Anthony J Sargeant, cooking

Christmas Dinner 2017 – Steak and Kidney Pudding

steak and kidney pudding Christmas Day Dinner 2017

Well it made a wonderful change from the ubiquitous ‘Roast Turkey with all the trimmings’ and it was delicious. Anthony J Sargeant recommends this traditional English dish of slow steamed suet pudding (5 hours) filled with beef (shin or skirt) chunks and ox kidney. Luscious filling served with brussels sprouts for a little sharpness and mashed potato

Anthony J Sargeant, Anthony Sargeant, cooking, Shropshire

Lobster Thermidor – a classic dish cooked for Christmas Eve Dinner 2017


Anthony Sargeant prepared this dish using a  wonderful lobster bought from the outstanding Barkworths Fish Stall in Shrewsbury Indoor Market (Shropshire, England).

The recipe of Lobster Thermidor was created around 1880 by Auguste Escoffier then working in Maison Maire, a Parisian restaurant near the Théâtre de la Porte-Saint-Martin. In March 1896, a successful reprise of the play Thermidor by Victorien Sardou opened in that theatre. The play took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror.[1] Maison Maire’s owner, Paillard, changed the name of this recipe after the play gained in popularity. (courtesy of Wikipedia)

Anthony Sargeant, cooking, Shropshire

Rack of Shropshire Mutton cooked by Anthony Sargeant

rack of mutton resting

Here the meat is resting after being cooked. It is important to first cook and brown the fat in a hot pan before roasting it in a low oven – keeping the meat pink. Mutton has a more complex flavour compared with lamb and is not so easy to source but is certainly worth the effort. This small rack (one bone has already been removed from the far end) was bought at Ludlow Food Centre’s meat excellent counter. In the picture below the meat is shown after careful de-boning and slicing and served with braised little gem lettuce, roasted shallots and crispy roast potatoes.

Rack of mutton de-boned after cooking and sliced - with braised lettle gem lettuce and roast potatoes

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