Based on Jamie Oliver’s chicken cacciatora
I used 8 chicken thighs with excess skin (not covering any flesh) snipped off and coated in flour seasoned with salt and browned in oil in a large frying pan. Cooked at 150C for 1.5 hours. I used 4 anchovy fillets plus a little anchovy paste. It turned out quite salty, so think will use either 4 fillets OR the paste next time, otherwise it was very good.
I wanted to read this so I made a library reservation. But I was so far down the queue I thought I may as well use my Audible credit and listen to it instead. I’m so glad I did. This is an excellent audiobook with the narrator Tom Hollander bringing it to life perfectly. I’ve listened to audio samples of other books and some narrators have irritated me so much I’ve known I could never listen to the full version, however good the actual book is. But TH is fantastic. My only very mild criticism of him is that he doesn’t do a Brummie accent very well but that is just because my ears are more attuned to that kind of thing than other (non-Midlanders) would be.
So, the writing. The Casual Vacancy is a dark, menacing book, full of unpleasant people and shocking scenes. While I was listening I found myself dreading the next awful event; though compulsive, it’s not a happy read. JKR has written a wide range of characters with conviction. I was glad to have a character list printed out when I first started the book but as I progressed I got to know them and the list became redundant. The teenagers in particular are so realistic that it’s painful. They are so well observed that I was hurtled back to my teenage years. JKR has used the book to comment on modern society and I think she does it well, without slipping into preaching.
There has been a lot of criticism of this book in the press. I suppose there was bound to be after the huge success of Harry Potter. But in the end, the proof of the pudding is in the eating and I loved listening to this book.
(44th in 2012)
One time I made mussels and added salt to the onions when I fried them as I do in all other dishes. But mussels are salty anyway so the finished dish was almost inedible; NEVER ADD SALT. Also I didn’t cook the mussels enough so they were slimy and fell apart when eaten. Another time I cooked the mussels enough but added water to the wine. When the mussels were cooked I removed them and reduced the liquid but not enough. So the ‘sauce’ was too watery. It didn’t help that I didn’t add enough cream either.
Based on Felicity Cloake’s moules marinières but with the addition of garlic obviously. Also I didn’t put the butter in at the end but in the sauce.
This is my reading group’s book of the month. I read it last night in one sitting; it’s very easy to read. It’s one of those books that reads more like a film than a novel, especially with its beautiful lead characters and dramatic settings. I quite enjoyed the romantic aspect of it, which is very well handled; it feels fresh and innocent. But overall this book isn’t for me. It’s unchallenging and mawkish. Also I couldn’t help thinking that The Lovely Bones got there first with the idea of exploring the afterlife.
(43rd in 2012)
I wasn’t intending to pick this up straight after Wolf Hall but I found that I could listen to the audiobook for free by ‘borrowing’ it from the library. I thought I’d give it a go while my head was still in Cromwell mode.
Bring Up the Bodies is leaner than Wolf Hall. Not only is it shorter but the pace is faster and there is more scandal, plotting and violence. The cast seems smaller too. I enjoyed Bring Up The Bodies very much and, unlike Wolf Hall, it didn’t feel like hard work at all. I think HM has done a much better job with this. Some of the scenes are stunning. My favourites, in chronological order, are 1) when Henry first asks Cromwell if there might be some reason why his marriage to Anne might be void, 2) when Henry momentarily turns against Cromwell and, of course, 3) Anne’s bloody end.
Hilary Mantel talking about the book on Radio 4’s Bookclub
I wasn’t sure whether I should count audiobooks into my ‘book a week in 2012’ total but since it does take concentration to listen and, at normal pace, longer to listen to a book than to read it, I will count them. I might listen to a few more too; they are fantastic for keeping me amused while doing boring chores.
(42nd in 2012)
The wood pigeon was based on Nigel Slater’s recipe. I cooked it flesh side down for 15 mins with the dial at 175C, then turned it over and grilled the breast to give it some colour. Then I rested it for 5 mins.
Salad dressing for leaves was based on Perfect vinaigrette but we had no red wine vinegar so used balsamic. It was quite sweet but perfect to go with gamey meat.
Lamb tagine based on Jamie Oliver’s lamb shank and tomato tagine but didn’t add potatoes. Other adjustments I made were that I didn’t make the onion into a paste, just finely chopped them and the the apricots were chopped into sultana sized pieces and at the end I sprinkled with toasted almonds on top of the lamb. We thought the dish needed more chilli so we sprinkled a few chilli flakes on top at the table. The tagine turned out well, except I only had two lamb shanks so the liquid didn’t cover the two shanks in my casserole dish. So I had to add lots of water so that that the meat was covered while cooking (otherwise it will dry out – I have had this happen before) then I took the shanks out after two hours and left the sauce to reduce down while I removed the meat from the bones. Next time I will definitely make it or anything similar with at least 4 lamb shanks or 3 huge ones.
I made the couscous with chicken stock (Kallo) instead of water and added peppers which had been grilled until skin turned black, then the skin was removed and the peppers were cut up into strips and blanched baby courgette pieces. I also added lemon juice to the dry couscous and veg before adding the stock and it ended up slightly too acidic (I added 2 tsp lemon juice to 250g dry couscous) but it didn’t spoil the meal thankfully. The thick yoghurt with mint (I had no coriander) complimented the ‘sauce’ perfectly.