An Indoor Barbecue
No sooner had we decided on a barbecue for dinner,
and I'd spent quite a lot of pennies on a lovely big chunk of monkfish and some monster tiger prawns,
the heavens opened, it poured rain for the rest of the day and I was forced to resort to grilling
as a pale imitation of a bed of hot coals.
Monkfish With Peppered Citrus Marinade
main fish
Ingredients
Courgettes, sliced
Fennel bulbs, quartered
2 Monkfish tails or one huge one
1 lime
1 lemon
2 oranges
handful fresh thyme
2 Tbsps olive oil 1 Tbsp crushed mixed peppercorns
salt & pepper
Method
Fennel bulbs, quartered
2 Monkfish tails or one huge one
1 lime
1 lemon
2 oranges
handful fresh thyme
2 Tbsps olive oil 1 Tbsp crushed mixed peppercorns
salt & pepper
grill courgette slices.
grill quartered fennel bulbs brushed with the dressing or olive oil
Using a sharp kitchen knife, remove any skin from the monkfish tails. Cut carefully down one side of the backbone, sliding the knife between the bone and flesh, to remove the fillet on one side.
Turn the fish and repeat on the other side, to remove the second fillet. Repeat on the second tail. (If you prefer, you can ask your fishmonger to do this for you.) Lay the four fillets out flat on a chopping board.
Cut two slices from each of the citrus fruits and arrange them over two of the fillets. Add a few sprigs of fresh thyme and sprinkle with plenty of salt anf freshly gound black pepper. Finely grate the rind from the remaining fruit and sprinkle it over the fish.
Lay the other two fillets on top and tie them firmly at intervals
Squeeze the juice from the citrus fruits and mix it with the olive oil and more salt and pepper. Spoon over the fish. Cover with clear film and leave to marinate in the fridge for about 1 hour, turning occasionally and spooning the marinade over the fish.
Drain the monkfish, reserving the marinade, and sprinkle with the crushed peppercorns. Cook on a medium-hot barbecue for 15-20 minutes, basting with the marinade and turning occasionally, until the fish is evenly cooked.
Meanwhile, thickly slice the courgettes diagonally and quarter the fennel bulbs. Grill these with the fish, basting also with the marinade or with olive oil.
Serve with a blue cheese salad
grill quartered fennel bulbs brushed with the dressing or olive oil
Using a sharp kitchen knife, remove any skin from the monkfish tails. Cut carefully down one side of the backbone, sliding the knife between the bone and flesh, to remove the fillet on one side.
Turn the fish and repeat on the other side, to remove the second fillet. Repeat on the second tail. (If you prefer, you can ask your fishmonger to do this for you.) Lay the four fillets out flat on a chopping board.
Cut two slices from each of the citrus fruits and arrange them over two of the fillets. Add a few sprigs of fresh thyme and sprinkle with plenty of salt anf freshly gound black pepper. Finely grate the rind from the remaining fruit and sprinkle it over the fish.
Lay the other two fillets on top and tie them firmly at intervals
Squeeze the juice from the citrus fruits and mix it with the olive oil and more salt and pepper. Spoon over the fish. Cover with clear film and leave to marinate in the fridge for about 1 hour, turning occasionally and spooning the marinade over the fish.
Drain the monkfish, reserving the marinade, and sprinkle with the crushed peppercorns. Cook on a medium-hot barbecue for 15-20 minutes, basting with the marinade and turning occasionally, until the fish is evenly cooked.
Meanwhile, thickly slice the courgettes diagonally and quarter the fennel bulbs. Grill these with the fish, basting also with the marinade or with olive oil.
Serve with a blue cheese salad
Yes, but!.
Macaroni Cheese
main pasta cheese
Totally has the Georgina seal of approval
Probably feeds 8, or 1 Eldorado family for day after day after day after day...
Probably feeds 8, or 1 Eldorado family for day after day after day after day...
