I love all things Crabby, from dressed Crab, which I think is very English, to anything to do with crab, cracking the claws, sucking the claws, crab cakes, crab on toast and the latest Crab Scotch eggs!
My all time favourites are Soft Shell Crab and when in New Orleans, Soft Shell Crab Po-Boys! Ok, I’ll have to stop salivating and tell you about Crab Scotch Eggs.
Well, these are OK, but about to be put down as experience., rather than something I would have again, and in fact, having eaten them two nights running, the remaining ones will go in the bin. This is very much against my philosophy, of Waste Not Want Not, but Enough is Enough!
We went to a restaurant the other week, called Kricket. There are a couple of them in London and this one was at the Old Television Studios in White City. I was interested because the owner travelled around India and decided to open an Indian restaurant. I think I have said previously that I was not really impressed, especially when I looking at some of his recipes and found that he used tons of Ghee.
However, I am so glad that I haven’t bought his book and I quote here” the publisher needed my book so I didn’t have time to proof read it “ OOOPS!
But never mind, I had two tubs of crab meat which need using. Himself was under the weather ( much more serious than Man Flu) , but once defrosted it needed using. In the UK crabmeat tends to be claw rather than lump so we have to work with what we have.
I chopped, celery, coriander, shallots, chillies , ginger, garlic, ( I also added some avocado and mango ) and made two piles, one for my crab cakes and one for the Scotch eggs. Soft boiled the eggs. Prepared my beaten eggs and panko breadcrumbs. Divided my crab mixture, formed my cakes, dipped them carefully into the egg and then the breadcrumbs into the frying pan, perfect! Onto the Scotch eggs. Moulding a slimy mixture around a slippery soft boiled egg is not the easiest task in the world and dipping it into the egg followed by the breadcrumbs is even more difficult but I persevered. Finally success, quickly into a pan of hot oil to deep fry.. Done!
Was it worth it? Absolutely not! Will I try again? Most definitely not!
For the first time we have had GUESTS at home for dinner! That is apart from Kids and Grandkids who have been here on and off , in and out of Lockdown! How lucky are we that they all, now live nearby ! BUT REAL LIVE PEOPLE, came to dinner and how nice was that!
I was rather naughty in giving Himself the job of cooking dinner. I ordered from a company called Banquist. So this was not a Heat up and serve type of dinner, but more “ You have to cook”!
The order arrived the day before, ( all in various types of recyclable packaging) Unpacked, sorted and put into the refrigerator. Himself scanned a barcode in order to watch the required Video.
Dinner came courtesy of Merlin Lebron Johnson. He has worthwhile credentials, good training and Michelin Stars.
The Menu du Jour was
Chickpea, Amalfi lemon, rainbow chard, Burrata and Basil.
28 day aged rib eye of Wexford Valley beef, with walnut pesto tropes onions and potato al forno
Ewes milk Panna cotta, olive oil crumb, macerated strawberries with lemon thyme
Merlin might be a magician in the kitchen but sorry folks he won’t be the number one hit on YouTube nor on TikTok. For me, watching him was like watching paint dry, however Himself dutifully watched it all.
The starter baffled me, especially when we opened the box, in it were three cans of Chick Peas. Three cans is an awful lot of Chick Peas! And so it was, with the finished dish, there were a LOT of Chick Peas. The Burrata was good, but within the whole dish, too many chick peas, not enough greenery ( we added spinach) and sadly lacked flavour ( we added, some pomegranate molasses). There were only clean plates afterwards, so I guess people liked it, or were they just being polite?
Next up was the main course. This required a fair amount of prep, if not cooking skills. The package came with pickled walnuts fresh Basil, walnuts, Tropea onions potatoes, parsley watercress and beautiful looking ribeye steaks.
Tropea onions look a bit like red shallots. They are from southern Italy are very sweet and have wide uses in Italy, such as raw in salads, on pizza, great for grilling , frittatas, for marmalade and even Ice Cream ! It looks like I will have to make a trip to Borough Market ( London) and find some.
His instructions were to fry the onions cut side down so that they were almost charred. Upon serving they were deconstructed and made to look like petals. The plain walnuts were grilled and finely chopped and mixed with the pickled ones, along with Basil to make a pesto. And the steaks which were supplied by a London butcher HG Walter, were very good indeed.
