Archive for the ‘Cooking’ Category

The Millihelen and seafood dinner on Lifeboat Day

August 18, 2017

The new Choice book from the Poetry Book Society is On Balance by Sinead Morrissey and the book opens with an outstanding poem. You can read the poem here and listen to the poet reading it here (video). I first read the poem without having seen the Notes at the back of the volume. We are told by the poet that a Millihelen is ” the amount of physical beauty required to launch a single ship” – a brilliant concept. The poem is about the launch of The Titanic (YouTube with photos of actual launch) in Belfast in 1911. The poem begins:

“It never looks warm or properly daytime
in black-and-white photographs the sheer cliff-
face of the ship still enveloped in its scaffolding
backside against the launching cradle
ladies lining the quay in their layered drapery
touching their gloves to their lips”
There is no punctuation in the poem but you soon get into its rhythm and appreciate the images and the poet’s view of what certain images  portray e.g. in the black and white photos, it’s not “properly daytime”. There is superb movement to the poem which mimics the launch of the ship:

 

“….. it starts
grandstand of iron palace of rivets starts
moving starts slippery-sliding down
slow as a snail at first in its viscous passage
taking on slither and speed gathering in
the Atlas-capable weight of its own momentum”
The deluge of images continues as the ship is an “iron palace”, the snail has a “viscous passage” and the ship is “Atlas-capable”. You need to read this poem a number of times to appreciate the density of the images and to imagine the ship sliding into the water through the eyes of the poet, who notes that, once in the water,
“the ships sits back in the sea
as though it were ordinary and wobbles
ever so slightly”
So this magnificent piece of engineering becomes “ordinary”-like once it regains its balance in water. What an amazing start to a book of poems. I’m still reading it and will return to it.
Morrissey

On Balance by Sinead Morrissey (Click to enlarge)

I’ve been saving this one up since last month. Our older son came down to Dunbar for his birthday. We were hoping to go the wonderful Creel Restaurant but couldn’t get in, so we decided on a seafood dinner as it was a sunny day and we could eat outside. Earlier in the day, the annual Lifeboat Fete took place at a packed harbour. As we sat having our dinner, we could see the lifeboat out at sea, along with a coastguard helicopter. Unknown to us, a diver had gone missing in a wreck off the coast. As far as our meal was concerned, we had (photo below) smoked salmon, dressed crab and smoked mackerel pâté ,with lemon segments and salad for starters.

IMG_1732

Seafood starters

 We also had some fresh langoustines. I always think that shellfish like this are very fiddly and a lot of work for what you end up with, but these  were very tasty, as well as being colourful. These oddly shaped creatures with their rows of pink false teeth under the claws and their gnarled, ridge-backed, curled up bodies are a strange mixture of angles and curves.

 

IMG_1733

Fresh langoustines

For main course, our son cooked a whole sea bream in the oven and we had whisky and honey flavoured smoked salmon from our local trout farm shop with peaches and salad.
IMG_1735

Whisky and honey flavoured smoked salmon from Belhaven Smokehouse

All this accompanied by a delicious Provençal rosé, so a touch of luxury on a warm and sunny evening. When your luck’s in, it’s in.
IMG_1734

Dinner for three on a summer’s evening

Advertisements

Paul Bartlett paintings, St Emilion and Paul’s Place

June 6, 2017

A recent exhibition (now closed) at Waterston House in Aberlady featured the intriguing work of wildlife artist Paul Bartlett. I was rather late in contacting Paul Bartlett, but he kindly sent me two examples of his work to use in this blog. He uses a mixture of media, in particular collage and papier mache with acrylic paints. From a distance, the works look like paintings but as you approach, you see the often stunning effects of the use of different media together. For example, in the first work below, it’s not clear that this is not a “normal” painting i.e. using only paint. Oystercatchers are a very familiar sight on the rocks near our house and I often watch them through my scope, as they poke with intent at limpets on the rocks. Once the limpet has been eased off the rock, the oystercatcher will scoop out of the flesh and dip this tasty ( I assume) snack in a rockpool before eating it. They are also very disputatious birds and you can hear them often before you see them. The ones in the picture below look at ease with the world and Bartlett captures their orange beaks and legs very well, although his aim is not to reproduce a copy of an oystercatcher. This is a representation of the bird and its seaside environment, which is cleverly depicted by the blues and greens in the background and the various colours of seaweed, sand and rocks beneath their feet. When you see the actual picture, the effects of the mixed media enhance the quality of the colours and the flowing shapes in the birds’ feathers.

