If you have been on this journey with me from Austria or if you followed this blog before the Chow Down, firstly I love you! And secondly you may have noticed I can be a bit odd, some dress it up as quirky but I'm happy with plain old odd.
My good friend and hairdresser tells me I'm simple, but as English is his second language I don't think I should feel hurt, it just means I'm no fuss....I think.
Anyway the point of this story, and yes there is one is to talk about travel souvenirs.
Most people end up with postcards, trinkets, or statues but I seek out recipe books.
I love food magazines but my favourites are the free ones from supermarkets or in newspaper lift out as they are a bit like a time capsule.
Only available for that particular time when I happened to be in a certain place, you can't see them on line or order them from amazon.
Are we still in the territory of quirky odd or have with hit down right weird??
Today's recipe comes from a Waitrose winter cookbook I picked up the last time I was in London. I think it is a supersized memory trigger for all the senses as not only do you get the enjoyment of imaging cooking and tasting the recipes but you remember back to the place and scene where you found it.
Don't play that Song Again was the UK entry in 2000, a risky title in a song contest and resulted in Nikki French placing 16th which was the UK's worst result till the off key Jemini. (dead last with nul points) Nikki shares a link with this year's contestant Bonnie Tyler as they both had top 5 hits with Total Eclipse of the Heart.
Luxury Salmon and Caper Pie based on Waitrose winter cookbook
- 500g piece of salmon fillet/s
- 350ml milk
- 150g butter
- 50g plain flour
- 150ml white wine
- 110g baby capers
- 400g green prawns
- 1kg of potatoes for mash
- Add potatoes to a boiler of cold water and boil till tender (peeled or unpeeled)
- In a deep frypan cover the salmon with the milk
- Simmer on low for 7-10 minutes
- Remove the fish but reserve the milk
- In a saucepan melt 50g of butter and add the flour to make a roux
- Add the wine and the milk and whisk to avoid lumps
- Continue to heat and whisk the sauce as it thickens about 2-3 minutes
- Remove from the heat and add the capers and prawns and stir through
- Break up the salmon and add it too the sauce
- Mash the potatoes with 100g of butter, a splash of milk and salt to taste
- Pour sauce into a baking or pie dish and cover with the mash potato
- You can go fancy old school and pipe it or just spoon it on
- Bake in a 200°C oven for about half an hour.
- Doesn't photograph well but is the ultimate in loving comfort food, get me a blankie and a spoon toot sweet!
Believe in Me is Bonnie Tyler's plea for Malmö, will she do as well as Nikki or Jemini?