Myself and a delegation of students were invited to our sister college – St. John’s College Cambridge. This is the feast we were fed (excuse the port stain!).
Ever wanted a birthday menu. This is what whipped together for our parents joint Birthday celebrations. All home made by the children. We were a little too busy cooking for 35 people to take photos, but the menu is better than nothing!
A hot spicy crabby ginger tart with salad garnish and a chili dressing
Sophie Bertin Sancerre 2011
Ballyhaunis, Co. Mayo, Ireland Sirloin Beef
with Roast potatoes, Salsa Verde and a Rosemary Jus
Ch. Puygueraud 2005 Bordeaux cotes de Francs (3L bottle=Jeroboam)
Ch. Latour-Martillac 1999 Pessac-Leognan Gand cru classe de Graves (1.5L bottle=Magnum)
Torbeck 2009 Barossa Valley Grenache-Shiray-Mourverdre
Villa Novare 2009 Valpolicella Classico Superiore Ripasso
Lemon Drizzle Cake or Chocolate and Hazelnut Torte
or Both! served with Berries and Creme Fraiche
Chateau de Rolland 1989 Barsac
A large selection of Irish, French and Swiss cheeses served with rye crackers with linseed.
A bottle of Dow’s 1963 Port (from the year of Mom and Dad’s birth) and a bottle of Taylor’s 1977 Port (supposedly the best vintage for port of the entire 20th century)
Doing a normal shop in Tesco, I saw a load of cranberries that were reduced after Christmas. The best accompaniment to chicken or turkey, all year round is Cranberry sauce!
This is a super easy one I made, its delicious and quick and we bottle it and keep it for the year. There is nothing like homemade cranberry sauce.
Double, triple or quadruple this recipe depending on how much cranberry you have:
350g fresh cranberries
1 cup of sugar
1 tablespoon of Kirsch Wasser
1 tablespoons of Port
2 tablespoons of Water
Throw everything into a pot and cook until cranberries are soft. They are absolutely chocked full of pectin, so it’ll be a very jellified sauce, but break the berries open as they cook and mix well, cooking off the alcohol. While the sauce looks runny, it’ll solidify a lot once cooled, so don’t over cook it just because it appears watery.
Heat bottles in the oven. Bottle, serve with Christmas dinner or eat with a turkey sandwich!
Nom nom nom!