When I woke up this morning Pippa–mother of all cats–was there on the bed as she has been for the last two days. She was at her toilet–conscientiously licking her paw, then wiping her cheeks and ear with it–a built-in flannel [washcloth] so to speak.
It reminded me I hadn’t shaved for two days–I’d been laid up with a “gastro“, which had started at roughly 1.30am on the morning after my birthday.
The only other time I remember being as sick (literally) was the day I was filming the dénouement scene in an episode of Sherlock Holmes. I had a long speech of explanation to deliver to a solemn, suspicious and silent Jeremy Brett, Edward Hardwicke and a very young Jude Law. I managed the first take without interruption–but had to RUN on the word CUT –and it was a bumpy ride ’til we finished.
Two nights ago at least I had no lines to remember. My timing was better on this occasion! The birthday was over and had been much enjoyed. Meredith gave me an album–cataloguing the story of an eventful year–superb photos mostly taken by her.
Pippa looking for a photo of herself.
Looking back on my birthday though, there were signs of trouble ahead.
I remember feeling relieved I had planned ahead and prepared the Lamb Tagine (see recipe below) the day before. That left the broccoli starter and the bulgar wheat–simple!
We were eight round the table–old friends–including my old adversary from Poldark days, Donald Douglas (aka Captain McNeil). It was convivial. I was enjoying the occasion.
It was only late the next day that I realised I had forgotten an essential step in the preparation of the starter–grilling the broccoli (see below). As I served up the dish, I had a nagging feeling something was not quite right! (We have a tradition of forgetting key ingrediants when entertaining for crowds!).
PLUS I forgot to prepare the bulgar wheat, so the table had to wait while it fluffed up.
The recipes:
This dish also served as the starter for the special Saturday dinner on my October Cooking Workshop:
It is adapted from a recipe in Ottolenghi’s eponymous first cookbook.
On that night it tumbled over a small pile of salad leaves–radiccio, rocket, lettuce–dressed with olive oil lemon juice and salt.
Here it is on a bed of Sam Talbot’s Quinoa.
1lb broccoli–broken into bite-size pieces
2 tablespoons olive oil
salt and pepper
4 garlic cloves–sliced as thin as you can
2 fresh red chilis, medium hot–de-seeded and sliced
4 tablespoons olive oil
1 lemon sliced very thin
- Steam the broccoli–more than blanched less than tender–still crunchy in other words.
- Remove to a bowl and pour over 2 tablespoons of olive oil and season with salt.
- Heat a grill to hot.
- Scatter the broccoli over it and colour lightly. [Don’t FORGET this step!]
- Return to the serving bowl.
- Heat the second batch of oil.
- When hot cook the garlic slices and the chili until the garlic takes on some color.
- Pour this mixture over the broccoli.
- Add the lemon slices and mix in carefully.
- Serve on a bed of salad leaves dressed with olive oil, lemon juice and salt.
Lamb Tagine with dried apricots & flageolet beans
(Reproduced from Delicious Dishes for Diabetics p 138)
This superb dish for company is adapted from one in Frances Bissell’s exceptional book The Pleasures of Cookery.
for 6/8
2 kg/41⁄2 lb boned shoulder of lamb–cut away as much fat as possible, ending up with about 1.5 kg/31⁄2 lb lean lamb, cut into 2 cm/1 inch cubes
3 tbsp olive oil
3 onions–sliced
4 cloves of garlic–chopped
11⁄2 tsp cumin seeds
11⁄2 tsp coriander seeds
850 ml/11⁄2 pints/31⁄2 cups stock--I use organic vegetable stock cubes
24 dried apricots–halved (use the yellow ones as they show up better in the sauce later)
salt and pepper
parsley, or even better coriander–chopped
1 large tin flageolet beans–drained and rinsed
- Heat the oven at 160°C/325°F/Gas Mark 3.
- Seal the meat in hot oil, using a large frying pan; when nicely browned, remove it to the ovenproof casserole you will serve it from.
