oblige and it was the perfect vehicle for just-arrived-from-Dijon Basil mustard. If I’d cooked this yesterday I would have left out the 
I can’t possible match the culinary drama of last night but I can whip out the white linen and full on crystal to at least have a dazzling table. And it seems I have quite a lot of crystal – napkin rings, knife rests, candelabra, knives, glasses and spoons etcetera, so it is all quite sparkly! After our sort of pie we have some of the wild garlic wrapped Cornish Yarg which was a nice change and then some lemon tart which was supposed to be the dessert on Friday but I guess the late hour drove thoughts of a sweet ending from everyone’s minds in favour of sleep. They can’t be many more stunning combinations of the vibrant yellow of lemon tart and the vivacious red of the raspberries.
We may not have had a feast even in the same stratosphere as our life-changing repast last night, but the company was still very fine. And I do like an excuse to use the candelabra!
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