A couple of weeks ago, we had a Pre Christmas Dinner chez Nous. Amazingly all were available and so to plan our meal. We decided to visit Smithfield, the London Meat market. but one has to go early, so off we trotted and were there at about 5.30 in the morning, but even so some of the traders had already left for the day. But what fun, oodles to choose from and the traders that were still there, all to a man ( and woman) were jolly.
A couple of these photos were taken in Mexico City, but meat markets seem to be the same world wide.
We thought that we would have a fillet of beef, something of a luxury, not usually cooked just for 2, and maybe not something that the kids could afford to serve. We also bought a 6 Kilo boned Turkey crown, for son who was doing his wonderful Turkey breast for Christmas day. A 6 Kilo Turkey breast is a tad on the large side, and so it was cut into 2 and frozen.
What else to have ? Well, I love Scallops and know that some of the others do as well. Right that takes care of starters, sautéed scallops with crisp pancetta and some Panko covered shrimp on a bed of leaves! Ah stop! Son in Law, allergic to shell fish, right, plan b) for him it is baked goats cheese on sourdough toast with the yummy deep pink ice cream that is Beetroot ice cream. Onto the main event. Well roast beef, with a rich sauce, made with onions, port, dijon mustard, worcestershire sauce and blackcurrant jelly, UMM! along with baked potato skins filled with cheese mash, braised red cabbage, French beans. Ah Ah, maybe not every wants beef, so another plan b came into force, a Salmon Coulibiac ( a kind of Salmon Wellington) was also made, along with a beurre blanc sauce, and maybe something else should be an alternative, YES! Biriyani Rice, chop an assortment of vegetables, cook the rice, sauté it in wok along along with curry spices, add the vegetables, umm umm the smell is Devine.
Right, so now we can move onto dessert.
What to make? Well, Miss Tess, her dad and himself all love crumble, actually Miss Tess makes a pretty mean crumble herself ( she is 8) . So crumble it is, apple and raspberry in individual ramekins. Next Master Alfie Just loves Meringues, and so it is going to be a raspberry Pavlova with him in mind. And the rest, well Molton Chocolate Pots with stem ginger ice cream. And that should do it!
Whilst I busied myself in the kitchen, himself set the table ( it is his job and knows exactly what to do and how to do it, it might seem pretty easy but I can be kind of OCD when it comes to table settings) and after that being at a loose end he wrapped the presents. We were being conservative this year and a mere 7 hours later he had finished. We always put cryptic clues on our gifts and this was exacerbated by himself deciding to to write them languages other than English, so constant trips to computer and bablefish !
All duly arrived, dinner was served. I am pretty sure everyone knows how to make a crumble mix, BUT although I am not a crumble eater, I choose to make my crumble topping separately from the actual filling and put the filling on wen itself is ready. This way I can make multiples of the mix as it freezes well, and is ready for future use.
My Crumble Mix
12 oz ( 340 grams) plain flour
4oz (113 grams) brown sugar you can use more if you have a sweet tooth
8oz ( 225 grams)unsalted butter
very simply if you have a food processor, put the flour and sugar into the processor and then add the COLD butter which has been cut into chunks. Switch on the machine and when the clonking stops ( in just a few seconds) it is ready!! How easy is that. You can add then if you like some ground almonds or chopped nuts to the mix.
Spread out onto a baking tray and bake 180C/350F/Gas 4.for about 20 mins or so, occasionally giving it a stir so that it all cooks evenly. Leave to cool and then can be used straight away or frozen. To assemble the crumble, either use fresh or frozen fruit, cook the fruit first and then top with the crumble mix and bake until hot. Can be made for a more formal occasion in ramekins rather than one big crumble. When I make it for himself, I usually make one large one and then when cold cut it into portions, and freeze, so that it is there ready for his late night snack !!