Ascoughs – the birthday treat

I wouldn't normally go out to eat to celebrate a birthday – in fact the last “birthday treat” was an unmitigated disaster. Thank you Ascoughs for restoring my faith – but don't take my word for it.

I was impressed to receive a very polite message from Ascoughs on the day, asking me to confirm my booking – attention to detail.

Some useful information – the current lunch and dinner menus are available from 9^th January to 3^rd February so another change of menu is due. You can take a sneaky peak at the menus ahead of the game on line and ponder your ultimate choice – another smart move. If you tend to be a tad indecisive and then regret it later this is the perfect solution.

What did catch my eye was “Over Night Braised Hoggett, Champ Potato Cake, Confit Shallot, Red Currant Jellies and Pan Jus”.

For those who aren't sure what hoggett is, let me explain. Lamb is considered to be up to a year old. Hoggett comes next between 1 and 2 years old, mutton follows – over two years old. If you are a fan of lamb you might be interested to know that hoggett is considered to be the most flavoursome of the options.

Lets cut to the chase and borrow a well known phrase - “... here are some of the choices and results from the Stanwick Jury”.

Here's the hoggett :

... “excellent – very generous portion, melt in the mouth”

Next up for the vegetarians :

Winter Vegetable En Croute, Spinach, Spring Onion Mash, Baked Onion, Sauce Roti

… “delicious - it's rare for me to finish a plate of food but I gave it my best shot!”

Finally, the dessert choice :

Frangipane Slice, Cherry Gel, Glazed Baby Pears, Salted Caramel Almonds, Cherry Sorbet

… “all my favourite flavours on one plate – it did not disappoint”

There are two strokes of genius here – the cost is beyond reasonable and the menus are changed each month so you don't get bored. Out for lunch or dinner once a month at these prices – what's not to like.

Can't wait for my next treat!

Ascoughs – the return.

In May 2017 I mentioned this restaurant in Market Harborough, Leicestershire. (Travels with my friend 1-4).

If you are really impressed with a restaurant you are in two minds whether to re-visit for fear of disappointment. Never let it be said that I don't have your best interests at heart! I'm ringing the changes this time and sampling the dinner menu. Dinner costs 2 courses £19.50 and 3 courses £24.50 although some dishes attract an extra charge.

My first visit took place in December, just before the holidays – a good time to road test a restaurant – so often the quality plummets and the price rockets. I was more than impressed that the prices were exactly as stated.

I appreciate that December has come and gone but, to illustrate the quality of the food you can expect, here's a snippet from the starter and dessert menus.

To whet your appetite :

This is Cauliflower (charred, pickled, purée, crisp, beignet) with Golden Raisins and Mint Salsa

This is Butterscotch Mousse, Hazelnut Brittle, Chocolate Sphere, Truffles, Hazelnut & Caramel Sauce

Value for money – without question.

Would I go back? In a heartbeat – I've already booked!

Ascoughs Bistro – telephone 01858 466966

ascoughsbistro@aol.com

Fly by the seat of your pants!

You'll notice that I've not been specific about size or weight of potatoes. As a guide (to serve 4 generous portions) I'd use 3 medium/large baked jackets or 800g of potatoes to boil for mash. In my house I always cook more than I need. I find cooked potatoes, in whatever, form extremely useful. I should also mention that cooked new potatoes fall into the same category.

Learn to “fly by the seat of your pants” and think ahead. If your oven is on fill it (with at least six medium to large baking potatoes) - if you're prepping veggies – potatoes et al - cook more than you need. Grate mature cheddar cheese and fill a bag or box and fridge.

To illustrate how the potatoes and the cheese can help you - using your “hob to oven” frying pan, sauté cubed potato with onion and any other leftover veggies or those lone fresh ones lurking in the fridge that you never seem to use before they become wizened and inedible.

Add beaten eggs – one per person – and a handful or two of grated mature cheddar cheese from your boxed stash, whisked together or sprinkle the cheese on the top. Cook the bottom on the hob for 3-4 minutes on a medium heat, then finish under the grill for 10 minutes or so – don't walk away! You could, if you prefer, cook the veggies in the frying pan and then add the remaining ingredients and then bake in a pre-heated oven on 170fan/190c/Gas 5 for 35/40 minutes.

It's vegetarian as it stands – add whatever you want to enhance – sprinkle with bacon bits! A perfect speedy mid week supper and an even better “portable” lunch, cold, the following day.

