Anthony Sargeant, cooking

Cold thinly sliced Roast Beef

Anthony Sargeant cooked a small joint of beautifully marbled beef earlier in the week. Quickly sealed in a hot pan then into a fan oven at 60 degrees Celsius for an hour and a half. What was left after the first meal was very thinly sliced and served cold with chips (french fries to Americans) a salad and a few spicy stuffed red peppers.

via Delicious Cold Roast Beef — TONY Anthony SARGEANT

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Anthony J Sargeant, Anthony Sargeant, cooking

Arbroath Smokies with Potato Dauphinois

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Arbroath Smokies are one of those treasures of Scottish regional food. Hot smoked small haddock from the East coast of Scotland. Anthony Sargeant has flaked the meat from the bone and skin and layered it with Potato Dauphinois (for recipe see the excellent book by Rick Stein ‘Seafood lovers guide’ page 93). Here served with a green salad and a few spicy stuffed peppers from Macedonia.

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Anthony J Sargeant, Anthony Sargeant, cooking

Omelette Arnold Bennett

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Omelette Arnold Bennett part-cooked on the hob in a 30cm pan then finished under the grill. Anthony Sargeant loves to cook this comfort food. 6 eggs with about 300g of pre-poached naturally smoked haddock makes enough for 4 portions. After part-cooking on the hob the top is then sprinkled with grated cheese (parmesan in this case) and a little double cream and finished under a hot grill. See Rick Stein’s excellent book “Sea Food Lovers’ Guide” for recipe and instructions. Serve with green leaf salad and perhaps a spicy stuffed pepper or two.

 

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Anthony Sargeant, cooking

Baked Cromer Crab with Gratin Topping

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Anthony Sargeant likes to prepare and cook this dish using fresh crab. Ideally a hen (female) crab because you get tasty brown meat from the body as well as the white claw meat (though somewhat less of that). Although Shropshire is a long way from the sea it is possible to buy live crab and much else at the Indoor Bullring Market in Birmingham. The crab dish is a slight variation on a Rick Stein recipe in his book Seafood Lovers’ Guide (highly recommended). Baked in dish for convenience (rather than putting it back into shells) it is topped with the gratin mixture and finished under the grill. it is served with a simple salad. A Large crab will yield enough meat for four portions and if you only use half it can be put in fridge for a day or two and reheated.

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Anthony J Sargeant, cooking

Lemon Sole – a superb flat fish

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Supper last night cooked by Anthony J Sargeant was lemon sole bought at Birmingham’s Indoor Bullring Market. A fabulously plump lemon sole caught by Cornish day boat. It really is one of the best flat fish. Filleted by Tony it was pan fried skin side down then flipped for the last few minutes. The thick skin then peeled off and the fillets served with a shrimp sauce and potato salad.

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Anthony J Sargeant, cooking

Live Brown Crab

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Live Brown Crab waiting to be cooked and picked by Anthony Sargeant. Highly recommmended by Tony who prefers the taste to lobster. This one is a male. It has larger claws and hence more white meat but lacks the brown meat of the female. This one was bought live from ‘Pearce’s Shellfish’ in Birmingham’s (UK) Indoor Bullring Market. Pearce’s are also highly recommended as a reliable source of shellfish – I believe that they have been in the market for 4 generations,

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Anthony J Sargeant, cooking, Shropshire, Uncategorized

Hooray ! Local Asparagus is here in Shropshire

2015_0526reading0001 wonderful asparagus quiche with salad potatoes prepared with wild garlic leaves garnished with chive flowers

Anthony J Sargeant is celebrating the arrival of the first local Shropshire grown asparagus with a beautiful light Quiche, complemented with a wild garlic and potato salad and some mixed salad. All decorated with delicately flavoured purple chive flowers.The asparagus comes from a farm a few miles away in Bridgnorth and is incredibly sweet – it is worth waiting for the season of home grown asparagus – the super markets amazingly are still trying to sell asparagus flown in from Peru (all the year round) which does not compare to the real thing! It really is waiting and eating only when it is in season here in England.

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