Articles Page 5

Articles

Catch It and Cook It – Black Bream

Catch it and cook it – black bream is the next article where I share my experience of catching and then using a favourite recipe, bring the fish to the table.

mackerel on a tray

Catch It and Cook It – Mackerel

Freshly caught mackerel is meaty, firm and flavourful, its ‘fishiness’ is decidedly muted when really fresh, and by this, I’m talking on the barbecue within two hours of leaving the sea.

cafe gourmand

Cafe Gourmand, French Coffee with Style

In times past, lunch consisted of at least 5 courses, starter, mains, cheese, dessert, coffee and sometimes an aperitif. In more modern times this rather time-consuming meal has been updated to serve dessert and coffee as one.

winkles

Folkestone and Winkles

A plate of seafood with shrimp, winkles and brown crab was a common tradition on a Sunday evening, which meant Sunday afternoons were spent foraging.

atlantic mackerel

Atlantic Mackerel

Atlantic mackerel is easily recognized by its blue/green tiger-like back stripes. It has an average length of about 30 – 40 cm, although it can grow up to 70 cm. Mackerel is a fast swimmer and needs to be in constant motion in order not to sink, as it doesn’t […]

steak and kidney pudding

Steak and kidney pudding, a potted history

Steak and kidney pudding, a traditional British dish consisting of diced steak, onion, and kidney—generally from a lamb or pig—cooked in a brown gravy and then encased in a soft suet pastry and steamed for several hours.

charter boat wake

Catch it and Cook it – Turbot

After a days fishing, the best bit is yet to come. Cooking and sharing a nice turbot with the family. It will keep happily in the fridge overnight but in my opinion, the fresher the better. Catch it and cook it!

Pie Mash and Eels – A History

Pie and mash shops are a London institution, the first one having opened its doors in the 1850s, the pie filling being eels, which were common in the Thames at the time as not much else could survive in the polluted water.