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Flavour Mixture!

December 19, 2009


I have been a bit slack with my Flavour of the Month Essential Christmas Cookbook I actually thought I’d been doing ok, I thought I’d been baking and making a lot. But, I went a bit all out to begin with and suddenly have dropped off.

And, now…I’ve sustained an injury and am not allowed to walk until Christmas really. It’s an issue! But anyway, I can write about the things I have done still – I’m not stopped from doing that.
I am going to do a bit of a bulk post though, minus recipes – I feel a bit slack with that, but there is pain associated with my above injury. And, well I am slowly sipping my peppermint laced hot chocolate and watching Top Gear at the same time, so I am a little distracted.

First off is the Raised Pork Pie delightfully tasty! I could’ve devoured the whole thing too myself, the sage with the apples were delightful. Of course it’s not surprising to say the least that these worked well with Pork. It’s a quintessential combination isn’t it? However, as you can see……my pastry failed! Oh how it failed. Texture and taste wise it was good, but it wouldn’t hold its form, and it just fell to pieces as it cooked? Pastry continues to bother me!

Next up is the Raspberry Miroire I made this for a family gathering, minus the white bark on the outside. It was well received, I was a little worried about the texture but it actually turned out very well. My SIL was the person who I was concerned about in relation to this texture thing, and she enjoyed it so must’ve been ok yea? I had to pass on the recipe to the Husband’s aunt the next day so it worked out! And didn’t really take a good photo, because there was not really a lot of time for me to fiddle around between it being ready and it being taken to be eaten!

Then the Spicy Nuts were a hit with my grandmother, she loves nuts (as long as there were no hazelnuts) and she devoured them in half a moment. The original recipe just called for pecan, cashew and almonds but I just used a natural nut mix that included macadamias and walnuts as well. These are actually her favourite nuts so I really needed to include them didn’t I! I also, did not have any garlic powder so I substituted it with nutmeg, it worked well.

Finally Roast Sirloin with Mustard Sauce….saved the best for last! Oh my word it was divine! Perhaps it was the good quality meat I happened to get my hands on? Well it probably helped, but the recipe would’ve had something to do with it definitely! Oh it was moist and juicy and so perfect for the food to celebrate my 4th year wedding anniversary! I should actually stipulate that I didn’t make the mustard sauce, because I didn’t use a 1.5kg roast sirloin, I used 2 pieces of sirloin that I covered liberally with the mustard, honey and garlic mix they used as the crust. Oh it was good! My mouth waters as I remember it. Will have to do it again soon I think, and maybe take better photo’s because I was so busy wanting to eat it this time!

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One comment

  1. Sorry to hear about your injury. The raised pork pie sounded interesting!



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