Christmas cake recipe!

Once again this year, I've had requests for my Tequila Christmas Cake recipe so here goes:

• 1 cup sugar
• 1 tsp baking powder
• 1 cup water
• 1 tsp. salt
• 1 cup brown sugar
• Lemon juice
• 4 large eggs
• Nuts
• 1 bottle tequila
• 2 cups dried fruit

Sample the tequila to check quality.
Take a large bowl; check the tequila again to be sure it is of the highest quality...Repeat. Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar. Beat again.At this point, it is best to make sure the tequila is still OK.Try another cup just in case.
Turn off the mixerer thingy.Break 2 eggs and add to the bowl and chuck in the cup of dried fruit.
Pick the fruit up off the floor.Mix on the turner.If the fried druit gets stuck in the beaterers, just pry it loose with a drewscriver.
Sample the tequila to test for tonsisticity. Next, sift 2 cups of salt, or something.Check the tequila. Now shift the lemon juice and strain your nuts.
Add one table. Add a spoon of sugar, or somefink. Whatever you can find.Greash the oven.Turn the cake tin 360 degrees and try not to fall over.
Don't forget to beat off the turner. Finally, throw the bowl through the window. Finish the tequila and wipe the counter with the cat.

Cherry Mistmas!

Review: Terroirs, London, WC2

It was a last minute booking that got us into Terroirs as this place is getting pretty busy!

After an abortive attempt to get a drink at the new Savoy – 45mins wait! - we stolled across the Stand and into William IV St to sample Terroirs food. Upstairs was heaving and quite noisy, so I was pleased to find we were decending multiple stairs into the underworld and to a much more tranquil space. Service was very good and we were well waited on. A selection of starters including Iberian Ham, Tomme de Savoie (bit small) and Duck Rillettes (quite large) and bread managed to put some of our hunger at bay. The Duck rilletes were very good – and not something I normally order (I have some bad memories of Rilletes du Le Mans).

Main courses consisted of Piperade Basquaise (a ‘small plate’) which was generally not liked, Spatchcock’d quail with romesco sauce (very good), Bavette aux Echallotes, Salsify & Girolles (very good and for a bavette it was very tender!) and then Red Leg Partridge, Spaetzel (I don’t actually remember seeing these on the plate!), Chestnuts and Bacon (fab). So far, the food was very good with the odd hiccup. The wines were going down well at the same time.

By the time the pudding was due to be ordered we decided to choose the Tarte Tatin for 2. At £12.00 it looked a little steep until it turned up in its pan and was not only fantastic but also would have fed 4! It was dark, rich and served with crème fraiche – it could not have been better.

All in all, we really enjoyed the experience and I can’t wait to go back! Cost with plenty of drinks was £87.00 per couple including service.