Zesty glazed salmon on butter bean mash - the week's unexpected hit!

I love butter beans and I don't mind who knows it.

Now I do know that there are folk out there for whom a butter bean is the epitome of disgusting - strange folk who need to have their eyes opened to the beauty of the butter bean when engaged in the most delicious of things - butter bean mash.

However, I am getting a bit ahead of myself, so let's back up a bit and do a bit of explaining.

I have been looking for carbohydrate alternatives.  It is just too easy to say "hmmn, pork chop.  What shall we have with it?  Oh, new/roast/mashed/dauphinoise/boiled/chipped/Hasselback (and ever onwards) potatoes".  There are so many different types of potato dish that you can choose from!  However, I think I might have exhausted my range of all known potato types and have probably cycled through them all a number of times.

So it was time to try some creative alternatives.

With that in the back of my mind, I was doing my usual thing of browsing the foodie internet for possible dinner ideas.  One dinner ingredient that we all enjoy but we just don't eat enough of, is fish.  Having discovered that Asda's range of frozen fish is compatible with several different methods of cooking, I was particularly after a fish recipe when all of a sudden there appeared a recipe that solved the two requirements in one.  Sara Buenfeld's Sizzling Salmon with Bean Mash, on BBC Good Food.

Mmmmn ... butter (or Lima) beans

Salmon - tick!  Butter beans - tick!

Even better, from a balanced meal point of view, it included wilted Rocket in the mash and the fish was grilled (albeit with a sweet mustard glaze).  Add a couple of likely looking veggies and that is dinner sorted - completely without recourse to a potato.

However, I had temporarily forgotten - in my butter beany enthusiasm - that hubby "isn't keen" on the beautiful creamy giants of the bean world.  For that, read "have yet to sample them in anything that makes them even palatable, never mind edible".  Humm.

I knew that I'd never sampled butter bean mash and I knew that I'd had it recommended to me by more than one person - and more than one of those more than one people were like hubby in their dislike for the ordinary butter bean.  However, they reported that butter bean mash was a definite thumbs up.  My caution went for a fly around in the wind and I put the dish on the menu plan.  *gulp*

Now the naughty boy has been teasing me all day with various comments about the three (THREE!) tins of organic butter beans I'd had him buy in the shopping this morning, but I held out, stood firm and went for it.

Do you know, he likes it!  No, in fact, I'd say he really rather liked it (which is a bit more than your average "like" - in case you were wondering).  We've just finished dinner and having gone from a plaintive "Well if I don't like it, what am I going to eat?" to "This is delicious!  ~suspicious look from me~  No, seriously delicious!", I call that a very definite win.

Son and heir left a little of his mash, but then I did give him rather more - hollow legs and all that.

The salmon was lovely with the lime/honey/mustard glaze and took minutes to cook under the grill.  The butter bean mash was simplicity itself, even with my changing the order of cooking around a little bit to include sauteing the garlic in the butter for a minute or two, so that I didn't get a reaction to it.  They are right in the original recipe when they say that the mash requires a good wallop of seasoning to bring out the flavours - I seemed to be endlessly adding pepper, but once you reached sufficient, you realised why.  The creme fraiche is a master stroke, as it loosens the flouriness of the beans and combines with the butter to make an overall creaminess.  Just so tasty!

I served the fish and mash with some broccoli and carrots that I drizzled with the cooking juices.  Everyone was happy with the quantity of food on the plate and I am quietly cock-a-hoop that it was as much of a success as it turned out to be.

I most definitely recommend this one.  It's a keeper!

ZESTY GLAZED SALMON on BUTTER BEAN MASH   (serves 3)

Ingredients :

3 salmon fillets, skin removed
zest and juice of 1 lime
2 tbsp runny honey
1 heaped tbsp wholegrain mustard
3 x 400g tins of butter beans, rinsed
25g butter
1 garlic clove, crushed and chopped finely
4-5 tbsp creme fraiche
50g rocket
sea salt and freshly ground black pepper.

