Cinnamon lamb and an orange brulee cocktail
It's been a while since I've written a 'Weekend at Red Hill' post. Too long, in fact. The truth is, it's been a very long time since I have been down to Red Hill for more than a couple of hours, what with my recent travels overseas, and just generally being very busy with work and life. Needless to say, my mind, body and soul were positively craving a visit. Luckily this weekend we had a lovely excuse - Father's Day. Ben and I headed down Saturday night for a low-key night in. We made Pizza and drank red wine.
I love making pizza dough, it's such fun to knead and shape.
Simple pizza was on the menu - just tomatoes, rocket, olives, manchego (my favourite) and mozzarella.
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Father's Day Breakfast
Early Sunday morning Ben and I made Dad breakfast (well, it was around 8:30am...that's early for a Sunday, right?). Our little creation (born due to leftover pizza dough from the night before) took two attempts - the first was a little wet. I think we need to try a new pizza dough recipe, perhaps. Despite some soggy roadblocks, we got there in the end...Here is our inspired creation (read: experiment) that Dad every so kindly consumed for his Father's Day Breakfast. The Breakfast Pizza...With a tomato passata base, tomatoes, parmesan, marinated white anchovies, an egg from their chickens. Topped with Boks Bacon (the best) and rocket. Yes, it was a little spunky.
Presents were given, including Whisky Stones, chocolate and The Flavour Thesaurus......
Father's Day Lunch
Before lunch Dad made us a cocktail using his new ice shaver. He served us a tiny glass of Orange Brûlée. Holy Father's Day, this was incredibly delicious. I adore Amaretto. Cheers.
Orange Brûlée
Recipe (Xavier Laigle) - found on Dad's Cocktails #8 app (by Simon Difford)
1½ shot Luxardo Amaretto di Saschira
1½ shot Grand Marnier liqueur
¾ shot Courvoisier V.S.O.P cognac
¼ shot Double (heavy) cream
Method: shake the first three ingredients with ice and fine strain into chilled glass. Float a thin layer of cream over drink and turn glass to spread evenly.To garnish, dust with cocoa powder
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For lunch mum made a divine Neil Perry lamb dish (recipe link). It was a stunner. Cinnamon-Scented Lamb...
served with Couscous...
Green Beans...
and Roasted Baby Carrots from the Red Hill Market.
These were heavenly. Baby carrots are a true favourite of mine. Delicious, sticky, roasted perfection. Let's see them again, I can't help myself...
Beautiful.
Jackson (my brother) was attempting to enjoy eggplant - points for trying.
Maybe one day?
Or not. I think his expression below says it all...
Wholegrain Sourdough Cob - for mopping up the juices ;)
It was a really beautiful dish. Thanks, Mum. You're beyond amazing.
As we ate, we drank delicious local Seven Oaks Farmhouse
Cider.
Tea and Canelés for dessert. These little French cakes are fast becoming a favourite of mine. Mum picked these beautiful Canelés up at the Red Hill Market the day before (mental note, make sure I get down to the next Market to buy these lovelies!)
All in all it was everything a weekend at Red Hill should be... full of good food, laughs and cuddles from those I love. Happy Father's Day, Dad. You're far more than a great father, you're a great friend. And you attend Cheese-Making Courses! Why that's just the icing on the stilton.
Look at him and his cheese - he's so proud. I am too :)
Love you, Dad.