Posts Tagged ‘monkfish’

Highlights of 2016

December 31, 2016

I was going to give myself a festive break from the blog but, every day in the paper there is some sort of review of 2016, so coming back from my walk today I thought I might do one as well. This is what went through my head: best photo, best meal cooked, best restaurant, best visit, best novel read, best book of poems read, best …. Not to mention major highlights such as the arrival of our new grandson Zachary Buddy in June and in the previous month, the glorious victory – the Hibees won the cup after 114 years! So I started to read the blog from the beginning of January and realised that it was going to take a long time to read all of the posts. So this is a flick through, fairly randomly and not covering all the categories mentioned above.

In January, we went down to London as I was going to the T S Eliot Prize poetry readings at The Royal Festival Hall. I’m going again in January, so more of that later. A highlight of the visit was a meal at The French Table in Surbiton. The meal was delicious and one of the dishes on offer was monkfish which was served with crispy samphire and truffle froth – photo below sent to me by staff at TFT.

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Monkfish served at The French Table (Click to enlarge)

Flowers feature often in the blog and I’m always trying to improve my close up photography in my garden and other gardens and wood lands. So here’s some examples (photos below) – snowdrops at Pitcox, tulips in my garden and the multi-coloured and delicate honeysuckle, also in my garden.

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Snowdrops at Pitcox

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Tulips in my garden

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Honeysuckle in my garden

Best picture I took this year? A hard one this as there’s such as variety of photos that I like – of favourite places like St Abbs Head or Dunbar harbour, but I’ve settled on one from my garden again, except the focus this time is not on the flower but on the bee. This is from a post entitled Summer flowers. Bees are not obedient. They move constantly and their wings beat even when they are attached to flowers. This one must have been enjoying the nectar so much that it momentarily stopped moving, allowing me to capture the bee’s complex physical structure, its vivid colours and its wing, which looks like a piece of ornate glassware you might find in an art gallery.

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Bumble bee on a hebe flower.

The best visit we did this year undoubtedly to the stunning Guggenheim Museum in Bilbao. From the moment you walk towards the outside of the building, you are in for a series of eyebrow raising moments and you lose count of the times you say “Wow!”. The external and internal structure of the museum represent a triumph of modern architecture, so impressive is the design and flow of the building. The two photos below can’t capture the wonder of this building but if it inspires you to visit, my efforts will have been worthwhile.

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Back of the Guggenheim Museum in Bilbao

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Front of the Guggenheim Museum in Bilbao

So that’s (part of) the old rung out and next week/year, I’ll ring in the new – more travel, more novels, more poetry, more photos – and anything else that comes in to the mind of this (at times) Bear of Little Brain – even if my favourite word is crepuscular.

 

 

 

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The French Table and Kalamkari exhibition

January 20, 2016

One of the highlights of our recent trip to London was going to the delightful The French Table (aka TFT) restaurant in Surbiton. We were staying nearby with relatives in Thames Ditton and we were out celebrating our nephew Sid’s 21st birthday. The staff at TFT had added fine touches to our table, including red and white ribbons round the menu, as Sid supports Southampton FC. Also, at the top of the menu, they had written “Happy 21st Birthday Sid”. We were given a warm welcome by the cheery, helpful but not intrusive staff who were willing to answer questions about the menu – see below.

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The French Table Menu

This was a menu – with the exception of the cauliflower – from which I could choose any of the dishes. To start with, my wife and I had the butternut squash crème brûlée. This was a new dish for us and it did not disappoint with the combination of the squash, the crunchy top, the flavoursome vegetables and tasty dressing. I’m going to try to make this and found a recipe (with video). Will it be as good as TFT? – unlikely but watch this space. I had the venison for main course and it was cooked to perfection – tender and pink in the middle, with a real depth of flavour. Two of the party had the monkfish which was praised for its flavour and superb accompaniments of crispy samphire and truffle froth. Zoe from TFT kindly sent me some photos of their dishes and the monkfish is shown below.

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Monkfish at The French Table

We all shared a plate of delicious desserts and my favourite was the chocolate and peanut fondant with malt ice cream. Mmm – the malt ice cream was among the best I’ve had. There are two more photos below – the rabbit terrine and cherry soufflé.