Method :

1.   Place the salmon fillets face upwards on a heatproof flat tray.

2.  Into a bowl, combine the lime zest, lime juice, honey, mustard and a good pinch of salt.

3.  Spoon a little of the mixture onto the face of each salmon fillet, then turn each upside down and leave to marinate for a few minutes while you prepare the mash.

4.  Drain the beans and place into a flat bottomed bowl.  Using a potato masher, mash until the beans are quite broken up, but still retain some texture.

5.  Place the butter into a saucepan large enough to take all the butter beans and put it on a low heat to melt.  Add the garlic and cook very gently - do not allow it to brown - for a few minutes.

6.  Once the raw garlic smell has dissipated add the crushed butter beans, a large pinch of sea salt, a whole heap (to taste) of freshly ground black pepper and the creme fraiche.  Vigorously mix the combination together - a wooden spoon is good for this as you can crush any randomly whole butter beans as you go.  Heat the contents of the pan until bubbling.

7.  Spoon a little more glaze over the fish fillets and place under a hot grill for 2-3 minutes.

8.  Turn the fillets and spoon the remaining glaze over them, then return them to the grill until done.  The cooking juices should be bubbling and hot.

7.  Just before you are due to serve, add the rocket to the butter bean mash pan and stir through.  You are wanting the rocket to have just wilted and not be cooked.

8.  Serve with steamed broccoli and carrots, with the cooking juices from the fish drizzled over.

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Salmon Fish Cakes with 805 Foods' Hot Monika Sauce

There's a bit of a long story attached to these 'ere fishcakes.

You see, I love fishcakes.  Son and heir quite likes fishcakes.  Hubby hates fishcakes, unless they're 10% potato, 90% fish.  As a result, any fishcake experiments I may have made in the past, were entirely too much potato for him.  He also prefers his fishcakes to be egged, breadcrumbed and fried, whereas I used to make some tuna fishcakes which were oven baked.

It's true that my fishcakes were more like potato cakes with fish - and it is also true that they were the size of foot stools.  Hubby takes a more refined approach to his fishcakes and makes "dipping" sized cakes.

All of which is why hubby is now the official fishcake maker for the house.

So, when 805 Foods got in touch with me and offered to send me some of their Hot Monika Sauce, after some lengthy consideration, hubby was volunteered to make some Salmon Fishcakes, to eat alongside the (then) relative unknown that was "Hot Monika Sauce".

Somehow or another, I'd completely missed the fact that the Monika Sauce was a hot one.  The "Bell & Scotch Bonnet Hot Sauce" had registered as just that - well, it couldn't be anything else, with Scotch Bonnets in it - but the amazing aroma of the Hot Monika Sauce took me by surprise when we prised the lid off.

Now I'll come clean and say that I - much to my regret - have only had the tiniest of tastes of this sauce.  I've been afflicted by a tendency towards dreadful heartburn just lately - and eating hot sauce definitely wasn't on the cards for me.  So you'll have to take hubby's word for it, that the Hot Monika Sauce is just a-mazing.  Since he's been eating his way through the pot, he's dubbed it - variously - "calamity sauce", "murder sauce" and "catastrophe sauce", from which you might gather that it lives up to its name as "hot sauce".  That aside, however, the flavours are just immense and beautiful, all at the same time.


There is some indefinable quality to this sauce that I've not come across in any other hot sauce - certainly not one of this type, with chunks of fresh vegetables in it.  It is very different to the "hot sauces" that you see coming out of the States, for instance.  One thing that is worth mentioning, is that this is a sauce of African origin - so you can expect to find yummy ingredients like okra and plantain featuring highly.

We used the sauce as an accompaniment to the Salmon Fishcakes - and it did the job perfectly.  Son & heir was a tiny bit over-faced by the heat of it, but persevered, taking smaller and smaller amounts until he found a bearable level.  Hubby just simply got lashed into his!

