Chanukah's coming!

Chanukah starts Tuesday 16th at sunset.
So we have been prepping for our feast of dedication dinner.
A time to cleanse the temple and rededicate it to Yeshua.
We have a roast leg of lamb dinner and steaks for guest who dont like lamb.

Pictured is the larder :1 good sized lamb leg, a nice piece of fillet steak ( going to cut it into portions) some beautiful extra matured scottish rib steaks and a couple of extra french trimmed lamb racks. As well as the beef ribs which form the basis for the gravy. I will try to video the prep and cooking of the whole meal.

 Ribs

Lamb leg ( still thawing )

Scottish rib eye steaks, Lamb racks and  a nice cut of well matured fillet for portioning.

Moriel teaching Saturday

So, Jacob Prasch came to our Fellowship today.
Sort of a double helping following last weeks conference.
Thoroughly enjoyed meeting and hearing him again.
Lunch was a very low tech deal, bag of lunch pie or two and some crisps and a very garlicky polish sausage and some pickled onions.

Not I am afraid, the very delicious Ernie's onions we are treated to courtesy of a nice lady from work.
Topped it off with a brioche bun and some butter cookies.
I did get to use my SOG salute to cut the sausage.
Got all my main themes in one post here.

Me and Jacob Prasch ( its an old picture tho )

SOG Salute.

Garmin

Spend the weekend at the Moriel conference in lovely Derby. Some nice local beer, but the food wasn't much to talk about. Something about catering for large numbers.
Made what I hope will become a good friend, and some new acquaintances.

Very good teaching from Jacob Prasch, Pastor Bill Randles ( a wonderful person and great man of God) and David Nathan. Men it is a privilege to have met and heard.

The downside was that the satnav wouldn't direct me to the A1, my preferred route but went via a plethora of minor A roads. Got really jacked in Tottenham and very frustrated combination of satnav fury and road closures. Thank God that my phone took me down some back roads in the right direction. Home safely.

 Me with pastor Bill Randles

(Yes I know my eyes were shut)

Hayes Conference centre

Find more Jacob Prasch at:  www.moriel.org

And more Bill Randles at: http://www.believersingrace.com 

Eve's pudding and a simple roast.

As an accompaniment to a roast I was cooking I decided to make an Eve's pudding. 

The apples were boiled for 10-15 minutes with a splash of water to soften them up just a tad. 

 The completed pudding should be cooked for 20+ minutes on gas mark 5 (approx) or until golden brown in colour. 

Please excuse the shaky camera work as I filmed this myself rather than my daughter who usually films.

Here is a slice of the finished dessert served with cream. 

The roast was lovely too, served with all the traditional roast accompaniments. 

Pan fried duck & Yaxell Knives

This dish was prepared with a favourite knife of mine- a birthday present from my oldest daughter.

The Yaxell knife I used is 69 layers of Damascus steel that works fantastically to slice through meat and vegetables and looks good doing it: 

The dish itself was pan fried duck with an orange glaze that I served with a jacket potato and salad. 

Butternut squash soup & Challah

After a Remembrance Sunday memorial service and parade what better than to sit down with a bowl of home made soup and some challah. Cooked the night before and warmed up, I used fresh ingredients and a splash of brandy & cream.

Above is the finished dish with a garnish of coriander. 

Roast French trimmed rack of lamb

An early attempt at cooking videos. Very little information about ingredients or method.

Thanks to Richardblaine@ezcooking.com for the creative input and advice.

I made two  French trimmed rack of lambs ribs.

One plain and the other sprinkled with seasoned with  mint and honey.

Served with potatoes roasted in Goose fat, baby courgettes, asparagus and carrots.

The finished item plated.

It was delicious.