Dessert, needed much less on hands time, except for hulling and finely chopping the strawberries, otherwise the olive oil crumb was supplied along with the Ewes milk Panna Cotta. The video, showed the chef, using a spoon to make quenelles of the Panna cotta and I suggested that Himself use our Ice Cream scoop. Unfortunately the Panna Cotta, perhaps was not firm enough it was more like a thick custard. However that did not distract from the overall result as the flavours were very good.
From the standpoint of food, ( apart from the chickpea overload) it was good. For Himself, it was good, he obeys the rules and watches the video, without any interference from me. The next challenge is for Himself to plan a menu, do a shopping list, do a work plan and start it all from scratch? Am I asking too much, maybe but little steps!
And finally, a family of swans! Last year they had 10 babies, but the fox took 7, this year they had 8 and still have 8! Go anywhere near or not even near and Daddy swan comes a hissing and a flapping !
We ventured out into docklands at the weekend, somewhere which is not on our radar. About the only other time was to cheer for my Willowy girls in the London Marathon, as they wove their way round the sky scrappers. This time it was for dinner, a quick leap on the Jubilee Line and we were at Canary Wharf. Now where to go? Thank good ness for Google Maps, it directed us over a foot bridge to The Wardian, on the Isle of Dogs! It was a bit of land surrounded by the river Thames on three sides, it was marsh land and grazing land, land that flooded. Records show it as far back as 1448. It was only in more recent times that it became part of the Dock Lands, in the 1800’s with the building of the West India Docks and then the East India Docks.
During World War Two, the docks were heavily bombed but it was shipping containers that became its downfall. However in the 1980’s the London Docklands Development Corporation began to redevelop the whole are into what it has become today. An area of East London that employs over 93,000 people, in Banks, Offices, Shops and restaurants. It is well served by all forms of transport as well as being a residential community.
And so it was that somehow or other we were going to have dinner in a new residential tower block.
We live in a large block of flats, apartments and penthouses, on the 6 th and 7 th floors, and we have a lift which for the most part is on slow side, therefore, a bit of a revelation to enter a lift that zoomed up to the 53 rd floor in less time than it takes ours to dawdle up 6.
The Wardian describes itself as a residence like no other. Amid the skyscrapers and waterways of Canary Wharf, an immersive sanctuary is revealed. Two iconic towers offer the rare stillness of nature in the heart of the bustling metropolis. ( I suppose that is the Sales Pitch).
So, up on the 53 rd floor we were greeted by a concierge and a barman, cocktail given and out onto the wrap around terrace and Oh ,what views, maybe I could live in a penthouse on the 53 rd floor, but then again, maybe not. Every couple of minutes one could hear a train, be it a real train as in the London Overground, or C2C or Thames Link or the Underground as in the Jubilee Lone, or even the Docklands Light Railway and this is the one that truly trundles between such interesting named places such as Mudchute, Island Gardens, Poplar, or Pontoon Dock, or perhaps one of the River boats and River Taxis that chug up and down from Westminster to Greenwich.
But, we were here to eat dinner, an almost private dinner party, we were just twenty lucky guests all sat at tables of 2.
The chef who was apparently hired to entice us to eat and to buy a flat ! But no one even showed us a brochure. Disappointed? No not really. Alyn Williams was the chef, formerly of the Westbury where he held a Michelin Star for 8 years.
Dinner was nice, not very exciting but the views were amazing, choose for yourselves
We have ventured out a couple of times recently, though we are still not really in the mind set.
Firstly we went with friends to a restaurant called Kricket. This came about as I had read a lot about this small chain and the subsequent cookbook by the same name. A lot of criticism, as the book seemed to have been rushed out without much if any proof reading. For me, half the time it is the inspiration, rather than the exact recipe, but for many, a recipe is followed exactly. Himself is very good, now at following a recipe ( and not too often breaking free and doing his own thing). In cooking breaking Free is fine, after all these recipes are either created by someone being creative or being passed down through generations. Baking, is a different Kettle of Fish, there are rules which need to be followed.
