Tuesday dinner: Haggis, greens, yam
Haggis. Cooked in a water bath in the oven for an hour.
Brussels tops. Leaves and sprouts, sliced and steamed.
Yam pottage. From the freezer, left over from December.
Red wine gravy. Onions, sliced thinly and caramelised in pork fat (rendered from the roast pork I did last week); garlic purée and tomato purée added and cooked for a few minutes; plain flour sprinkled over and cooked to get the rawness out; red wine, soy sauce, vegetable stock, and jaggery added and simmered until the flavours blended and the gravy thickened. Seasoning adjusted at the end with a bit of salt.
bob says I should also mention the appetiser, which was the teeniest tiniest brussels sprouts from the brussels tops, fried in olive oil until browning, then tossed with a pinch of salt and served hot.
Friday dinner: Brussels sprouts, aubergines, broad beans, cornmeal
Various dishes made in advance or left over from previous meals, and served buffet-style at room temperature. The sprout salad and cornbread are vegetarian, and the rest is vegan. The sprout salad can trivially be made vegan by leaving out the butter or using vegan margarine instead. I also served some parathas (bought frozen).
Citrus sprout salad. Made using this recipe for cabbage salad.
Caponata. Left over from Wednesday.
Baba ganoush. Take whole aubergines and cook on a griddle pan (or barbecue), turning occasionally, until the skins are blackened. Leave to cool, peel (discard the burnt skin), and puree the flesh with lemon juice, tahini, and squeezy garlic.
Stewed broad beans. It’s not the season for them, but I had some in the freezer that I wanted to use up. Stewed with onion, garlic, carrot, olive oil, tomato purée, lemon juice, ground coriander, ground cumin.
Cornbread. Also left over from Wednesday.