Just an update

It has been a long time since a posting here. Given up, chastened, diet victim, run out of inspiration? None of the above! I did some butterfly sprats the other day, lightly breadcrumbed just on the skin side then fried off on that one side only until almost cooked. Turned out well it was just the photo seemed inadequate not capturing their appeal. Then yet another variation on chickpeas this time with butternut squash, but hey you have had chickpeas more than enough and the photos were lousy. So still at it.

Just had a lunchtime dinner party with some ideas that might be of interest. No photos so you will have to use your imagination. Starter: filo pastry cases filled with chopped mushroom, spinach, feta cheese and bound with breadcrumbs and egg yolk served with length quarters of avocado in lime juice and stuffed with mashed avocado, hot bell peppers and crème fraiche. Stuffing was too sloppy, shall have to re-think.
Mains: Saffron, onion risotto rice with a medley of pan-fried fish. I had Red Mullet, John Dory, Monkfish and Salmon. Put Red Mullet fillets on at the very last moment so they do not get mushed up. Afterthought, John Dory was a step too far. Served with sautéed marrow, tomato with parsley and strips of fennel, carrot and courgette marinated in line, warmed then tossed in sheep's yoghurt. Pudding: A five layer torte filled with whole raspberries in a raspberry jam and whipped cream.
What do you think?

Stuffed Marrow Rings

This worked out well, tasted good and look fit for show.
Cut English marrow into sufficient 1" rings. Peel then scoop out seed core.
In a moderate pan with a little butter gently fry both sides of the rings, until they just take on colour, but do not over cook. Lift out and reserve.
Skin a large tomato, slice fairly thickly, so you can just handle them, discard the core.
Take young washed and spun young spinach leafs and finely chop. You will have to guess quantities depending on the number of marrow rings and their size.
Grate a Red Leicester cheese. You need roughly two thirds cheese to one third chopped spinach.
Assembly.
Place the marrow rings on a buttered grill pan. Press a tomato slice to the bottom of each ring. Now fill each ring with spinach and cheese, lightly pressing down, the spinach will collapse. Top with any remainder cheese.
Put under a 260°C grill for about 6 minutes, check marrow ring is now tender. Serve.
I know, no photo yet again, what am I like? But the red cheese against the spinach and lightly coloured marrow looked really inviting.

poached bream

Fillet sea bream. Take carcase put in a pan with water to cover, splash of white wine, onion, bay leaf, stick of celery, 1/2doz fennel seeds and simmer gently. In a large pan strain about an inch depth of the fish stock into the pan, bring to a barest simmer, just occasional bubbles breaking the surface. Put in one slice of lime and three to four sprigs of tarragon, slide in the bream fillets, skin down, hold down until relaxed and flat. Very gently poach in the broth, until the flesh just turns colour to white, do not boil or over cook. Carefully slide the fillets without breaking them out onto a plate and reserve keeping warm. Bring the pan up to a vigorous boil and reduce until thickened and reduce to just a cup full. Take off the heat, stir in two tablespoons of cream. Take reserved fillets, carefully turn over, remove skin then turn back and put on plate and spoon over the sauce. Delicious, the creamy sauce with a hint of citrus tang and tarragon compliment the buttery smooth and creamy fish, Divine. Yet again not photo!