Saucy Dressings aims to complete this post – four weeks’ menus and recipes, plus a few spare by the end of 2018. Every year an additional week’s menu, with the links to the individual recipes, is added.
For music to listen to while cooking in August, follow this link.

For food in season in August, follow this link.

 

You might also be interested in these posts:

 


 

Week’s menu for August No 1

 

An August Midnight

A shaded lamp and a waving blind
And the beat of a clock from a distant floor
On this scene enter – winged, horned, and spined –
A longlegs, a moth, and a Dumbledore;
While ‘mid my page there idly stands
A sleepy fly, that rubs its hands

Thus meet we five, in this still place,
At this point of time, at this point in space
– My guests parade my new-penned ink,
Or bang as the lamp-glass, whirl, and sink.
“God’s humblest, they!” I muse. Yet why?
They know Earth-secrets that know not I

Thomas Hardy

 

… and you could munch a few flapjacks whilst burning the midnight oil. Here are some other recipes for August also.

 

perfect potatoes in their jackets

how to cook the best baked potato

Saturday lunch:

  • jacket potatoes – and what jacket potatoes! With a multitude of toppings or with ham and coleslaw. Whatever permutation and combination you choose
  • fabulous flapjacks

 

Sunday evening pasta:

 

Monday evening chicken:

 

beef pie

Beef Greek pie – the kalamata olives and the ginger wine make it oozingly unctuous

Tuesday evening:

  • night out!

 

Wednesday evening meat:

 

Thursday evening dinner party:

 

Thank God it’s Friday drink:

 

Friday evening fish:

 


 

Week’s menu for August No 2

 

The Pig on the Beach

Staying in Harry’s Hut – perfect for Saucy Dressings – ‘the eccentric guide to stylish cooking’

August is the month for the sea. It evokes images of treasure hunters, smugglers and pirates….buckets and spades and ice creams. And there’s a delicious fresh minty crème de menthe ice cream among the recipes for this month.

I’m staying at The Pig on the Beach, so lots of ideas from there (how to make The Pig’s dirty martini; and an interview with Lora Strizic, the energy behind setting up The Pig on the Beach and now the manager there). And there’ll be a post about one of their suppliers, The Dorset Charcuterie Company.

 

 

purple cauliflower recipe

imperial purple gold-dusted cauliflower

Saturday lunch:

 

Sunday supper:

 

Monday evening meat:

 

Tuesday evening:

  • night out!

 

peach chutney recipe

saucy peach nearly-chutney

Wednesday evening chicken:

 

Thursday evening dinner party:

 

Egyptian shrimp with couscous recipe

Egyptian shrimp with couscous

Thank God It’s Friday drink:

 

Friday evening fish:

 


 

Week’s menu for August No 3

 

prawn and bacon recipe

Ipanema-inspired prawns

Saturday lunch:

 

Sunday evening supper

  • Chicken and mustard sandwich

 

Monday evening meat

 

Tuesday evening

Night out!

 

Wednesday evening poultry

  • Galeto Sats cachaça-soaked chicken
  • peach, sheeps’ cheese and basil salad

 

cucamelon

cucamelon canape

Thursday evening dinner party

 

Thank God It’s Friday Drink:

 

Friday evening fish:

 

Cheese for the month is Weardale.

 


 

Week’s menu for August No 4

 

“I rushed to the potager – you know my weakness – and walked up and down between spinach and dahlias in ecstasy….i feel as if alone in the world…. But then comes the enormous satisfaction of always finding a man dressing a hedge or a woman in a gingham and black bonnet on her knees picking up weeds”

 

Harriet, Countess Granville (born 1785), Letters

 

Saturday lunch:

  • Esme’s favourite –  tuna and beans, aka tonno e fagioli 
  • Shrewsbury biscuits

 

Sunday supper:

  • Crab pasta, because life’s too f…ing short – inspired by Janet Street-Porter

 

Monday evening meat:

  • Barnsley lamb chops with green nettle sauce, stuffed mushrooms and potatoes boulangère

 

Tuesday evening:

  • night out!

 

Wednesday evening poultry:

  • Glorious Twelfth grouse stuffed with raspberries

 

Thursday evening dinner party:

  • with drinks: onion dip
  • starter: ferry smoked swordfish (or eel) on a bed of green and gold
  • main course: North African herb encrusted lamb meatballs with fresh mint couscous and yoghurt and tahini sauce
  • pudding:   Giorgio Alessio’s peach (or rather nectarine) and ricotta cheesecake

 

Thank God It’s Friday drink:

  • Tom Collins

….. and to eat with it:

  • aubergine dip with sundried tomatoes

 

Friday evening fish:

  • kerala prawns masala and
  • paneer with ginger and curry leaves

 

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