Ingredients
1lb Macaroni
6 oz mascarpone
4 oz Gruyère, finely grated or maybe 6 oz
4 oz Parmesan, finely grated
1 oz butter
2 Tblsps olive oil
8 oz cubed pancetta
1 large onion, finely chopped
6 cloves garlic, pressed
2 oz plain flour
20 fl oz milk
¼ whole nutmeg, grated
4 large eggs, separated
salt & pepper
Method
6 oz mascarpone
4 oz Gruyère, finely grated or maybe 6 oz
4 oz Parmesan, finely grated
1 oz butter
2 Tblsps olive oil
8 oz cubed pancetta
1 large onion, finely chopped
6 cloves garlic, pressed
2 oz plain flour
20 fl oz milk
¼ whole nutmeg, grated
4 large eggs, separated
salt & pepper
Weigh out all the ingredients, grate the cheeses,
separate the eggs, mix the mascarpone and egg yolks to a smooth paste, chop the onion, bring a large pot of salted water to the boil.
In a large saucepan, heat the olive oil and fry up the pancetta until cooked through, add the butter and onions and let them soften uncovered without browning for 5 minutes, add the garlic purée.
Add the flour to the pan, stirring in to make a smooth paste, then gradually add the milk, a little at a time, stirring vigoroulsy with a wooden spoon. Then switch to a balloon whisk and keep whisking until you have a smooth sauce you may need extra milk. Season and add the nutmeg and leave the sauce to cook gently for 5 minutes.
After that turn off the heat and whisk in the mascarpone and egg yolks, followed by the Gruyère and half the Parmesan. Preheat the oven to 180-200°C, Gas Mark 6 and put in the baking dish I just used the pasta water to warm the baking dish, but maybe you need it hotter?.
Boil the macaroni 4-6 minutes until al dente (it will cook further in the oven).
Whilst the macaroni is cooking whisk the egg whites to soft peaks. Drain the pasta in a colander, shake off excess water then tip it back into the pan and stir in the cheese sauce until evenly coated.
Now lightly fold in the egg whites, using a cutting and folding movement so as to retain as much air as possible. Don't overdo it. Remove the warm dish from the oven, fill with the pasta mix, scatter the reserved parmesan over and return to the oven top for 15 minutes or until the top is puffy and lightly browned.
Serve immediately
In a large saucepan, heat the olive oil and fry up the pancetta until cooked through, add the butter and onions and let them soften uncovered without browning for 5 minutes, add the garlic purée.
Add the flour to the pan, stirring in to make a smooth paste, then gradually add the milk, a little at a time, stirring vigoroulsy with a wooden spoon. Then switch to a balloon whisk and keep whisking until you have a smooth sauce you may need extra milk. Season and add the nutmeg and leave the sauce to cook gently for 5 minutes.
After that turn off the heat and whisk in the mascarpone and egg yolks, followed by the Gruyère and half the Parmesan. Preheat the oven to 180-200°C, Gas Mark 6 and put in the baking dish I just used the pasta water to warm the baking dish, but maybe you need it hotter?.
Boil the macaroni 4-6 minutes until al dente (it will cook further in the oven).
Whilst the macaroni is cooking whisk the egg whites to soft peaks. Drain the pasta in a colander, shake off excess water then tip it back into the pan and stir in the cheese sauce until evenly coated.
Now lightly fold in the egg whites, using a cutting and folding movement so as to retain as much air as possible. Don't overdo it. Remove the warm dish from the oven, fill with the pasta mix, scatter the reserved parmesan over and return to the oven top for 15 minutes or until the top is puffy and lightly browned.
Serve immediately
Really tasty - the topping is deliciously crunchy if the egg whites are not too well mixed in
and there's something of a cheesy meringue layer still floating on top.
It really cries out for a tomato and red onion salad on the side, rather than the crispy leeks.
It really cries out for a tomato and red onion salad on the side, rather than the crispy leeks.
Crispy Leeks
side veg vegan
Ingredients
Oil for deep frying
A leek
Plain flour
Method
A leek
Plain flour
Heat the oil in a small deep-sided pan
Shred the leek into matchsticks My strands were quite long - probably around 6 inches which might explain why they were a bit chewy
Test the oil with a leek strand to see if it fizzes up. Fry the leeks in batches until starting to colour then remove and strain. Dust with plain flour through a sieve. I thought this might help make the leeks crunchy, but I don't think it did.