Bartlett The roost (thumb)

The Roost by Paul Bartlett

The second work shown here depicts a shoal of rainbow trout swimming determinedly upstream to spawn. You can see the determination in the eyes of the fish, intent on one purpose only. It looks a glum business but maybe in real life, this is an exhilarating process for the fish, in their communal venture. Rainbow trout have the intriguing official name Oncorhynchus mykiss  which comes for the Greek for hooked snout, with mykiss being a name the fish are given in Russia. A romantic fish? As with the oystercatchers above, the colours in this work are very impressive and you find yourself going from fish to fish to see the multitude of colours on display. This work is so detailed that it must have taken the artist a long time to create and paint. There is also great motion in the work and when you look away and look back, you think that another group of trout have swum into the picture. Bartlett’s work will shortly be seen at the annual Pittenweem Arts Festival, so if you can get  to see his work there or in the future, don’t miss it, as you will be very impressed.

Bartlett Rainbow (thumb)

Rainbow by Paul Bartlett

On our trip to Bordeaux, we took the train to the lovely village of St Emilion, famous for its surrounding vineyards and world famous chateaux, which produce superb wines. There’s a distinct classification of the wines, with Premier Grand Cru Classe A deemed to be the best and of course this is the most expensive. For example, a bottle of Chateau Ausone from 2011 can set you back £835. I did buy a bottle of wine in one of the many wine shops in St Emilion but it was a Grand Cru and not a Classe A. Would I know that the Chateau Ausone 2011 was worth over £800 if I tasted it? I doubt it but give me a few free lessons and tastings and I will learn quickly.

The village itself is charming – once you get there. When we got off the train, we and the other passengers looked around to see vineyards all around us, which was a bit perplexing. We then saw a sign saying that the village of St Emilion was a 20 min walk – we did it in 15 min in 28 degrees and sunshine. You walk up cobbled streets past the old houses and the never ending succession of wine shops. It’s a steep climb but at the top you get great views across the village. We climbed the church tower to see the two views in the photos below.

IMG_1581

St Emilion from the church tower

IMG_1582

View of St Emilion vineyards from the church tower

The village is over looked by the huge Monolithic Church (includes short video) originally built in the 12th century. The church is so-called because the hillside was excavated and the church built upon the catacombs to form one building. It’s a very impressive sight as the photos below show. In the first photo, you can see the magnificent carvings on the entrances as well as on the bell-tower and your eye is taken from the older, rounded parts of the church up to the bell-tower. The 2nd photo shows how the church was built to dominate the village and to remind the population of the power of the church, as well as being a tribute to Saint Emilion, an 8th century hermit.

IMG_1590

The Monolithic Church in St Emilion

IMG_1591

St Emilion and the Monolithic Church

A final note on Bordeaux. There are some excellent restaurants in the city and the three most memorable are shown in the business cards below. From the right, Chez Dupont (good photos)was a real find on our first night in Bordeaux. The hotel suggested the Rue Notre Dame, where you’ll find a number of good restaurants away from the city centre and Chez Dupont provided us with an excellent meal, the sea bream being delicious. Near the river, but not on the quayside, the Restaurant Au Bouchons de Chartrons was another great find. We had swordfish with vegetables served in neatly tied plastic, see through bag. This method is known as sous vide and is popular in France. The third restaurant Paul’s Place proved to be more than just a restaurant. On leaving the Chez Dupont, we passed Paul’s Place and saw that on the Saturday evening, there was a singer performing Bob Dylan songs, so we booked a table. This turned out to be a great evening, with Andy Jefferies playing a range of early Bob Dylan songs – and singing them very well – accompanied by a slide show of Dylan photos and video. The food in Paul’s Place is rustic, very tasty and extremely good value for money. The co-owner Paul is a friendly and welcoming host, formerly of Cambridge. The restaurant has bohemian (but fascinating) décor e.g. the ceiling is papered with the front pages of the Times Literary Supplement. This restaurant is certainly worth a visit.

Scan_20170606

Bordeaux restaurants

Tigh Na Leigh and their orchids

April 18, 2017

We went for an overnight stay last week to the village of Alyth (good photos) in Perthshire. As we drove towards Alyth, we passed many fields of raspberry canes and others with polytunnels for strawberries. We were now in the area of the Berry Fields O’Blair –  a famous Scots song about the people who used take a holiday in July and spend it picking berries. Another song is When the Yellow’s on the Broom (contains old photos) which is about the travelling people in Scotland who spent the winter in scaldy (i.e. non-travellers) houses, often in very poor conditions, but went berry picking in the summer. The song describes the travelling people as the gan(g)aboot folk, who tak tae the road when the broom flowers. We were booked in to the Tigh Na Leigh (pr Tie Na Lee) Guest House. You have to take the Guest House part with a pinch of salt. This is no ordinary guest house, it’s more of a boutique hotel, with luxurious accommodation. The website has several photos of the interior of the house and there were some exquisite touches such as the egg tree shown below in one of the very comfortable guest lounges.

