A Hogmanay Feast ... and some Panda's too!

So how did you spend your New Year's eve?  I'll give you a hint how I spent mine;

Yang Guang

Oh yeah!!  Falling head over heels for the newest additions to the Edinburgh Zoo.

Tian Tian (Sweetie)

The best bit though was when Yang Guang decided to blonk himself down in his paddling pool and have a wee bath.  You have to watch the video below and see him kicking his little paws in the water.  Oh my goodness he is soooo cute!!

For some reason the zoo wouldn't let him come home with me though ... something about being ear marked to help save the species from extinction ... or something like that ;0)

You may be wondering what on earth the Panda's have to do with today's Hogmanay meal.  Well ... truth is, I was so preoccupied with them that I never managed to make it to the shops in time to get some odds and ends to make the wonderful meal I had planned.  Oopsie.

Maggi Shake In The Bag to the rescue, along with some leftover duck fat from Christmas for the roasties, a packet of dried wild mushrooms soaked in water then cooked off with a diced shallot, some chicken stock and Madeira wine (is that how its spelt??) with tomato paste and the yummiest meal of the year was somehow produced.  Phew!

Dessert, although planned for, is something that can also be made from surplus supplies at this time of year.  Yum ... although I did have to go for a run this afternoon to try and burn some of the calories off!  If I was a panda I wouldn't have to worry about my calorie intake!

Lemon Creams with Raspberries
400ml milk
Zest of 2 lemons
3 free range egg yolks
1 free range egg
150g caster sugar
1 tbsp cornflour
1/2 tsp vanilla essence
150g fresh raspberries
Icing sugar, for dusting

Preheat the oven to 170C/fan 150C.  Warm the milk and lemon zest together in a small saucepan until nearly boiling, then remove the pan from the heat.

Whisk the egg yolks, egg, sugar, cornflour and vanilla essence in a large bowl and gradually whisk in the hot milk.  Divide the mixture between 4-6 individual ramekins, arrange the raspberries on top and place the ramekins in a roasting tin.

Pour boiling water into the tin so it comes about half way up the ramekins then carefully transfer the tin to the oven.  Bake for 35-40 mins or until the filling is set.

When cool, chill the lemon creams in the fridge for at least two hours then dust the surface with icing sugar just before serving.

Serves 4-6
Cook Veg Mag - Jan 12

Can I sneak in just a couple more Panda piccies?

Sweetie

Yang Guang