As for the Salmon Fishcakes, well, it was another opportunity to break out the beautiful Essential Cuisine Fish Stock that really should be re-labelled "Seafood Stock", as it tastes far more of shellfish than plain old fish.  Hubby used the stock to poach the fish and lost none of the salmon flavour, being enhanced as it was by the stock, not washed away by poaching water.


If you are considering making these fish cakes, bear in mind that there are a huge number of other ingredients that could be added to the fishcake mixture.  Thai basil, mint, spring onions and parsley spring immediately to mind (though not all together perhaps).  Hubby kept this particular recipe relatively simple as he wanted the flavour of the salmon to be right in the foreground.
 

Little fishy beauty, all ready to be fried

Incidentally, a good tip for the egg & breadcrumb process is to use one hand for the flour and egg, the other for the breadcrumbs.  This helps to keep one hand dry and the mess to a manageable level.

As you may have gathered, I'm not entirely fussy over my fishcakes - but these really were classy little morsels of delectably delicious salmony loveliness.  Yes, I think he's earned the badge of Fishcake Maker - along with his risotto, bread, chilli con carne and ice cream badges!


SALMON FISH CAKES    (makes up to 12 small)

Ingredients :

300g salmon (I used frozen - defrosted - as there wasn't any fresh available)
300g good mashing potatoes (I used Maris Piper)
small bunch of dill
500ml fish stock
zest of 1 unwaxed lemon
1 egg, beaten
3 heaped tablespoons of plain flour
day-old crusty bread, converted into breadcrumbs
a small pinch of paprika
sea salt & freshly ground black pepper
sunflower oil.

Method :

For the Breadcrumbs :

Tear the bread into chunks and then whizz into breadcrumbs in a food processor.  Evenly spread the crumbs onto a shallow baking tray and place into a low oven at 90 to 100degC. The crumbs should be dry and crisp after about five minutes, but watch them like a hawk to prevent over-browning.

For the Fishcakes :

1.  Cube the potato and boil in salted water until tender.  Mash the potato thoroughly and then set aside.

2.  Meanwhile, place the defrosted salmon in a pan and cover with fish stock.  Bring the pan to a gentle simmer and poach the fish for five minutes.  Drain and discard the fish stock - or retain for soup - and flake the salmon before adding to the potato.

3.  Finely chop the dill and then add this, along with the grated lemon zest.  Mix thoroughly and season well, taking great care not to add too much salt.  Put the entire mixture into a covered bowl and then place in the fridge to completely cool.

4.  Take two shallow bowls.  Beat the egg into one bowl and then heap three tablespoons of flour into the other.  Season the flour well with milled sea salt, freshly ground black pepper and a pinch of paprika.  Line the bowls up along your worktop, with the tray of breadcrumbs at one end - flour, egg then breadcrumbs.

5.  Take the fishcake mixture from the fridge and then shape into patties.  The size and thickness of these is entirely up to you.  For a 'dipping' fishcake I like to keep them quite small, something like 2-3cm in diameter.  The quantities given above should make between 15 and 20 small dipping fishcakes.

6.  Now take a patty and toss it gently in the bowl of seasoned flour.  Take care that the entire fishcake has a covering of flour before tapping gently to remove any excess.

7.  Now put the fishcake into the beaten egg, once again ensuring a good coating before dropping onto the tray of breadcrumbs prepared earlier.  Turn the fishcake in the crumbs, ensuring that both sides and all of the edges are well covered before placing onto a flat baking sheet covered with a sheet of greaseproof paper.  Repeat this process until all of the fishcakes are coated.  The cakes can now be put back into the fridge until ready for cooking or carefully packaged for freezing.

8.  To cook the fishcakes, gently shallow fry in sunflower oil, turning frequently until golden on both sides.  Fry the cakes in batches of four or five to avoid crowding the frying pan, keeping the cooked ones warm in the oven until ready to serve.

