More kewpie mayonaisse

Since we really liked this, I had to try another recipe with it, and this time I actually used Tregans's from MCA
I didn't do her mayo, I couldn't get the chipotle so I just used some cayenne and smoked paprika.

We loved this dish, real dude food as it was on MCA!
Shame Tregan went out last night.

Mushroom soup and laverbread cakes.

I'd seen Wade make this dish on Masterchef Australia and my friend Jen had made it and raved about it so I gave it a go too.
It's really mushroomy and delicious, and warming.
I didn't do the croutons, just whizzed up some porcini in the blender and sprinkled over the soup.
It's very easy too.
Wade's mushroom soup

Now, a few months back I bought some laverbread, that's a welsh seaweed.  I had been wondering what to do with it for a while, and since we like interesting accompaniments with our soup I though I'd have a go at these laverbread cakes.
One change I made was to cook a couple of chopped rashers of bacon and add to them.
Niamh wasn't that keen but I loved them.  I thought the taste of the laverbread was sort of like seaweedy spinach, with a hint of capers.  Very interesting.  I have two tins left so any ideas what to make with it would be great!

Kewpie mayonnaise

I saw this on Masterchef Australia this week and just had to try it.  It was £7 on Amazon(!), but hey, I love trying new foods.
I knew from the show it is Japanese, so I got out my Japanese book Everyday Harumi which I'd only cooked two dishes from.
I chose the chicken karaage, crab fried rice and sesame green beans.
The rice was way too stodgy when cooked, and I knew it wouldn't fry well at all, so I imrovised and made it into a cogee, using mirin, dashi wasabi and topping with sliced spring onions.
It was delicious, but then we love congee.
The karaage was great-fried chicken always is, and the beans added a great freshness and crunch.
The kewpie is much tastier and tangier than normal mayo we thought, I have another recipe using it lined up for later this week.

Mushroom Vindaloo

Time for veggie curry again!
We just can't get enough of the stuff.
I used this recipe as suggested on a food forum I use, subbing the chicken for mushrooms.  I also made some raita, just with cucumber, mint, garlic and yoghurt.  The vindaloo really isn't too spicy, I only used one chilli and then raita cools your mouth too.

Venison Pie

I really wanted to use the venison I bought at the Good Food show, and as I have said I'll be making more pies this seemed perfect.
I halved this recipe to use as the filling.
It was very rich, we had a small slice each and I've frozen the rest.  I used bought pastry, shortcrust for the base and puff for the top.
I baked the base blind, then let it brown slightly before filling.
It cooked for around half an hour when filled at 200 degrees.
We had it with red cabbage, braised in red wine vinegar, redcurrant jelly and chicken stock.
Really fabulous autumn food.

Tonnata

I'd wanted to try this for years, as I love anchovies and capers, and it sounds so unusual.
I deceide it would go nicely with some of the leftover pulled pork from last week.
It was so quick to do, and the flavours are wonderful, I loved it.
Recipe
I served it with salad and homemade bread

BBC Good Food show

On Friday, I went to the Good Food show, with Niamh and my friend Eilidh, it was my first ever day out in a wheelchair, which was interesting.
Why some people seem to think not being able to walk means I can't understand them is odd.
I spent too much, as always, but bought some lovely food.  We also saw Mary Berry and Paul Hollywood.
Mary is teeny tiny and had gorgeous nails, and Paul is just gorgeous.  He made the plaited loaf from GBBO and made it look so easy.

Clootie dumpling

Diced venison and assorted salamis.

Smoked salmon

Smoked lamb

Arbroath smokie pate.