Reheat the oil and when it is hot enough finish off the leeks until golden.
Drain on kitchen roll and serve.
Shred the leek into matchsticks My strands were quite long - probably around 6 inches which might explain why they were a bit chewy
Test the oil with a leek strand to see if it fizzes up. Fry the leeks in batches until starting to colour then remove and strain. Dust with plain flour through a sieve. I thought this might help make the leeks crunchy, but I don't think it did.
Reheat the oil and when it is hot enough finish off the leeks until golden.
Drain on kitchen roll and serve.
As mentioned, the leeks were rather chewy.
All the online methods I've found don't use flour, and seem to have shorter lengths of leeks - I could try that...
All the online methods I've found don't use flour, and seem to have shorter lengths of leeks - I could try that...
Fishy Friday II
Trying out the method I used earlier on Razor Clams...
Mussels with Fennel Seeds
starter main fish
Ingredients
Couple pounds cleaned mussels
Fennel seeds
Olive oil
Butter
Minced red onion
Minced garlic
Diced tomato
Red wine NO!
Fennel seeds
Olive oil
Butter
Minced red onion
Minced garlic
Diced tomato
Red wine NO!
Method
Dry-fry the fennel seeds until they release their aroma,
add olive oil to the pan and crisp the garlic and onion.
Throw in the tomato, stir, then add the red wine and bring to the boil. Add the mussels, cover and steam until they open (5 minutes) shaking regularly.
Strain the mussels into a colander, discarding any that didn't open. Return the liquor to the heat and reduce to a sauce consistency.
Add the mussels back to the pan, stir and warm through, then serve in the pot or decant to bowls.
Throw in the tomato, stir, then add the red wine and bring to the boil. Add the mussels, cover and steam until they open (5 minutes) shaking regularly.
Strain the mussels into a colander, discarding any that didn't open. Return the liquor to the heat and reduce to a sauce consistency.
Add the mussels back to the pan, stir and warm through, then serve in the pot or decant to bowls.
Turns out that red wine does not go with mussels. Should have used white wine!
Some butter would probably have been nicer than just olive oil.
Oh and make sure the mussels are well enough cooked (and have opened nicely). They can be a bit slimy otherwise.
Some butter would probably have been nicer than just olive oil.
Oh and make sure the mussels are well enough cooked (and have opened nicely). They can be a bit slimy otherwise.
Broad Bean and Tuna Salad
salad fish
I noticed half-price broad bean pods in Sainsburys,
and thought I'd try them out since I haven't tried fresh ones before.
Though they can be a little bitter, especially if you leave on the skins, the result was surprisingly nice...
We seem to have a working evening pattern now: Rachel cooks for the girls,
whilst I shop on the way in from work and cook later for the two of us.
And Sophie again - who seems to be eating for two these days and likes to try my experimental food,
though she did steal half the peas.
Note To Self: Buy extra peas.
Though they can be a little bitter, especially if you leave on the skins, the result was surprisingly nice...
We seem to have a working evening pattern now: Rachel cooks for the girls,
whilst I shop on the way in from work and cook later for the two of us.
And Sophie again - who seems to be eating for two these days and likes to try my experimental food,
though she did steal half the peas.
Note To Self: Buy extra peas.
Ingredients
Fresh Broad Beans
Pod Peas
Asparagus tips
Lemons or Limes Rachel likes lime!
Olive oil
Muscavado sugar
1 small red onion
2 slices stale bread or toast
Mint
Thick yoghurt or crême fréche
1 generous Tuna steak
Ground cumin
White wine vinegar
Rocket salad
Dressing
Pod Peas
Asparagus tips
Lemons or Limes Rachel likes lime!
Olive oil
Muscavado sugar
1 small red onion
2 slices stale bread or toast
Mint
Thick yoghurt or crême fréche
1 generous Tuna steak
Ground cumin
White wine vinegar
Rocket salad
Mix Olive oil, shredded mint leaves, a little white wine vinegar and lime juice.
Season.
Method
Pod the peas and the broad beans.
Blanch the peas (just bring minted, salted water back to the boil with the peas in). Drain.