IMG_1412

Egg tree at Tigh Na Leigh (Click to enlarge)

Also in this lounge, is a log fire built into the wall, with a glass front. Many years ago, we used to live in a house with 2 wood stoves, and there is no better heat than that which comes from burning logs. Also, there is the fascination with the action taking place in the fire itself. The logs attract the flames and are consumed by them, after changing shapes and colours many times. It’s hard to look away from the wildly exotic aerobics of the flames. Sitting by the fire with a glass of wine before dinner was a real treat.

IMG_1423

Log fire at Tigh Na Leigh

The owners, Bettina and Chris, made us very welcome and if you like aeroplane business class service, then Tigh Na Leigh is the place for you, as that’s what you get. We opted to eat in and were sent a menu the day before. For starters, I had a delicious twice-baked smoked haddock (smokie) soufflé, pictured below. This was delicious, with a creamy cheese sauce to enhance the light and delicate soufflé. Our main courses of duck comfit and salmon fillet were also very tasty and the food and wine is very reasonably priced

IMG_1426

Double baked “smokie” soufflé at Tigh Na Leigh

The large dining room, which also has a lounge area, looks out on an extensive garden with a large pond (photo below) and while we had dinner, there were a succession of birds appearing on the lawn or the pond. Behind the pond is large stone fronted mound which was built by the present owners but looks as if it’s been there for centuries, and it has a very natural looking waterfall emerging from it. You also have breakfast in this room and there were numerous bowls of fruit – raspberries, strawberries and blueberries – and fruit compote, as well as yoghurt and a range of cereals. This is in addition to the varied breakfast menu, which includes some of Chris’s excellent omelettes. When you stay here, you start the day very well. Bettina did tell us of one very unwelcome (and non-paying!) guest – an otter which ate all the fish in the pond and threatens to return if the pond is re-stocked. We cannot recommend this superlative accommodation too highly, so if you are travelling in Perthshire, don’t miss it.

IMG_1414

The pond at Tigh Na Leigh

Tigh Na Leigh has flowers in every room and on the stair, there are two beautiful orchids which were instantly attracted to my camera. According to the RHS “Indoor orchids are mainly epiphytic (growing on trees) or lithophytic (growing on rocks)”. So, two new words for my vocabulary, although don’t test me anytime soon. The orchids I saw were beautifully balanced and delicately coloured. In the first photo below, the petals appear to be made of whipped egg whites and stroked with purple food dye, while the centre looks like a small stage with an ornate backdrop.

IMG_1402

Orchid at Tigh Na Leigh

In the 2nd photo, we move into the surreal. The more you look, the more different images you are likely to see. A tiger’s head? A Daliesque set of tonsils? The colours are numerous shades of purple and yellow. The 3rd photo is perhaps more dreamlike and the top half could be an imaginary creature in a SciFi film. What of the bottom half? Purple moons from a planet hundreds of light years away? As ever, you are bound to see something else or different.

IMG_1403

Centre of an orchid at Tigh Na Leigh

IMG_1405

Centre of an orchid at Tigh Na Leigh

 

Auld Year’s Night and A Walk on New Year’s Day

January 7, 2017

We had Australian friends staying over New Year. They arrived on 31st December which is known locally as Auld Year’s Day. This expression is, I think, restricted to the south eastern part of Scotland, while other parts use the term Hogmanay, the meaning of which is disputed, but it may be Scandinavian or Flemish. The term New Year’s Eve is used in other parts of Britain. Until the 1950s, New Year was the major festive event in Scotland, with people still working on Xmas Day. Bringing in the New Year in Scotland is seen as attractive by people across the world, as the cosmopolitan crowd in Edinburgh’s Princes Street on Auld Year’s Night will testify. Dunbar Running Club organise a short run on Auld Year’s Night at 7pm and my wife Val and our visitors took part, while I helped with timing. The race is known as the Black Bun Run after the tradition of giving people whisky and black bun to bring in the New Year, to ensure that people would have enough to drink and eat for the following year. I was the (non-running) President of  Dunbar Running Club for 14 years and the local paper, the East Lothian Courier would print my reports of the race – known then as The Auld Year’s Night Race, until one year the paper’s reporter used the headline Black Bun Run a Success. Thereafter, we used this title for the race. After the race, we joined the other runners (23 in total) in the nearby Masons Arms pub, for a pint of Belhaven Best ale, which is brewed just around the corner at Belhaven Brewery. Back home, we had a meal – a tasty Beef’n Beer (photo below) and brought the New Year in with rather less traditional champagne and red wine.