Either way a fab frittata - I rest my case.

To mash or not to mash

Toppings on pies are a serious business - shall it be mash - if not then what?

If you choose a mashed potato topping and you want it lump free then put the pototoes through a ricer – don't add milk or butter. Set aside to cool.

You can add grated mature cheddar cheese, a teaspoon of Dijon mustard and black pepper to the riced potato before you complete your pie.

Mashed potato seems to be on “the definite list” - definitely yes you love it or definitely no you hate it! If you're in the no camp then try sliced baked potatoes.

Whether mashed or baked the beauty of this dish is it can be made and assembled ahead and then baked in a pre-heated oven 180fan/200c/Gas 6 for 30 mins.

Here it is, in the frying pan and baked in the oven.

Since this is a posher version of the norm I'm treating the GOM and topping with grated Gruyere cheese, a knob or two of butter and black pepper.

A third of the pie left – oh goodie enough to freeze for another day.

This is my favourite method of winter cooking especially when you want a meal as quickly as possible when you arrive home – turn on your oven to pre-heat when you've taken off your coat and by the time you've juggled a few more balls or spun a few more plates your shepherd or cottage – posh or not - is in the oven - ready for the hungry hordes.

Simple stuff but it hits the winter comfort spot!

Saturday night supper

For the GOM, in front of the football (soccer USA)

Depending on what you fancy, the following is either a “Snug Shepherd” or a “Cosy Cottage” – minced lamb for the shepherd and minced beef for the cottage – pie that is!

A Shepherd or a Cottage

700g minced lamb or beef

1 tbsp rapeseed oil (Canola USA)

2 tbsps Madeira

2 tbsps Ruby Port

2 tsps Worcestershire Sauce

2 tbsps tomato paste

2 lamb or beef stock pots

50-100 ml water

Using a large frying pan and preferably one that is suitable for transfer to the oven. Heat the oil and then add the mince and brown, turning until thoroughly browned. Add the Madeira and the Port and bring to the boil for 2/3 minutes. Add the tomato paste and the stock pots and mix well until absorbed and melted.

Your filling should not be too dry but not too wet either. You should be able to see tiny puddles of liquid. If you need to add water then add it gradually – you can add more you can't remove it!

It's difficult to predict how much fat there'll be in minced meat. Lamb, generally speaking, will have more than beef.

You can transfer the filling into a foil tray or, as I did, leave it in the frying pan.

As a guide, my frying pan that is suitable for hob and oven is 28cms in diameter – 3 very large appetites or 4 normal.

I feel the need to describe the “puddles” :

See them glistening – not too wet but definitely not too dry.

Next - to mash or not to mash, this is the question!

Food critics …

… come in all shapes, sizes and ages.

When I began the blog way back when, I wrote about the GOM – almost always when we were in South Carolina. GOM sounds like a character that would sit well in a Tolkein novel - nothing so literary – it's simply “grumpy old men”!

For those of us of a certain age GOM don't need an explanation. They do however have their uses. My GOM are ardent cruciverbalists – they love crosswords and not just your ordinary garden variety such as appear in newspapers - they are what I refer to as “Chinese crosswords” - they may as well be written in mandarin!

These days the GOM could be in South Carolina or Northamptonshire in the UK – geography doesn't really matter - they are totally absorbed in their craft and for me it's an ideal time to “taste test” any new recipe.

Bring on the tandoori chicken salad.

No ceremony, no explanation just “please clear the decks – lunch is ready”.

One thing is for certain there's no sitting on the fence with an opinion from these two, thumbs up or thumbs down!

Well that went quite well – three things – silence, an empty bowl and “excellent” - I'll take that. Silence implies “I'm busy, this is great”, an empty bowl speaks for itself and the spoken comment is the cherry on top of the cake or in this case the dressing on top of the salad – that's terrible – I do apologise!

Lunch went so well that there's another new dish for supper, thank you boys.

I realise, by the way, that the word “salad” means cold and boring to many. I hope this salad will be an exception since it has heat in the tandoori tikka element but perfectly balanced with the Italianesque dressing.

Give it a go, I don't think you'll regret it.

Step by step salad photos

Experiment with colours – have a look at the small sweet peppers - see photo below

 

Now it's looking good

Now it's looking even better - there are some dishes that just scream “eat me I'm delicious!”

On the strength of this recipe I've treated myself to the book “Beyond Brilliant” and it is winging its way to me as I write. Lets see what else it has in store for us!