"It's not much but it's ours"

Sunday, November 23, 2008


So, what's your signature dish?

Indeed, you may have more than one, dishes that you turn to very time you want to make a "no chance of failure meal" or dishes that other people beg you to cook for them whenever it's your turn to play host.

Mine? well, I don't have many. I tend to leave cooking to those with a lot more skill than me in the kitchen, while I just make appreciative noises at the end results. But, I do have a few. My LSD (Life Saving Dahl) is a thing of beauty, my pies draw sighs and I can make a steak & kidney pudding that should be put in a time capsule for future generations to marvel at.

However, when it comes ot my turn to cook Sunday lunch, HP's lower lip begins to shake a little if the word "mutton" is not used and, over the years, I have refined my method for stuffing and slow cooking a shoulder cut until the meat falls apart at the slightest fork pressure.

This time mutton from Farmer Sharp (a bargain with enough to feed four coming in at £11) was stuffed with ingredients from my chum, Mehmet at Embassy Electrical Supplies. He was touting his fine goods on a new stall at Whitecross Street Market and I came away with wild oregano and sweet paprika dried on the terraces of his farms in Cyprus and Turkey, preserved lemons and oil from the same to which I added lots of chopped garlic.

I rolled and marinaded the joint overnight and then sealed the roasting dish with a double layer of foil before low and slow cooking for nearly five hours with the foil being removed for the last half hour so I could skim off the fat and crisp up the skin.

It's a great dish, even if I do say so myself and with some simple wilted greens and some crushed cannelini beans mixed with more of Mehmet's oil and oregano, HP could hardly even muster a traditional Bengali criticism ("was the good butcher closed today?" etc etc)

I suspect I shall be doing this again sooner rather than later.

So, that's one of my signature dishes. What are yours?

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Anonymous Anonymous said...

We don't really do lunch on Sunday. Goes back to the time of the mega-hangovers from Saturday night and couldnt facing eating let alone cooking. So we still do Sunday lunch for Sunday dinner.

A slow roast rolled joint of belly pork usually gets applause. Free range pig from The Farmers Market Shop in Bakewell. Apple sauce using Bramleys (and a splash of cider vinegar and some sage from the garden).

I also do variations on "stew". Organic beef from Mansergh Hall. It could be Daube. It could be Vlaamse Stoverij. But fave is a classic Brit stew - with dumplings. And a nap afterwards - but that's more to do with my age.


Sunday, November 23, 2008 11:13:00 pm  
Blogger Frequent Traveler said...

Chicken spaghetti.

Egg-cheese-chive breakfast cassserole.

Semi-sweet chocolate chip cookies with chopped walnuts, pecans, hazelnuts & macadamia nuts.

Comofrt food things :)

Monday, November 24, 2008 1:18:00 am  
Anonymous Anonymous said...

Sunday signature dishes are definitely seasonal.

Summer sees me trying ever larger pieces of meat on the BBQ. Interesting salads and fresh white wine.

Winter has to be a roast. Hard to stray from Belly Pork or Leg of lamb. Roast potatoes, parsnips and onions with lashings of thick Welsh gravy. Good strong red wine.

Monday, November 24, 2008 10:05:00 pm  
Anonymous Anonymous said...

Blackberry chocolate brownies - absolute guaranteed win. And the only vaguely complicated dish I have ever managed to pull off (seared tuna with asparagus risotto, fried spinach and tomato saffron broth, no less) usually gets an airing when someone needs to be impressed. Which isn't that often tbf.

Tuesday, November 25, 2008 3:06:00 pm  

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