Onion Marmalade

I know. It's hard to believe that almost four and a half pounds of red onions, four garlic cloves, one bottle of red wine, a half bottle of red wine vinegar, the equivalent of four large glasses of port, and thyme, were all reduced to four jars of the celebrated Belmont Proprietary Caramelized Red Onion Marmalade.

If I might be so bold as to suggest that this concoction would complement venison and meat sausages most satisfactorily.

Railway Journeys: V

The Right Honourable Michael Portillo begins another new series of his Great British Railway Journeys this evening, on BBC Two, from 6.30-7pm.

I'll record the entire series and view it at my leisure.

Series Five commences with a trip from Manchester to Birkenhead.

David Butcher writes:

Wearing one of his uniquely wince-making shirt/jacket pairings, Michael Portillo settles into a standard-class seat for another trip. There’s none of the sun-kissed romance of his continental railway journeys here: this week, he’ll follow a looping circuit from Manchester to Chesterfield via Birkenhead, but his (or his producer’s) ability to find diverting detours is undimmed.

Today our guide visits a beautifully murky Victorian library where, in a gothic alcove, Karl Marx and Friedrich Engels dreamt up a philosophy not close to Portillo’s heart. He also visits Old Trafford stadium where a Manchester United guide tells him, in a segment not recorded recently, “We just seem to go from strength to strength.”

1/20. New series:-

Armed with a copy of George Bradshaw's Victorian Railway Guidebook, Michael Portillo embarks on another journey around the country to discover how the railways have affected people and communities, and the legacy they have left behind.

He begins in Manchester, where he finds out how the world's first industrialised city produced a revolutionary political movement, and learns about the railway workers who founded one of the most successful football clubs of all time.

Along the way, the presenter does the washing in Port Sunlight - a model village on the Wirable - and hears stories about the aptly named George Francis Train's time in Birkenhead, Merseyside.

Father Brown Returns

A brand new series - the second - of Father Brown begins tomorrow, Monday, the 6th January, almost exactly one year since the first series.

The first series was excellent and I shan't miss the new series, which runs on BBC One at two-fifteen, Monday to Friday.

I've set my system to record the entire series; so I'll be able to view it at my leisure.

Venison Sausages

The trusty gnashers were well prepared for a good feast of Dangerfield's sika venison bangers tonight. The nose-bag was firmly attached in preparation for this splendid repast.

I am unconvinced that frying sausages is better than grilling, so I fried them gently in oil first; then finished them off under the grill.

I had them with onion mash, broccoli, cherry tomatoes, parsley, butter, and onion marmalade.

Believe me, the result was delicious. Any fat in them was eradicated by the grilling; and what remained was lean, tender and tasty meat.

Well done, Dangerfield!

Parking Fine

I motored into town this morning and was lucky enough to find a parking space in Upper Arthur Street.

I fed the parking-meter with two pounds, noticed the time thereon - 13:28 - and stuck the label on the windscreen of the jalopy.

I encountered a charming assistant in Crabtree & Evelyn's shop near Cornmarket, and engaged in a delightful natter; so well, in fact, that I wondered whether she'd ever do me the honour of accompanying me for a snifter in a restaurant or bar.

I bought a dark red v-neck sweater in House of Fraser. Thence I sought out a favourite meat pasty at Marks & Spencer.

At Sawer's delicatessen, I purchased a jar of onion marmalade, for Dangerfield's venison bangers.

Whilst walking up Upper Arthur Street, I immediately spotted a fixed penalty notice. The fine was issued at 12:06.

Alas, the ticket I stuck to the inside of the windscreen did not adhere sufficiently to the damp screen. It had fallen - like a leaf - to the floor.

Having accosted a parking warden, I was assured that my sticker with the time would be adequate proof.

I'll phone them on Monday morning. Either the penalty notice will be annulled and cancelled forthwith, or I might be required to scan the evidence and send it to them.

Whyte & Mackay

Amongst other sundry items, a bottle of Whyte & Mackay scotch whisky was procured at the supermarket for Belmont GHQ this morning.

My old school pal and sparring partner, Dangerfield, holds this blend in high esteem. We're speaking of blended scotch here, not single malts.

I am certainly no connoisseur of scotch whisky, though I enjoyed this stuff, neat or "on the rocks".


A GOOD fillet of smoked haddock was also purchased.

The celebrated Belmont kedgeree, reminiscent of the glorious Raj, will be prepared for fodder this evening.

The ingredients include pilau rice, smoked haddock, an egg, onion, currants, curry paste, butter, and parsley.

A Wee Dram

I welcomed in 2014 with an old school chum last night, who shall henceforth be known as Dangerfield (!).

We enjoyed a wee dram, whilst reminiscing about the glorious school-days of yore.

Dangerfield is a keen country sportsman and very kindly gave me some of his venison sausages, made with sika deer.

I cannot recall what part of the Province these deer inhabit.

Sika deer first arrived in Northern Ireland in 1870, when a stag and five hinds were sent from Powerscourt, in County Wicklow, to Colebrooke Park, County Fermanagh.

Twenty years later sika deer were sent from Colebrooke to Baronscourt, County Tyrone.

In the 1920s, all the sika deer escaped from the deer park at Baronscourt and became established in the estate's forests and woodlands.

Sika venison is said to be a very lean and succulent meat, having the lowest calories and cholesterol levels compared to any other red meat products.