Simmer the beans for 3-5 minutes, or less if small. Pop the (larger) beans out of their skins.
Blanch the asparagus tips
Cover the vegetables in olive oil and stir in shredded mint leaves. Add about half the quantity of lime juice. Leave to marinate.
Finely chop the onion, fry slowly in a little olive oil until starting to colour Jamie adds bashed cumin seeds and dried chilli - I like the chilli idea.
Process the stale bread to fine crumbs, add to the onion and fry until crispy.
Scatter with sieved Muscavado sugar and stir through in the pan
Dress the salad leaves.
Whip a little cream into the yoghurt to thicken it if you like.
Cut the tuna steak into chunks and flash fry. Scatter with grated lime peel to finish.
To serve, sprinkle the plates with cumin powder, pour on a small puddle of dressing. Place a pile of tuna pieces on the puddle. Spoon on yoghurt and pile the marinated vegetables on top, finishing with a generous heaping of the breadcrumb mixture.
Toss some dressed salad on the side and serve.
Blanch the peas (just bring minted, salted water back to the boil with the peas in). Drain.
Simmer the beans for 3-5 minutes, or less if small. Pop the (larger) beans out of their skins.
Blanch the asparagus tips
Cover the vegetables in olive oil and stir in shredded mint leaves. Add about half the quantity of lime juice. Leave to marinate.
Finely chop the onion, fry slowly in a little olive oil until starting to colour Jamie adds bashed cumin seeds and dried chilli - I like the chilli idea.
Process the stale bread to fine crumbs, add to the onion and fry until crispy.
Scatter with sieved Muscavado sugar and stir through in the pan
Dress the salad leaves.
Whip a little cream into the yoghurt to thicken it if you like.
Cut the tuna steak into chunks and flash fry. Scatter with grated lime peel to finish.
To serve, sprinkle the plates with cumin powder, pour on a small puddle of dressing. Place a pile of tuna pieces on the puddle. Spoon on yoghurt and pile the marinated vegetables on top, finishing with a generous heaping of the breadcrumb mixture.
Toss some dressed salad on the side and serve.
Pretty nice - quick too. Good ElDorado approval rating!
Could make the tuna "ceviche" style instead of frying it. Even grilling the tuna might be better - I overcooked it.
Bass Rock
On 21st June Mrs Eldorado, Mr Munro and I visited this noisome island, partly for calisthenic purposes, and partly lured by
reports
of a cavernous entrance to the Underworld At The Centre Of The Earth.
Contentedly settled on Seacliff beach 'neath the lowering cliffs of Tantallon castle, surrounded by picnicking paraphernalia, spouses, and combined offspring I have to relate that we were completely deceived by the seductive morningtide whose softly swelling seas and gently suckling breezes lured us to her watery depths.
We scarcely imagined, from the comfort of our sandy beach, the wild and terrible storms shortly to descend upon us.
Donning protective garments we launched our three sturdy coracles into the calm clear waters and after paddling some thirty minutes with light effort we obtained the Eastern seaboard of the Great Bass. Rising ponderously from the ocean, the swollen craggy mass swarmed with the foul airs and lice of a million pestilent seabirds. Screeching herring gulls and poison-necked gannets drenched us with ordure from above as they swirled and skulked in their intricate layers of choreographed aerial assault.
Seeking protection of the great overhanging cliffs we began investigating the narrow defile within whose watery cleft is reputed to lie the immense cave whose entrance is only accessible "at dead ebb of spring tide". Since we had meticulously timed our visit for high water, we expected to find meager evidence of this subterranean chasm, and were therefore little disappointed when we determined no obvious means of ingress.
Thus rebuffed we determined to circumnavigate the vast and stinking adamantine block, and set off with a stiffening wind at our backs for the western side, to seek out the furthermost entrance to this unyielding fastness, passing on our way numerous twitching adventurers, biliously clad in yellow oilskins aboard gaily coloured motor vessels whom we regarded with great scorn.
Rounding the island's rocky northern promontory, we at once found ourselves in the alien climate of Southern Italy.
