Obelixx


Latest posts by Obelixx

Christmas cooking

Posted: 07/11/2016 at 14:41

Oops.  Recipe got truncated.


Salmon in Pastry with herb sauce -  serves 6 to 8


This old English recipe dates from the mediaeval period, around the time of Henry VIII, when new spices were starting to come from the East.   Many such recipes were developed to exploit these new ingredients but also to show off one's wealth as only the very rich could afford them.  


It was adapted for modern use by Joyce Molyneux when she was at the Hole in the Wall restaurant in Bath.  I have further adapted it to make the sauce lighter - honest.   You can use an economical tailpiece or the top end of the salmon according to your preference.    It is very impressive done as a whole salmon for a buffet and can be served hot or warm.   The butter melts to keep the flesh moist and the ginger and raisins cut the richness while the almonds add a bit of crunch.


1 kilo                       tailpiece of salmon, scaled, filleted and skinned
120g                        butter
4 to 6 knobs              preserved stem ginger, finely chopped
1 heaped tbs             raisins, chopped
1 rounded tbs            blanched almonds, chopped
500g ish                   shortcrust pastry or puff pastry - sufficient to encase the fish                                                or 1 packet of ready rolled puff or shortcrust
1                             egg, beaten


Sauce


1 glass                     white wine
2                             shallots, finely chopped
1 heaped tbs             parsley or chervil, chopped
1 tsp                       tarragon, chopped
½ pint                      single (20%) or double (40%) cream according to preference.
1 tsp                       Dijon mustard
                              lemon juice


Lay the two pieces of fish skinned side down.  Use tweezers to remove any hidden bones.  Mix the butter, ginger, raisins and almonds together and spread evenly on one piece of the fish then place the other one on top, to reform the tailpiece.  Season with salt and pepper. 


Wrap in the pastry and decorate with pastry cuttings if desired.  Brush with beaten egg to glaze. Slash the pastry two or three times to allow steam to escape.


Bake for 30 - 35 minutes at gas mark 7, 425F or 220C.   Cover with oiled foil for th

Christmas cooking

Posted: 07/11/2016 at 13:29

I get fed up with the whole business of "feeding" an Xmas cake so now I make Delia's recipe for Creol cake which involves soaking all the dried fruit in several sorts of alcohol for their flavours and then baking just a week ahead.  We never end up eating it before Mardi Gras anyway and this year didn't get to it till June/July when it made a lovely energy pm snack for heavy gardening days.


OH is the only one who likes Xmas pudding so I took to buying him a small organic one that lasted him 2 or 3 meals.    He and I both like mince pies tho and I either make my own mincemeat or else buy some good commercial stuff and stir in some extra rum or brandy.


I have a Joyce Molyneux recipe for mediaeval inspired salmon which would be very good for a pescatorian Xmas but you'd need to find gluten free pastry if that's the same person.  It's for a tail piece but could be done with a single portion fillet.  It's always a success with Brits and Belgiand and no doubt the French in future and leftovers can be eaten at room temperature the next day   See end of this post.


The BBC Good Food website has lots of ideas for vegetarian Xmas dishes which you can enter in the search box or else just google "Vegetarian+Christmas" and see what comes up.


I usually have some bought, frozen gratin dauphinoise in individual portions as a standby.


Salmon in Pastry with herb sauce -  serves 6 to 8


 This old English recipe dates from the mediaeval period, around the time of Henry VIII, when new spices were starting to come from the East.   Many such recipes were developed to exploit these new ingredients but also to show off one's wealth as only the very rich could afford them.  


I have further adapted it to make the sauce lighter.   You can use an economical tailpiece or the top end of the salmon according to your preference.    It is very impressive done as a whole salmon for a buffet and can be served hot or warm.   The butter melts to keep the flesh moist and the ginger and raisins cut the richness while the almonds add a bit of crunch.