I bought the book on Kindle ( not a massive fan of such books on kindle and am on the lookout for one, on the cheap somewhere.) The first mistake I found on a quick skim was for making Laal Maas, one of favourite Indian dinners. Normally it requires about 3 tablespoon of Ghee for about a kilo of lamb. In Kricket he says 400 grms! This is almost a whole can of ghee!
So off to Kricket we went, which I chose just out of curiosity. We had really nice evening with some indifferent food. Served “Tapas” style, which for me means something along the lines of “ we just cook and serve it, regardless of how the customer would prefer it!”
We had Bhel Puri, which is an Indian Street food, a kind of mixed up salad ( delicious by the way) , Kerala fried Chicken ( read upmarket Kentucky fried chicken) but then it went down hill. Himself ordered Goan sausage with squid , kind of squid wrapped around a sausage ( didn’t work) and I chose some fish dish which was so nondescript that I can’t even remember it’s name!
So from the sublime to the ridiculous, or actually the other way round. Angler restaurant. A Michelin starred venue where we have eaten a couple of times pre pandemic. As it’s name suggests it is a fishy kind of place. The food as usual was lovely and maybe the service was not quiet up to scratch , but nonetheless the good evening.
Willowy daughter took us out to lunch ( well kind of, she forgot her wallet) and I booked it, as somewhere local. I booked because it had a really nice looking terrace only to find out it was Vegan. Judging by it’s name Wolf and Lamb, I was bemused. However I would go again, she and I chose the TexMex salad, which was right up my street, others chose, creamy linguine, served with broccoli , jackfruit hamburger and spicy burger and even young Sam liked his Non Burger burger. So a hit all round.
And finally we headed to Soho, the first time in 18 months. We actually went to a world famous Jazz club, having just recently reopened its doors. Capacity was limited to just 50 %, so the atmosphere was somewhat dampened but what actually amazed us were the people out eating. The streets had been transformed into a huge open air restaurant. Maybe life is returning, I hope so.
Having lived in Brussels for over thirteen years, the capital of Moules we as a family love them ! Mostly, served in a casserole, à la something or other , marinière, au vin blanc, au curry, au gousse d’ail ( garlic), à la crème and many other variations on a theme. Normally the portion is one kilo of mussels and served with, what else? Crispy French Fries!
I say the portion size is 1 kilo, which sounds a lot, but actually this is the weight with the shells, so in fact not that much meat.
When we first moved to Brussels about 40 + years ago, we discovered a small, almost hole in the wall type of restaurant with maybe 10 or 12 tables. No reservations and closed at 10 pm. The trick was to roll up and if you had to wait, you had to wait, outside, come rain or shine.( they now perhaps post Covid take reservations).
Of course they serve other foods along with Moules, but it is predominantly Moules. The very first time we ate there, was , of course after a Rugby match….. Brussels British versus ? I don’t remember. We were very hungry, so we ordered a starter of Moules, followed by steak frites, followed by Crêpe Soufflé, which had to be ordered well in advance. The waiter did indeed give us the most amazed look and then we understood! NO ONE in their right minds would order all of this, and Belgians did not do “Doggy Bags”.
We learnt very quickly and it soon became one of our favourite casual haunts. One of our favourites was the mussels cooked in white wine, cream and lots of garlic. The restaurant was manned by almost characters of real people, gnarled, wrinkled and overweight, hairnet on hair and a quick smoke outside the door and with a take it or leave it attitude. And to top it off, and gentleman of Asian origin would occasionally open a trap door in the floor, gather up the dirty Moules pans and disappear back under to wash them.
Himself has taken to cooking on a Tuesday. This is post Lockdown as it is my golf day. On Monday night he wondered what he should cook. I commented that I had 2 kilo of mussels arriving the next day. That spurred him on but not to cook the normal steamed in a pan pan with wine, garlic tomatoes etc. He scoured my books and came up with Moules en Croustade with leeks and white wine.
A quick trip to buy some sourdough bread, as the croustade is a loaf of bread, actually for two people, 2 loaves. Everything else was in the refrigerator.
According to himself the worse part of the whole meal was shucking ( does one say shucking for Moules?) the Moules, which he said took an age. However there is always a bit of a downside to Moules as they always have to be debearded before cooking.
