Saturday night:-
(Based on Angel in Heytesbury meal (AW-T consultant chef))
pp turbot-brill fillet, large prawn, 2 scallops, I oyster. small asparagus, peas and salad potatoes (roseval).
Prepare a turbot or brill, fillet and reserve Boil the head and bones to make stock. Reduce stock. Split a vanilla pod and add to a little water along with a large pinch of saffron (Waitrose own brand vanilla 2 pods 6.59!!!) Add the reduced stock and continue to reduce. Add double cream and continue reducing. You now have a reduction.
Relax with a G and T till dinnertime
Shuck one oyster each. boil pots, fry asparagus, boil peas. fry the fillets in butter in lidded pan for about five minutes griddle the prawns in shells on a hot cast iron, er, griddle. Poach the scallops in the reheated reduction.
place the fillet on a warmed plate, prawn on top, scallops to side, pour sauce around, place oyster in sauce, arrange some a. spears against prawn. Scatter some peas around the sauce. (Other veg in side dish). Voila! Bon appebreaste, as Basil would say.
subsbreastutes for vealI like to make pates and terrines, especially for dinner parties. Many recipes have veal as one of the principal ingredients. I have two problems with veal - one is that I...
Put spoon in reduction pan. AARGGHHH, stupid pan tips over, sending sauce all over cooker, floor, shoes, door, cats etc. Resolve to replace pan, why have a 14cm pan with a 8cm wide base, what's that all about?
Sunday morning It takes three hours to remove yellow sauce from cooker. Due to a loose screw, sauce is not only in drawer, oven, hob, under hob and inside oven handle, its actually behind the glbutt of the oven door. Rebuttemble cooker in time to go to John Lewis to buy a sensible pan, make appointment for old pan with sledgehammer. New pan instructions "wash before use with soapy water". How stupid is that? Everybody knows you wash up *after* cooking.
The dish was very nice, Carol particularly liked the scallops in the sauce-custard. -- Mike Reid
