This weekend is going to be a bit of a sesh of what Michel Roux calls
"weekend cooking". The planned menus are:
Saturday:
A warm salad -
6 or 8 slices of oak-smoked dry cure streaky bacon, fried till crisp,
drained and crumbled. Then, in the bacon fat (with maybe a large-ish
knob of butter), I'll warm through 6 slices of black pudding. These are
the larger puddings, maybe 4 or 5 inches in diameter. Once warmed, I'll
top each with a thickish slice of French chevre I picked up today from
the cheese kiosk at the local market. Then under the grill to brown off
the cheese. Three slices of black pudding/chevre on each plate, on a bed
of lamb's lettuce. Drizzle with vinaigrette. Put a poached egg in the
middle, and scatter the crumbled bacon around the plate. Serve with
warm, crusty petits pains.
Sunday:
I'll bone out a whole chicken as for a ballontine. Meat side up, I'll
lay a layer of unsmoked dry-cured streaky bacon. Then I'll mash up a
haggis and spread it over the bacon (I looked for Macsweeney's, my
favourite, but could only get Hall's). I'll roll the whole thing up,
truss it and roast it. Serve it with carrot, mash and gravy, and a
crusty sourdough cob. Dessert will be a jam roly poly with proper custard.
Am itching to get cooking already... LOL