For two generous portions
2 crusty loaves
4 Oz butter
2 kilos of mussles
75 mls dry white wine
2 smallish leeks washed and finely chopped
1/4 Cup crème fraiche
Salt and pepper to taste, beware taste well before seasoning.
1tablespoon cornflour mixed together with 1 tablespoon soft butter
Some chives or chopped parsley to garnish
Cut off the top of each loaf and scoop out all of the bread inside ( keep to make some breadcrumbs)
Brush the inside of each loaf and lids with some melted butter and pop into a a hot oven 400C for about 5 minutes or so until they are crisp
Heat the wine and tip in the mussels, cover and cook for only a few moments until the shells have opened.
Tip into a colander and keep the cooking juices.
When cool enough to handle, remove the mussels from the shells.
Strain the cooking fluid through a mesh sieve to remove any grit that might be there.
Melt a knob of butter in a pan and add the leeks and cook for about 5 minutes, do not let them brown, but they do need to be soft.
Add the cooking liquid, boil and then simmer until it is reduced by half. Add the remaking butter, the cream and the butter/ cornflour mixture. Continue on gentle heat, stirring to avoid any lumps and the sauce thickens a little.
Reheat the loaves
Carefully add the mussels , taste, adjust seasoning and serve on the hot crisp loaves, garnish with chives and or parsley.
Absolutely delicious, forget the calories! And of course this can be easily adapted, using chicken, other seafood, or even an assortment of fish pieces, as in fish pie mix.
I’ll start of by saying that I do not want to do an injustice to Indian Street food. However, whenever we visited India , many times over a period of 4 years ( my eldest grand daughter was born in Delhi) we were constantly warned ‘ Not to Eat Street Food’. My #1 daughter ventured forth just the once ( she is a travel journalist and as such thought she should) and ended up in hospital with severe dehydration from gastroenteritis . What had she eaten? A simple baked sweet potato with lime squeezed over. However, the standard of cleanliness leaves much to be desired, for the street dwellers there is no such luxury as somewhere to wash their hands, have a bath or even go to the loo. Hence why we were told, not to eat the street food.
However there have been numerous recipes handed down over the years, many of which obviously stem from Indian Street Food or home cooking.
One such dish is PAU BHAJI.
Pav bhaji is a a fast food dish from India consisting of a thick vegetable curry (bhaji) served with a soft bread roll (pav). Its origins are in the state of Mahrashtra, which is home to Mumbai.
For me it is the equivalent of my Refrigerator Soup, as it uses up all sorts of odds and ends from the refrigerator. I decided today that I would have a little sort out of the refrigerator and this is what I had, which needed using. 2 soft Parsnips, 2 wilted red peppers, 2 soft sweet potatoes, a large handful of green beans and then from the freezer some peas and half a packet of broad beans. Along with onions, garlic and ginger.
This was absolutely Perfect. Why? Simply because generally speaking the quality of produce is not high in India, #1 daughter lived in what was considered an upmarket neighbourhood, her nearest shop was across a busy road to Honey Money Top. It equated not even to my local Indian Stores here in London. Given the vast size of India, the poor transportation, roads are terrible, trains , lots of them, overcrowded and always late. Refrigerated trucks, not so many, it is hardly surprising that but the time goods get to market they are not at their best !
I will start by saying that all quantities are whatever you have, more or less, no matter.
2-3 large potatoes, peeled and cut into chunks
2 or 3 white onions, sliced and chopped
400grm can of tomatoes ( or fresh)
1/4 tube tomato paste
2tsp each of the following, ground cumin, turmeric, Garam masala
I also added some crushed chilli flakes and some crushed Kashmiri chillis for their wonderful colour.
100 grms butter ( or more to taste
Some cooking oil
Any of the following vegetables
Cauliflower cut into florets
Green, red or yellow peppers, chopped,
Sweet potatoes peeled and chopped
Parsnips, peeled and chopped
Pumpkin or other squashes
Beans, peas and carrots
Put all of the vegetables from the second list into a saucepan along with water or stock to cover. Bring to the boil, reduce to a simmer and cook until really soft. Using a blender ( here I use a stick blender rather than a food processor, just to save on washing up) mush all the vegetables to a pulp.
