14 May 2013

A Bit of Summer in the Fridge

On Wednesday 1st May (you probably remember it; this year's summer) I picked some wild garlic and when I got it home washed it and puréed the leaves in my mini food processor together with some soft salted butter. 

I often find that the best way to clean out the food processor is to firstly wipe it out with something edible before washing it.  So having a couple of small crusts (a bit of ciabatta and a tiny crust of Vicky's multigrain) I made some croutons (tear up bread, wipe out processor with it, spread on baking tray and, next time oven is on, bake till crisp and golden - good with soups, salads or as a nibble.)

I put in the Wild Garlic Butter in the fridge and waited for inspiration.  So far this is what I have used it for ...

Spicy Noodles with Salmon and Wild Garlic

I bought a pack of ready cooked (my apologies) noodles on ... and this is what I did with the few I had left over.  I also had a bit of salmon skeleton in the freezer.  You might think this is odd but we bought about half a salmon from which I cut some meal sized pieces and froze the remains for later use.  I just poached it a few minutes and then carefully removed all the flesh from the bones - more than enough for me, in fact I finished it on toast the next day!  Economical or what!

I just melted some wild garlic butter and tossed in the noodles and salmon till hot, added a squeeze of lemon and finished with an extra knob of garlic butter to keep my cholesterol up!

A Wild Garlic Hasselback Potato

I think I cooked hasselback potatoes about 30 years ago but if I did the details escape me.  A friend jogged my memory by putting a picture of one on FB so I thought I'd have a go and I have to come clean and say ... it was not quite as nice as a jacket potato, in my opinion.  This is not to say that it was at all unpleasant, mind you.

~   Preheat oven to 400ºF/200ºC/180C fan/gas 6 
~   Wash a handsome baking potato and cut into thin slices BUT NOT ALL THE WAY THROUGH.  Leave them attached by about 10mm at the bottom.
~   Rub with olive oil, season and bake for about 30 minutes. 
~   Brush with Wild Garlic Butter and continue to cook till tender and crisp which could take up to another 30 minutes depending on the size of the potato.

I ate mine with salad, more wild garlic butter and a little freshly shredded Parmesan.

Crevettes in Lemon Ramsons Butter

We bought some reduced cooked crevettes yesterday and I have just eaten them warmed through in said butter together with a squeeze of lemon.  Yummy over rice.

In other news ...

I've always liked Wadebridge; a real town with butchers, bakers, greengrocers, wet fish shop, privately owned bookshop, Granny Wobbly's Fudge shop and now Baker Tom has opened a little shop selling his wares which pleases me as I am partial to good bread 

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Sue said...

Gosh, what a wonderful array of bread. I love bread shops and delis, anywhere really where you can see food that really looks like food. In the supermarket it all seems so lifeless and cardboardy somehow.

I've just done a review for your Leftovers book on my Blog if you want to nip over and have a read.

Suzy - Sudden Lunch said...

Thank you my darling! Please apologise to your chickens.