Je suis Bouche Bée ( Gob smacked to you and me)

Über Eats, Deliveroo, Grub Hub, Feast, to name but a few!

Given where I live, in a London Mansion block, a stones throw from a myriad of fast food outlets, one could be forgiven in thinking that there is not a call for any of the above to deliver just 1 minute down the road. How wrong can I be. The other day, a leather clad, helmet wearing individual, sauntered down the street carrying a very small paper bag from Pret a Manger. In it was a sandwich and a drink! Seriously? This was followed the following day by a similar man with a KFC bag! I have to say that I am speechless. And according to our porter, there are some people here, who have deliveries 3 or four times  a day, Breakfast, Elevenses, Lunch and Dinner. ( Joe the juice, Starbucks, KFC, Chicken, Nandos, Eat, Pret, Costa,  the list goes on)

So, moving swiftly along, we have been cooking fishy things this week, and I do mean we , as himself has also been creative with fish in the kitchen.

Firstly, he was inspired to cook  Crispy Chinese Fish, along with a spicy sauce, and then  he has learnt to adapt, as my instructions on leaving the house are ” Do not go and buy anything “. So he hunted in the freezer and found some fish, smallish fillets, and white.

  1. one or two fillets per person, ( cod, haddock, pollock) depending on size
  2. 100 grms cornflour
  3. salt and pepper
  4. chunk fresh ginger.
  5. oil for frying

Mix together the salt and pepper and the fresh ginger which has been squeezed in a garlic press ( easy to do it if peeled), rub this all over the fish.

For the sauce

IMG_3411

  1. 1/2 red onion finely chopped
  2. 4 Tbs Rice Vinegar
  3. 2 tsp sugar
  4. 3 Tbsp sweet chilli sauce
  5. 2 Tbs Soy Sauce

This all very easy and very tasty, mix all of the above, put into a pan and bring to the boil, leave to simmer gently. Heat some oil in a pan or wok, and when hot ( test with a piece of dry bread, and when it sizzles, the oil is hot enough) carefully add the fish ( do not overload the pan) and fry the fish until golden brown. Serve with some of the sauce ( it should not be too runny) poured over the top!

I too have been playing, and I too hunted in the freezer and came across Shrimp ( actually my freezers are not at all random .. nor  are my Pantry shelves, they are very carefully ordered, even though I do not have a list of what is there, I know what is there and where it is located). Shrimp in American speak are large  but they are not as the Brits call them Prawns. I buy my Shrimp, frozen, either from Billingsgate or from the Chinese Supermarket or from Costco!

In New Orleans ( pronounced New Or- Lons) much of their food is based on French cuisine with Cajun thrown in. One of the favourites is Shrimp Remoulade, or in the UK, Prawns with a Marie Rose sauce ( a pink sauce invented in the1960’s by a popular TV chef, Fanny Craddock).

The New Orleans version of Shrimp Remoulade is Shrimp in a spicy sauce, either on its own or with avocados.

So lots of ingredients, but don’t let that put you off!

  1. 1 Lemon
  2. 1 Egg
  3. 1/4 cup creole or spicy mustard ( it is usually brownish in colour)
  4. 1 tbsp horseradish sauce
  5. 1 tsp paprika
  6. 2 Cloves of garlic squeezed
  7. 1 tsp salt
  8. 2 sprigs parsley chopped
  9. stick celery finely chopped
  10. 1 Shallot finely chopped
  11. 2 tsp Worcestershire sauce
  12. 4 Dashes of Tabasco
  13. 1 Cup olive oil

Then for 4 people, 4 small avocados, 1 Lb Cooked shrimp, some Romaine lettuce or baby Gem, some lemon quarters to serve ( optional)

Zest the lemon and juice it, whisk  together the  items 1-12 and slowly pour in the olive oil, whilst whisking. until you have a nice thick mayo type sauce. Cover with cling film ( touching the surface so that a skin does not form and refrigerate until needed.)

Arrange the avocado halfs on a bed of leaves , mix the sauce with the shrimp ( you can really cheat and buy ready cooked ones) and fill the avocados ad serve with a wedge of lemon.

As an aside, Fanny Craddock was probably one of the first TV Celebrity cooks. Her show started in 1955 on the BBC !

 

 

 

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