I think that this was the best day yet. No. Fricking. Joke. I only did three recipes but two were big ones and I don’t feel that I let myself down in that department. I started by making a Tarte Tatin (oh yeah). It took four lbs of apples so that’s cool.
I peeled, cored and quarte®ed the apples and tossed them in sugar and cinnamon. Then I greased and sugared the dish and put a third of the apples on top. Then some melted butter. Repeat two times and sprinkle some more sugar on top. Then prep some sweet shortcrust pastry and roll it out. Place it on top and pop that baby in the onion and baby baby get in my stomach. Before you do that though you may want turn it out, sprinkle even MORE sugar and shove that sweet dish of delectablism under the grill for seven minutes. NOW jump in my mouth. To be honest I would cook it a bit on the stove top before to boost caramelisationismafabulousness. But no complaints here!
Now, for the first time ever, I trussed a chicken. I took a needle and some thread and did a fancy manoeuvre (manoeuvre like a hoover!) and … it got stuck 😂 . The needle wasn’t big enough and it went in but not out. But thanks to dad and Jeff Bezos we got through! Dad boffed it in with a hammer and took it out with pliers 😂 . Jeff Bezos I don’t really have to explain. THANK YOU BILLIONAIRE SHITHEAD! Anyway, that done, I buttered it and shoved it in the onion for an hour at 210ºC , basting every 10 minutes and turning it down to 190 after 15 minutes. After this I made the best ever gravy. I skimmed the fat off the juices, then I boiled it down with some shallot. I then reduced it down with some stock. Just before serving, I whisked some butter in. Truly a feast.
I hope you liked reading this! I gotta wrap this up fast because I gotta make an elderberry shrine for the Broccoli Gods. See ya!