A bowl of your preferred dipping sauce and a lightly dressed green salad make perfect companions.

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Fish Pie - as close to "economical" as I could get

I love fish pie.  Well, it's got mashed potato on it so I'm bound to love it, right?  However, it also involves fish - which up until I got pregnant with son & heir, was very much a no-no for me.  However, even back in the day when I was a little nipper a fish pie could restore me from bed-ridden, tonsillitis-wracked misery, to something resembling health.

Being my second-rated (after a Cottage Pie) port of call for comfort food, I've stuck with it over the years.  Through many sub-standard supermarket versions when I was either without a kitchen or without the time and inclination to cook it and with occasional successes under the guise of a ready-made "Fisherman's Pie".

Now when I announced to the assembled family (hubby and son & heir, that is) that this was the "first Fish Pie I have ever made" - I truly believed that.  (Not taking into account several Russian Fish Pies that have come and gone).  However their reaction negated my belief and led me to the conclusion that fish pies I have made in the past have been so awful that I must have written them from my memory.  Odd.  I have given the grey matter a good old wring out and just can't remember ever making it before - but then with age comes a certain amount of loss of memory.  *cough*

Fish .. sauce .. spoon .. eat.  No!  Must add mashed potato and bake!

One thing I know for sure, is that I have wanted to make a fish pie for absolutely ages, but the price of the fish has been restrictive to the point where we just couldn't afford the investment in the ingredients.  Not much has changed where that is concerned (the price of fish, that is), but our local Asda have brought out two types of "Fish Pie Mix" - the frozen version (cod, smoked haddock and salmon) at £3.00 for 300g and the fresh version (haddock, smoked haddock and salmon) at £3.20 for 325g.  Now one of those packs on their own is not sufficient for the three of us and I had looked wistfully at them from time to time, just to see if the quantity increased at all.

However, thanks to the Tom Yum Soup requiring some fishy input and my buying a "cheap as chips" small bag of teensy prawns, it occurred to me that if I included a 200g bag of said teensy prawns for £1.30, it would bring the quantity up to acceptable and the price for the fish to (almost) an affordable level.

With a final flourish of grated cheddar, it is ready for the oven

So I invested in a bag of both, some Maris Piper potatoes and crossed my fingers.

Of course, I had to uncross them in order to peel the spuds - but they were crossed in my mind, you understand.  The fish pieces were minimal, but even so I cut them in half just to make sure they went a bit further.  Don't ask me how it does it, but somehow whilst in the oven, fish pieces have the capability of all migrating across to one side of the casserole dish - so rendering one poor person with mashed potato and sauce.  I hoped that by cutting them in half, it might slow down such shenanigans.  I gather that hubby's portion was somewhat light in fish and heavy in prawns, so it didn't quite work - but I tried to lay them down evenly!  I can't be held responsible for any migratory habits once in the oven.  Oh, now here's a thought - maybe it's the salmon who round up the other fish and chivvy them across during their migration!  We all know how salmon like to migrate during their lives.  It's possible - anything is possible.  I shall have to put up small mushroom weirs to keep them on their own side in future.

~ comes back to reality ~

The washing up is a good way of coming back to reality ..

So - I knew this fish pie was going to be tasty as soon as I got the sauce right.  This was the occasion I was talking about in the Creamy Chicken & Courgettes post - when I used some of Essential Cuisine's fish stock powder to full effect.  I had the sauce pretty much made, but it was just lacking in something to key it to the fish that was to be added later when I remembered the fish stock powder.  Essential Cuisine's stock powders aren't hugely salty and I knew that if I added a flat teaspoonful to the sauce it would mix in and disappear, but leave behind it a subtle hint of shellfish that would be perfect.  The cayenne pepper provided a lovely background warmth without being at all intrusive and the nutmeg and parsley were just plain old traditional.