img_0072

Beef’n Beer done in Le Creuset pan (Click to enlarge)

On New Year’s Day, we took our friends on one of our favourite walks – to Seacliff Beach (good photos). We parked the car about a mile away from the beach. As you leave the car, just past the farm buildings, you get a magnificent view of Tantallon Castle (good photos)  and the Bass Rock and the view is enhanced (photo below) with the foreground of the emergent spring wheat’s subtle green.

img_1180

Tantallon Castle and the Bass Rock

You walk down a fairly muddy path to get to the beach but you are rewarded with a view of a long stretch of sandy beach to the right and left. We went left towards the tiny harbour – claimed to be the UK’s smallest – where there was quite a swell here with the white sea caressing the rocks.

img_1183

Swell at Seacliff Beach

On the harbourside, you can still see the remains of old iron winding gear, which, with the backdrop of Tantallon Castle (see below) makes for an intriguing view.

img_1188

Winding gear at Seacliff and Tantallon Castle

We walked back along the east side of the beach and up the sandy slope to the path/road where cars can exit. At the top of the hill, you pass under an archway and when you look back, the Bass Rock is framed by the archway. The photo below was taken on a frosty afternoon a few years ago.

seacliff-arch

Arch at Seacliff Beach

As you walk back past the farm buildings at Seacliff Farm, you pass many horses as there’s a riding school there. I managed to catch one horse having a feed and another peering at me through the bare hawthorn hedge (see below). So, an excellent walk on a bright, sunny if cold day gave us an exhilarating start to 2017.

img_1191

Horse feeding at Seacliff

img_1196

Horse through a hawthorn hedge

 

 

 

 

 

 

Harbour reflections and making Minestrone

December 14, 2016

I took my camera for a walk along to Dunbar Harbour (good photos) last week. The day was so wind free that the water in the harbour hardly moved and the wee boats, which are usually swaying gently to an unheard waltz tune on the accordion, were statuesque. It’s very unusual not to have any kind of wind in Dunbar and at one point, it looked as if the sea had given up coming into the harbour, as the water appeared – very briefly – to be motionless. Then a gentle ripple spread from the entrance to the harbour across to the boats.

The two photos below are taken at the east end of the harbour and the perfect reflection in the 1st photo shows how calm the water became. There’s a hint of movement in the water in the 2nd photo and the wee boat looks isolated. This is because all the small yachts that lie in the harbour in the summer have been removed for safety. I like the way the harbour walls are reflected in the water in the 2nd photo.

img_1163

Calm day at Dunbar Harbour

img_1164

Calm day at Dunbar Harbour

The next 2 photos are taken at the castle end of the harbour. In the first photo, the reflections look as if they might come from an impressionist painting e.g. the squiggly lines in the castle walls’ reflection. It was a cold day but the colours in the boats and in the fish boxes on the quayside inserted a warm feature into this walker’s experience. In the both photos, the castle ruins still show the white patches left by the nesting kittiwakes, who visited in the summer. The kittiwakes have featured on this blog more than once e.g. here. In the 2nd photo, the wider angle shows the castle ruins and the narrow entrance to the harbour. Another unusual feature of this visit to the harbour was the absence of birds on the water, as you often get small groups of eider duck. On this RSPB site, you can listen to the gurgling, whoo-hooing of the eider duck, and you can usually hear this from the harbourside.

