I used to live very close to Delia - she is a good cook and she has devised a way to write very reliable recipes. However, in my opinion, she has less flair than quite a few other cooks writing today.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Is there much point in par-boiling and freezing potatoes these days? Every supermarket has frozen roasties in an assortment of sunflower oil, duck fat, goose fat etc.
Daisy Aym was saying that she already had some King Edward potatoes that she wanted to use at Christmas and asked how best to keep them until then.
Yes, there are many frozen roasties available in the shops nowadays. However, I've never bought any, any more than I've paid extra for some bulbs already potted up when for half the price and a little forethought I can pot bulbs of my own choice in my own posts for half the price.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I get fed up with the whole business of "feeding" an Xmas cake so now I make Delia's recipe for Creol cake which involves soaking all the dried fruit in several sorts of alcohol for their flavours and then baking just a week ahead. We never end up eating it before Mardi Gras anyway and this year didn't get to it till June/July when it made a lovely energy pm snack for heavy gardening days.
OH is the only one who likes Xmas pudding so I took to buying him a small organic one that lasted him 2 or 3 meals. He and I both like mince pies tho and I either make my own mincemeat or else buy some good commercial stuff and stir in some extra rum or brandy.
I have a Joyce Molyneux recipe for mediaeval inspired salmon which would be very good for a pescatorian Xmas but you'd need to find gluten free pastry if that's the same person. It's for a tail piece but could be done with a single portion fillet. It's always a success with Brits and Belgiand and no doubt the French in future and leftovers can be eaten at room temperature the next day See end of this post.
The BBC Good Food website has lots of ideas for vegetarian Xmas dishes which you can enter in the search box or else just google "Vegetarian+Christmas" and see what comes up.
I usually have some bought, frozen gratin dauphinoise in individual portions as a standby.
Salmon in Pastry with herb sauce - serves 6 to 8
This old English recipe dates from the mediaeval period, around the time of Henry VIII, when new spices were starting to come from the East. Many such recipes were developed to exploit these new ingredients but also to show off one's wealth as only the very rich could afford them.
I have further adapted it to make the sauce lighter. You can use an economical tailpiece or the top end of the salmon according to your preference. It is very impressive done as a whole salmon for a buffet and can be served hot or warm. The butter melts to keep the flesh moist and the ginger and raisins cut the richness while the almonds add a bit of crunch.
1 kilo tailpiece of salmon, scaled, filleted and skinned
120g butter
4 to 6 knobs preserved stem ginger, finely chopped
1 heaped tbs raisins, chopped
1 rounded tbs blanched almonds, chopped
shortcrust or puff pastry - sufficient to encase the fish - about 500gms or 1 packet of ready rolled puff or shortcrust
1 egg, beaten
Sauce
1 glass white wine
2  
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Have to wait another week or so before we are informed of our Christmas shifts in work... chances are I will be off Christmas Day, as worked it last year, so I will probably be cooking "THE" lunch. I don't really like turkey (!) so am looking for an alternative this year. The salmon looks good Obelixx.
Personally, I would be happy with a big plate of roast parsnips and some gravy.
I find everyone has their own 'favourite' part of the Crimbo dinner... parsnips for me, bread sauce for Sister-in-Law, 'pigs in blankets' for the boys... so woe betide if anything is forgotten! The pressure!
I once had fishfinger sandwiches on my own, as I was on night shift Xmas Eve and Xmas Day (cue the violins!) I still "go on" about it (as you can see!) hehe.
It was just the two of us last Christmas - we had grilled lobster (a whole one each) and lamb's lettuce with vinaigrette followed by a pavlova - absolute bliss!
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Dove, wasn't meaning to cast nasturtiums on your suggestions for frozen roast potatoes (or bulbs in pots for that matter), you sound a bit annoyed. Apologies.
This old English recipe dates from the mediaeval period, around the time of Henry VIII, when new spices were starting to come from the East. Many such recipes were developed to exploit these new ingredients but also to show off one's wealth as only the very rich could afford them.
It was adapted for modern use by Joyce Molyneux when she was at the Hole in the Wall restaurant in Bath. I have further adapted it to make the sauce lighter - honest. You can use an economical tailpiece or the top end of the salmon according to your preference. It is very impressive done as a whole salmon for a buffet and can be served hot or warm. The butter melts to keep the flesh moist and the ginger and raisins cut the richness while the almonds add a bit of crunch.
1 kilo tailpiece of salmon, scaled, filleted and skinned 120g butter 4 to 6 knobs preserved stem ginger, finely chopped 1 heaped tbs raisins, chopped 1 rounded tbs blanched almonds, chopped 500g ish shortcrust pastry or puff pastry - sufficient to encase the fish or 1 packet of ready rolled puff or shortcrust 1 egg, beaten
Sauce
1 glass white wine 2 shallots, finely chopped 1 heaped tbs parsley or chervil, chopped 1 tsp tarragon, chopped ½ pint single (20%) or double (40%) cream according to preference. 1 tsp Dijon mustard lemon juice
Lay the two pieces of fish skinned side down. Use tweezers to remove any hidden bones. Mix the butter, ginger, raisins and almonds together and spread evenly on one piece of the fish then place the other one on top, to reform the tailpiece. Season with salt and pepper.
Wrap in the pastry and decorate with pastry cuttings if desired. Brush with beaten egg to glaze. Slash the pastry two or three times to allow steam to escape.
Bake for 30 - 35 minutes at gas mark 7, 425F or 220C. Cover with oiled foil for th
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Whoops! No not annoyed not in the least - sometimes posting from my phone rather than the laptop can be a bit frustrating and I end up being a tad brusque - didn't mean to sound annoyed ... sorry ... friends?
