I don't really cerebrate Christmas as such, but it was lovely to visit Marilyn's on boxing day. It was especially chilled and relaxed after I cooked Christmas dinner for our residents at the old peeps house at work. Good thing was: they didn't complain. Instead, I had complements, that was nice for a change.☺
Dinner was 12.30pm serving, I had everything either on the stove or in the oven, turkey was sliced, just waiting to be cooked. Starter this year was f***in' prawn cocktail ( excuse for my French..), I thought my manager was guanna make them, ha ha ha, surprise surprise, I had to make them. Never mind, they were dos to make anyway. I was quite happy that those grumpy old peep were merry and happy, and even they were laughing!!! Mmmmm, maybe due to their alcohol consumption???? Anyway, I was a bit tired working since Christmas eve all day( 7.00am -9pm), I was really looking forward to my weekend off. In the afternoon, Marcus came round. I cooked baked tofu, wild mushrooms and sun dried tomato "terrine", and it was delicious! First, I soaked dried mushrooms and sun dried tomatoes in little hot water till really soft. I blitzed firm tofu(about ⅔ of the packet) with soaking water and sun dried tomato, S&P, tamari, veg bouillon, and good harrisa. Then I lined mould with cling film, then, roasted courgette and red pepper. Add chopped wild mushrooms and pine nuts to tofu mix. then filled the mould, envelop it with roasted pepper courgette. Finally seal the top with cling film. Bake in the oven @ 180° for about30-40 mins depends on how big the mould is. Let stand for 10mins or so before unmould and slice. This bake is quite soft, so, it's bit fiddly to slice thinly. So I slice really chunky. Serve with nice green rocket salad with lemon herb dressing. I will put photo next time I make it.
Right, go back to my boxing day, Marcus's uncle was there too. He brought his own roasted chicken! It looked delicious, if I was still eating meat, I would love it. This is uncle Steven's roasted chicken.
I loved this photo especially Chablis next to it. Marilyn and Steven enjoyed the wine. Me and Marcus had nice fruity sparkling non alcoholic drink, and I love it!❃❃❃ I love being in a kitchen when vegetables are on a stove, cooking away and roasted veggies are in the oven, glass window and door to the garden are steamed up, chatting away in the kitchen with nice cuppa....very cozzzzy❀❀❀ Marilyn's dining room looked cozy too.
When spuds were coming out from the oven, what a exciting moment!!! It's different excitement from when I cook. Usually, when I cook, I feel relieved "Hooray, they are done!". Whereas If someone else cooking and watching they are coming out, I feel even more hungry and can't wait to eating them. They looked cute.
I do love my roasted potatoes, I don't eat them often(I don't eat potatoes much anymore). I used to eat them every day. In restaurants, we used to cook them in duck fat/goose fat so that they were really crispy. My favo one was; dipping them in the gravy(made from reduced veal stock). They were delicious. Of course, we( me and my friend) had to hide the gravy from the chef. The stock was the one of the most expensive products in the whole kitchen produce! Arrrr, those were days. These days, I don't like smell of raw meat. I much prefer food like this!
This is Marilyn and Marcus's joint work of art: Chestnut vegan roast. It was delicious!
I enjoyed my roast dinner, I hadn't had such a lovely roast for ages! Yum yum☺☺☺ And I ate lots and lots, I thought my tummy was guanna explode! I was very naughty, I had a little piece of Christmas puds too. Ah! guess what, Marilyn gave me as a Christmas gift! "Vegan cup cake " book! I now can't wait to try out some of recipes!!! She was my not father but mother Christmas! Thank you and "いただきます！"
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