There was no market haul this week as new years day fell on a saturday
poached eggs with irish breakfast tea
thomas keller's roast chicken with a take on the zuni cafe's bread salad
the chicken was the best chicken we've roasted so far. the breasts were still juicy + just cooked through and the thighs were falling off the bone.
tomato soup using canned san marzano red + yellow tomatoes + crispy kale chips
I used the leftover chicken breast meat from our roast chicken shredding the meat + gently warming it, crsiping up the skin separately. into the salad went some grated carrot and shavings of the last of our radicchio, as well as vermicelli noodles, cooked in a bath of boiling water, some golden sultanas and some sunflower seeds. the dressing was a combination of fish sauce, lime, rice vinegar, sugar + a little sesame oil.
robert's mum gave us some wild boar meat. it was already cut into chunks and clearly meant to be for a stew. I slowly cooked down some carrots + parsnips with some shallots in a little oil, before adding the meat. I let the meat brown gently with a mixture of spices before adding the leftover duck broth from our roast duck and let it braise away super gently for the better half of a day, adding more liquid as necessary in the form of leftover duck gravy, water, or some red wine. I let the meat cook until it was falling apart and super soft and the sauce was thick which rich flavour. then left it until ready to use, which i decided would be in the form of pasta.
the broken down meat had turned into a ragù of sorts, which i gently rewarmed as the pasta cooked away. the two were stirred gently together with a little pasta water once the shells were al dente and were served with a little crème fraîche for balance against the intense meat stew.
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