As
is usual – here's the proof :
I
don't think I've forgotten anything – oh and by the way – I'm not
on commission – just reporting in for those out there who like good
food, reasonably priced and the smile is for free!
Sunday, 8 July 2018
My continuing chippy quest!
You'd
think it remiss of me not to check out the chippy situation whilst on
holiday.
Mission
accomplished!
Scarlett's Fish &
Chip Shop is located in
the High Street in Rhosneigr, Anglesey. It has an area to eat in and
your dog is welcome too. The shop is immaculately clean and the
staff are lovely. Not a surprise they hold a Fish & Chip Quality
Award – Five Star.
It
is definitely what you'd call traditional – keep it simple is my
motto and they do just that.
What
I really loved was they use no plastic or polystyrene in their
packing – they use biodegradable containers that are microwavable
and feel like cardboard – even the forks are biodegradable. It's a
long time since fish and chips were wrapped in newspaper – they
seemed to taste better that way or may be it's just nostalgia – the
bio version is fantastic – I hated the squeaky polystyrene
containers - hats off to Scarlett's.
We
visited twice during our stay – it was top class on both occasions.
The best curry sauce I've had in a long time – excepting my own!
Photos
next ...
Island of Anglesey – Beaumaris
Beaumaris
is a beautiful town in the east of Anglesey and is steeped in
history, check out the Castle.
Here
are a couple of photos - one taken from the pier looking back into
the town and the other to the sea :
If
it's a spot of retail therapy you're after then Beaumaris is the
place – unusual these days I know – it has real shops – perfect
for a holiday mooch around.
Here's
my discovery - “The Little Chilli Shop” 4 Church Street
Beaumaris.
I
met the lovely Suzanne who was so helpful. Apart from all things
chilli Suzanne has a wide variety of spices. What a find – I'm
always on the look out for star anise powder. I love the whole spice
but the powder is really useful for making marinades. 100g later I'm
a very happy person. They grow their own chillies and make the
products - and much more besides.
I'd
definitely recommend you visit!
Summertime and the livin' is easy …
to
quote Gershwin's Porgy and Bess – haven't seen any fish
jumpin' but you can't have everything!
Who'd
have thought we'd be in the middle of a heatwave in the UK and here I
am on holiday on the Island of Anglesey in North Wales – for those
not familiar, it's off the mainland's northwest coast. Access to the
island is by either the Menai Suspension Bridge or the Britannia
Bridge. We are staying in Rhosneigr which is in the south, in an
“upside down” house with a perfect view of the sea, which is
literally two minutes away.
I
know that everything I do is food related but it's really difficult
to predict what provisions to take when you're self-catering. I have
no intention of spending my holiday shopping for food and so gave
some thought to bits and pieces that I thought would appeal. Don't
get me wrong we'll be out to eat too but now and again it's nice to
relax and to be able to throw together something quick, easy and
tasty.
My
two hits were to take the wherewithal to produce a giant platter of a
prawn cocktail – everyone can dig in! The other was a smoked
mackerel paté. I've made this paté for years – there are two
excellent benefits – it's actually healthy – you'd never know!
Here's
the recipe again for ease of reference :
Smoked
Mackerel Paté
250g smoked mackerel
250g Quark
glug of lemon juice
freshly ground black pepper
2 tsps creamed horseradish
Peel the skin from the back of the mackerel, break the fillets
into small pieces and place in a food processor. Add the Quark and
blitz with the mackerel, then add the lemon juice, black pepper and
horseradish, blitz again. You can gauge the consistency of the paté
to your personal taste.
Hold
the front page – there are new Quark flavours – Cherry
Tomato & Basil and Garlic & Herb in 250g pots – there's a
vanilla version too. I used the garlic and herb in my holiday paté
instead of the plain. I know I shouldn't say so but it really was
delicious. If you want versatility and get your Omega 3 hit from the
mackerel, this is for you. Add whatever you want – finely chopped
sweet onion and sliced black olives are my favourites – fold
through after you've blitzed.
Spread
on whatever you like best – any savoury biscuit – on toast – on
cheese flavoured oakcakes or for the ultimate indulgence – freshly
baked bread.
You
won't be sorry.
More
holiday stuff ...
Sunday, 1 July 2018
Butterscotch tart photo guide - take 2
Sorry
there are two lots of photos - necessary I think to show what you'll
achieve.
A
definite indulgence, not an everyday dessert!
School Dinners – The tribute
Here's my version of a butterscotch tart.
You'll know by now that my style is uncomplicated, easy and
designed for those who like to prep in advance. This tart is no
exception and can be done in stages and then assembled to suit you.
Butterscotch
Tart
The
filling
Butterscotch
Tart filling
320g
butter
320g
demerara sugar
6 fl
oz evaporated milk
80g
plain flour
Melt
the butter on a low heat. Mix in the sugar and stir until dissolved.
Slowly add the milk and plain flour, whisking all the time until
smooth.
Heat
the mix whisking continuously until it coats the back of a spoon,
allow to cool and then fridge.
The
base
170g unsalted butter
cut into small cubes plus extra for greasing
285g plain flour
75g caster sugar
½ tsp salt
½ tsp baking powder
1 egg yolk
zest of one lemon
30g demerara sugar
50g oats
60g pecans, chopped
Pre-heat 170fan/190c/Gas 5.
Grease and line a 22cm tart tin with a loose bottom.
Rub in the butter and flour, add the sugar and salt.
Remove 175g of the mixture and set aside in a large bowl.
To the remaining mixture add baking powder, egg yolk and zest –
combine well. Tip into the tart tin and press down firmly to form an
even layer. Bake for 15 minutes then cool. When the tart base has
cooled fridge until ready to serve.
The
crumble topping
Add the demerara sugar, oats and nuts to the set aside mixture.
Use a round bladed knife to bring together – this is your crumble
mix. Spread the mix onto a shallow baking sheet with sides
36x24cms.. Bake for 20 minutes – turn the crumble over after 10
minutes so that you get an even lightly golden brown colour. Leave
to cool then bag or box and fridge.
When you're ready spoon the filling onto the base – be
generous. Sprinkle the crumble, again generously, over the top and
then remove it from the tin onto your serving plate.
You'll get four large or eight smaller portions.
You'll have leftovers of the filling (approximately 300g) and the
crumble (ditto 200g). Box and bag and freeze – all will be
explained.
Photo guide next.
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