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Terrine of rabbit, ham hock, green olives and foie gras with homemade piccalilli and toasted walnut bread from The French Table

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Morello cherry soufflé with pistachio ice-cream from The French Table.

So, if you ever anywhere near the Surbiton area –  and it’s not far from London – try out this restaurant, as it’s a real find. Next time we’re at our rellies (as the Australians say) we’ll be back.

From food to art and particularly fabrics. There’s a new exhibition at Waterston House in Aberlady and it features the work of the Dundee-based group Kalamkari. The group’s title derives, as the useful handout indicated, from ” a fabric painting and dyeing technique known as ‘kalamkari’ or ‘qualamkari’. There is something for everyone in this exhibition and the standard of textile art on show here is of a very high standard. The theme is nature and this is interpreted widely by the various textile artists on show here: Jan Reid, Carol Gorrie, Maureen Shepherd, Lorna Morrison, Lyn Gourlay, Mona Clark, Morag Gray, Mary Wallace and Sheila Paterson. There are flowers and birds here, but also shorelines,fantasy dolls and abstract pieces. We will certainly return for another viewing. Mona Clark kindly sent me photos two pieces I selected from the exhibition and the two on show here – Land of the Midnight Sun by Lorna Morrison and Rockface at Lunan Bay by Morag Gray – are indicative of the quality of the overall exhibition. If you can get to see the exhibition, please do, or look out for the work of the Kalamari group in the future.

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Land of the Midnight Sun by Lorna Morrison of the Kalamkari group

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Rockface at Lunan Bay by Morag Gray of the Kalamari group

 

Osteria, making soup and natural shapes and contours

August 30, 2014

Last week, we went up the coast from Dunbar to North Berwick to have a meal at the Osteria Restaurant. We’ve been before and once again we were treated to excellent personal service and high quality food – most of it locally sourced – cooked in a way which brought out the depth of flavour of the ingredients. Osteria is an Italian restaurant but not in the normal pizza and pasta sense. In fact, many people go to Osteria without having pasta dishes at all, although these dishes are a treat e.g. from the Primi menu “SPAGHETTI ALLA CHITARRA CON GRANCHIO: Homemade guitar string spaghetti tossed with crab meat, monkfish and cherry tomatoes”. If you talk to customers who’ve been to Osteria, the main word they will use is fish. I had prawns and scampi on skewers for a starter and my wife had asparagus and pea risotto. We had a taste of each and they were delicious. For mains, I had the fish platter – delicately cooked monkfish, sea bream, scallops and scampi. The fish is cooked so that you enjoy the individual flavours of each fish/seafood. My wife had chicken but not just any chicken dish. The menu describes it exactly as “POLLO CON SPECK: Succulent chicken breast stuffed with smoked italian ham served on a bed of warmed fine beans and potatoes and drizzled with a pesto sauce”. This dish has superb depths of flavour. The service is very attentive but not in an intrusive way, and there is always a very good atmosphere in the restaurant, which was packed on the night we went. Quality is the keyword for Osteria and while it may not be a cheap option, the value for money is way above what you get in most restaurants. Osteria kindly let me copy 2 of their dishes from the restaurant website.

Prawn dish from Osteria

Prawn dish from Osteria

Fish of the day dish from Osteria

Fish of the day dish from Osteria

The summer is nearing its end here in the south east of Scotland but my garden has been productive in terms of courgettes/zucchini, runner beans and coriander. I have made courgette, leek and basil soup a few times but decide this week to use up some the coriander which is growing at a rate of knots in my herb tub. Coriander has a long history of use in many countries and the word has Greek origins. It also has medicinal applications and is recommended for people with indigestion related problems. You will mostly find recommendations to use coriander in carrot and coriander soup but we prefer to include a sweet potato with the onion, carrots, ground/dried leaf coriander and fresh coriander. It’s the simplest of soups. You sweat the onion, add  the ground coriander, then the chopped carrots and sweet potato, cook for a few minutes and add the fresh chopped coriander. You then add 2 pints (1.1 litres) of chicken or vegetable stock – I use stock pots – and cook for about 25 minutes. Let it cool, then blitz the soup to your own preferred thickness – I blitz on normal for 10 seconds and then on pulse for 10 seconds, as this makes it not too smooth. I like to add some crème fraiche when the soup is served. The photo below shows the finished product. It’s very tasty – although not at the Osteria level!

