Stuffed Trout

Baked Rainbow Trout 

stuffed with rhubarb,

served with Lyonnaise potatoes and peas

Lamb Casserole

Lamb chops braised with mint and button onion

with fondant potatoes and carrots

Salmon and Asparagus with Cheat's Hollandaise

Grilled salmon, from the reduced counter at Morrisons,

served with potatoes and asparagus spears - also reduced.

The Cheat's Hollandaise was concocted from mayonnaise

blended with a little lemon juice and S+P, and warmed in a bain-marie.

Oh, and I added a touch of yellow colouring because it looked a bit insipid!

Broccoli & Extra Mature Cheddar

I love the marriage of broccoli and cheddar, though this time I didn't add any cheese to the soup - nor did I do what Hannah urged and dunk my butties in my broth! The broccoli was on its last legs, so soup was the only option; the pickled onions with the extra mature cheddar  made it almost a ploughman's!

Mediterranean Stuffed Flatbread

 I watched a bit of  the Great British Bake Off the other night on tv. I liked Paul Hollywood's filled flatbread which he cooked in a lightly oiled frying pan on the top of the stove. Rather than making my own dough I decided to experiment with some pizza dough balls I got from the Amazing Freezer Shop. For my filling I used some chopped green and black olives with some slices of brie.



 I've just realised - in a strange quirk of fate - that a few years ago I discussed buying fresh pizza dough balls from Paul's brother Lee, who is also a baker here in the Wallasey area! The venture didn't proceed, however. 

This experiment wasn't bad at all - I made the mistake of defrosting the dough in the microwave so it was slightly less moist than it would have been, so less easy to roll thinly.

Chicken & Prawn Paella

 

My take on the Valencian classic!

 

 

I start by frying arborio rice with onions and peppers.....

 

 

...before adding olives and a little tomato passata.....

....and the other ingredients.....

Minimum Price Per Unit - Maths for Civil Servants

One of my hobbyhorses is the will-o'-the-wisp case for the introduction of a minimum price per unit for alcohol.

In this cogent article Peter Coulson shows just how flimsy the "evidence" is: Dadds Licensing News, 15th October 2012

Pork with Ginger & Oyster Sauce

Pork with vegetables in oyster sauce

with soy, ginger, garlic and sesame oil

 

Served on a bed of simple steamed noodles

Steak & Kidney Hotpot

A tasty twist on a couple of  classics

All the ingredients came from the reduced counters at Morrisons!

Business in Birkenhead

I'm always happy to cater for the Business in Birkenhead Networking events at the Wirral Society For The Blind & Partially-Sighted, and yesterday's was no exception. 

The excellent seminar was delivered by Mike Scott, of Mike Scott Associates - though I must confess that when it came to practical game-playing I bowed out with as much of my dignity intact as I could muster!

The food always goes down well, and I certainly appreciate the kind comments made by the attendees. 

I felt obliged to put on my award-winning Scouse Meatballs, after all the recent publicity, but I always seek come up with some novelties too.

  

A fairly standard chicken liver paté was pepped up by turning it into a smooth parfait, studded with freshly crushed pink peppercorns.

Street Food is all the rage at the moment. 

My interpretation of it is this posh fish finger butty. Served with tartare sauce & Tommy K

My sole goujons, fried and ready to insert into the mini baguettes.

Scouse Meatballs with a horseradish & beetroot mayonnaise

Mediterranean-style Pork & Salad

Summer may be well over, but sometimes it's nice to brighten autumn nights up with barbecue-style grub.

Pork marinated in olive oil, lemon juice, garlic, mint and oregano. Plus a touch of cinammon!

Simple mint yoghurt to accompany.

Savoury Fruit 'n' Nut Salad, Peanut & Blue Cheese

Savoury Fruit 'n' Nut Salad

Peanut & Blue Cheese Dressing

with a Poached Egg

 

 

 At the reduced price counter (again)

 

Cashel Blue and Crunchy Peanut Butter

The finished dressing

 

Ready to dig in!