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Posts
ps Chrissie, missed the edit time, gram flour is gluten-free.
I used to live very close to Delia
- she is a good cook and she has devised a way to write very reliable recipes. However, in my opinion, she has less flair than quite a few other cooks writing today.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Daisy
Aym was saying that she already had some King Edward potatoes that she wanted to use at Christmas and asked how best to keep them until then.
Yes, there are many frozen roasties available in the shops nowadays. However, I've never bought any, any more than I've paid extra for some bulbs already potted up when for half the price and a little forethought I can pot bulbs of my own choice in my own posts for half the price.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
I get fed up with the whole business of "feeding" an Xmas cake so now I make Delia's recipe for Creol cake which involves soaking all the dried fruit in several sorts of alcohol for their flavours and then baking just a week ahead. We never end up eating it before Mardi Gras anyway and this year didn't get to it till June/July when it made a lovely energy pm snack for heavy gardening days.
OH is the only one who likes Xmas pudding so I took to buying him a small organic one that lasted him 2 or 3 meals. He and I both like mince pies tho and I either make my own mincemeat or else buy some good commercial stuff and stir in some extra rum or brandy.
I have a Joyce Molyneux recipe for mediaeval inspired salmon which would be very good for a pescatorian Xmas but you'd need to find gluten free pastry if that's the same person. It's for a tail piece but could be done with a single portion fillet. It's always a success with Brits and Belgiand and no doubt the French in future and leftovers can be eaten at room temperature the next day See end of this post.
The BBC Good Food website has lots of ideas for vegetarian Xmas dishes which you can enter in the search box or else just google "Vegetarian+Christmas" and see what comes up.
I usually have some bought, frozen gratin dauphinoise in individual portions as a standby.
Salmon in Pastry with herb sauce - serves 6 to 8
This old English recipe dates from the mediaeval period, around the time of Henry VIII, when new spices were starting to come from the East. Many such recipes were developed to exploit these new ingredients but also to show off one's wealth as only the very rich could afford them.
I have further adapted it to make the sauce lighter. You can use an economical tailpiece or the top end of the salmon according to your preference. It is very impressive done as a whole salmon for a buffet and can be served hot or warm. The butter melts to keep the flesh moist and the ginger and raisins cut the richness while the almonds add a bit of crunch.
1 kilo tailpiece of salmon, scaled, filleted and skinned
120g butter
4 to 6 knobs preserved stem ginger, finely chopped
1 heaped tbs raisins, chopped
1 rounded tbs blanched almonds, chopped
shortcrust or puff pastry - sufficient to encase the fish - about 500gms or 1 packet of ready rolled puff or shortcrust
1 egg, beaten
Sauce
1 glass white wine
2  
Have to wait another week or so before we are informed of our Christmas shifts in work... chances are I will be off Christmas Day, as worked it last year, so I will probably be cooking "THE" lunch. I don't really like turkey (!) so am looking for an alternative this year. The salmon looks good Obelixx.
Personally, I would be happy with a big plate of roast parsnips and some gravy.
I find everyone has their own 'favourite' part of the Crimbo dinner... parsnips for me, bread sauce for Sister-in-Law, 'pigs in blankets' for the boys... so woe betide if anything is forgotten! The pressure!
I once had fishfinger sandwiches on my own, as I was on night shift Xmas Eve and Xmas Day (cue the violins!) I still "go on" about it (as you can see!) hehe.
It was just the two of us last Christmas - we had grilled lobster (a whole one each) and lamb's lettuce with vinaigrette followed by a pavlova - absolute bliss!
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Dove, wasn't meaning to cast nasturtiums on your suggestions for frozen roast potatoes (or bulbs in pots for that matter), you sound a bit annoyed. Apologies.
Oops. Recipe got truncated.
Salmon in Pastry with herb sauce - serves 6 to 8
This old English recipe dates from the mediaeval period, around the time of Henry VIII, when new spices were starting to come from the East. Many such recipes were developed to exploit these new ingredients but also to show off one's wealth as only the very rich could afford them.
It was adapted for modern use by Joyce Molyneux when she was at the Hole in the Wall restaurant in Bath. I have further adapted it to make the sauce lighter - honest. You can use an economical tailpiece or the top end of the salmon according to your preference. It is very impressive done as a whole salmon for a buffet and can be served hot or warm. The butter melts to keep the flesh moist and the ginger and raisins cut the richness while the almonds add a bit of crunch.
1 kilo tailpiece of salmon, scaled, filleted and skinned
120g butter
4 to 6 knobs preserved stem ginger, finely chopped
1 heaped tbs raisins, chopped
1 rounded tbs blanched almonds, chopped
500g ish shortcrust pastry or puff pastry - sufficient to encase the fish or 1 packet of ready rolled puff or shortcrust
1 egg, beaten
Sauce
1 glass white wine
2 shallots, finely chopped
1 heaped tbs parsley or chervil, chopped
1 tsp tarragon, chopped
½ pint single (20%) or double (40%) cream according to preference.
1 tsp Dijon mustard
lemon juice
Lay the two pieces of fish skinned side down. Use tweezers to remove any hidden bones. Mix the butter, ginger, raisins and almonds together and spread evenly on one piece of the fish then place the other one on top, to reform the tailpiece. Season with salt and pepper.
Wrap in the pastry and decorate with pastry cuttings if desired. Brush with beaten egg to glaze. Slash the pastry two or three times to allow steam to escape.
Bake for 30 - 35 minutes at gas mark 7, 425F or 220C. Cover with oiled foil for th
Whoops! No not annoyed
not in the least - sometimes posting from my phone rather than the laptop can be a bit frustrating and I end up being a tad brusque - didn't mean to sound annoyed ... sorry ... friends? 
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.