This week’s #FoodieFriday link. Personally I’ve never quite been able to stomach a fish curry although I do keep thinking about trying it – this certainly looks like one of the better options I’ve seen.
Outside in my mini herb garden I have some lovely tarragon plants (and a lot of mint but that is another story!) so to use it up we bought some fresh salmon and decided to bake it with butter, lemon and lime before serving salmon with tarragon cream.
One Salmon Fillet per person
One knob of butter per salmon fillet
Slices of lemon and lime (I used a couple of slices of each on each fillet)
1 shallot, finely diced
1 cup white wine
1 cup vegetable stock
200ml double cream
1tbsp chopped tarragon
70g diced pancetta
Bag of spinach
New potatoes, quartered
Get the oven on to warm up, Gas Mark 7 – 220C or 425F. The potatoes take longest plus they can be kept warm in the oven so the first task is to boil these. I use a hob to oven skillet to minimise the washing up. Any products I link to on Amazon are ones I own and use myself. This skillet is one of my most used pieces of kitchen equipment. Continue reading
This week’s #FoodieFriday isn’t really food but wine is the next best thing. Some great tips in this article and I’ve also listed some UK available fizz below.
A post that is neither cars nor cooking but it does involve engines of a different type so it sort of counts!
I was lucky enough to be invited along by someone who works on the RAF Base at Coningaby, home of the Battle of Britain Memorial Flight and one of only two (currently) airworthy Lancaster bombers.
Foodie Friday is back! As Shakshouka is one of my favourite egg dishes, this Jamie Oliver recipe appealed to me and is now on the list of things to try.
Super quick and super healthy. We often treat ourselves to a nice breakfast either Saturday or Sunday, but usually struggle to find something new that we’ll all like. Plus it usually ends up …
Source: Charred Avo & Eggs