img_1165

Fishing boats near Dunbar Castle

img_1166

Reflections of the ruins of Dunbar Castle

Having made lentil and vegetable, tomato and lentil, and parsnip and pear soup recently, I thought that it must be the turn of minestrone. The term minestrone comes from the Latin minestra meaning soup with pasta (and/or other ingredients) and one as a suffix meaning large, thus giving us a soup with big vegetables. The soup is mentioned in a cookbook by Apicus (the whole book from Project Gutenberg here) published in 30CE, so it has ancient traditions. You could spend the rest of your life looking at the myriad of minestrone recipes on the web i.e. almost anything goes as long as you have vegetables and pasta in it. Almost all recipes include tomatoes. Today, my minestrone has a large leek, 3 stalks of celery, diced turnip (aka swede) and carrot, dried basil and oregano, a tin of tomatoes, 2 tbs tomatoes puree and a litre of chicken stock. I put a little oil in the bottom of my large soup pan and added the basil and oregano. I then sweated the leeks and celery, and added the turnip and carrot until it looks like this:

img_1172

Sweating the vegetables in the making of minestrone

I then added the tomatoes, tomato puree and broken spaghetti, brought it  to the boil and simmered it for c20 minutes. I always find that you should never eat minestrone soup right away – let the flavours develop for at least 8 hours or preferably overnight. You can then have a colourful, tasty and winter warming soup which served up will look something like this photo from last year. Have it for lunch with crusty bread and if you are lucky like me, go for a walk along to the harbour with your camera afterwards.

img_9074

A plate of minestrone soup with basil leaves

Craster and Dunstanburgh Castle

July 30, 2016

 On our visit to Bamburgh – highlighted in last week’s post – we went to the village of Craster twice. The first time was to visit the gallery there and have a drink at the Jolly Fisherman’s pub which has superb views over the sea. Craster is of course famous for its kippers which are, appropriately for this blog, smoked herring. On the way to the gallery at the top of the hill, the smoke from the kipper house was bellowing out of the roof. It had a fairly gentle smoky odour which was not very fishy, so quite pleasant. Kippers are an acquired taste and can be quite oily. For a more gentle introduction to kippers, try kipper pâté. There is an attractive little harbour (good photos) at Craster (my photo below) and on the sunny days when we visited, it was very pleasant to sit and look out over the harbour to the sea. It’s unlikely that anyone would sit there in the winter with a strong north-easterly blowing directly across the harbour and threatening to cut off part of your face.

IMG_0655

Craster harbour

There is no parking in Craster, so you park (very cheaply) at a car park nearby and walk into the village past the numerous holiday homes which appear to dominate the village. You pass through Craster if you are walking to Dunstanburgh Castle (good photos). The castle dates back to the 14th century. It is a magnificent ruin and must have been an impressive stronghold in its heyday. The castle is built on a promontory with sea at its back. This meant that anyone trying to capture the castle would be unlikely to attack by sea and if they attacked by land, the occupants of the castle would see the enemy approaching from a great distance. The castle has a significant place in English history and was owned by various nobles as well as the king of England. The first photo shows the approach to the castle on a track leading from Craster. People, cows and sheep mingle freely on the track.

IMG_0640

The walk to Dunstanburgh Castle

Closer up, you can see the extent of the castle and how it dominates all the land around. Apart from the height of the castle and the 2 metre thick walls, what impressed me about this castle (and many others) is the achievement of the stonemasons who constructed this stunning edifice in the 14th century with little more than their tools and block and tackle for lifting. I always like to imagine being a peasant working in a nearby field and watching the castle getting bigger and bigger in a previously unimaginable way. Castles of course were built to show power, to impress and to threaten, as well as for protection and relative comfort.

IMG_0643

Dunstanburgh Castle

The views from the castle walls are enthralling. It overlooks Embleton Bay and the golf course nearby and you can see for miles along the coast as in the photo below.

IMG_0645

Looking north from Dunstanburgh Castle

This was a huge castle with a range of living areas and many people would have lived in the castle to serve noblemen and women who owned the castle, including servants, cooks, blacksmiths and masons. The extent of the castle can be seen from the battlements as shown below. The castle is well worth visiting if you are in the area.