The potatoes and sweet potatoes along with the onions, sauté with some oil until soft. I usually precook them for speed in the Microwave for about 5 minutes, and then sauté them. Add all of the spices along with the tomatoes and the tomato paste. cook for another 5-10 minutes
Then mix all of the above together to make a wonderful mushy vegetable mess! Normally it would be served as street food with a soft bread roll, but we have it alongside, some grilled chicken or fish.
Food Fads come and Food Fads go. Avocados might have seen their day, as the food of the moment. Chia seeds were very much in vogue for a while. I brought bags of them from Mexico,where they were as cheap as chips, but then wondered why? I seriously didn’t like the look of the little black specs on my food. Quinoa, didn’t rock my boat either and neither did Tofu.
Sourdough bread, however you chose to make it, was the hit of the pandemic season, and baking. ( my personal favourite… Bagels). At the beginning of Lockdown #1 finding flour of any sorts proved to be a challenge.
So here we are almost free. We have been out to eat now just twice.
Once was relatively warm, albeit outside. A chunk of the Taxi drive through had been partitioned of at a local Hyatt Regency and a Japanese garden full of cherry blossom had been recreated. Along with mega powerful heaters, it was nice. Nice not wonderful, the food was nice, the location was nice, ( we could walk there), all in all just nice. The menu was small, in fact almost tiny, but all in all, it was nice !
The second time was just this week, after a round of golf in Surrey. My own golf club has for whatever reason not yet opened the terrace, so there is no dining apart from a snack at the halfway house. Whereas, where, we were dining was in full swing, but am not sure that I saw any heaters, though snuggly blankets were supplied. And so it was more than nice, we were with friends after a round of golf. Life was almost normal. Dinner was more than nice albeit just a TAD chilly !
During our various Lockdowns I have been supporting Spanish farmers, small time artisan farmers. I have had the most wonderful Avocados, Mangoes, Lemons and Olive oil. Delivered to my door. I have had 2x 2 litres of olive oil, 2x boxes of Avocados and one each of Mangoes and Lemons.
The Avocado comes from a tree which originated in South Central Mexico. The oldest discovery of an avocado pit dating as far back 10,000 years ago. Today, it is grown in most tropical and Mediterranean climates. It is a fruit and technically a berry, contains just one large single seed. Commercially avocados are picked before they are ripe, which makes it perfect for buying from the farmer and allowing to ripen at home. Mexico is by far the biggest producer of avocados, producing several times more than the second producer which is California.
Nutritionally, Avocados, are classified as a super food, rich in monounsaturated fats, vitamin C, iron, riboflavin and fat. It is the only fruit that contains fat.
There are numerous recipes for Avocados, but generally speaking all are cold in some form of Guacamole, smushed, salsa and salads. But how about Avocado fries with a parmesan crust? Or Avocado cream sauce for pasta? Yes you can do it! Now I’m currently eating my way through my last delivery. They arrive rock hard, I put most in the refrigerator and two in the fruit bowl, they ripen fairly quickly. Once ripened, one is ready to eat and one goes back into the refrigerator, another goes into the fruit bowl, and so on and so forth. I often have them for breakfast, smushed with lemon juice, sriracha and a pinch of salt. On a home made bagel. My other favourite is of course Guacamole.
On our numerous visits to Mexico, we ate some amazing food and lots of Avocados. We went to some wonderful restaurants and some very fun ones. One such restaurant is Arroyos south of Mexico City. It is the worlds largest Mexican restaurant and at peak times has over 1,000 staff! Along with Mariachi bands, certainly a fun place to go. This was after having even more fun on a Party boat in Xochimilco, one of the 16 boroughs of Mexico City. It is a UNESCO World Heritage site and the name comes from the Aztec language ( Nahuatl) meaning Flower Garden.
For Crispy avocado fries ( which are actually baked not fried) you will need :-
Perfectly ripe avocados, Goldilocks like, not too hard, not too soft, but just right! Cut them into wedges.
lightly crushed Panko Bread crumbs mixed with finely grated parmesan cheese, along with some salt, some cayenne pepper and maybe chilli powder or Piri Piri
A beaten egg
A hot oven
Sorry quantities are hit and miss, depending on how many fries you are going to make, I had a handful of panko and the same of cheese, I used two eggs.