The sweeping western bay sheltered us utterly from the sea breezes beyond, and adrift in a vast mattress of choking feathers, the pitiless face of the midday sun now directly overhead beat down heavy rays which stirred not a breath of air in this fetid, stifling cove.
Conscious of the deadening hand of this oppressive atmosphere I cautiously drifted stern-wards into a deceptively narrow crack in the inner wall of the bay and was treated to a brief view of the tremendous cavern within before a sudden and terrifying assault from an army of spectral-eyed, raven-toothed sea monsters rising from the deep forced my hasty retreat.
Returning with my reinforcements, together we three friends were finally able to beat back the family of frightened seals and Mrs Eldorado, penetrating further into the deathly gloom than we others dared, reported sight of a glimmer of light deep within the vastness.
And so, braving the jeering shags circling overhead and the surging tide which crashed and groaned before us, we made to beach our slender vessels on the pebbly beach within, struggling to hold them ashore against the grasping tow.
Having taken great care in our preparations for the voyage we carried not a lamp between us and were therefore hopelessly blind in the now stygian gloom.
So girding our loins and linking our bodies for safety we thrust our way by feel and touch forward into the greasy depths, all the while fearing further attacks by killer seals or a sudden fall into the bottomless Bass pit we sensed yawning mere inches from our feet.
Pitching rocks and pebbles before us to cast forth shadows of sound we crept on our way like bats, though the plunging stones spelunking into the oily pools ahead only served to increase our unease.
Tightly sheathed in rubber as we were, however, we had little to fear from the watery hollows and were soon climbing sturdily towards the waxing sunlight, though truth be told straining against its intensity as we were, this made our progress more difficult.
Finally we burst forth into the light of the Eastern shore, high in the inaccessible defile we had glimpsed in our earlier reconnoitrings, and gazed down in relief at the great frothing cobblestones below.
Though we saw no prospect of easily accessing this entrance from the sea, we were able to descend close enough to touch the surface of that surging liquid and thus lay claim to having successfully penetrated the secret passage of the Rock. The first to our knowledge in One Hundred years.
Fortunately the return journey was more easily accomplished with the light of experience and sunshine now behind us, and the shallow puddles between us and our trusty canoes seemed now a trivial barrier.
Launching from the pebbly beach into the rolling waves was merely a matter of delicate timing, and bidding farewell to the friendly seals cautiously shadowing our progress we paddled from the shady grove and the slumbering shelter of the mighty rock out into the throat of a veritable tempest.
Unbeknownst to us whilst we took our pleasure within, a violent storm had arisen without and lashed up wind and wave to ferocious assault, but we had little choice than to do battle.
So we hardy souls lowered our heads, stiffened our sinews, pointed our fragile boats into the teeth of it and made hard for the distant shore.
Though we were never so relieved to reach the safety of St Baldred's Beacon and our sandy bay many hours later, nonetheless Mrs Eldorado took time, tossed and lashed as we were, to laugh at the seas tempestuous might and stopped, casually, to drink from her water canister mid-crossing.
We were a little disappointed, perhaps, at not obtaining the fabled Land Beneath The Sea, but our survival of the journey was certainly not the least interesting incident in a climactic day's adventuring.
K. Sourville
Contentedly settled on Seacliff beach 'neath the lowering cliffs of Tantallon castle, surrounded by picnicking paraphernalia, spouses, and combined offspring I have to relate that we were completely deceived by the seductive morningtide whose softly swelling seas and gently suckling breezes lured us to her watery depths.
We scarcely imagined, from the comfort of our sandy beach, the wild and terrible storms shortly to descend upon us.
Donning protective garments we launched our three sturdy coracles into the calm clear waters and after paddling some thirty minutes with light effort we obtained the Eastern seaboard of the Great Bass. Rising ponderously from the ocean, the swollen craggy mass swarmed with the foul airs and lice of a million pestilent seabirds. Screeching herring gulls and poison-necked gannets drenched us with ordure from above as they swirled and skulked in their intricate layers of choreographed aerial assault.
Seeking protection of the great overhanging cliffs we began investigating the narrow defile within whose watery cleft is reputed to lie the immense cave whose entrance is only accessible "at dead ebb of spring tide". Since we had meticulously timed our visit for high water, we expected to find meager evidence of this subterranean chasm, and were therefore little disappointed when we determined no obvious means of ingress.