Because the fish pieces were so small, I didn't worry about cooking the fish before adding it to the casserole dish.  I suspect we'd have wound up with tiny pieces of rubber, had I have done so.   I did take the precaution of squeezing out as much water as I could, by pressing them (along with the prawns) between two pieces of kitchen paper before adding them to the dish.  I have had several failures with defrosted frozen fish in the past, when they have let gallons of water (well, it looked like gallons) out into my beautifully crafted sauce - so leaving me with dishwater.

Slowly submerging under a sea of sauce - but deliciously so!

There was slightly too much sauce in the casserole dish - I'll have to watch that in future, as I'd have preferred it not to have encroached quite so far upon the surface.  It rather spoiled the effect of the baked cheese.  It wouldn't have gone to waste, as it was all I could do not to eat it by the spoonful instead of putting it in the casserole dish.

Hubby felt that there was rather too much mashed potato on board his portion, so I've resolved to buy some individual sized dishes and use those in future.  That way son & heir and I can have a good whack of potato, whilst hubby's can be rather more restrained.  A good handful of grated cheddar on top finished it off beautifully.

The veggies - carrots (cooking), green beans (colander) and peas, all queueing politely

The finished pie served the three of us very generously - and there was even a spoonful or two left for lunch the next day.  Hubby thinks I'm mad to go scraping the bowl around, getting all the baked on bits of mashed potato and cheese out.  However, for me, they're the best bits and it really hurts to see them still stuck to the casserole dish, but the casserole dish put into the water to soak!  I'm sure I was born into the wrong era.  I should have been around during rationing.  I'd probably have enjoyed eating false marmalade and Lord Woolton Pie.

FISH PIE  (serves 3)

Ingredients :

1 pint plus 100ml of milk
2 small onions, one halved, one diced super-finely
6 cloves
2 bay leaves
50g and 25g butter
freshly ground black pepper
2 tbsp plain flour
3 tbsp double cream (optional)
one third of a tsp of cayenne pepper
one third of a tsp of nutmeg
a pinch of sea salt
a flat tsp of fish stock powder (or half a fish stock cube, crumbled)
1 tbsp finely chopped parsley
300g mixed fish (I used a combination of smoked haddock, cod and salmon)
200g cooked peeled prawns
3-4 large Maris Piper potatoes, peeled and cut into chunks
a handful of grated strong cheddar cheese.

Method :

1.  Pour the pint of milk into a small saucepan and place over a low heat to warm through.  Add the halved onion, into which you have pushed the six cloves (three on each half) and the two bay leaves.  Once the milk is steaming - but long before it boils - set aside to steep.

2.  In a small saucepan, melt one third of the 50g of butter and add the finely diced onion.  Sweat the onion - without browning at all - until it is softened and transparent.  Then add some freshly ground black pepper and the remaining two thirds of the 50g of butter to melt.

3.  Stir in the flour and continue to cook over a low heat for 2-3 minutes, without browning.  Then begin adding the steeped milk, little by little, stirring all the time, until you have a thick and lump free sauce.

4.  Add the cayenne pepper, nutmeg, cream, fish stock powder, sea salt and parsley and stir through.  Taste for seasoning and add a little more if necessary.  Remove from the heat and reserve to cool slightly.

5.  Place the potato chunks into a pan of boiling salted water and cook until tender.

6.  In the meantime, cut the fish into bite sized chunks and, if it was frozen or just plain old wet, then dry on some kitchen paper pressing down to remove as much water as possible.  Place the fish into the bottom of a casserole dish.

6.  Do the same with the prawns, removing all traces of moisture.  Add to the fish and stir to combine.

7.  Add the cooled sauce and gently stir the fish through.  Make sure the fish is evenly distributed across the bottom of the casserole dish, so that everyone gets an equal amount.

8.  Once the potatoes are cooked, drain them and return them to the saucepan along with the 25g of butter and the 100ml of milk (warmed slightly - I use the microwave) plus a pinch of sea salt and some freshly ground black pepper.  Mash the potatoes thoroughly, making sure that all lumps are gone.