IMG_0649

Dunstanburgh Castle

The Creel Restaurant and Olhamstocks walk

April 18, 2016

We are lucky here in Dunbar (good photos) with a population of between 8ooo and 9ooo  to have a range of good local restaurants. While The Rocks has a fine reputation for excellent service and very good food, The Creel is the pick of the restaurants. The Creel is a small restaurant owned and run by award winning chef Logan Thorburn. We have visited The Creel many times with family and friends and have never had a bad meal. I contacted Logan who kindly answered my two questions and sent me the photos below. I firstly asked Logan ” What is your approach to cooking the meals you serve in the restaurant?”. His answer was “Great simple combinations using the very best of local produce that is available – season dependent – and all prepared in a true  modern-rustic artisan style”. The second question was “As a restaurant owner, what is your philosophy of service to your customers?”. The answer was ” We strive to offer relaxed, efficient and unobtrusive service that meets our customers needs and also matches our pricing bracket. We do try our very best although staffing a small restaurant in a small rural community can sometimes be a challenge”. If asked why I would recommend The Creel to locals and visitors alike, I would reply that the meals are of a  very high standard, cooked to order and with a depth of flavour often missing from other restaurants. For example, Logan’s fish and shellfish soup, served hot in a generous bowl with his own bread is as good as any bouillabaisse I’ve had in France. The two photos below show Logan’s extensive tapas dishes, including  Griddled Pork Loin with Green Peppers and Spanish Onions; Moroccan, Aubergine and Courgette Tagine,  Steamed Local Partan Crab Claws;  Classic Chic Pea Hummus; and Slow Rioja Braised Chorizo Sausage and Fennel Casserole. We haven’t tried this but it looks very enticing. The 2nd photos is  Steamed Clams with Garlic and Parsley Butter and served with Homemade Farmhouse Loaf. The Creel is a must visit restaurant if you are in the Dunbar area.

Logan 1

The Creel’s tapas dishes

Logan 4

The Creel’s clam dish

We stopped for a walk at the bonnie wee village of Oldhamstocks (good photos). This is a place with a long history. Olhamstocks (pr Old HAM stocks) is set in a valley between steep hills, one of which is a testing climb on the bike and the other is a steep, grassy slope where sheep graze. It is up the latter hill that runners strive when doing the annual hill run as part of the well-known Flower Show. There are many substantial stone buildings in the village and the one below had a grand display of daffodils on display.

IMG_0293

Impressive stone house in Oldhamstocks

We walked along to the local church where there is a very interesting historic graveyard.  The gravestone that caught my eye was that of Philip Orkney who died aged 86 – a very long time to live in the 19th century – in November 1875. Next to his name is the word feuer. When I looked this up, I had to search beyond the German word feuer meaning fire. In this context, a feuer is one who pays a feu or rent. So Mr Orkney had “a perpetual lease granted at full rent giving the feuer a continuing right of occupancy and the granter an ongoing rental”. This probably put him in a higher status than other people who paid rent but had no life-time guarantee of occupation. The graveyard is set in an idyllic spot with the countryside in full view.

IMG_0292

Gravestone in Oldhamstocks churchyard

Parma ham dishes and East Lothian Life

March 21, 2016

We bought some Parma ham which is defined in the OED as “A strongly flavoured Italian cured ham, eaten uncooked and thinly sliced”. Parma ham can only be reared from pigs in selected farms around the city of Parma. There are numerous recipes available which used Parma ham and I’ve followed some of them to an extent and then added my own variations. The first dish was chicken fillet with Parma ham and I used the Jamie Oliver recipe as the basis for my dish. There is a video version of this but it’s 7+ minutes long and I’d rather just read a recipe. One key difference between this recipe and others using Parma ham is that you do NOT wrap your chicken in the Parma ham – I find that it won’t crispen up under the chicken. Instead, you lay the ham on top of the chicken breast and pound it with a rolling-pin to flatten it out. Mr Oliver uses parmesan cheese and thyme leaves. My own version goes like this. Lay your chicken breasts on a chopping board and gently score the top of the breast. Cover the top with grated parmesan cheese and then add 2 heaped teaspoons of crème fraiche on each one. Add one teaspoonful of wholegrain mustard to the crème fraiche – or mix both ingredients together in a bowl and then add them. I then lay two slices of Parma Ham on each chicken breast, cover them with cling film and bash them flat. I brush an enamel dish with olive oil and lay the chicken in, adding cherry tomatoes in some balsamic vinegar. Into the oven at 180 degrees for no longer than 25 minutes. If you cook them for longer, the chicken will dry out.

The second dish is cod with Parma ham and again, I laid the ham over the fish, after adding the parmesan cheese, crème fraiche and mustard ( half a teaspoon this time). Obviously, you don’t bash your cod. Cook the fish with the tomatoes for no longer than 15 minutes – or again it will dry out. I served both dishes with a packet of Ainsley Harriet’s cous-cous (yes, yes, I should make my own) on to which I added grill-panned peppers, with green beans as well. A bit too much on the plate for some tastes I would think – see below and judge for yourself – but we enjoyed it.