Thus rebuffed we determined to circumnavigate the vast and stinking adamantine block, and set off with a stiffening wind at our backs for the western side, to seek out the furthermost entrance to this unyielding fastness, passing on our way numerous twitching adventurers, biliously clad in yellow oilskins aboard gaily coloured motor vessels whom we regarded with great scorn.
Rounding the island's rocky northern promontory, we at once found ourselves in the alien climate of Southern Italy.
The sweeping western bay sheltered us utterly from the sea breezes beyond, and adrift in a vast mattress of choking feathers, the pitiless face of the midday sun now directly overhead beat down heavy rays which stirred not a breath of air in this fetid, stifling cove.
Conscious of the deadening hand of this oppressive atmosphere I cautiously drifted stern-wards into a deceptively narrow crack in the inner wall of the bay and was treated to a brief view of the tremendous cavern within before a sudden and terrifying assault from an army of spectral-eyed, raven-toothed sea monsters rising from the deep forced my hasty retreat.
Returning with my reinforcements, together we three friends were finally able to beat back the family of frightened seals and Mrs Eldorado, penetrating further into the deathly gloom than we others dared, reported sight of a glimmer of light deep within the vastness.
And so, braving the jeering shags circling overhead and the surging tide which crashed and groaned before us, we made to beach our slender vessels on the pebbly beach within, struggling to hold them ashore against the grasping tow.
Having taken great care in our preparations for the voyage we carried not a lamp between us and were therefore hopelessly blind in the now stygian gloom.
So girding our loins and linking our bodies for safety we thrust our way by feel and touch forward into the greasy depths, all the while fearing further attacks by killer seals or a sudden fall into the bottomless Bass pit we sensed yawning mere inches from our feet.
Pitching rocks and pebbles before us to cast forth shadows of sound we crept on our way like bats, though the plunging stones spelunking into the oily pools ahead only served to increase our unease.
Tightly sheathed in rubber as we were, however, we had little to fear from the watery hollows and were soon climbing sturdily towards the waxing sunlight, though truth be told straining against its intensity as we were, this made our progress more difficult.
Finally we burst forth into the light of the Eastern shore, high in the inaccessible defile we had glimpsed in our earlier reconnoitrings, and gazed down in relief at the great frothing cobblestones below.
Though we saw no prospect of easily accessing this entrance from the sea, we were able to descend close enough to touch the surface of that surging liquid and thus lay claim to having successfully penetrated the secret passage of the Rock. The first to our knowledge in One Hundred years.
Fortunately the return journey was more easily accomplished with the light of experience and sunshine now behind us, and the shallow puddles between us and our trusty canoes seemed now a trivial barrier.
Launching from the pebbly beach into the rolling waves was merely a matter of delicate timing, and bidding farewell to the friendly seals cautiously shadowing our progress we paddled from the shady grove and the slumbering shelter of the mighty rock out into the throat of a veritable tempest.
Unbeknownst to us whilst we took our pleasure within, a violent storm had arisen without and lashed up wind and wave to ferocious assault, but we had little choice than to do battle.
So we hardy souls lowered our heads, stiffened our sinews, pointed our fragile boats into the teeth of it and made hard for the distant shore.
Though we were never so relieved to reach the safety of St Baldred's Beacon and our sandy bay many hours later, nonetheless Mrs Eldorado took time, tossed and lashed as we were, to laugh at the seas tempestuous might and stopped, casually, to drink from her water canister mid-crossing.
We were a little disappointed, perhaps, at not obtaining the fabled Land Beneath The Sea, but our survival of the journey was certainly not the least interesting incident in a climactic day's adventuring.
K. Sourville
But enough of that - the important thing I wanted to tell you is that when we got back to shore, hungry as I was,
I came across Mrs Munro admiring a photograph of a rather delicious looking fillet of crispy battered cod.
The instant her back was turned I was able to borrow the magazine,
and on finding several promising looking recipes was, of course,
then obliged to rush in to Sainsbury at the earliest opportunity and buy the damn thing for myself.
