Haute Cuisine

When the significant other and I were recently discussing my European sojourn (we're catching up after 18 months apart while she does an OE) the subject of Xmas dinner came up. The question was asked as to what would I like for the occasion. I'm sorry to say that I took the piss to a certain degree and rattled off a list that included foodstuffs such as duck and venison. I assumed she would know I was being facetious and would make her purchases appropriately.

Well imagine my surprise when I arrived to find smoked duck, venison, and a host of assorted goodies ready for my delectation. I almost felt guilty.

So I've been paying for my sins and have revisited my culinary days. Yesterday saw an entree of smoked duck, rhubarb and apple relish, and Roquefort cheese on garlic crostini. The mains was thymed potatoes roasted in duck fat topped with caramelised red onion and roasted venison, with fresh asparagus and roasted cherry tomatoes.

Apparently people are coming around for Boxing Day dinner today so I've got a new menu to plan. I'll get onto it just as soon as I finish breakfast - whole grain toast topped with blue cheese, caramelised red onion, and cold venison.

I think it's what they call breakfast of champions.