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| Dinner table. New napkins! |
So, we settled on a starter of warm goats cheese on a bed of rocket and caramelised onions. We prepared the onions in the morning, roasting them with sugar and red wine vinegar till they were darkened and sticky.
Then we made something which was for us a first. Venison and chestnut mushroom suet puddings, an adapted recipe, with creamy mash and braised red cabbage. The venison was stewed in the oven for about two hours with celery, red wine, gin and herbs. The venison meat was separated from the thick juices which were further simmered to make a thick, intensely flavoured gravy. The suet pastry was easy to make and texturally was stodgy and like a big warm blanket. Red cabbage was braised with red wine vinegar.
After this, we rolled out a banoffee cheesecake from Nigella's new book, "Kitchen". I am a fan of making a cheesecake using a bain marie and this was pretty tasty. Next time I think I'll try the peanut butter cheesecake in that book which looks incredible.
Hopefully my entries will get a little more interesting as they go on! But I'm pleased I've got this off the ground.
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