Gosh I have been busy this weekend, the allotment now has an anti pigeon device so maybe this year we’ll actually have some brassicas rather than a few empty rows and a pile of green bird shit, although enclosing a whole bed in mesh was a right bloody pain in the arse.
The hops have woken up, they have a way to go before they get anywhere near the top of the poles but they’ve got start somewhere. If they don’t do well I’ll have endured all the sailing jokes and Life of Brian quips for nothing so they’d better bloody get on with it.
I nipped into the fish market on Saturday and picked up a nice inexpensive and sustainable haul – four large mackerel and a kilo of hake for a tenner. They’re both massively overlooked fish and and hell of a lot better than the crappy bland cod ( or increasingly, fraudulent catfish) served at chip shops.
The rhubarb season has begun and I’m determined to make more use of it this year. Rhubarb isn’t just for crumble with custard on it, you can put manure on it too. Or you could try it on something savory, rhubarb is traditional accompaniment to fish if a somewhat obscure one these days.
I’m going to try a quick chutney to go with tonights meal –
4 sticks rhubarb chopped
5 cloves of garlic
A dollop of black treacle
A dollop of honey
Cider vinegar plus some left over cider from breakfast
Salt, pepper, chilli, mustard or whatever spices you feel like
Sweat the onion, garlic and rhubarb until they’re cooked through, throw in everything else and boil down until thick, let it cool.
I’m going to firm up the fish by sprinkling it with sugar and salt and leaving it for twenty minutes. After a quick rinse and pat dry it’s ready for the pan.
The spuds have been part cooked in the microwave – still firm but steaming and a little translucent. Hacked roughly into wedges and oiled they’re getting a sprinkling of harrisa spices before going into a high over for ten minutes. This is kind of my default ‘chip’, paprika, cheap curry powder or what have you works great.
For veg I’m going with sautéed cabbage – cumin seeds toasted in the frying pan, a spot of oil, a handful of wild garlic, a leek and a couple of dried tomatoes, chopped savoy cabbage and a splat of fish sauce. It doesn’t take more than a few minutes.
The fish is simply fried until well browned ( yes we both like our fish ob the over done side) then the whole lot bunged on the plate and served with nice crisp glass of cyser.
Have a good week!