Such a simple meal. Anthony Sargeant put this together yesterday evening (it would be pretentious to call it ‘cooking’) – fresh English asparagus from a local Shropshire farm, a poached egg, some local ham, and a spoonful of hollondaise. So simple.
Wild Garlic (Allium Ursinium) grows in great profusion around the wooded lanes close to the Shropshire, England, home of Anthony Sargeant. In sunny spots it is already flowering but in the shade of the stone wall it is still only in leaf. It is a very useful plant for cooking (and makes excellent pesto. But best of all it is free! However if you do find some please cut in a way that ensures sustainability (you are allowed to cut the leaves – but it is illegal to dig up the bulbs). Just take a few leaves from each clump so that the bulbs can survive for next year.
The evening meal last night (4th April 2017) was fish and chips. Anthony J Sargeant used John Dory fillets which he prepared by seasoning before dusting with rice flour (it helps the batter to stick) and then coating in a simple batter (flour with a little cayenne pepper and salt, a pinch of bicarbonate of soda, all mixed together dry before adding ice cold sparkling water. Properly drained and put on kitchen towel under a low grill while the chips are being given their quick second cooking in the same oil keeps the batter crisp and light. It was served with a few peas and wild garlic pesto made a few days ago using wild garlic which grows in profusion along the wooded lanes where Tony lives in Shropshire.
Anthony Sargeant cooked a small joint of beautifully marbled beef earlier in the week. Quickly sealed in a hot pan then into a fan oven at 60 degrees Celsius for an hour and a half. What was left after the first meal was very thinly sliced and served cold with chips (french fries to Americans) a salad and a few spicy stuffed red peppers.
Very clean rope grown Scottish mussels make for a delicious meal. These were especially good mussels plump and tasty. Simply cooked by Anthony Sargeant in the classic Moules Mariniere fashion
A delicious dessert served on Royal Copenhagen plate. Anthony Sargeant had this dessert a few nights ago – the crunch of the crumble contrasting with the softness of the panfried and caramelised Cox apple segments. The flavour of apple and blackberry perfectly complementing each other. Served with cream.
It does not photograph well but was very agreeable. Anthony J Sargeant removed the bone from some rose veal chops, battered and coated in egg and breadcrumbs. Served with a poached egg, fried boiled potatoes, and a few crushed broad beans.