Sunday Roast Dinner for Mother’s Day

Happy Mother’s Day, all! Today in the UK it has been Mothering Sunday. Rather than take my Mum and Nana out to a pub for a roast dinner that would most likely have a couple of extra squids stuck on the end, I said I would cook us a lovely roast dinner. And so this is what happened!

I can’t remember the last time I made a roast dinner. My father has a violent disposition against roast beef, particularly topside. If we ever have a roast, we have either pork or chicken at home, and while I don’t mind either of those, beef is my all time favourite. So for this Mother’s Day Mum and I spent about fifteen minutes deliberating over which joint of beef would be best (and my Mum is a butcher’s daughter) since we didn’t know the difference between topside and silverside.

I did roast beef for Mum, Nana and I, and a chicken crown for Dad. For veggies I got some swede and carrots, and we had some Brussels sprouts bouncing around too. And of course I did Yorkshire puddings!

Our friends Andy and Jo had come to visit on Saturday and had brought their Shar Pei puppy, Daisy. Jo had said that the beef they had had not so long since had taken much less cooking than the label had said and had wound up overdone and tough. We were worried ours might be the same; rather than cook it for the hour and twenty minutes advised, we did it for an hour and it was be-oo-ti-ful!

Veggies boiling away. I think next time I might be more adventurous. Then look at those Yorkshire puds!

Veggies boiling away. I think next time I might be more adventurous. Then look at those Yorkshire puds!

A lump of beef and father's chicken! And plated up - looks pretty good to me!

A lump of beef and father’s chicken! And plated up – looks pretty good to me!

We have plenty left over so I can have beef sandwiches at work – that’s the best part of a roast!

I’m absolutely full now! Had a very lovely day – but the weekends go by so quickly! Poldark is over, Sunday is nearly over. Monday tomorrow – back to it!

Hope you’ve all had a lovely weekend.



Sunday Night Dinner

Hello bloggers! 

Now I know what you’re thinking – Sunday dinner? Roast chicken, Yorkshire puddings, roast potatoes, veggies… Wait a minute. Now that’s your traditional Sunday dinner. But at Windy Farm I decided to mix it up a bit.

I found this recipe on Pinterest and made it last night!

Please check out the original recipe here:

I thought the picture looked to die for! I’ve made a normal coq au vin, with red wine, a few times with Mum and it’s always been really lovely. The thing that drew me to this one was the lightness that the white wine would give to it. So I decided to make it this weekend, and it became our Sunday tea!

I mixed it up a little bit, and used my Pampered Chef stone baker. I love my stone baker – I’m trying to use it a lot more. I used thigh pieces, only half a bottle of wine, home-grown red onions (that I’d found in my raised bed as I was digging it over – oops!), button and chestnut mushrooms and some carrot. I served it with garlicky crushed potatoes and spring onions, with some cabbage.

It was delish!

Then I made this very cool picture on Fotor, which I’ve only just discovered:

A Coq Au Vin Blanc in 8 steps! Very easy and very scrummy. Perfect Sunday dinner!

A Coq Au Vin Blanc in 8 steps! Very easy and very scrummy. Perfect Sunday dinner!

  1. Fry off some bacon lardons. I used lardons and a rasher of smoky bacon. When fried, put aside – I put it straight into my stone baker. No fat was added, except what was on the bacon!
  2. Preheat the oven to 180/350. Chop up some mushrooms, carrot and onions/shallots.
  3. Brown off the chicken.
  4. Put it on top of the lardons.
  5. In the fatty frying pan, add the mushrooms. I’m not a mega mushroom fan (I do find them slimy and greasy) but in a dish like this, where they’re hidden in a sauce, I don’t mind them at all.
  6. Add the carrot and onion to the mushrooms. Crush some garlic (I used my Pampered Chef garlic crusher. Gosh this is like a Pampered Chef advert! I’m even using a Pampered Chef wooden spoon!) and chuck that in. Then pour in as generous a glug (i.e. half a bottle) of white wine! Bring to a simmer, then add some chicken stock. I did quite a good bit of stock – about 300ml.
  7. Pour all that onto the chicken & bacon. Then stick in the oven. Cook for… ooh, mine was in there about an hour.
  8. Meanwhile, get on with your co-stars! I peeled and boiled lots of big white potatoes, finely chopped some springies, crushed some garlic, and mashed them loosely with some butter and cream. I boiled some savoy cabbage without wilting it to oblivion. Serve piping hot with the remainder of the wine! Scrummy!

So that was my version of Coq au Vin Blanc a la Katy! Please give it a try – it was really easy and really tasty.

Let me know how you get on!



Christmas Roulade

Another retrospective post!

I have lots of traditions at Christmas: not only do I make the starters, and fail to decorate the Christmas cake, but I also make a chocolate roulade. When I was at school, I used to decorate a shop-bought swiss roll in about an inch of chocolate buttercream! Mmm heaven! The past few years however this has developed into a chocolate roulade.

Here’s a pic of last year’s…


Somehow, I always end up with quite deep fissures along the ‘bark’, but I suppose that just adds to the rustic ‘fallen log’ image. And let’s not forget that I won the roulade category in this year’s Horticultural Show, with one perfectly rounded end, and one that was a bit, erm, triangular!

I follow Mary Berry’s recipe, from the Bake-Off, though I have been hunting for a method to stop the cracks in the rolling process. After lengthy googling, I found an interesting theory, which involved rolling it up – while warm, sans filling of course – in a tea towel and bunging it in the oven to ‘remember’ its curl. Sounds logical right?

Well, it was, until half of the roulade broke off.

Devastation central!

After some tears, and some laughter, and then some serious expletives aimed at a website that had done me over, I filled it anyway, whacked the broken layer on top, and dusted it with icing sugar.

IMG_0686Anyway, it tasted gorgeous! Even if it was rocking a slightly more dilapidated ‘fallen log’ look – maybe a ‘hit by lightning’ look?




Christmas Day Pate

Although it may feel like years ago already, Christmas was only just a month ago. Which means it’s taken me over a month to put up the pictures of what I made for Christmas!

I love Christmas, and always have huge plans for what I’ll do: I’ll make my own Christmas cards, I’ll do the veggies, I’ll ice the cake and decorate it with an amazing gingerbread version of our house, with snow made out of royal icing… Obviously, those things didn’t quite happen. However, I did make the starter!

This isn’t anything all that new: making the starters has always been my domain, but in previous years, the starters have been those typical 70s stalwarts: prawn cocktail or grapefruit. This year I decided to push the boat out. I was going to make a pate!

Check it out!


I made it the day before, following a recipe from BBC Food. I used chicken livers (which was a pretty gruesome task when it came to chopping them up), then we didn’t have enough brandy so to deglaze the pan I used orange juice, which I thought added a nice citrussy kick. I declined the peppercorns in the butter and just grated on a little bit of orange zest.

I made my own wholemeal bread, which probably should have been kneaded a bit more, and proved a little longer, but toasted under the grill was fine.

A very homemade starter, and it went down a treat! I was dead chuffed, and will definitely have a go again.