Weekly Menu for October 25th: Fancy(ish) Fare

As I still have guests in town I thought it would be good to have a couple of dishes that are great for entertaining: they have a big impact but are actually not very difficult to make at all, and are somewhat time insensitive. Perfect for late guests. And then we are revisiting an old favourite for comfort food — pan fried gnocchi— which is a great dish for winding down after those visitors have left.

What’s fresh at the market this week

There is an almost palpable tension in the market this week; soon we will have a hard frost that will end the season of tomatoes, peppers and the like. The stands are still overflowing with great produce, but we are on the cusp of the quick road down into winter. 

Do it Yourself

Of course we would like you to get us to buy your groceries for us, but we would also be very happy if you’d support local farmers and stores. If you’d like to make the dishes above, here’s the ingredient list to make the weekly menu to serve two people:

At the market

  • 2 Artichoke Hearts
  • 8 leaves Basil
  • 6 oz Bucatini
  • 2 cups Chicken Stock
  • 1 oz Dried Cherries
  • 12 oz Duck Breast
  • 4 cloves Garlic
  • Half a Kabocha Squash
  • 3 oz Marscapone
  • 2 Tablespoons Morello Cherry Jam
  • Half a bunch of Parsley
  • 5 oz Puy Lentils
  • 6 Scallops
  • A quarter of a Smoked Chilli
  • 2 Sprigs Thyme
  • 1 lb tomatoes
  • 1 oz Walnuts

Dry Goods and speciality stuff

  • 12 oz Gnocchi
  • 2 oz Parmesan

Other bits and bobs

  • Half a cup of Cream
  • 3 oz Guanciale
  • 2 Lemons
  • A quarter glass of Red Wine

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