Wood 20.18

My favourite thing about January is the amazing deals restaurants offer in order to entice you and your post-Christmas purse strings out for dinner. For the past few years we’ve indulge in one or two meals, but this year we budgeted a little extra so we could try to eat our way around town. At the last count there are 14 places on our list to try – and that’s after much trimming. I’m not sure I’ve got the stomach stamina for all 14, but I’m certainly going to give it a go.

Wood was high our list after reading some enticing reviews. It’s not the kind of establishment we usually frequent but with their 2 courses and a glass of fizz for £20.18 deal, we were sold.

Wood, Manchester. Smoked trout, keta, ruby grapefruit

{smoked trout, keta, ruby grapefruit}

Poor husband still doesn’t understand why I insist on taking pictures of what we’re eating, but he always lets me get a few shots of his food before tucking in. He was blown away by the flavours in his starter of trout. I had wild mushrooms with mascarpone on a croute which, whilst not very photogenic (or at least not with a camera in my unskilled hands) was absolutely delicious. There were hints of aniseed in there that played amazingly well with the earthy mushroom.

{ox cheek, creamy mash potato, josper roasted carrot} at Wood, Manchester

{ox cheek, creamy mash potato, josper roasted carrot}

Husband, who is not prone to hyperbole, has declared this the best ox cheek he has ever eaten. We rarely end up ordering the same entrée but I’m glad this was one of those few times because it was lovely sharing the experience of a special meal. I would love to know how I can make a carrot that tastes as good as this one did, smoky yet sweet and with the perfect amount of bite, without having to purchase a josper.

Wood, Manchester - chefs at work

{chefs at work}

We’ve already booked a return trip. The couple next to us had the hake and it looked amazing.

A very Mexican new year

New Years Meal, tres leche cakeNew Year Meal, dips

I spent 8 hours in the kitchen on Saturday, cooking up a storm for our annual New Year meal and I loved every minute of it. I only took two photos all day but trust me, the food was immense (if I do say so myself) and much merriment was had.

Some notes on the food:

The lamb. Oh my, the lamb. I was aiming for something reminiscent of my beloved picante lamb at Panchos and I ended up making something that I like even more!

I used this meat rub to marinate a leg of lamb and slow roasted it using these these instructions.

Once it had completed the first roast for 4.5 hours (the leg weighed 2.4kg) I removed the meat off the bone, or at least the meat that was left on the bone, most of it had melted off into a delicious puddle, and shredded it. I mixed in generous amounts of this barbecue sauce which I had made earlier in the day, along with a little of the juice from the roast to keep the meat nice and moist. It went back in the oven for half an hour, covered with foil, to heat through. The barbecue sauce was delicious although a tad too sweet for me. Next time I think I will try decreasing the amount of honey and hoisin. I doubled the amount of garlic suggested – I couldn’t help myself, it’s an Asian thing.

I used this old favorite chilli recipe, with double the amount of garlic (obvs) and no red peppers. I used half the amount of hot water they suggest because I wanted a thicker chilli that could be used for burritos.

I prepared some chicken using this recipe.

I made this dip (so goooood, but so bad for you) and this one (with a regular tin of tomatoes to which I added some minced garlic and onion). We had guacamole but I bought that ready-made because avocados stress me out.

The meal was rounded out with a big pot of rice, pico de gallo, a black bean salad, some pickled red onions (shake 125ml of both water and red wine vinegar with 1tbsp salt and sugar in an old but clean jar, add half a thinly sliced red onion, leave for at least 1 hour/up to a day before you eat) and tortilla chips.

We had a tres leches cake for dessert. I cut a little of the sugar out, maybe about 50g? It still tasted amazing. I accidentally cooked it a little longer than it needed though. I had expected it to brown on top as it baked, like a regular sponge, so after checking on it at 18 minutes and assuming it was a bit under cooked, I left it for another 4. However, since the cake is mostly egg whites, I don’t think it picks up much colour as it bakes so I should’ve tested it with a skewer a bit earlier.

Sadly it was pretty damp that day so we couldn’t string up the pinata outside. Instead, four of us grabbed a bit of the donkey and pulled on three. There’s something a bit depressing about holding a dismembered, piñata donkey’s leg in your hand though. Next time I’ll get one that’s not as cute, so I feel less mean beating it up for sweets.