A Surprise Sunday Lunch

I'm sure most of you will by now have heard about the problems in the skies above Northern Europe and the resulting no fly zone which has been in place, more or less continuously since it's imposition on Thursday.  The zone covers much of Northern Europe and is the result of  a volcano erupting in Iceland.

Hundreds of thousands of passengers are finding themselves stranded in the wrong place as air travel plans fall apart.  There is, as yet, no real sign of the situation abating and many experts are now suggesting that nothing will fly in the affected areas until the middle or end of the coming week or even later.

One unexpected aside that has arisen out of this situation was a very pleasant Sunday lunch which I have just enjoyed with five friends.  All of the friends should have been in the UK, having left France yesterday afternoon for the short flight to Bristol.  But they are all still here.   Two of them live here and have cancelled their short break and the other three have been offered replacement flights next Saturday afternoon, a week after they should have returned from their holiday.

As a result of this, I offered all five of them Sunday lunch "Chez Moi" and prepared a simple meal.

For starter I mixed several leaves from the garden and prepared a small salad with cucumber.  I then turned it into a Perigordine Salad by making a bacon and crouton mix, stirring it into the salad leaves and then dressing with a garlic and herb vinaigrette.   I served it with a sliced tomato salad dressed in a tomato vinaigrette.

For the main course I prepared Pork in Cider to my own recipe.  It takes it's inspiration from a Porc de Normandie recipe but has been developed over the years.

• Coarsely chop a whole onion
• Peal and thinly slice several garlic cloves
• add a good quantity of herbes de Provence
• Fry the onion, garlic and herbs in a little olive oil until tender then line a large ovenproof dish with them
• Lightly fry pork chops in a little olive oil in the same pan until they are just slightly browned on both sides. (They don't need to be cooked through) I use one large chop per person.
• Arrange the chops in the dish on top of the onions and garlic
• In the same pan,mix about 50ml of cider vinegar and a 75cl bottle of light cider, (I use a sparkling cider)
• Cut an apple into  large pieces, (cored but not peeled) and add to the cider
• Bring the cider, vinegar and apple gently to the boil.
• Arrange the apple pieces around the chops and pour the liquid over to completely cover
• Add lots of freshly ground pepper and some salt
• Bake in the middle of an oven at 180 C for about 1 hour
• Check midway through cooking and add more cider if the chops are showing above the liquid
• Remove from oven after 1 hour and add a good tablespoon or two of fromage blanc to the top of each chop
• return to oven for about 15 to 20 minutes
• Serve the chops and apple and thicken the juice to make a delicious gravy

I served this dish with cous cous.

I simply measured the amount of cous cous I need, (2 cups for 6 people) into a serving basin.  In a sauce pan I put the same amount of water, a handful of dried sultanas and some macedoine of vegetables and added just a dribble of olive oil.  I brought the saucepan to the boil and as soon as the vegetables were cooked I poured the whole lot on to the couscous and left to stand for exactly 3 minutes

Fluff up the mixture and serve immediately.

Three or four french cheese and the remains of the fromage blanc made up the cheese board and for dessert, one of the guests brought a wonderful peach and apple tart which we devoured!  As always there was a big basket of french bread and several bottles of red wine on the table from the start.

It was a surprise meal for my surprise guests.  I'm sorry I don't have any photographs but maybe this is one of those occasions when the words will leave enough to your imagination to let you savour the flavours and dream of the occasion.   My guests don't seem to be too upset about being stranded in France!