9.  Place spoonfuls of the mashed potato onto the top of the fish mixture and gently level the top, making sure not to press too hard and squash the fish.

10.  Sprinkle the grated cheddar cheese across the top and place into a pre-heated oven at 180degC/350degF/gas 4, for 35-45 minutes or until the top is golden and the sauce has begun to bubble at the sides.

Serve.

Printable version
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Salmon & Asparagus Salad

Before I say anything else about this salad, let me just point out that I enjoyed it and would have it again - so I'm not ruling out the prospect of this being "girl food".  Any men out there reading this might like to bear this in mind.  *wink*

However, firstly, let me point out something very important.  Today I discovered why the salmon we bought was half the price of any other type.

When I took it from its packet to wash and prepare it, I had to be very careful or my fingertips would keep sinking into the flesh.  Now that's not good - not in a salmon.  To be that soft and squidgy can only indicate one thing to me, which is that the salmon had been previously frozen.

I suspect, very strongly, that we got caught with some of the "fresh (not fresh at all) salmon" that the newspapers had been talking about recently.  Another point worth noting is that the fishmonger (or "fella who works on the fish stall at Asda") didn't advise us that the fish had been previously frozen.  I could easily have taken it home and frozen it again.  Yeuk!

I cooked the salmon in the microwave for two and a half minutes, with no extra milk or water, but covered and so it cooked in its own juice.  Its own not inconsiderable juice.  The end result had a good flavour that was mild and clean, but the flesh was so soggy it quite spoiled the meal for both hubby and Son & heir.  Because I'm a dustbin, I enjoyed mine anyway, but it would have been a lot nicer if it was firmer.

So that wasn't a good start.

I really wasn't in a good place to be making this salad today.  I forgot to season the potatoes once they were cooked, forgot to season the salad, basically it all went wrong because I was hurting too much and I suspect my mind wasn't really on the job.

However, had it have all come together in the way it was supposed to, it would have been very nice indeed.  Unless you're a boy or unless you get rubbish salmon.

SALMON & ASPARAGUS SALAD  (Serves 3)

Ingredients :

3 salmon fillets

a Little Gem lettuce or salad leaves of your choice

9 Jersey Royal new potatoes, halved

6 baby plum tomatoes, quartered

6 asparagus spears, halved lengthways

3 radishes, sliced thinly

a third of a red pepper, sliced thinly

slices of cucumber, halved

a beetroot, sliced thinly

an avocado, sliced thinly

3 tsp green pesto

6 tsp extra virgin olive oil.

Method :

1.  Put a pan of water on to boil and, when boiling, add the new potatoes.  Cook until tender then remove them with a slotted spoon to a bowl and add some butter and seasoning.  Retain the cooking liquid for the asparagus.

2.  Prepare all the salad ingredients and arrange them on either a large serving plate or individual plates, not forgetting to add a little seasoning.

3.  Prepare the dressing, by adding the extra virgin olive oil to the pesto and stirring well.

4.  Place the fish into a microwaveable dish, cover with a plate or some such ill-fitting lid (so as to allow the steam to escape) and microwave on high for two and a half minutes.  Allow to stand.

5.  While the fish is cooking, add the asparagus to the potato pan and cook for 2 minutes, then drain.

6.  Arrange the potatoes onto the salad ingredients, then arrange the asparagus.

 

7.  Drizzle with the dressing.

8.  Finally, remove the fish from the microwave and remove its skin, then place on top of the salad.

9.  Serve.

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From Mothers' Day to school Easter holidays - the menu plan.

My card from son & heir

Well.  Last week proved one point, if nothing else.  The point that, if your plans change, the menu plan is capable of being changed - so long as you have a little warning and a couple of pounds in your pocket in order to pay for said change.

