In the future I may link the recipe to the post but that day will not be today.
During mid September in London there was an Open House event, where 800 buildings or so were open to the public. My girlfriend and I chose Battersea power station on the Sunday . This was probably a silly idea as our friends tried Saturday for 2 hours and failed to get in. We arrived at 9.55 to start queuing and the queue was long, very long. It might have been the most popular out of the 800 buildings; hence the long queue but I didn’t expect it! The queue moved surprisingly quick though and at about 11.15ish we were at the front of the power station taking photographs (Ha – take that friends of ours (only kidding)).
What was I expecting inside? History, pipes, old bits of equipment, a tour, information, a wow of a experience, to leave educated.
What did we get? A dilapidated inside, with scaffolding, restricted places to walk, lots and lots of people, no tours and a deflated feeling. The best view was outside looking at the chimneys. There was barely any information on the history, just the future and the plans to turn it into flats. It was definitely not worth queuing for 2 hours I told our friends. Luckily we were out enjoying the rest of the day by 11.45. We decided to walk by the queue to see how big it was. Along the route of the queue (Arguably more interesting than the site itself) volunteers would say “you probably won’t get in now” if we started to queue.
That is the end of my tale of Battersea power station and next time I see it, it will be new flats (actually next time will be on a train going to Victoria station at some point probably).
Right food! This duck shepherds pie is delicious and so indulgent and lush treat. I do like the word lush at the moment! We first tried a duck shepherds pie in Paris and have been obsessed ever since. We made it and it was so so good – our memories didn’t lie!
1 whole duck
1 Carrot, finely chopped
1 celery stick, finely chopped
1 onion, finely chopped
500 ml chicken stock
1 tbsp tomato puree
Small glass of red wine
3 large potatoes, peeled and diced
Preheat oven to 150 Deg C.
Place the duck in the oven for 2 and half hours.
Turn the oven up to 200 Deg C and cook for half an hour, or until meat falls away from the bone.
Using two forks, scrape all the meat off the bone.
Heat 1 tbsp of olive oil in a pot.
Add the onion, carrot and celery.
Sweat for 10 minutes
Remove from veg the pot and set and aside.
Make a roux with butter and flour
Slowly pour in the chicken stock, constantly stirring.
Add the tomato puree
Add the red wine
Add the veg back into the pot
Bring to the boil
Simmer for 20-30 minutes,
Turn heat up if you’d like a thicker gravy.
Season to taste.
Par boil the potatoes
Mash the potatoes, with butter and milk.
Season the mash.
Preheat oven to 210 Deg C.
Put the duck meat on the bottom of a oven proof dish.
Pour the gravy over the duck.
Spoon the mash over the duck and gravy.
Cook for 15-20 minutes, or until the top starts to become golden