This week's bread: Len Deighton's Mixed Wholemeal from The Sunday Times Book of Real Bread: 3:1:1 wholemeal flour, strong white flour, mixture of wheatgerm, coarse cornmeal, pinhead oatmeal, splosh of sunflower oil: v nice.
Saturday breakfast rolls: the ones loosely based on James Beard's mother's raisin bread, made with strong brown flour: not the best these have ever come out (?not enough mace).
Today's lunch: game crumble - game casserole mix (pheasant, partridge, venison) cooked with garlic, onion, bayleaf, salt, pepper and red wine in a low oven for an hour or so, then a crumble topping of 2:1:1 strong wholemeal flour/strong white flour/pinhead oatmeal + butter + seasoning + crushed coriander seeds spread on and baked in a moderate oven for a further 30 minutes; served with slow-cooked broccoli florets, and baby leeks vinaigrette - gave them rather longer simmering, a dressing of olive oil, white wine vinegar and wholegrain mustard, and toasted breadcrumbs, rather good.
With that we had the traditional anniversary champagne - 40 YEARS!!!
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Date: 2024-08-25 08:59 pm (UTC)P.
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Date: 2024-08-25 09:34 pm (UTC)Many congratulations on the 40 years!
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