Thanksgiving Gastronomy

We had a slightly unconventional Thanksgiving / anniversary celebration meal here yesterday. Elisabeth, Richard and Loula joined us for:

Curried carrot and peppery Broccoli soups: onion, carrots, chicken stock, curry powder, cooked and whizzed in the food processor; onion, broccoli, chicken stock, salt and lots of pepper, cooked and whizzed in the food processor. Both poured into bowls from opposite sides for an attractive green and orange presentation (very Irish sectarian as Elisabeth pointed out).

Roast stuffed pork loin: Half a pork loin (rib end) rubbed generously with a bashed up mixture of fennel seeds, rosemary and salt and stuffed with a mixture of sliced red onion, ripped sage, sliced garlic, pine-nuts and sourdough bread. Roasted for an hour or so.

Sweet potato cakes: Grated sweet potato, grated onion, egg, flour, salt and pepper, formed into cakes and sauteed.

Asparagus bundles: sandwich an anchovy fillet and a rosemary stalk between six asparagus spears, top with a halved baby tomato and tie together with a slice of pancetta. Drizzle with olive oil and roast in the oven for 5-10 minutes.

Lemony pudding: cream a 1/4 cup of butter with 1/3 cup of sugar and the grated rind of one lemon. Beat in 2 egg yolks and 7 tablespoons of self-raising flour. Mix in a cup of milk and the juice from the lemon. Beat the egg whites until stiff then fold in to the mixture. Bake in the oven for about 45 minutes or until spongy and golden on top (don’t let it burn like I did…)

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