Wednesday, 10 November 2010
Is this true
Strongly fancied for next year’s Lonnie Donegan Memorial Award is Torbay, which has reduced its recycling collection service to just once a month, for certain area,s of Brixham.
“Is Dave running scared of the Quango Queens”
This headline, in the Saturday 30th October Daily Mail caught my eye
and so I read on.
Quentin Letts column.
Quango Queen 2. Helen Phillips is the £144,000 a year head of Natural
England. A Tory MP, Ian Liddell-Grainger this week had a terrific go at the environmental quango calling it a “Stalinist organisation” which uses
‘Scare tactics’ against farmers.
Mr Liddell-Grainger accused its acolytes of wearing open- toed sandals and overdue haircuts, but their ‘loony bunny-hugger’ leader was prone
To ‘elegant stiletto- heeled boots’.
Another MP pointed out that Natural England’s staff costs for this year
are £96.5 million?
The Government’s reaction? Farming Minister James Paice meekly said
he would not axe Natural England.
It is gratifying to find that other people think along the same lines regarding Natural England.
Mr Liddell-Grainger could have included brown rice when he commented on the open- toed sandals.
Did I miss something; I was under the impression that Dave was going to sort out the Quangos if he got in? . It looks like yet another empty promise.
and so I read on.
Quentin Letts column.
Quango Queen 2. Helen Phillips is the £144,000 a year head of Natural
England. A Tory MP, Ian Liddell-Grainger this week had a terrific go at the environmental quango calling it a “Stalinist organisation” which uses
‘Scare tactics’ against farmers.
Mr Liddell-Grainger accused its acolytes of wearing open- toed sandals and overdue haircuts, but their ‘loony bunny-hugger’ leader was prone
To ‘elegant stiletto- heeled boots’.
Another MP pointed out that Natural England’s staff costs for this year
are £96.5 million?
The Government’s reaction? Farming Minister James Paice meekly said
he would not axe Natural England.
It is gratifying to find that other people think along the same lines regarding Natural England.
Mr Liddell-Grainger could have included brown rice when he commented on the open- toed sandals.
Did I miss something; I was under the impression that Dave was going to sort out the Quangos if he got in? . It looks like yet another empty promise.
Is this true ?
Strongly fancied for next year’s Lonnie Donegan Memorial Award is Torbay, which has reduced its recycling collection service to just once a month, in parts of Brixham.
Wednesday, 3 March 2010
Jose Jacquline 2
Jose Jacquline the second has been sold and is going to start a new career in Lowestoft.Pictures will be posted in due course when she is loaded up and ready to go.
Jose Jacquline the first went to Crosshaven near Cork in Southern Ireland some years ago,and now JJ 2 is going and hopefully, a new JJ will appear and carry on the cause.
The new JJ will be bigger so that machinery can be fitted on deck and also carry more weight.
In the mean time JB will carry on harvesting the mussels but JB also has restricted deck space and will eventually br replaced
More on this subject to come and in due course an explanation as to why I have not been posting blogs regularly
Jose Jacquline the first went to Crosshaven near Cork in Southern Ireland some years ago,and now JJ 2 is going and hopefully, a new JJ will appear and carry on the cause.
The new JJ will be bigger so that machinery can be fitted on deck and also carry more weight.
In the mean time JB will carry on harvesting the mussels but JB also has restricted deck space and will eventually br replaced
More on this subject to come and in due course an explanation as to why I have not been posting blogs regularly
Tigres Mussels
We had a couple of vistors to the depuration center and I explained how the systems worked and gave a quick biology lesson on the birds and bees relative to moules
reproduction .The ladies are orange and the males white.!
The conversation got around
to how to cook mussels and I intended to explain how to cook Tigres mussels but had a senior moment when the brain went blank and I could not recall the name Tigres .
The brain has now rebooted and as you can see from the heading to this blog I was trying to recall Tigres Mussels .
Rather than typing in one of the recipes, I recommend you Google, Tigres Mussels.
You will then find the regional variations on preparing this dish.
Bilbao , Madrid , San Sebastion there are variation on a common theme and once you have tried say the Bilbao version you will start to experiment with your own version.
I tried a version of my own on the general public at last years Taste of the West show
which had a black pudding and apple sauce base, a mussel on the base, and a Calvados and creme fraiche topping. They went down very well .
One of the sayings about Tigres Mussels is that you wont find any lurking in the fridge.
Adding some hot chilli either fresh or chilli flakes to the mixture gives them the fire which is where the name Tigres comes from .
reproduction .The ladies are orange and the males white.!
The conversation got around
to how to cook mussels and I intended to explain how to cook Tigres mussels but had a senior moment when the brain went blank and I could not recall the name Tigres .
The brain has now rebooted and as you can see from the heading to this blog I was trying to recall Tigres Mussels .
Rather than typing in one of the recipes, I recommend you Google, Tigres Mussels.
You will then find the regional variations on preparing this dish.
Bilbao , Madrid , San Sebastion there are variation on a common theme and once you have tried say the Bilbao version you will start to experiment with your own version.
