Cinnamon Posted September 10, 2007 Share Posted September 10, 2007 I have just returned from my most favourite place in the whole world to eat,The Crooked Billet We sat in the garden under an ancient apple tree,& it was lovely & warm. I am so full that I can hardly move - this is what I had,all locally grown ,free range & gorgeous..... Blue Cheese Souflee with a salad of beetroot & hazelnuts Sea Bream with squid & mussels,topped with tapenade on a bed of fresh ratatouille ,drizzled with basil oil Traditional gooseberry crumble & fresh vanilla custard sauce Honey fadge & coffee (the honey is from their own hives) I don't think I will EVER EAT AGAIN (& I am not looking forward to having to cook for the tribe tonight - there is nothing worse than cooking on a full tummy) For anyone local,the website is fab & tells you lots of great places to buy wonderful home grown produce (food heros section) http://www.thecrookedbillet.co.uk/ Quote Link to comment Share on other sites More sharing options...
ubereglu Posted September 10, 2007 Share Posted September 10, 2007 Mmm, that sounds nice! Quote Link to comment Share on other sites More sharing options...
Geoid Posted September 10, 2007 Share Posted September 10, 2007 The Crooked Billet near me got knocked down Quote Link to comment Share on other sites More sharing options...
chocchick Posted September 10, 2007 Share Posted September 10, 2007 It's sounds gorgeous. Quote Link to comment Share on other sites More sharing options...
Popcorn Posted September 10, 2007 Share Posted September 10, 2007 Have you been a lady of leisure then this afternoon Sarah?! Well, it sounds lovely (apart from the blue cheese bit, squid and mussels ) ...and I'm not entirely sure what a fadge is? Worth it just for the dessert though. Love gooseberries. My MIL makes the most delicious gooseberry jam. How lovely to have a treat. Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted September 10, 2007 Share Posted September 10, 2007 Oh, yummy Sarah, sounds like great food (although I'm with Gina on the squid.... a bit too chewy for my personal taste ), but from the sounds of the place it fits in brilliantly with my idea of fresh, local produce. That said I've just been rummaging through fridge and freezer, I didn't really fancy our salad and cheesy chive mash that I'm currently preparing for our evening meal before I read about your scrumptious lunch. It sounds even less appetising now Quote Link to comment Share on other sites More sharing options...
Snowy Posted September 10, 2007 Share Posted September 10, 2007 that's what I thought Kate! I'd prepared mediterranean stuffed marrow and WAS looking forward to it Sounds great Sarah :drool: Quote Link to comment Share on other sites More sharing options...
Popcorn Posted September 10, 2007 Share Posted September 10, 2007 You two! I think I need to brush up on my culinary skills. Boiled potatoes and roast chicken here. Nothing very exciting at all. .....right, have got to get upstairs to the bath before it comes through the ceiling..... Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 10, 2007 Share Posted September 10, 2007 Snowy...can I have your recipe for Mediterranean Stuffed Marrow please? I have been given an enormous marrow and haven't a clue what to do with it. Quote Link to comment Share on other sites More sharing options...
Snowy Posted September 10, 2007 Share Posted September 10, 2007 It was meant to be Delia's Turkish Stuffed peppers but I mutilated it! Fry up chopped onions, garlic, minced beef (although minced lamb is nicer), handful of currents, half teaspoon each of oregano and cinnamon, tin of tomatoes, dollop of tomato puree (pine nuts if you have them - I didn't), salt and pepper. Almost like a basic bolognaise sauce. Boiled rice made with 8 floz rice and 16 floz water. When cooked, mix together the sauce and the rice. I used a globe marrow, cut in half and removed the seedy middle bit. Put two halves in a roasting tin, stuff well with the rice/mince mixture and bung in the oven for about 40 - 50 minutes. Very tasty! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 10, 2007 Author Share Posted September 10, 2007 ...and I'm not entirely sure what a fadge is? That would be fudge Wine was also on the menu Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted September 10, 2007 Share Posted September 10, 2007 ...and I'm not entirely sure what a fadge is? That would be fudge Wine was also on the menu It just sounds better and better Sarah Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted September 10, 2007 Share Posted September 10, 2007 Thanks Snowy! We'll be having that on Wednesday! Quote Link to comment Share on other sites More sharing options...
Popcorn Posted September 10, 2007 Share Posted September 10, 2007 That would be fudge Wine was also on the menu Hey - it's a good job I was honest wasn't it. I could have gone on to say how much I liked honey fadges and have them regularly at home! Wouldn't have been the same without wine either Quote Link to comment Share on other sites More sharing options...
theherd123 Posted September 13, 2007 Share Posted September 13, 2007 Cinnamon - have you eaten again yet? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted September 14, 2007 Author Share Posted September 14, 2007 I didn't eat all the next day - but am managing to force a morsal down now Quote Link to comment Share on other sites More sharing options...
