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?

Crab Rolls

I love Red Mullet, firm sweetish flesh with that shellfish tang. Have not yet come up with the right accompaniment. Getting closer, try these crab rolls. 

Take a large red Karyatis roasted pepper from a jar. Slit along length and open out. Place its length across the top edge of a sheet of cling wrap. Spread a layer of white crab meat along the length leaving 10mm clear of the long edges. Take two kingsized prawns. Lightly cut, no more than halfway through from the inside curl about every15mm so they open out and lay flat. Place along the centre, cut side down. Put two or three stems of chives on either side. Take an anchovy, split in two long lengthways and place alongside the prawn.

Now from the top edge carefully roll the clingwrap, turning the pepper into a roll. Twist off the ends to really tighten up the roll. Place carefully into no more than a soft rolling fish stock, just for a few minutes to warm through. Lift out, set aside to keep warm. When your fish is ready, cut the roll into 20mm discs, slip off the cling wrap and serve.

Aha, remembered to take a photo this time.

crabroll in clingwrap

crabroll with red mullet