Feasting

mmccthefeast.jpgI received a copy of the Monday Morning Cooking Club’s book The Feast Goes On from the awesome Alisa for my birthday, and I’ve got a plethora of tags sticking out already because there’s a heap of things I want to cook. (For starters, look at the cake on the front.) This weekend I took the opportunity to cook three of them.

Mains was slow-cooked beef with ras el hanout. I went with chuck steak, and I used the slow cooker, which was awesome. It’s got onion and garlic, I did grate the tomatoes although I’m not convinced it was necessary, and I chucked in all the right spices for the ras el hanout. I used the cured lemon that I made courtesy of Palomar and I think it really was better than preserved lemon. It was… smoother, somehow (I mean yes it is a smooth paste, but even the taste seemed smoother). It cooked in about 6 hours, I think, and it has gone straight to the top few recipes of How To Impress Without Too Much Effort. I served it with yoghurt and some more cured lemon.

(I can’t find a recipe online for cured lemons like in Palomar. At any rate, it’s layer the lemons with salt and canola + olive oil; leave for three days then strain out the oil, blitz the lemons with some chilli and add some oil until it’s smooth.)

On the side I did a potato and onion gratin, with a big bunch of thyme and rosemary (the recipe called for one or the other, but why not have both?). I layered this too densely so I IMG_1301.JPGended up having to cook it for longer. Which was fine but I felt stupid. I will make this again and I will use a bigger dish.

For dessert I kinda committed sacrilege. In my family, Mum’s lemon delicious is almost holy. So to make mandarine delicious, and to make it in individual ramekins, and to follow someone else’s recipe – ! They were quite lovely. They had quite a different texture from the lemon delicious I have made in the past; not sure if that’s the recipe or the individual ramekin or if I made some mistake. But they weren’t as sponge-y; they were a bit more gelatinous, and they didn’t have much syrup underneath – it was more on the inside. Nonetheless I will be making these again, too… even though it did mean I had to blitz a mandarine in the wee processor and then strain the juice through a tea strainer.

 

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