IMG_0269

Cod with Parma ham – straight from the oven

IMG_0270

Cod with Parma ham, cous cous, peppers, cherry tomatoes and green beans

When I retired, I promised myself that I’d continue writing. I write a full page in my diary each day and this weekly blog. I’ve also been writing up my local history research. The other writing I intended to do was of a more journalistic nature and – aye, it’s taken quite a while – but this week, I had an article published in a local journal East Lothian Life (my home town of Dunbar is in the county of East Lothian) which contains an eclectic mix of articles on local housing, farming, gardening, cooking and history. My article was about Dunbar Harbour and it is to be published in two parts. The article is my personal reflection on the harbour and while it contains aspects of history and nature, it also has my own images – and my interpretation of these images. For example, I always notice the still manual nature of the work done by the fishermen and this has changed little in hundreds of years. While the boats themselves have modern equipment such as radar, when a boat brings in a load of prawns, the shellfish are sorted by hand in the boat. The initial article looks at Dunbar Castle (good photos), the fishing boats and the kittiwakes, which have just arrived back on to the castle walls. I know I might say this and I would certainly have said it whether I had an article in the magazine or not, East Lothian Life is a very well written and extremely well produced journal which is enjoyed not only by local people but by many people who have emigrated (e.g. to New Zealand). The editor and publisher Pauline Jaffray makes a great contribution to the county in keeping this quarterly magazine going and maintaining such a high standard. Two photos similar to those in the article are shown below.

IMG_9306

Kittiwake chick on Dunbar Castle walls

IMG_8150

Fishing boats in Dunbar Harbour

Winter cycling and broccoli and Stilton soup

March 5, 2016

It occurred to me the other day that I had not mentioned cycling for quite a while on this blog. In the winter, while the mileage goes down, the regular bike rides on Tuesday, Thursday and Saturday still take place. Winter cycling is obviously very similar to summer cycling insofar as I go on similar routes, but there are differences. The first difference is in clothing. In the summer, I put on my cycling top, shorts and shoes and off I go. In the winter, I have 3 thicker, but breathable tops and my winter jacket. I also have a skullcap to protect my ears and a snood for my neck. This means that it takes me longer just to get going. It also means that you have extra weight on the bike AND because it’s so cold, you use up much more energy, so you need to extend more effort to go the same distance as in the summer. My pals and I also go on our mountain bikes more in the winter and it’s very enjoyable, as you get off the road and face the challenges of rocky tracks, mud and ice at times. One of our routes when there’s an east wind is out past the Whitesands beach and on to Barns Ness Lighthouse.(good photos). On our last ride there, the track next to the beach was flooded, so we cycled along the beach itself. It’s OK on hard sand but you have to get off now and then when you hit soft sand or slippery rocks.

IMG_8684

Whitesands Beach near Dunbar

IMG_9956

Barns Ness Lighthouse

On Saturday, I went through part of the Dunglass Estate and on towards the village of Oldhamstocks. This is a good cycling route for mountain bikes (good photos). At one point, I was at the top of a hill, going along tractor tracks in a grassy field and I approached a flock of sheep about 50 yards from me. They stared intently, then one or two stirred and as I got nearer, as one they ran about 20 yards down the hill, turned and stared at me again. What came to my mind was the sheep in Far from the Madding Crowd, Thomas Hardy’s wonderful novel and also a well known film from the 1960s (video trailer) and more recently. Did my sheep wonder why Gabriel Oak from the novel was on a bike? It was a beautiful morning, with the  sun coming through the clouds and in the next field below, a tractor was ploughing, followed by a flock of feasting seagulls. This reminds me that I must buy a video camera for my bike – I’ve been meaning to do this for years.

To misquote an old adage, of the making of soup there is no end. I thought I’d try something different this week and it was the leftover broccoli in the fridge that reminded me that I’d never made broccoli and Stilton soup, something I’ve enjoyed in restaurants over the years. So, on to a well-known search engine and after a browse of different recipes, I settled on the BBC Good Food recipe as it had a variety of ingredients and was healthier than others e.g. the ones suggesting double cream. It’s easy to make. I sweated a finely chopped large onion, a celery stick and a medium sized leek and added a teaspoonful dried mixed herbs, then added a chopped (and soaked) large potato. I stirred this around for a minute and then added 2 heads of roughly chopped broccoli. I added a litre of stock – ham stock cubes for me but you choose your stock – and let it simmer for about 25 minutes, until the potato was soft. I then mashed it down with my potato masher and used my hand held blender to make it smooth. The recipe suggests 140g of Stilton cheese but when I measured this out, it was too much cheese. I added 85g of the cheese and this turned out to be to our satisfaction as the cheese does not over power the broccoli flavour. We had the soup today with a lovely loaf from Bostock Bakery in North Berwick.

IMG_0225

Bostock Bakery loaf

IMG_0229

Broccoli and Stilton soup with fresh bread

While the soup looks (and was) very tasty, any good chef would have told me to properly clean the plate before serving.

