For those intimately acquainted with the Great British Bake-Off, the term ‘soggy bottom’ will be familiar. For those who aren’t, let me explain. It doesn’t refer to an unpleasant incident following a night of drunken debauchery. It, in fact, refers to the status of the crust of your pastry-related creation.
A ‘good bake’ has a nicely cooked golden crust on the bottom, no translucency or greyness; it should be tap-able and a bit flakey (just like me). At this point I must digress.
On TV the ‘Great British Bake-Off’ is, apparently, going State-side. Soon you Americans will too enjoy the delights of Paul Hollywood and Mary Berry critiquing Mississippi Mud Pie, Apple Pie and who knows what. And from recent comments made by Mr Hollywood (a Liverpudlian, and they don’t pull their punches) it isn’t going well.
Because, he says, when he provides some honest feedback (e.g. this tastes like something my dog threw up) the contestants start blubbing! They can’t take the negative feedback. But it’s something we are well used to in this Sceptred Isle – we’ve spent the last 100 years being told we’re crap.
As I said, I digress. Time for Salmon Quiche.
I was watching ‘Masterchef, The Professionals, The Best Bits’ (they really do love dragging the maximum televisual delight out of food programmes don’t they) and there was a discussion about ‘food smears’.
Chef Michel Roux Jr (the skeletal Michelin star chef who obviously has eating issues and mad staring eyes) made an unsavoury (sic) comparison between one poor cook’s chocolate-smeared plate and something else which I won’t mention because I’m British.
However he was making a serious point about presentation. And all this about 10 mins before I was going to hit the pots and pans and make a fish pie. Fish pies are nice enough to eat but from a visual perspective can be a bit bland I think – the contents often end up looking like the insides of the android ‘Ash’ played by Ian Holm in Alien.
With that pleasant analogy in mind I decided to create a fish pie which didn’t deteriorate into a homgeneous gloop once cooked.
Bowie is everywhere these days…
And that required the construction of a Deconstructed Fish Pie! The ingredients are the same as for a a standard fish pie – the difference is in the…well there isn’t any really but anyway…
Yes those two Northern Bikers have a new TV series (about the third in the past twelve months). In the latest they try to go all gourmet and posh on us. From what I’ve seen so far it’s been pretty good. This post explores their ‘Smoked salmon and dill tian with warm potato galette and fennel and apple salad‘ – which is certainly a mouthful but, as we shall see, a pretty simple good-looking starter!
Goddamn it we are still here. The end of the world, once again, did not come to pass.
And I laid a bet with Paddy Power that a massive meteor would hit Brighton and wipe out the whole of Western Europe, forcing the USA to forge a new ‘Special Relationship’ with Sierra Leone. The odds on that happpening were 2500-1, I mean with a dead-cert like that how could I lose?
But, unbelievably, lose I did. So I made my go-to ‘dish of condolence’ – honey and mustard salmon with fondant potatoes. To be honest i’ve posted these two items several times, but never together so that kind of makes it okay.
Salmon is a staple in this house because it is a protein we will both eat (the kids eat anything, unless its green). But hunting around, looking for exciting things to do with salmon can be quite tedious.
So when the wife came home with a big bag of kale (she does that, comes home with exciting new taste sensations – little pots of stuff, bags of greenery, although I must admit not usually unusual cuts of meat) I thought an opportunity had arisen to come up with something different.
So using all my powers of culinary creativity I came up with…..potato fritters, cakes patties, etc. But there is a sting in the tale – kale holds a secret I was unaware of…..