She went out - without Beanie or an umbrella - heading for the market. Why? We've got enough food in our home, in one form or other, to feed a legion, which is, of course, a gross exaggeration but it will make you wonder what a 'Legion' was, unless you already know.
And got as far as the nearest bus stop when it started to spit rain on her, changing the plan of action, she headed for our local Post Office in Launcelot Place and posted another package off to Mister Tom in NYC.. oh, she was only going out to post a package!
Walking home she thought about smoked salmon, as you do on wet and dismal days and remembered a recipe given to her by an old friend, Jonathan Blackburn. He had a 'varied' career but I think the one he enjoyed most was when he created a company called 'The Pure Meat Company'. For a short year, she worked for him running the companys' shop in Elizabeth Street, Pimlico.
He was an accomplished cook and she remembers a couple of excellent meals that she and Bill had with him when, for a while in the '70's, he lived in GREAT style looking after a house in Mayfair.
He served this for a first course before a main course of game.. she thinks it was Venison. No matter, here's how to do it.
Softboiled Eggs filled with Smoked Salmon for 4 people.
You will need:
4 good sized eggs.
50g smoked salmon.
2 tsp double cream.
Salt and freshly ground WHITE pepper.
Fresh green leaves for the salad.
How to to do it:
Cut the smoked salmon into little strips.
Put the eggs into boiling water for 4 minutes.
When done, cut off the top of the eggs as neatly as possible.
Scoop the eggs out of the shell into a bowl.
Break up the eggs using a fork but DO NOT MASH.
Add the cream and the salmon strips.
Season and return the mixture to the shells OR make a neat pile on a display of green leaves.
She doesn't remember where she had the next dish but she has it on a recipe card dated 1990 and has served it to lots of people over the years.. none of them complained.
Softboiled Quails Egg in a nest of French Beans for four people.
You will need:
20 Quails' eggs.. don't be mean with them.. you want this to be a "WOW" dish!
200g of french beans.
1 tbs of white wine vinegar.
90 ml of natural yoghurt.
90 ml of double cream.
Juice of 1 lemon.
Salt and freshly ground WHITE pepper.
Pinch of caster sugar.
2 tbs of WALNUT oil.
20 g of fresh mixed herbs.. chervil (her favourite), tarragon, chives and dill.
How to do it:
Top BUT DO NOT TAIL the beans.
Cook them in boiling salted water for NO MORE than 3 minutes.
Refresh in water with a few ice cubes and then drain.
Softboil the quails' eggs in water and vinegar for 2.5 miutes.
Refresh in iced water and peel when cool.
Cut the beans in half at an angle.
Mix the yoghurt and cream together, season to taste with the lemon juice, salt, pepper and sugar.
To serve them:
Mix the beans with the oil and a little seasoning.
Form a nest of the beans on a small plate and place 5 eggs in each nest.
At the ladt minute before serving, chop the fresh herbs finely and mix with yoghurt mixture.
If the yoghurt mix is too thick, add a tiny amount of cold water to thin it down a little.
Spoon a little of this dressing over the eggs and pour a 'ribbon' of it around the beans.
Phew.. manky weather out there.. it is just as BUB said it would be, for the Gulf Stream and the Jet Stream are doing a little twisty dance in the Atlantic Ocean and this is bringing disgusting weather our way, the Isle of Man is expecting a heavy snow fall.
Stay home, do housework (nah), write posts for blogs (yes), cuddle a cat / dog / goat / parrot, go skiing, pull up the drawbridge, read a book, make chocolate salami.. YES, she's got to go, she promised the Goaty Crew a FAT alcoholic salami.. when you start milking at O500 hours each morning, you've got to have something to look forward to when you finish, don't you?
'Farewell.. Adieu.. (it's the only tune I know more than one word of) Auf Wiedersein.. Goodbye'.
GeeGee Parrot.
February 5th, 2016.
And got as far as the nearest bus stop when it started to spit rain on her, changing the plan of action, she headed for our local Post Office in Launcelot Place and posted another package off to Mister Tom in NYC.. oh, she was only going out to post a package!
Walking home she thought about smoked salmon, as you do on wet and dismal days and remembered a recipe given to her by an old friend, Jonathan Blackburn. He had a 'varied' career but I think the one he enjoyed most was when he created a company called 'The Pure Meat Company'. For a short year, she worked for him running the companys' shop in Elizabeth Street, Pimlico.
He was an accomplished cook and she remembers a couple of excellent meals that she and Bill had with him when, for a while in the '70's, he lived in GREAT style looking after a house in Mayfair.
He served this for a first course before a main course of game.. she thinks it was Venison. No matter, here's how to do it.
Softboiled Eggs filled with Smoked Salmon for 4 people.
You will need:
4 good sized eggs.
50g smoked salmon.
2 tsp double cream.
Salt and freshly ground WHITE pepper.
Fresh green leaves for the salad.
How to to do it:
Cut the smoked salmon into little strips.
Put the eggs into boiling water for 4 minutes.
When done, cut off the top of the eggs as neatly as possible.
Scoop the eggs out of the shell into a bowl.
Break up the eggs using a fork but DO NOT MASH.
Add the cream and the salmon strips.
Season and return the mixture to the shells OR make a neat pile on a display of green leaves.
She doesn't remember where she had the next dish but she has it on a recipe card dated 1990 and has served it to lots of people over the years.. none of them complained.
Softboiled Quails Egg in a nest of French Beans for four people.
You will need:
20 Quails' eggs.. don't be mean with them.. you want this to be a "WOW" dish!
200g of french beans.
1 tbs of white wine vinegar.
90 ml of natural yoghurt.
90 ml of double cream.
Juice of 1 lemon.
Salt and freshly ground WHITE pepper.
Pinch of caster sugar.
2 tbs of WALNUT oil.
20 g of fresh mixed herbs.. chervil (her favourite), tarragon, chives and dill.
How to do it:
Top BUT DO NOT TAIL the beans.
Cook them in boiling salted water for NO MORE than 3 minutes.
Refresh in water with a few ice cubes and then drain.
Softboil the quails' eggs in water and vinegar for 2.5 miutes.
Refresh in iced water and peel when cool.
Cut the beans in half at an angle.
Mix the yoghurt and cream together, season to taste with the lemon juice, salt, pepper and sugar.
To serve them:
Mix the beans with the oil and a little seasoning.
Form a nest of the beans on a small plate and place 5 eggs in each nest.
At the ladt minute before serving, chop the fresh herbs finely and mix with yoghurt mixture.
If the yoghurt mix is too thick, add a tiny amount of cold water to thin it down a little.
Spoon a little of this dressing over the eggs and pour a 'ribbon' of it around the beans.
Phew.. manky weather out there.. it is just as BUB said it would be, for the Gulf Stream and the Jet Stream are doing a little twisty dance in the Atlantic Ocean and this is bringing disgusting weather our way, the Isle of Man is expecting a heavy snow fall.
Stay home, do housework (nah), write posts for blogs (yes), cuddle a cat / dog / goat / parrot, go skiing, pull up the drawbridge, read a book, make chocolate salami.. YES, she's got to go, she promised the Goaty Crew a FAT alcoholic salami.. when you start milking at O500 hours each morning, you've got to have something to look forward to when you finish, don't you?
'Farewell.. Adieu.. (it's the only tune I know more than one word of) Auf Wiedersein.. Goodbye'.
GeeGee Parrot.
February 5th, 2016.
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