Carrot, sweet potato and coriander soup

Carrot, sweet potato and coriander soup

I looked up from my book yesterday and saw that there was crane fly (aka daddy long legs) which had attached itself to the outside of the window. When you look up close, you can see that the crane fly is a delicate creature with geometric legs, a slender body and constantly flapping wings. It was the shape that attracted me as it’s almost abstract. The legs appear to have been created by adding lines at different angles, and the body resembles an early aeroplane. The photo below shows these aspects.

Crane fly on the window

Crane fly on the window

A little while later, I looked up again from my book and the day had changed from bright sunshine to heavy clouds and rain. Above the horizon there was an unusual sky – dark and looming, but what attracted me (and my camera) was the shapes and contours in the rain clouds – see photo below. The dark and threatening sky reminded me of some of Ruth Brownlee’s paintings – see the website for many examples of her new work.

Looming sky over the Firth of Forth

Looming sky over the Firth of Forth

 

Creel meal and harbour walk

January 11, 2014

On 31 December, known in Dunbar as Auld Year’s Day and Auld Year’s Night (or Nicht) and known elsewhere as New Year’s Eve or Hogmanay around Scotland, we went for a taster meal, with our son Jonathan and daughter in law Rebecca (who took the photos) to the local, award winning Creel Restaurant, which has featured here before, but certainly deserves another mention. The first course was a cappuccino of local fish and shellfish (Photo 1) , and for me, this is the chef’s signature dish – he may or may not agree. It has an intense flavour of fish soup and you get hints of crab, prawn and haddock (smoked and unsmoked). A small cup is enough and I’ve yet to taste better. This was followed (no photo) by delicious scallops, served in a scallop shell, with a delicate Thai flavouring and vermicelli (very thin noodles). The chef included the scallop roe (the orange bit) although some recipes suggest not to do this. A very attractive and flavoursome dish. Next up (Photo 2) was monkfish done in Japanese breadcrumbs. Now, when you cook monkfish, you have to be very careful not to over cook it, as it can go rubbery. This was perfectly cooked, allowed the monkfish’s mildish flavour to come through. If there was a main dish, it was the cannon of lamb with mashed baby potatoes and pea puree (Photo 3). This is the lamb equivalent of fillet steak and it was superbly cooked and presented, with tender meat, a rich but not over powering sauce and tasty pea puree. Overall, a great combination. The final dish (i.e. before coffee/tea and mince pies) was a choice between pecan brownie (Photo 4) and cheese and biscuits. We ordered 2 of each and made the most of it. I’m not a great brownie fan, but this was excellent. A real treat of a meal as a final bit of luxury before going home to bring in the New Year.

The Creel is just next to Dunbar harbour, which has also featured a few times here. Yesterday, I took my camera with me along to the harbour, on a bright, sunny and not too cold day. At the harbourside, I saw 2 seals casually swimming about in the water, but they were not close enough to take a decent photo, as I did not have my extra zoom lens with me. I was fortunate, however, that when I look up from the seals, I saw the local boat  The Tangaroa (Photo 5)sail through the harbour entrance and park. The catch was unloaded as catches from small boats have been unloaded in this harbour for hundreds of years – by hand. The man in the boat tied a rope through the holes in the sides of the fish box, and the younger man on the harbourside pulled up the boxes. In the first box were (Photo 6), he told me, velvet crabs which are smaller than the brown crabs , which are next to the unhappy looking fish – they look equally unhappy when alive (Photo 7). The main catch was lobster (Photo 8) and you can see that the lobsters have had their claws taped up, to prevent damage. Fishermen can gain a good price for lobsters, but nothing like the profit which restaurant owners can make when putting lobster dishes on the menu. I like both the real and the surreal appearances of the fish and shellfish in these photos e.g. in the velvet crab photo, the crab legs could be part of an Australian Aboriginal painting.

Fish capuccino

Fish capuccino

Monkfish in Japanese breadcrumbs

Monkfish in Japanese breadcrumbs

Cannon of lamb

Cannon of lamb

Pecan brownie

Pecan brownie

Tangaroa

Tangaroa

Velvet crabs

Velvet crabs

Fish and brown crabs

Fish and brown crabs

Lobsters

Lobsters