Posts Tagged ‘Michel Roux’

World Takeover Countdown

The world takeover will begin in less than a week. It is occupying most of my brain space, especially the space that would usually be reserved for blogging. So instead I am going to list the things that still need doing.

1. Arrival of second set of business cards and get fancy business card holder.

2. Website bits and peices tweaked and mobile version of website sorted.

3. First month of social media plan finalised.

4. Design for launch invitations.

5. Make sure one invite super fancy and edged in gold leaf (that one is for the queen).

6. Make sure I have queen’s address in phone book.

7. Work out good people to associate with on social media (@thequeen and @michelroux obviously, but who after that?)

8. Tell all friends that I will no longer be associating with them as they ‘are not famous enough for me’.

9. Buy shares in William Curley’s chocolatiers.

10. Refuse to have elevenses from anywhere else.
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Why don’t I have a Michelin star yet?

Ok, so who is organising this nonsense? Where’s my bloody Michelin star? I shake my proverbial fist at you, food gods. It’s not like I don’t try. I do try. Very hard. Look (those breadsticks and crackers are all homemade)…

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And look….

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And look…

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Yes, Mr Michelin, I made that. And no, your eyes are not deceiving you. That is homemade walnut and honey semifreddo you can see on the far right there. It’s all homemade, Mr Michelin. Including the cantuccini.

You want more? I got more.

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And more…

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All homemade. Even the pasta.

Now, Michel Roux and Rene Redzepi, because I know you’re both reading, it’s no good pretending you don’t, could you two sort this thing out for me. I honestly don’t get what’s taking so long.

Rene, I’m right up your street. I’d fit in perfectly at Noma. Did I tell you I foraged some nettles the other day?! Yeh. You see? That’s changed your mind, hasn’t it? I even bought a book about foraging today. A book, that’s right! Shit just got serious.

Now go get this thing sorted, people! I’ll keep an eye on the post.

Thanks, guys.

A day off

The house is silent. There are no more excuses to be made. It’s time un-Christmas-ify.

I’m looking at some shoes strewn about, odd socks lying haphazardly on the floor, little piles of things to take out to the recycling and leftover Christmas cards. I know the kitchen needs tidying up from my latest adventures last night with Michel Roux Sr. I need to book train tickets to see a friend next weekend and I have letters to friends abroad that I must reply to. There are clothes in the wash basket which need washing and drying and I guess I should take down our two Christmas trees. That will take ten seconds as one is a picture of a tree and the other is a mini tree about as long as my forearm.
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But let me tell you about the other potential activities I could fill my day off with. I’m very tempted by having a cup of tea and reading Narnia. I’m equally tempted by the lure of shopping. Nothing major. I just need some new muslin cloths and tupperware. And possibly a steam cooker thing as I don’t have one and Michel Roux keeps telling me to use one. It’s hindering my culinary adventures. I would also like to go for a long walk and finish listening to the audiobook of The Casual Vacancy by J. K. Rowling which, by the way, I am loving.

It’s a difficult decision to make. What to do with my day….

While I decide, I will just make a cup of tea and read Narnia a little…. Just a little….

New Year

Ok, I was up until 2am and just woke up (at 11.30am) so am feeling a bit out of it and sleepy so I can’t promise that this post will be the most inspired I have ever written!

New Year’s Eve itself ended up being a lovely mishmash of friends from different areas of my life who had never met. One friend brought her pet sausage dog so, obviously, we all giggled and cooed and bonded over that.

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After a lot of sitting around, we finally started cooking, using my favourite Michel Roux cookbook, and produced an extremely tasty dish called ‘poussin scented with ginger and lemongrass.’ I liked it because it sounded a bit Mastercheffy.

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The poussin was with steamed broccoli, fried rocket leaves (tastier than it sounds) rice and a sauce made from the ginger and lemongrass and leftover chicken stuff.

For dessert, we made poached cherries with rice pudding, which I cooked on high speed, as it was getting late, so wasn’t quite up to Michel’s standards. I imagine he’d eliminate me from the semi finals for my speedy cooking methods. O well. It was tasty anyway.

We then got our warm coats on and drove to Richmond Park, parking outside and walking inside, to a point we knew was quite high so we would have a fabulous view over London for the fireworks. We found ourselves a good spot and waited for the celebrations to begin.

It was fantastic when they did start. In almost every direction, in any gap between the trees, we could see fireworks displays happening in all different parts of London. We had a view to our left towards the park gate and saw, occasionally, fireworks going off in different places across Surrey. In front of us were the fireworks at the South Bank in central London, and behind us were displays in other parts of South West London. They went on for a little while and we cracked open our bottle of prosecco and passed around the single glass I had grabbed in a hurry when leaving the house, like poor students sharing bad wine before a night out.

After the fireworks displays had finished and the sausage dog had calmed down (there were lots of other dogs in the park and she had become very excited), we wandered back home and watched a bit of TV before giving up for the evening. It was all very lovely and civilised.

And now, time to make some new year’s resolutions, mainly so they are recorded somewhere so that I am obliged, sort of, to keep them. Ok, here goes.

– Plan a trip to Namibia
– Plan a trip to Asia
– Eat more ethically, especially with meat
– Finish all the books I’m in the middle of
– Revamp the wardrobe a little
– Say yes to social engagements (instead of my default setting, which is no cause I’m lazy)

I confited a rabbit!

This is exciting. It is very exciting. Why? I hear you ask. Well, because I can pretend I am on Masterchef, of course! They are always making a confit of something. A confit of duck, a confit of vegetables, etc etc.

So, using my fabulous new cookbook I got for Christmas, I bought a rabbit, something I have never done before and followed Michel Roux’s recipe for rabbit confit. It was fascinating. Well, actually, it was opposite of fascinating. I just stood and watched a pan do nothing. You have to keep the temperature at 70 degrees the whole time, which is quite low. It bubbles a little at first, then it just sits there, doing nothing. image

So far as I can see, it is a more chic, French way of deep fat frying, minus the batter and bubbling. It is cooked really slowly and then preserved in the fat/oil and will last a few weeks in the fridge.

The rabbit was amazing when I used it to make a cassoulet the next day. Really soft and moist.

Last night I also made tomato confit and garlic confit and used them in my lamb and Mediterranean vegetable dish, from the same cookbook.
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I am like the confiting queen now! I will just say one thing though, I’m buying more oil every time I go to the shop and it could work out to be an expensive hobby, this confiting thing.

P.S. Danda would like me to tell you the confit joke he and I came up with…. How do you make a duck confit? Lay it down on the sofa and put a pillow under its head.