Simply, peel and cut the avocados into wedges, dip in the egg and then the breadcrumb mixture. Place on a baking tray drizzle some oil over ( not too much and obviously Avocado oil would be the best) and pop into a hot-Ish oven and bake for 5-10 mins until golden.( Keep an eye on them, don’t want burnt).
And I have just read that the skins of Avocados can be toxic to certain animals and birds and therefore can act as a deterrent! ( I am trialling to keep Pigeons away !)
If you go down to the woods today, especially a wood that is designated Ancient Woodland, then you are more than likely to come across Wild Garlic.
Wild Garlic is one of the number of plant species whose presence indicates that a wood is ancient. Traditionally used in medicine, with the bulb being one of the key ingredients in tonics for rheumatic problems and high cholesterol.
It is a popular foraged ingredient, as its leaves can be eaten raw in salads, or blanched and used in place of spinach, or mades into a soup, pesto, wild garlic butter and for sauces. They have a mild garlic flavour and are at their best before the flowers appear. The flowers are also edible and can be added raw to salads.
A friend from Brussels days, has over 100 acres of ancient woodland and as such in the spring has an abundant source of wild garlic, along with glade upon glade of the most beautiful English Bluebells.
On my last visit ( pre-pandemic days) she was busy making wild garlic and potato soup. Although I have in the past made oodles of soup, but currently himself is not a soup frame of mind.
However, Watts Farm in Kent, ( my current favourite online grocery delivery service ( ok they don’t have everything I want) but they do have some unusual things besides and wild garlic being one of them. I think I have bought 400 grams of the leaves ( and I can tell you, that is a lot !)
So what did I use it for? Firstly I made wild garlic butter, which I wizzed up softened butter and the garlic leaves together, put into ice cube trays, froze, bagged, to go into the freezer drawer, along with my other butters and sauces.
Next I made, some wild garlic pesto, which is a combination of Olive Oil, wild garlic and pine nuts. because of the concentration of oil, it will get thick but will not freeze, so I bag it in smallish quantities and out in the freezer.
Finally, I made some wild garlic sauce, which I served with some steak, asparagus and a sauté of mixed mushrooms.
To make a wild garlic sauce
50 grams butter
4 small shallots diced
a clove of garlic, crushed
100 grams wild garlic leaves
pinch of dried tarragon, or 1 oz of fresh, chopped
150 mls single cream
pinch of salt
Melt the butter in a saucepan, add the shallots and garlic, cook gently, being careful not to brown the shallots. Add the wild garlic and the tarragon and cook until the leaves are tender.
Transfer to a blender, put the cream in the pan and bring to the boil, add it to the blender and process until smooth. Season with salt to taste.
Once upon a time, back in the days, before he became famous and way too expensive, we used to dine at The Fat Duck, in Bray. In fact it almost became our local and for anything half way special we would eat there AND take our three kids! I even took a girl friend for a birthday lunch and don’t laugh we were the only ones dining. We joked with the maitre’d about his garish trousers ( I had forewarned her), but nowadays it is just so much more formal and more to the point Much Much more expensive.
On one occasion, I took 12 members of the Petroleum Women’s Club for lunch ( aka the Oily Women) and this was followed by another visit, almost the next day with some American colleagues, after a day at Wimbledon to watch, much to the disappointment of Himself, the Women’s final, Williams V Williams.
But I digress. At the women’s lunch, I had two outstanding courses, one was his then famous Snail Porridge and the second, Butternut Squash Ice Cream, with Sticky Toffee Pudding.
Watching the Tennis I waxed lyrical about these two dishes, so much so that our guests said they had to try them. Off we went to Bray, not exactly next door to Wimbledon. Zoot! Alors! Snail porridge was not on the menu! Never mind said the garish trousered maitre’d, I’m sure the chef will make it for you, and he did!
As yet, I’ve not experimented and made the Snail Porridge, but I have made the Butternut Squash Ice Cream. The thing I found upon eating it the first time, was the expectation. Normally, ice cream is sweet, but this is not, not in the normal, way one expects Ice Cream to be. BUT it works well, alongside something really sweet, like Sticky Toffee Pudding.