I tried a version of my own on the general public at last years Taste of the West show
which had a black pudding and apple sauce base, a mussel on the base, and a Calvados and creme fraiche topping. They went down very well .
One of the sayings about Tigres Mussels is that you wont find any lurking in the fridge.
Adding some hot chilli either fresh or chilli flakes to the mixture gives them the fire which is where the name Tigres comes from .
Sunday, 10 May 2009
Scallops(Mussels) and Black Pudding served with Apple Chutney.
This recipe for Scallops and Black Pudding served with Apple Chutney sounded interesting and I tried it using large Mussels .
The recipe became Mussels sat on a Black Pudding and Apple sauce bed with a
Calvados and Crème Fraishe topping in the Mussel shell.
At the Taste of the West show at Westpoint Exeter we tried them out on the general public and the reaction was favourable so here is the original recipe using Scallops.
Scallops and Black Pudding served with Apple Chutney.
For four people
12 scallops (3-4 scallops per person for a main course)(not applicable in Brixham)
(2 scallops for a starter)(????)
3-4 slices of best quality ,Black Pudding per person for a main course (2 for a starter).
Olive oil for frying
3 tablespoons apple chutney mixed with 2 tablespoons of cream
2 tablespoons of crème fraiche.
1 tablespoon of Calvados
Pepper
Chopped Parsley/Chives
Preheat the oven to 140 C
Mix the Apple Chutney with 2 Tablespoons of cream. Strain to remove lumps
Heat oil in pan and fry black pudding
Keep warm in preheated oven
Wipe the pan with a kitchen towel and add some more olive oil
Heat over a low heat and gently cook the scallops
Once cooked ,throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in the oven.
Add the chutney sauce to the pan, some freshly ground pepper and the crème fraiche, reheat gently.
Place a slice of black pudding in the middle of the plate with a scallop on top .
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.
The recipe became Mussels sat on a Black Pudding and Apple sauce bed with a
Calvados and Crème Fraishe topping in the Mussel shell.
At the Taste of the West show at Westpoint Exeter we tried them out on the general public and the reaction was favourable so here is the original recipe using Scallops.
Scallops and Black Pudding served with Apple Chutney.
For four people
12 scallops (3-4 scallops per person for a main course)(not applicable in Brixham)
(2 scallops for a starter)(????)
3-4 slices of best quality ,Black Pudding per person for a main course (2 for a starter).
Olive oil for frying
3 tablespoons apple chutney mixed with 2 tablespoons of cream
2 tablespoons of crème fraiche.
1 tablespoon of Calvados
Pepper
Chopped Parsley/Chives
Preheat the oven to 140 C
Mix the Apple Chutney with 2 Tablespoons of cream. Strain to remove lumps
Heat oil in pan and fry black pudding
Keep warm in preheated oven
Wipe the pan with a kitchen towel and add some more olive oil
Heat over a low heat and gently cook the scallops
Once cooked ,throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in the oven.
Add the chutney sauce to the pan, some freshly ground pepper and the crème fraiche, reheat gently.
Place a slice of black pudding in the middle of the plate with a scallop on top .
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.
Oyster Kilpatrick
Nephew Fraser visited from Oz, and recommended Oyster Kilpatrick as a popular Oyster recipe down under in Sydney ,
Looking at this recipe it sounds interesting .
We have some excellent Oysters , phone the yard to order and try this recipe from down under .
Ingredients
24 fresh oysters in their shells shucked
Rock salt
1Tablespoon of Worcestershire sauce
30 grammes of butter
4 slices of bacon, rind and fat removed, finely chopped.
Sea salt to taste.
Fresh ground black pepper to taste.
2 tablespoons of flat leaf parsley chopped.
Lemon wedges to serve.
Directions
Preheat the grill to the hottest temperature
Arrange the Oysters on a bed of rock salt,
In a large shallow ovenproof dish
Combine the Worcestershire sauce and butter in a
Small saucepan and heat the butter until it melts and the mixture
begins to bubble around the edges of the saucepan.
Remove from the heat.
Spoon a little of the Worcestershire sauce and butter mixture
over each Oyster and top evenly with the diced bacon, sea salt and freshly ground black pepper to taste .
Cook under a preheated grill for 3-4 minutes ,or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.
Looking at this recipe it sounds interesting .
We have some excellent Oysters , phone the yard to order and try this recipe from down under .
Ingredients
24 fresh oysters in their shells shucked
Rock salt
1Tablespoon of Worcestershire sauce
30 grammes of butter
4 slices of bacon, rind and fat removed, finely chopped.
Sea salt to taste.
Fresh ground black pepper to taste.
2 tablespoons of flat leaf parsley chopped.
Lemon wedges to serve.
Directions
Preheat the grill to the hottest temperature
Arrange the Oysters on a bed of rock salt,
In a large shallow ovenproof dish
Combine the Worcestershire sauce and butter in a
Small saucepan and heat the butter until it melts and the mixture
begins to bubble around the edges of the saucepan.
Remove from the heat.
Spoon a little of the Worcestershire sauce and butter mixture
over each Oyster and top evenly with the diced bacon, sea salt and freshly ground black pepper to taste .
Cook under a preheated grill for 3-4 minutes ,or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.
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