 1 kilo                       tailpiece of salmon, scaled, filleted and skinned


120g                        butter


4 to 6 knobs              preserved stem ginger, finely chopped


1 heaped tbs             raisins, chopped


1 rounded tbs            blanched almonds, chopped


                              shortcrust or puff pastry - sufficient to encase the fish - about 500gms                                                or 1 packet of ready rolled puff or shortcrust


1                             egg, beaten


Sauce


1 glass                     white wine


2    

Need help identifying please

Posted: 07/11/2016 at 13:10

One of the dahlias.   Not frost hardy but can be grown from seed sown in spring or from tubers brought out of dormancy in spring if you want a particular named variety.

Strictly is back!

Posted: 07/11/2016 at 11:48

I think Claudia's problem is definitely her "look at me" partner.  I feel she also needed someone shorter to suit her height and more generous about showing off his partner and fitting the choreographies and music to her stature.


Agree also about Giovanni being too egotistical with his steps and attitude.   Nathalie is popular but Greg is really trying and improving.  Better in ballroom than the Latin tho so maybe the next Latin will see him out.


I have never rated Ed Balls as a politician or an economist but he is at least improving, unlike Sergeant.  His quickset was watchable rather than cringe worthy but I do hope he doesn't last much longer.  There are more attractive dancers still left in.

HELLO FORKERS! November Edition

Posted: 07/11/2016 at 11:40

I have had what the French call a grasse matinée - stayed in bed snuggled under the duvet reading October and November issues of The Garden.   We stayed in a garden cottage of that Arts and Crafts garden in Malvern.   Stunning setting and a pleasing mix of managed, formal gardens and wild meadows and woods and streams.  Those buttressed hedges are very impressive.


It has been cold overnight but is bright and sunny now with some light clouds to the east.   Pottering sort of day with a trip to Luçon to stock up on basics and cooking gas then planting up the last of my pots, finding a place to plant a golden rain tree and one or two other bits to liberate more pots for bulbs I brought from the old garden.


I trust everyone is having a good day.   

Gardening Crafters

Posted: 06/11/2016 at 23:47

Some were Fidget - 3 D effects, hand painted fabrics with textural stitching to highlight shapes and shades.  Lots of inventive techniques and ideas.   Definitely art and not just stitching.

Strictly is back!

Posted: 06/11/2016 at 23:25

OH thought Laura went wrong near the beginning but recovered.  Ore didn't make any mistakes but still had not a lot of hip but that comes from the natural salsa footwork and he didn't have a lot of that in his choreography.

Strictly is back!

Posted: 06/11/2016 at 20:50

OH suggested that too but it would gather dust and cost a lot in fabric and the perishing stripes should disappear in the next 2 to 3 coats and I already have the paint for both stripey rooms.


Pretty amazing dance off this evening.  I think the result was right given the pairs involved and maybe Ore will now work harder on his hip and foot mobility.   Not his best dance but, like I said before, STrictly Salsa is not what you see at salsa classes or bars.

HELLO FORKERS! November Edition

Posted: 06/11/2016 at 20:44

Busy - glad the pheasant and sea bass and lamb were all good.   Have to say that Tom Kerridge's brine is far too salty so I would halve the amount another time.


DD - Good.  I hope the class can follow progress through the next 2 to 3 months.   We watched the start from a distance from Port de Bourgenay - couldn't get any closer - and then came home and watched it on the website with the PC connected to the TV.  Really interesting commentary but shame about the chap having to turn back.  He's got 10 days to sort the problem though so I hope he does and tries again.  Good luck with your training.


Dove - Hope you're feeling better.


Have a cosy evening all.   Cold out there!

Last edited: 06 November 2016 20:45:20

Strictly is back!

Posted: 06/11/2016 at 17:39

I've decided the rad will be spray painted once the wall paint cures and I can put masking tape and sheets of paper around.   Should have done it first but didn't realise what a battle it would be.


Actually, they're all good now but I do hope the rest go in the right order and we don't get to keep Ed the novelty act or Claudia, the one I haven't warmed to, for much longer.

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