Welcome into the kitchen, it’s Friday at last and I’ve poured us a glass of Beaujolais. A light and fruity wine made from the Gamay grape (I’ve just discovered). I left work early (around 4) and made it to the fish shop on the way home where they were clearing up for the day. Eddies fish market is always welcoming and they were very quick to ask me how my cookery course had gone on Tuesday (I’d bought fish then last thing!). I shouldn’t have been surprised this lady is the warmest lady you could ever wish to buy fish from and been tracking my boys progress through school like a long lost ant. She gives you feeling that your there only customer and always willing to find what you are looking for.
When it comes to fish, I’m not very knowledgeable or confident to experiment, the choice is immense. Things come with bones, eyes and with all manner of textures and methods and a broad range of costs depending on the fish. Then you need to think about the whole supply and demand thing. What was caught yesterday, what was in the net so to speak. So the whole confidence thing comes into play when you walk up to the counter with a specific cut that’s in a recipe. I usually look at the window and pick something very similar to what I had last time and it’s easy to point. This is what I did with the fish for my cookery course. I’d had Coley before and knew it would fit the bill.
For the Saturday night tea though I didn’t want to scrimp on price and I wanted to stay true to the recipe. So bold as brass I asked for a nice piece of white fish for roasting…..there was a pause and a look at the window….it was half empty or half full depending on your inclination….it was close to closing so I’m going the empty route. I was about to use the I can come back in the morning card….when she leaned over and fished(!) out 2 long fillets. Silver Hake….and then we went into a conversation about eating the skin and chicken feet!
The Nigel Challenge……well he’s got a new book coming out in a few days and I’ve almost got a full bookshelf dedicated to the guy….he was the one….the cook who turned my endeavours around in the kitchen and gave me hope! So the new book called Christmas Chronicles I believe covers the winter period with the run up to the main event in his foodie writing diary style. I already have Kitchen Diaries 1 through 3, with untried recipes, so how could I justify the next might tome, to add to bookshelf already creaking. So I’ve got myself a list of all the recipes in each diary for October through to December and I’m going to pick them off. A good 150 or so in all. There are some…that I’m just not going to attempt, most likely the game birds (see fear of fish shops and apply to butchers!) and a couple of repeats from KD1 and KD2 (pear chocolate crumble and ham with butter beans). I never really got into KD3, just felt different.
This weekend sees me tackling, Roast Haddock….(Except using Silver Hake) with bacon, Fennel, Watercress and Pear Salad (With addition of Kale!), English Apple Cake and then Orzo with Courgettes (Something the boys can take on for Sunday night tea)!