Ham Hock Christmas Soup with Lentils

Ingredients

• 1 leftover smoked ham bone or 2 smoked ham hocks
• 1 pound lentils (about 2 1/2 cups), picked over and rinsed
• 1/2 pound mushrooms, chopped (about 3 1/2 cups)
• 3 onions, chopped coarse
• 1 cup chopped carrot
• 1 cup chopped celery
• 1 cinnamon stick
• 1 bay leaf
• 3 1/2 cups beef broth
• 8 cups water
• Optional: green peas, potato diced

 

Preparation

In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.

First time we tried (something similar to) this recipe was: on November 28, 2013 after author presentation by Simon Sebag Montefiore at Pret.

Hoisin Duck Wraps

Ingredients

• 4 duck breasts, about 175g/6oz each, skin removed
• ½ tsp Chinese five spice
• freshly ground black pepper
• 2 tbsp sesame oil
• 100ml/3½fl oz hoisin sauce
• 8-10 ready-made Chinese-style pancakes (or mini flour torillas), warmed
• 1 bunch spring onions, cut into matchsticks
• ½ cucumber, halved, seeds removed and cut into matchsticks

 

Preparation method

1. Cut the duck into thin strips and toss in the five spice and pepper. Heat the sesame oil in a frying pan or wok and add the duck. Stir-fry for 3-4 minutes until cooked through, then add the hoisin sauce. Continue to cook for about 1 minute, until the duck is thickly coated with the sauce.
   
   
2. Transfer the duck to a warmed dish, arrange the spring onions and cucumber in a bowl, unwrap the warmed pancakes and allow everyone to dig in and help themselves. The pancakes should be topped with some duck, spring onions and cucumber, then rolled up to resemble the Chinese classic.
   

First time we tried (something similar to) this recipe was: on November 28, 2013 after author presentation by Simon Sebag Montefiore at Pret.

Iced Cappuccino

 

Yield: 4 servings

Ingredients:

• 1 cup cold coffee (very strong brew)
• 1 cup milk
• 1 cup ice cubes
• sugar to taste

Toppings: (optional)

• Whipped cream
• Cinnamon
• Cocoa Powder

Directions:
Mix ingredients in a blender until ice is chopped and slushy (or fill glass with cubes instead). Pour into glasses and add the toppings if you like (a dollop of whipped cream dusted with cinnamon or cocoa). Enjoy!!

First time we had (something similar to) this recipe together was: at the Starbucks around the corner from Foyle's on November 25, 2013 before a reading by Amy Tan.

1st Complete Draft of WoS...with Edits - Done!

CONGRATULATIONS!!!

Well done!!!

Bran Muffins and Tea

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 cups toasted wheat or oat bran (about 4 ounces)
• 3/4 cup chopped dried figs
• 1 cup boiling water

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1/2 cup honey
• 2 large eggs
• 2 cups buttermilk
• Optional: sunflower seeds, cranberries, raisins

 

Preparation

Preheat oven to 400°F. Line 24 muffin cups with muffin papers. Stir flour, baking soda and salt in small bowl to blend. Combine bran and figs in another bowl; mix in 1 cup boiling water.

Beat butter in large bowl until creamy. Gradually beat in sugar, then honey. Beat in eggs 1 at a time.

Beat in buttermilk alternately with flour mixture in 3 additions each. Mix in bran mixture. Divide batter among lined muffin cups.

Bake muffins until tester inserted into center comes out clean, about 20 minutes. Turn muffins out onto racks and cool completely.

First time we tried (something similar to) this recipe was: with camomile tea at the 'Eat.' near Embankment station on November 16, 2013. Right after Nicholas did his first WoS pitch to an agent at Foyle's Discovery Day.

Instant Stilton and Chestnut Mushroom Canapés

Ingredients

• 1/2 pound chestnut mushrooms
• 1/2 pound Stilton cheese
• Magic herb mix from the spice shelf

 

Preparation

Wash mushrooms and take out stems. Crumble Stilton. Top mushrooms with Stilton on a baking sheet dish. 1 minute in microwave until cheese is melted and bubbling. Done!

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Roast Pork in White Wine

Ingredients

• 8 garlic cloves
• 1/4 cup fresh rosemary leaves
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons olive oil
• 1 4-pound boneless pork loin
• Freshly ground black pepper
• 2 cups dry white wine
• 3-4 onions wedged to roast

Preparation

Sauvignon Blanc

Chardonnay

Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil. 

Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.

Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; add wedged onions to pot in the wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours.

Transfer to a carving board; let rest at least 10 minutes. Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.

DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.
 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Nicholas' Fluffy Potatoes & Roasted Roots

Ingredients

• boiling potatoes such as white, Yukon Gold, or Red Bliss, peeled
• carrots
• onions
• olive oil
• 2 teaspoons salt
• 3/4 teaspoon black pepper
• other options: brussel sprouts, zucchini...

 

Preparation

Preheat oven to 450°F.

Cover potatoes with salted cold water by 1 inch in a 6-quart pot, then simmer, uncovered, until just tender, 12 to 20 minutes, depending on type of potato. Drain in a colander and pat dry.

Toss potatoes with oil back in the pot. Spread potatoes in 1 layer in a large roasting pan, add other faster cooking vegetables eg carrots, onions and/or brussel sprouts, zucchini etc and drizzle more olive oil. Roast in middle of oven, turning once, until golden, about 30 minutes. Toss with salt and pepper.

Cooks' note: · Potatoes may be boiled 1 day ahead, cooled, and then chilled, covered.

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.

Robyn's Pear, Walnut and Stilton Salad

Ingredients

For dressing

• 2 1/2 tablespoons yoghurt plain
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 scallion, white part only, finely chopped
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper

For salad

• 2 firm-ripe pears (preferably Bosc)
• 1 head of bib lettuce
• 5 ounces Stilton cheese, crumbled (about 1 cup)
• 1-2 avocados
• Garnish: chopped walnuts

 

 

Preparation

Make dressing:
Chop shallot and add all ingredients. 

Make salad:

Halve and core pears. Cut pears lengthwise into 1/4-inch-thick slices and arrange on bib lettuce in bowl. Add Stilton and drizzle dressing on top. Garnish salad with walnuts! 

First time we tried this recipe was: on November 15, 2013 after a short walk around 'Little Wormwood Scrubs'.
 

Canal Walk and Camden Market

Word on the Water

1st Complete Draft of WoS - Done!

CONGRATULATIONS!!!

Well done!!!