Easter Biscuits

Easter is a time for enjoying food and I particularly like these spicy biscuits

INGREDIENTS 120gms Caster Sugar 120gms butter 1 egg yolk (reserve the white) 240gms plain flour 1tsp Cinnamon 1/2 tsp Nutmeg Pinch ground cloves 75gms mixed dried fruit Milk

METHOD

1. Preheat the oven to 160°C
2. Line a cookie sheet with greaseproof paper
3. With a knife, cream the butter and sugar together until well blended and light
4. Carry on creaming, adding the egg yolk until completely absorbed
5. Combine the flour and spices and slowly fold into the mixture.   Then add in the dried fruit.
6. Make into a stiff dough by adding a little milk (2 or 3 tbsp)
7. Make into a ball and place on a floured board then roll the dough out to about 5mm thich, turning constantly.
8. Cut into Easter shapes with a cookie cutter. (I use a round crinkle cut)
9. Place on greaseproof paper on baking sheet in the middle of the oven and bake for 10 minutes
10. Remove from oven, brush the tops with egg white and sprinkle with sugar and return to oven.
11. Bake for a further 10 minutes or until pale golden colour.
12. Cool biscuits on a wire rack.
13. Try not to eat until cooled.

Hot Cross Bun Day

It's Good Friday, a Christian festival which in many parts of the world is celebrated by a national holiday, although, as it happens, not here in France.

Traditionally, Hot Cross Buns are made and eaten on Good Friday.  I'm not completely sure of the reasons, but think that, like Pancake Day, it's another food feast related to abstinence at Lent.  In this case, those foods which were forbidden during Lent, eggs, butter, milk etc, are once again used to make a delicious dish, in this case a tasty bun.

I determined to make my Hot Cross Buns this morning but things were working against me and it wasn't long before I realised I was running out of time.  Hot Cross Buns are delicious to eat, but take up a lot of time in preparation with bursts of activity interspersed with 20 or 30 minutes wait whilst the dough proves.

Admitting defeat, I turned to the internet for a simple recipe where I could throw everything in a pan and walk away...  and yes, the pan turned out to be my bread maker.  I use my bread maker a lot, but have only ever used it to make...well, bread!  But the recipe seemed easy and gave me the time I needed for other things.  I'll repeat the recipe here, but a big thanks to Bella Online for the original recipe.  I have changed just a couple of small things in that I glazed the buns with warmed honey and omitted the cross!

Well, omitted, is a polite way to say "forgot".  I made the buns, prepared the oven and popped them in before putting together a piping bag to add the cross.... it was only then that I remembered the cross has to go on the buns BEFORE they go in the oven.

The finished buns are not the most gorgeous buns I have ever made and they didn't rise very well.  However, I want to say that I have no doubt that the problems reflect the state of my attention in the kitchen today and are no reflection on the recipe from Bella Online.  They do, however, taste truly amazing.

My own buns     From Bella Online

dough 1/4 cup water - at room temperature or slightly above 1/2 cup lukewarm milk 1/4 cup melted butter 1 egg, lightly beaten 3-1/2 cups all purpose flour 1/4 cup sugar 1-1/2 tsp. active dry yeast 1 tsp. cinnamon 1/2 tsp. nutmeg pinch of ground cloves pinch of allspice 1/2 tsp. salt 1/2 cup golden raisins 1/4 cup finely chopped, mixed candied fruit glaze 2 Tablespoons of honey, gently warmed

Although it's not what is recommended in the original recipe, I always use a mixture of flour and water to make the cross, and pipe it on just before putting the buns in the oven.

 

Preparation -
Place all the dough ingredients, except the raisins and fruit, in the bread machine pan. Set on the dough only cycle. Add the raisins and candied fruit at the bread machine's signal for adding extra ingredients. Remove the dough from the bread machine at end of dough cycle. Place it in a bowl, cover with a cloth and let it rest for 10 minutes.

Divide the dough into 12 pieces. Shape the pieces into balls and place them 3 inches apart on a lightly greased baking sheet. Cover and let rise in warm place until almost doubled, about 45 minutes to an hour. Bake in a preheated oven at 375º for 15 to 18 minutes, or until light brown on top. Remove from the oven. Place the baking sheet full of buns on a wire rack to cool. Prepare the glaze, then spread it over the warm buns. Let the buns continue to cool on the baking sheet.

 

Oh, The top picture above is of my own attempt but the second picture is the "official" photo from Bella Online, which I thought looked better.