Tuesday, 23 November 2010

new hazlenut dressing recipe

I am a great fan of Skye Gyngell having been to a cookery demonstration by her during the summer at Ballymaloe. I buy the Independent on Sunday because she writes in it, and today I had a Skye inspired salad on the menu. Here is the hazlenut dressing recipe:

100g/3.5 oz whole hazlenuts, toasted,skinned and pounded
2 anchovies
1 tbs Dijon mustard
1 tbs red wine vinegar
120ml/4fl oz extra virgin olive oil
and we added the grated rind of half an orange

Pound the anchovies and mustard together in a pestle and mortar, and add everything else. Season if necessary.
Our salad was of roasted beetroot, broccoli, Fivemiletown goats cheese and orange slices, with the hazlenut dressing, and, despite the cold weather, it was quite popular......well, I made about 5 out of the 70 orders we had, whatever percentage that is. My brain doesn't do percentages.
We aren't open on Tuesday nights for dinner, so Tuesday afternoon is kitchen scrubbing day when all the fridges are pulled out, the filter in the extractor fan is changed, and as much as possible is 'rationalised' and cleaned. I had planned to get my first batch of Christmas puddings in the oven at about 3pm, but only managed this at 6pm. I make individual puddings now, easier to make and easier to serve than the larger ones I used to battle with. I then made shortbread and wheatmeal biscuits for the week, and meringues for tomorrow, and left Mandy to take out the Christmas puds and meringues. I was rushing to get home for 8pm to go to a gig with Bridget and Jeremy. They were going to see The Tallest Man on Earth, but they mentioned that it would probably be standing......at that point, I ran out of steam, and knew I couldn't stand up for another 2 hours. I also realised that were I to be seated, I would probably fall asleep, so I stayed at home and had a glass of brandy.

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