I consoled myself with the thought that it does have a section by Nigel Slater (on Meringues) and nothing I could find by Jamie Bloody Oliver.
I consoled myself with the thought that it does have a section by Nigel Slater (on Meringues) and nothing I could find by Jamie Bloody Oliver.
Scottish Series and Nigella's Tagine
This year I joined the crew of Hobbes
to compete in the Brewin Dolphin Scottish Series at Tarbert.It was a fairly windy (and rather moist) weekend and we had to work hard,
but I got the feeling that we were moving the boat pretty well - she seemed to be sailing fast, and we made few mistakes with no disasters (!).
Definitely worth the aches and pains and we had a real blast yet still we only managed 8th out of 13 in our class.
Sigh. Must go faster.
On Rachel's recommendation we made up one of Nigella Lawson's "Express" recipes to freeze and take with us for one of the crew meals.
Lamb, Olive and Caramelised Onion Tagine
main meat nautical stew
Like all stews, this benefits from being cooked in advance, so it makes sense to cook this on a day when you've got time and reheat it when you're in more of a hurry
Ingredients
1kg/2lb 3oz leg of lamb, chopped into bite-sized pieces
1 garlic bulb, separated into cloves, but unpeeled Can this be right? We peeled ours to avoid the mouthful of skin!
1 x 350g/12oz can pitted black olives in brine, rinsed and drained to give 150g/5oz drained weight
100g/3oz caramelised onions, from a jar Or make your own by slow-frying two spanish onions in olive oil and butter. It just ain't that hard.
4 tbsp capers, rinsed and drained
2 tsp ground cumin
2 tsp ground ginger
1 x 75cl bottle red wine
Method
1 garlic bulb, separated into cloves, but unpeeled Can this be right? We peeled ours to avoid the mouthful of skin!
1 x 350g/12oz can pitted black olives in brine, rinsed and drained to give 150g/5oz drained weight
100g/3oz caramelised onions, from a jar Or make your own by slow-frying two spanish onions in olive oil and butter. It just ain't that hard.
4 tbsp capers, rinsed and drained
2 tsp ground cumin
2 tsp ground ginger
1 x 75cl bottle red wine
Preheat the oven to 150°C/300°F/Gas 2
Place all of the ingredients into a lidded casserole or heavy-based ovenproof pan, pouring in the wine last and giving everything a good stir.
Bring to the boil, then clamp on the lid and transfer to the oven. Cook for two hours, or until the lamb is very tender.
The quickest, and most suitable, accompaniment would be a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
Rachel rather likes mashed potato!
Place all of the ingredients into a lidded casserole or heavy-based ovenproof pan, pouring in the wine last and giving everything a good stir.
Bring to the boil, then clamp on the lid and transfer to the oven. Cook for two hours, or until the lamb is very tender.
The quickest, and most suitable, accompaniment would be a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
Rachel rather likes mashed potato!
The result is incredibly sloppy and tasted, well, mostly of red wine to be honest.
The olives in brine are frankly anaemic (better to use olives marinated in oil), and though it's possible the flavours would have mellowed and improved if left for a few days I don't think there's any substitute for just taking your time.
Express my arse.
The olives in brine are frankly anaemic (better to use olives marinated in oil), and though it's possible the flavours would have mellowed and improved if left for a few days I don't think there's any substitute for just taking your time.
Express my arse.
Getting Here
The Complete Route
Mum's coming up for a visit and needs instructions, so here are loads (Thanks Google Maps!).
Fortunately though, driving through Edinburgh to Hawthornvale is pretty straightforward
since it's more-or-less a straight road with, I think, only one left turn.
At the very end.
Fortunately though, driving through Edinburgh to Hawthornvale is pretty straightforward
since it's more-or-less a straight road with, I think, only one left turn.
At the very end.
Instructions
Portobello
You'll approach Edinburgh from the south along the A1,
You will pass the Edinburgh Bypass (A270) turnoff and continue along the A1,
Follow the A1 straight over the first roundabout you come at 'The Jewel',
where there's a giant Asda.
The Jewel Roundabout
Milton Link
to Portobello
Next you'll arrive at the Milton Link junction.
