Oysters on the half shell

On New-Years Eve we traditinally have oysters on the half shell.

Many people prefer their oysters with just a dash or twist of lemon, or a half-drop of Tabasco. I prefer mine with a half-teaspoon of Sauce Mignonette:

• 1 shallot, very, very finely chopped
• 1/2 cup of red wine vinegar
• 1-2 tbsp lemon juice
• quite a lot of crushed black pepper

Mix all ingerdients and let infuse for a couple of hours. Serve cold.

Some of the oysters I will eat with Cucumer Relish:

• 1/2 cucumber, peeled, seeded and finely diced
• 1/2 tomato, peelde seeded, finely diced
• 2 tbsp finely cut dill
• 1 tbsp cider vinegar
• 1 tbsp lemon juice
• 1 tbsp dry sherry or madeira
• salt to taste
• crushed black pepper

Mix all ingedients and let stand for a couple of hours. Serve cold.

Meanwhile there is a wonderful Chihuly-exposition on in Kew Gardens.

Laverbread Salsa

• 3 dl chopped (canned) tomato
• 1 dl laverbread (see picture -->)
• 2 tbsp fresh lime juice
• sea salt and freshly ground black pepper to taste
• Tabasco sauce to taste
• 2 tbsp chopped parsley or coriander

Put all ingredients into a bowl and mix well, while taking care not to mush the tomatoes. Will keep in the fridge for a couple of days. This salsa goes partularly well with fish.

The fishermen don't sail between Christmas and New Year. Therefore my fishmonger is only offering farmed fish these days. He also had a wonderful slab of real fresh glistening swordfish, flown in from god-knows-where.

We simply fried the fish with some salt and peppar and a squeeze of lemon and had it with the salsa above. Seared tuna or other fish likebass, monkfish, mackerel or salmon would have been just as well.

The dish can be completed with a serving of rice, or simply some roasted rustic bread.

Meanwhile, Charles Tyrwhitt is having its end-of-season sale and we learn to braid cornrows.

Parsnip Chutney with dates

This Chutney goes very well with strong meat, e.g. venison or other game.

• 3 Parsnips, cubed about 1 cm
• 5 dl water
• 1 tsp salt
• 60 g dates, sliced
• 5 tbsp cream
• 2 tbsp parmesan cheese, grated
• 1 tbsp butter

Blanch the cubed parsnip in salted water, about 10 minutes. Remove with a slotted spoon and cook slowly with all the other ingredients in a heavy-based saucepan. Stir continuously with a wooden spoon to prevent the parmesan from sticking to the bottom.

A recipe from Laurent Godbout

Meanwhile, Austria gets all exited about an EU Poster Campaign. I actually liked that picture, which is based on this painting in the Musee d'Orsay. We watched Y Mabinogi.

Stilton soup

Today we had Stilton soup with the leftovers from Christmas.

• 30 g butter or margarine
• 4 celery sticks, trimmed and finely chopped
• 200 g. celeriac, cubed
• 1/2 - 1 leek, finely sliced
• 3 tbsp plain flour
• 2.5 dl milk
• 8 dl chicken stock
• 250 g. Stilton cheese, crumbled
• salt and pepper

Melt butter and gently saute celery, celeriac and leek until they begin to soften. Stir in the flour, and then gradually stir in the milk and stock. Cook until vegetables are tender, stirring occasionally. Gradually add the Stilton and stir until blended. Season to taste (you won't need any salt, since Stilton is salty).

Meanwhile, Matthew Fort suggests we eat at the Goring.