- Gently fry the onions and garlic in the fat and oil left in the pan without browning them.
- Fold in the whole spices and let them cook a little.
- Add almost all the stock, leaving just enough in which to heat up the beans, and let it reduce a bit.
- Add the apricots. Season this mixture and pour it into the casserole.
- Add a handful of parsley or coriander.
- Heat the beans in a little stock and when hot add to the casserole. Turn everything over carefully.
- Bring it all to a simmer and place it on a low shelf in the preheated oven.
- Cook for 2 hours, checking after an hour to see if it needs topping up with stock – being careful not to lose the intensity of the sauce.
- Serve over bulgar wheat [Which you’ve remember to prepare!]
Robin Ellis 
Hi Robin, ah that Capt. McNeil, not only your rival, but had the hots for Demelza as well, “A glass and a lass” Hope you are doing better, my Birthday is today the 11th, so we are not far apart. Wondering if you are going to do another cooking class this year and when. All the best, Charlie Douglass, Ashland, Oregon USA
Happy Birthday, Charlie! There’ll be a class in May–but it’s fully booked. Another in October all being well is still open.
So sorry your birthday ended with a bug, but greetings and appreciations for both your natal anniversary and the recipes. Glad you must be feeling better now to have the energy to blog again.
Thanks Nancy–on the mend.
A belated birthday Robin, only sorry you have been I’ll. Wishing you a speedy recovery. Another great recipe to go with all your other. Joan x
Ooops …
Meant belated birthday greetings xx
Happy belated birthday! Hope you ricovered by now! Baci, Domitilla
Happy Belated Birthday, and I hope you feel better soon (in time for your trip here to the States)! I am looking forward to making the broccoli dish. Looks yummy!
Thanks, Gene.
What a thoughtful birthday gift from Meredith! And how envious I am that you had the opportunity to know Jeremy Brett. My husband and I loved his portrayal of Sherlock Holmes.
Happy Belated Birthday Robin – I have just started re-watching my Poldark DVD’s and love them every time I go back there – all the best and LLAP (as Mr. Spock would say)……… 🙂
Thanks Anne–long life and prospering to you too!
Happy belated birthday, and I hope you are recovering well. I am learning that acting can be a taxing art.
Jan 10 by any chance? We have the same day if so. Love the recipes-keep them coming! Michael Veitch (back in US)
On Fri, Jan 11, 2013 at 10:12 AM, Robin Ellis
Jan 8–Happy Birthday to you too, Michael.
Very many and happy returns of the day!
Your fan, Kathryn Malone Rizzo, Tampa, FLA
Thanks Kathryn.
A very happy belated birthday Robin !Still many birtdays to come.Many hughs, Chantal xxx.
Thanks, Chantal.
Happy belated birthday Robin. I was travelling in Amsterdam on your actual birthday and to top off a great trip my niece had a lovely baby boy, Harry, on your birthday, so all in all a date I will always be reminded of! Hope you are feeling much better now. Best wishes, Jackie.
Felicitations to you and your niece and welcome to your great niece!
Hope you are feeling better Robin. what a lovely birthday gift from Meredith,glad that the ever watchful Pippa is keeping an eye on you.However did you manage to get beautiful tulips this time of the year?
The tulips were a gift from two of four guests. A touch of Spring, alors!
Happiest of birthdays to you Robin! May you have many, many more!
Thanks Maureen.
Belated birthday greetings, and we remember that Sherlock episode!!! Well done, sir, as usual. Nice work, Meredith, on the album!
…Did you have any kind of dessert for your birthday, or is it usually fruit? Tricky for diabetics, I know.
On this occasion, though keep it to yourself, I had a small slice of Meredith’s polenta cake and a spoonful of her compote of dried fruits–naughty but nice!
Happy Birthday from the USA, Mr. Ellis! And thanks for all the excellent cooking ideas! You know, Shoscombe Old Place is my favorite of all the Holmes episodes-at least the hour-longers. I will never be able to see the closing scene again without a smile!~best of health to you! -Michael
Me neither, Michael!