As Said, I have made the ice cream but this time around, I served it with Sticky Toffee Sauce, which works well also
1 Butternut squash, peeled and cut into chunks
4 medium eggs, whisked together
1/2 Cup Sugar preferably caster sugar
600 mls double / whipping cream
1/2 tub ricotta cheese
Pop the squash onto a baking tray and roast in a medium oven for 20 – 30 minutes until soft.
Whisk the eggs and add the sugar and then pour in the cream and add the ricotta cheese. if using an ice cream machine,pour the mixture in and set to churn, otherwise pour into a suitable box and place in the freezer and stir a couple of time during the freezing process.
For the Sticky Toffee sauce
1tin cooked condensed milk
1/2 cup dark brown sugar
1/2 a packet of butter
200 mls cream.
Melt the butter along with the sugar,mother can of condensed milk and the cream. Stir to amalgamate all and continue to heat and stir until it is a smooth runny sauce. Remove from the heat and pour over some ice cream. EAT AT ONCE.
The rest of the sauce can be stored for several days in the refrigerator or frozen in small amounts for future use.
And here I’m not talking about people but a sauce! La Puttana is, to put it politely, a Lady of the night, or more normally, a prostitute, a Lady of the night, or a Strumpet. Hence the name for a a spicy sauce of Italian origin is Puttanesca sauce.
Normally, this sauce is served with pasta, and in times past I made pasta almost every Sunday! Why on a Sunday? Because I didn’t seem to have time during the week, three kids at home, husband mostly not, a cooking school of sorts to run etc etc. So Sunday was the ideal day.
Back then I had a pasta machine but honestly I don’t think that there was much else around in the pasta making department. I almost had shares in the cookware shop in my local small town of Wavre ( in French speaking Belgium). It really was the only place to buy anything cookware wise, but apart from a pasta machine, not too much else. Consequently, I read somewhere what to do and this was it. Get a pair of car jacks and a broom handle, balance the broom handle between the jacks and hey presto a Pasta drying rack ! Needless to say I hotfooted it to the hardware store and returned home with my goodies.
Since then it is himself who has fallen in love with making pasta. I have to say, rarely so in London, but often when we are in a our mountain home in France. He makes tagliatelle, lasagne sheets and ravioli.
The last lot of ravioli made during Lockdown 1 was ravioli filled with an egg yolk ( Ravioli Bernese) and it was really very good, but I digress. Puttenesca sauce. Delia Smith says that in her house they refer to this sauce as Tarts Spaghetti and so do we. It is a gutsy, strong and fiery sauce and is served usually over spaghetti, but it can be used elsewhere and I did.
I saw a picture of this sauce served with mackerel. Now I love almost all things fishy but Mackerel is not one of them. I use smoked mackerel fillets to make a very acceptable pâté but on their own, I will give them a miss. But himself really like mackerel, in fact declares his love for anything, strong and smelly.
Therefore, as I had some mackerel fillets in the freezer, decided to make the Puttenesca sauce to go with the mackerel. Very easy to make can be served on a bed of rice or orzo.
2+ cloves of garlic chopped
Tin of anchovies 50 grams
+/-150 grams pitted bald olives
1 red chilli chopped and descended
Can of chopped tomatoes ( or fresh if you wish)
A good squirt of tomato paste
A tablespoon of drained capers
A handful of basil, chopped
2 tablespoons olive oil
Parmesan and fresh basil to garnish.
Salt and pepper to taste
Heat the oil, add the garlic, chilli and basil, sauté until the garlic is pale gold, take care not to burn it. Add everything else, except the salt and pepper.
Put on a low heat and simmer gently for about 30 minutes, by then it will be thick.Taste and adjust seasoning, it might not need any added salt,as the anchovies are salty.
Whilst the sauce is simmering and literally just before it is ready, dip the mackerel fillets in some flour and fry quickly in a small amount of olive oil. Fry for only a couple of minutes on each side. The fillets are thin and do not need a lot of cooking.
I also cheated on this and served them on a bed of Chinese noodles, which are super quick to cook in a microwave.