Here the A1 turns left, but you will go straight through these traffic lights
on the A199 "Sir Harry Lauder Rd" - a big curve of dual carriageway
with a speed camera on it (limit 40mph)
Milton Link and Sir Harry Lauder Road
Next you'll arrive at the new Portobello Road junction.
Go straight through these lights onto Seafield Road.
Portobello Road Junction
Leith
Portobello to Leith
Follow Seafield road for a couple of miles over a switchback railway bridge,
as it becomes Salamander Street, then Baltic Street.
Next you'll be driving through Leith...
Go straight through the traffic light junction crossing Constitution Street,
following the A199 from Baltic Street to Bernard Street.
(this is a slight bear away to the right).
Constitution Street Junction
Follow the A199 over the Water of Leith as it becomes "Commercial St".
Waters of Leith
Commercial Street
Waters of Leith
Go straight through the the traffic lights at North Junction Street
where the A199 becomes the A901 "Lindsay Road".
Ocean Terminal and the Royal Yacht Britannia are on your right.
North Junction Street
Follow Lindsay Road for about a mile past the speed camera (30mph) to Hawthornvale
Lindsay Road
Hawthornvale
Turn left onto Hawthornvale at the red* Lockies Cafe - just after the turquoise fencing on the right.
Follow Hawthornvale to the top.
Find somewhere to park!
Hawthornvale
* cream!
Cucumber Is Not Pizza
I'm on this health kick whilst I try and shake some of my vast expanse of gut.
As a punishment for eating the free lunchtime pizza at work I ate half a cucumber for dinner.
Wish I had a decent digital camera so I could record the true horror!
As a punishment for eating the free lunchtime pizza at work I ate half a cucumber for dinner.
Wish I had a decent digital camera so I could record the true horror!
Cucumber Salad
salad veg vegan
Ingredients
Cucumber
Radish
Sweet/red onion
Red Chilli
Pine nuts lightly crushed peanuts would probably be better
Tarragon vinegar
Caraway seeds
Brown sugar
Prepared English mustard
Method
Radish
Sweet/red onion
Red Chilli
Pine nuts lightly crushed peanuts would probably be better
Tarragon vinegar
Caraway seeds
Brown sugar
Prepared English mustard
Thinly slice the cucumber, radish, chilli and onion.
Boil up the vinegar, caraway seeds and sugar to dissolve the sugar and reduce the vinegar slightly. Whisk in the mustard.
Strain to remove the seeds, pour over the vegetables and mix well.
Boil up the vinegar, caraway seeds and sugar to dissolve the sugar and reduce the vinegar slightly. Whisk in the mustard.
Strain to remove the seeds, pour over the vegetables and mix well.
Probably dill would have worked better than caraway seeds and peanuts rather than pine nuts,
but I didn't have any.
Still, it was quite tasty, though I was pretty hungry - the pizza must have been wearing off.
Still, it was quite tasty, though I was pretty hungry - the pizza must have been wearing off.
Un-Dumped
The girlies might be slightly less than keen, but we are hoping our enthusiasm will sweep them along.
I made them a tasty mango salad in celebration.
Way Hay!
More Fabulous Finns
Hurrah!
My Replacement Choccy Eggs arrived in double quick time, and completely safe and sound. Thanks in no small part to the extreme packaging measures taken by those Fabulous Finns.
Easter is saved - thanks guys!
My Replacement Choccy Eggs arrived in double quick time, and completely safe and sound. Thanks in no small part to the extreme packaging measures taken by those Fabulous Finns.
Easter is saved - thanks guys!
Hi there!
I'm happy to report that my replacement Mignon eggs arrived very quickly and in perfect condition today thanks to your careful packing.
You have saved Easter!
Thanks VERY much.
Regards...
...karl
https://www.cookingwithkarl.co.uk/Cooking/html/Diary/2009-03-30-FabulousFinns.php
https://www.cookingwithkarl.co.uk/Cooking/html/Diary/2009-04-02-FabulousFinns2.php
I noticed in passing that the St Agur was nice with the monkfish too - would a nice blue cheese dressing work instead?