Beautiful, crisp frosts and clear blue skies. The sun begins to have real warmth at midday. Snowdrops and Primroses are in flower, shoots are emerging throughout the gardens, buds are swelling on the trees – Nature knows the year is turning!
Of course, for much of the time, it is still very cold, dull and damp so here at the farm we will stick with a hearty, warming winter menu to chase the chills away. Confit Worton Goose with Lentils, locally shot Pheasant “Coq au Vin”, lots of Pork and pulses. Just the things, as my maternal Grandfather used to say, “to put feathers on your chest”!
Also on the menu this week, the wonderful, crisp Roman winter chicory, Puntarella (pictured). Served as a palate cleansing salad, this dish presents all five tastes at once – the fresh, crisp leaves (bitter) being bathed in an olive oil dressing made with anchovies (salt and umami), pepper, garlic and Seville Orange juice (sweet and sour). Perfect to open all the taste buds before one of the rich, winter main courses.
Another very special dish at this time of year when they are abundant in British waters is Cuttlefish – the meatier “cousin” of the Squid. Braised very gently in its own ink, the Cuttlefish is meltingly tender and is served in its unctuous, black sauce on grilled Polenta – unusual but exceptionally delicious!
Finally, for those of a romantic persuasion or, indeed, those who just think they ought to be, a word on Valentine’s Day! As the 14th falls on a Friday this year, we will be serving dinner – no fuss, no roses, just our usual delicious dinner … though perhaps you might find an Oyster or two, a Lobster and a Beef Wellington on the menu! Not, you understand, that I’m suggesting that any of our guests need the help of an aphrodisiac..!