Hullo, Robin,
And we all thought your absence was due to birthday partying!! Glad to hear you’re feeling better! Lucky the wife & cats are keeping en eye on you! 😉
Saw your tweet re: New York, and thought it was from last year!! Do you have a day in mind yet?
Message for Meredith: Sad news from Boston: Rex Trailer passed away yesterday while on a FL visit; age 84. Do you remember him from your news days/Boston connections? Had him as a college prof–he was a truly sweet man–and still had a bit of that Texas accent! A sad loss to us “kids” who grew up with “Boomtown.”
I’ll post it later today.
Another Capricorn! Congratulations and belated best wishes for your birthday. So sorry to learn you were unwell. I was 50 on the 11th – yesterday – so shall toast your special day later too. You had the best care – Meredith and your furry family x
Felicitations, Stella!
Thank you kindly Robin:)
Happy belated Birthday greetings from Germany! Hope you feel better then?! All the best to you and Meredith!
Thank you Christiane.
Belated Birthday wishes! Sorry,I should have know since I write on your blog for one year! Love the tulips on the table ….makes everyone looking forward for spring!
For your new year I wish a happy and healthy and enjoying year, of course with Meredith on your side.
Lot’s of love to you both!!and the cats.
From Caroline
Thanks, Caroline and to you too!
Belated Happy Birthday Robin, sorry you ended up not feeling well. I am getting your cookbook hopefully for my Birthday in March. Am using some of the recipes. Last visit to my doctor was good. It is sometimes very hard to stay on the right path. You are in inspiration. Oh how I would love to go to your classes…..but alas, the economy here in USA is not the greatest. Take care and again Happy Birthday. Love thinking of you and Donald Douglas chatting away……I loved him as Capt. MacNeil..he had that “grin” too tongue in cheek. not to love.
A bit late but Happy Birthday to you , Mr. Ellis! Enjoy New York and your book signings!
Thanks, Heidi.
You look gorgeous, Robin. You’re still every lady’s romantic hero! God bless you! ❤
Hi Robin,
I’m just catching up on my email since I just spent my birthday this week in the hospital with a kidney stone attack. I’m sorry to hear that you too were sick around your birthday and hope you’re feeling better. This blog from you made me smile and nod my head because I, too, often forget ingredients when I’m planning a dinner for a group. In fact, I just did that with a cherry demi-glace sauce I made during the holidays when I entertained my nephew and his lovely British fiancee who were visiting us from London. It was actually an engagement dinner for them since they got engaged here in Pennsylvania two days before Christmas. Luckily, the missing ingredient wasn’t missed!
A belated happy birthday to you!
Thanks, Margaret and I hope you feel better soon–kidney stones are no picnic.
Mary Margaret, women who’ve had kidney stones have said they’re worse than a hard labor.
Glad you’re doing better–hope you had a fantastic belated birthday celebration.
Marina
Robin, in my family, we have many January birthdays:
1st: My aunt Helen
19th: my mom
20th: my Aunt Jenny
21: my pat. grandmother
24th: me
and I tried to avoid another January birthday–foolishly listened to a woman with fertility issues, who said that caffeine intake and age (I was 38 or 39 when I heard this twaddle) noticeably affect fertility. My mother laughed uproariously at that, given how much coffee she drank, and how often she was pregnant. So we left off with the “kitty booties” (what cats wear in the rain, of course), in March of that year and yes, it took TWO cycles for me to become pregnant…giving me … yes another January baby on the 28th of the month.
In college, I’d have finals on my birthday, and for my 60th, I had gastro problems. Why go out for a nice dinner if you’re not sure it will stay down? We finally had the celebration on US Fathers’ Day, because my husband would prefer not to celebrate it.
I hope the three years since have provided good health on your birthday!
Marina
Thanks Marina for all these. I finished the workshop last night and am in that lovely dreamlike state of relief from responsibilities.
A temporary lull!