So what brought about this change of plan?  Mother's day.  I'd completely forgotten about it when I set last week's menu plan, but as it approached, hubby began to think that perhaps it was a bit much to ask me to do the cooking on what was supposed to be my "day off".  (In truth, every day is my "day off" thanks to the Polymyalgia Rheumatica, but it's nice to be spoiled and made to feel special).


Ultimately, we abandoned the pot roast chicken with gnocchi & tenderstem broccoli that should have happened on Sunday - and went for a chinese takeaway from No.1 Wok instead.  Oh my goodness but it was gorgeous!  We had the works - chicken chow mein, nasi goreng (they do Singaporean dishes too), special fried rice, chinese chicken curry, crispy shredded chilli beef, mixed seafood and sweet & sour king prawns.  Such a feast!

Having abandoned the chicken, that meant that the carrot fritters had to go too, as we didn't have any chicken to go with them.  I debated doing sausages with carrot fritters, but I liked the sound of the chicken - and a plan was forming in my head whereby I just moved them on to this week!  I had opted for sausages on Monday because we'd been given three sausages free from the butcher (because they'd split their jackets) and so it wouldn't cost very much to buy enough for everyone.  We just couldn't think of anything easy to go with them.  Of course, there are thousands of things we could have gone for - but it was late at night and my brain wasn't working (at all).  Somehow, don't ask me how, we wound up opting for savoury rice.  ~gallic shrug~  I can't help but think we're going to regret that, but previously, I would regularly eat savoury rice when I had my horses - it was one of my staple meals - so I'm hoping that distance hasn't blurred my view and we enjoy it.  Fingers crossed.

Now then, what's for dinner for the rest of the week?
 

Jamie Oliver's version of pork & rhubarb

Well beginning with Tuesday, I'm going to make the most of those pork steaks and buy some more.  These are going to get some chinese-style treatment, originally they were going to be braised with chinese five spice, star anise and plums.  However, looking at the enormity of Ruby (our rhubarb), I've been pondering the prospect of using rhubarb instead.  I wouldn't mind betting that chinese spicing would work really well with rhubarb - and I'm quite sure its astringency would suit fatty pork.  I guess you'll just have to wait and see whether a recipe turns up being blogged - which is always an indication of a successful meal.


Wednesday greets the return of the pot-roasted chicken with gnocchi and tenderstem broccoli.  I'm determined to do that recipe, because it sounded so nice!


Thursday is a work day and the cold chicken, carrot & feta fritters with salad are back.  You just can't keep a good recipe down.

Friday, contrary to my piece where I said goodbye to things like chilli con carne and thanks to a special request from son & heir, we'll be having chilli con carne made with beef shin & served with sour cream.


Every week I ask our son whether he has any requests for the menu list for the week and every week he says "pizza".  I guess when he comes up with something other than pizza, I should honour it!  Oh, and quite apart from anything else, he begins his Easter holidays on Friday, so it'll make it a bit special to have his choice of meal on that day too.  I do try!


Saturday is hubby's day to cook again - and this week he's promising us some Creamy Salmon Pasta with fennel.  It sounds glorious, but he's keeping the actual recipe under wraps, so I can't give you more of an idea of it than that, I'm afraid.


Sunday's recipe is the one I'm really looking forward to making.  It has been inspired by this post from my friend Viv.  We're having Steak & Kidney Pie - and it'll be a "top only" pie, with a top crust made with suet.  Not the most low-calorie of meals, but hey - it's Sunday!  I'll be using the lower fat vegetable suet, which will help, honest!  I'll also be using brisket of beef and the butcher's fresh lamb's kidneys and it should be something special.  Should be.  We'll be having good old carrots, parsnips and some broccoli - which will be sure to make up for the suet.  Um. Yeah, right.


It suddenly occurred to me that we haven't had a curry in ages - far too long, in fact.  So the last recipe of this week shall be a prawn curry.  It'll be useful in that it can mop up whatever bits of vegetables are left, the prawns will be fine in the freezer until required and it doesn't take much making.  Great, for a work day!


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