Log in

No account? Create an account
Previous Entry Share Next Entry
Meat, wonderful meat.
While we were in Yorkshire we hit Keighley market. We bought two wild boar chops, four wild boar pork sausages, two chicken breasts (which served three of us easily using Jocelyn Dimbleby's wonderful St David's Day recipe of chicken, leeks, butter, cream, lemon juice, nutmeg and cayenne) and a big haunch of venison and it cost us less than forty pounds. Today we ate the chops, cooked with apple and apple juice - and they were so big neither of us could finish them. They are in the fridge to be made into pate. I wish we lived in the Aire valley...

  • 1
*has envy*

Yesterday I cooked all-meat sausages (well, apart from spices and water which makes 97% pork, apparently) but my father found them too chewy. :(

My Dad was the same in his later years - he also had dementia at this period. We are inordinately fond of Sainsbury's Ultimate Pork (free range) sausages.

Would that chicken recipe happen to be online anywhere? Alternatively, is there a book wherein I could find it? That sounds like something my partner would be willing to make and eat.

I don't think it's on the net and the cookery book it's in is twenty years old and produced by a supermarket. However, it is extremely simple and I'll type it out for you some time today.

Changed from 6 people - the original - to two people (which we normally cook.) I've also changed the recipe a bit where I know the terms are different or ingredients are hard to get in the States. If you don't understand something, let me know.

St David's Dish

2 Chicken breast fillets (about 6/7 ozs) skinned
1/2 lb to 12oz leeks.
1 oz butter
yolk of an egg
1/4 pt double cream (I believe this is not available in the States - you do have whipping cream, as I understand it, and while this is not as rich, it should be an acceptable substitute here. If you can get heavy whipping cream so much the better.)
Juice of 1/4 to 1/2 a lemon, to taste.
Small amount of grated nutmeg (again, to taste.)
Salt and Cayenne Pepper.

1. Cut the chicken breast fillets across into fairly thin slices.
2. Wash the leaks, remove the green tops, and cut the pale green and white remaining leeks across into 1/2 inch rings.
3. Melt a third of the butter over a gentle heat in a large frying pan/skillet.
4. Add the chicken and stir over the heat until the chicken is cooked through. Using a slotted spoon remove to a covered ovenproof dish and keep warm in a low oven.
5. Add the remaining butter to the pan (sometimes you need a little more than the recipe suggests) and melt.
6. Add the sliced leeks and stir over a gentle heat for 6 to 10 minutes until soft.
7. Using a slotted spoon take the leeks from the pan and put them with the chicken, leaving remain juices in the frying pan.
8. Whisk the egg yolk lightly with the cream to mix, and thicken and bulk very slightly.
9. Pour into the pan. Heat gently for just a minute or so, stirring all the time and not allowing it to boil. Gradually add the lemon juice, still stirring constantly. (I find taking it off the heat helps at this point, then putting it back when you have added all the lemon juice.)
10. Add grated nutmeg, cayenne and salt to taste, make sure the sauce is hot, then mix with the chicken and the leeks.
10. To serve, spoon onto a bed of rice and garnish with chopped parsley, if wished.

It is - obviously - a rich dish, and one for celebration. (She created it for the birthday of her then husband, David Dimbleby, a very well known news anchor, which is also St David's day.)

We have a local farmers' market in Holmfirth - once a month on a Sunday - where you can get buffalo, Aberdeen Angus beef, dexter beef, locally produced venison amd locally produced lamb. There's also an artisan baker, a smokery (fish and meat), a pate maker and a sausage-maker. The piemakers (a couple) are not very good (pork pies too dry), but we have an excellent prize-winning pork pie maker in Shepley, a mile down the road, and a proper butcher in Denby Dale, two miles in the opposte direction, which has own-reared meat, and home made bacon and a variety of sausages, plus a brilliant range of very tasty beef pies. They sell their own home-made, delicious gravy in pots (usually frozen) which is perfect with the pies. They also do their own home-made potted beef and 'mucky-fat' - so old fashioned and bad for you, but fantastic! If you go at lunchtime you can get hot pie of the day with proper mushy peas or hot meat sandwiches. Yum!

  • 1