I hope your treatment is rescheduled promptly (injections, I assume?), and that you’ll be done with it all in no time!
I remember showing up for radiation treatment several times last summer — only to find out that one of the machines was out of order and everything was delayed by hours. Thankfully, the hospital is but a 10 min drive from our home. Annoying in any event.
That red cabbage recipe sounds lovely! I bet I can find it on the current cooking thread, yes?
Bc if a roast duck is on the agenda for us some other time during the break, that would make a great side
1 Like
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
22
Injections, indeed. A course of three - one every 12 weeks.
Yep, the cabbage would be really nice with duck. There doesnt seem to be a recipe online but it’s an easy make. Slice & fry an onion. Add sliced cabbage and a couple of thinly sliced celery stalks and a chopped apple. Add the juice of an orange and a lemon. And a few crushed juniper berries and S & P. Turn down to a medium heat, put a lid on and cook till tender - I cooked it for 15 minutes and it was still a tad “al dente”, which is fine as it’ll soften a bit when it gets warmed up.
Celery! What an odd inclusion. My red cabbage ‘recipe’ involves a grated onion, a grated (tart) apple fried up in rendered bacon fat. Splash of red, tinier splash of balsamic, add the cabbage, s&p and a dusting of ground clove bc I loath to bite down on one of those mofos.
Then I cook it to death, basically
The addition of the citrus juices and juniper are intriguing, however.
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
24
Your way would be pretty much my way. Just fancied trying something different. And, yes, the celery does seem a bit odd and, in truth, doesnt seem to contribute that much.
OK @linguafood, I’m inspired by your Xmas eve fishy agenda! I’ve just ordered some smoked trout fillets and pâté online from a local company.
Bubbles also on order but I think there might be some delivery related headache coming up as I have had some worrying emails from the delivery service. I requested a change in delivery date as nobody in tomorrow but I got an email saying they’ve sent the order back to the company . I’m hoping that’s a mistake.
Now need to do some more planning and pick up prawns, scallops, smoked salmon etc. and crackery, bready stuff.
2 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
27
We going down a Xmas Eve fishy route at Harters Hall. Salmon, smoked and unsmoked, layered up with thinly sliced potato and pre-cooked sliced beetroot (the sort you get in vac packs at the supermarket)
I’m being lazy this year as I’m working a 24 hour shift starting from 8am Christmas Day.
My teenage son has voiced his interest in roasting a duck as the festive centrepiece. I’ll get one from the supermarket and he can roast it for Xmas or Boxing Day.
This year we are having guests join our Christmas Dinner, which is great. But it means I’m scrambling a little for a new menu - low sodium, heart healthy for 12 people that will keep the adults and teenagers happy.
I think I’m leaning towards Turkey - so am checking out that sous vide recipe posted above - though may still go with a whole roasted bird. Then just lots of roasted veggie sides I think.
Oy! A 24-hr shift! You def deserve a lazy meal beforehand!!
As for the duck (and slap me if you knew this), best to get it several days in advance so it can dry out / dry brine in the fridge for a couple of days. I even used a blowdryer on it in our kitchen to get the inside all dry, which earned me a few incredulous looks from my PIC
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
33
Blimey. You’ve deffo drawn the short straw. Are you an A & E medic or should you have a quietish time on the wards?
I would love to do something different for Xmas Day but there are entrenched family traditions that demand turkey, sprouts, etc. But, at least, everyone will eat turkey, if not always with enthusiasm.
I have, and they are worth every penny. We almost got the 4 pack, but we didn’t want to be gluttons — plus it’s really meant to be a special treat for the holidays.
I had duck prosciutto a couple of times at fancy places in Europe, usually as a component of a bitter greens salad. That stuff is also incredible, but even more $$$$, unfortunately.
Thanks!! I am probably going to go full glutton in that case. Gotta get my money’s worth out of that ridiculous shipping charge. Plus YOLO and all that.
That’s why we went with the bigger bacon size, too. $8 more for almost double the bacon?
F yea! And YOLO, for sure! Who knows what happens next year…
3 Likes
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
38
I’ve also had duck ham a couple of times at Michelin starred places in the UK. Fab stuff. Last time , it came with a duck liver parfait, slices of pear, blue cheese and a sweet sherry sauce. Absolutely delish.
@Desert-Dan roasted a duck last Thanksgiving and there are a lot of suggestions & tips on that thread you might find interesting.
Linking a few of those posts – including the old Chowhound favorite slow-roasted duck recipe (from The Vinegar Factory newsletter / Mindy Heiferling), and the family tips he shared.
(Duck fat roast potatoes may be the best thing about roasting duck!)
. I’m hoping that’s a mistake.
Plus YOLO and all that.
