Home Cooking 1
Hotel Slops 0

Tuesday 30/8/2005

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Diary and Notes

My old school chum Kev came for dinner this evening. He lives in the stupid counties down South, but was up here working in Leeds and rather than brave the hotel food, thought he'd pop over for dinner and a drink or two - it's always much better to have a home made dinner with friends than a meal alone in a hotel.

Whilst eating the quite tasty home made terrine, we got to the subject of home cooking. It was noticed that the simple salad, terrine, and potatoes I was serving up was probably a damned sight tastier than what would have been served up if we'd gone out for dinner (unless we'd paid an small fortune that is - and even then you can't be sure) - Kev pointed out that if you like to cook and are willing to have a go, very soon eating out in restaurants becomes a bit depressing, every meal you get sets you to thinking "I could have done this better myself."

This isn't the first time I've had someone say this to me recently. When I was in Italy, Marica's dad said he never eats out, as his wife's cooking is so good, he doubts he'd find better.

I do like going out for dinner, it's an experience that I think everyone should do on a regular basis, it makes a good change of scenery, you get to try things that are different and cooked in ways you wouldn't do it yourself, but I will agree that almost every time I go out I think I could have done better at home.

It does however save on the washing up.


Dinner today was a simple affair. I made the terrine yesterday and chilled it overnight. We had some salad, a selection of chutneys and pickles, some French duck sausage, bread, cheese... it was a bit like a picnic indoors. I was very chuffed with the terrine, especially when Kev said, "Did you bring this back from Italy with you?" High praise indeed.

Cake Blog

Sainsbury's Limoncella: Served with a glass of home made organic limoncina (they call it by a different name in Liguria to the rest of Italy, it's a local Genovese dialect). The limoncina was excellent sadly the limoncella wasn't - all fluff and no substance and a bit chemical tasting too.


  • Pork and Chicken Liver Terrine
  • Salad
  • Duck Sausage
  • Roast Potatoes
  • Cheese
  • Chutney
  • Pickles
  • Bread


    Pork and Chicken Liver Terrine
    750g Pork Shoulder
    250 Chicken Livers
    2 Red Pepper
    2 Shallots
    1 tsp Wholegrain Mustard
    1 Tbsp Wine Vinegar
    1 tsp Herbs de Provence
    1/2 tsp Black Pepper
    1/2 tsp Salt
    Few Bay Leaves


  • Mince up the chicken livers and chop the pork into very small pieces. Mix with the herbs, mustard, salt and pepper. Thinly slice the pepper and shallot and boil in the vinegar until soft then drain. Place a few bay leaves and some more pepper in a bowl, place ½ the meat on top, then layer then peppers and shallots and then put on the rest of the meat. Pack it down really tight then put some foil on top (making sure it's tightly sealed) and steam in a bain marie for 3 hours. When cooled, drain off any excess liquid and chill overnight.


    *All quantities are very approximate and for six people