 

Cooking Beef’n’Beer, RSNO Concert and tulips

February 2, 2016

We were having family over for a meal last week and we decided to cook something that has been off our menu for a few years. Beef’n’Beer i.e. beef cooked in beer is very simple but very tasty, and has the added value of a crusty bread topping. We’ve had a Le Creuset casserole dish for many years and the wee book that came with the dish has the recipe in it – now it’s online here. For my Beef’n’Beer, I used round steak instead of the beef chuck  (aka chuck steak) in the book. Round steak is much more tender and certainly takes less time to cook – it’s also much less fatty. For four of us, I bought 1.5lbs (0.68KG) of round steak. In our local butcher’s, everyone still asks for their meat in a pound, three quarters of a pound, half a pound or just “a quarter” e.g. of cold meat. I covered the steak lightly in flour and gently browned it in some Flora oil. I then added 2 medium sized shallots (I sometimes use a red onion) , a garlic clove, 2 thickly sliced carrots, 2 bay leaves, some dried thyme and rosemary (the recipe recommends fresh herbs) and some fresh parsley from my garden. After the shallots had softened, I added a bottle of real ale, in this case, a bottle of locally brewed Belhaven St Andrews Ale. I cooked this in the oven at 180 degrees Centigrade for about an hour and 15 minutes – you are always better to try it for tenderness after an hour. You can eat the dish on its own but adding the topping makes all the difference. I cut thick slices from a large baguette bought in our local community bakery (photo below) and covered the top of each slice with some Dijon  mustard  (interesting article). Two things are key here. Firstly, you need to make sure that you have enough liquid for serving the meat, as the bread will soak up some of it. Secondly, you need to squeeze the slices to maximise the number of slices – I allocated 2 slices per person. You put the dish back in the oven and in 20 minutes, the bread should be going brown at the edges. I served it with mash potatoes and broccoli but other vegetables  e.g. peas, green beans or buttered carrots would do as well. It is very tasty and …. roll of the drums... this is what it looks like.

IMG_0072

Beef’n’Beer cooked in a Le Creuset dish.

bakery front-page-tbd

Dunbar Community Bakery

I haven’t been to a classical music concert for years although every year I’ve promised myself that I will do so. Last week, I took the plunge and went to the Brunton Theatre in Musselburgh which is half an hour’s drive from Dunbar, to see the Royal Scottish National Orchestra. The concert started with the lively Romanian Concerto (very good video) by Ligeti, a composer unknown to me. Ligeti was a Hungarian composer who received many honours for his wide range of works. The second part was Mozart’s enchanting Bassoon Concerto in B Flat Major (video of the piece), featuring the principal bassoonist of the RSNO, David Hubbard (interesting video). It was fascinating to see how Hubbard controlled his instrument and seemed intent on getting the best out of it. The sound was melodious and you could not help but admire this man’s craft. The main event of the evening was Brahms’ Symphony No 4 (video of the whole concert with Daniel Barenboim). To this uninitiated listener, this was a melodic and joyous symphony with a combination of slower, softer sections and a crescendo of a final section. For a more detailed analysis – and a much darker view of the piece – see Tom Service’s review. So, a very enjoyable concert – the only thing missing being my camera. The photo below is included by permission of the RSNO.

rsno

Section of the RSNO

We’re still in thick of winter in Dunbar but it’s now February and my garden is suddenly strewn with emerging heads of daffodils and a few tulip heads have also appeared. Today, with Storm Henry approaching, they are being blown about relentlessly. Inside the house, safely and serenely arranged in a vase are a bunch of multi-coloured tulips. These tulips are a welcome flash of colour, and a promise of Spring being not so far away, on an intermittently dark and windy day. Tulips have their origins in Turkey and came to Europe in the 17th century. An interesting fact from this website is that multi-coloured tulips were originally diseased but the modern versions are safe hybrids. The first photo shows the tulips in a resplendent array of contrasting colours, offset by the green of the stems. The second photo is taken from above the flowers and shows them in a completely different way, possibly bursting into song or yelling with pain at being shown at such an unflattering angle?

IMG_0074

A dazzling array of tulips

IMG_0077

Tulips from above

Sylvia Plath wrote “The tulips are too excitable, it is winter here” in a rather melancholy poem entitled Tulips. A much more joyous celebration of tulips comes from A E Stallings and she writes “The tulips make me want to paint” and “Something about the way they twist/ As if to catch the last applause” which could be an acute commentary on the 2nd photo.