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Posts posted by Fridgeman

  1. Hi All

    Does this make it any clearer?

    Extract from:

    The Fish Labelling (Amendment) (England) Regulations 2006

    Whiting Merlangius merlangus (L.)

    Hake All species of Merluccius (L.)

    Cod or Codling Gadus morhua

    Although some fish are similar to other fish they may or may not be related, as you can see the Cod, Whiting and Hake belong to different families

    But I don't care they all taste yummy

    Simply pan fried in buttter seasoned, squeeze of lemon..............Heaven

  2. Hello sweet

    Try these two

    Merlu with veggies

    2 Merlu cutlets about 225/ 250g

    1 lemon cut in half

    half an onion

    300 ml water

    75 ml white wine or cider vinegar


    1 bay leaf

    2 peppercorns

    1 tomato

    225 g fresh or frozen mixed veggies

    2 tsp cornflour

    2 tbsp single cream

    2 tsp dill sprigs

    2 tsp chopped parsley

    pinch sugar

    Wash the fish and sprinkle with lemon juice from half lemon.

    Cut the onion into rings and slice the other lemon.

    Bring the water to the boil in a saucepan, together with the vinegar, salt, the onion rings, lemon slices, bay leaf and peppercorns and boil for 10 minutes, turn heat to low add the fish cutlets and cook them for about 10 minutes at a bare simmer.

    Peel, deseed and dice the tomato, cook the mixed vegetables and arrange them in a warm bowl, take the cutlets out of the pan, place them on top of the vegetables and keep the bowl warm in a low oven, mix the cornflour in a little water, strain 125 ml of the fish stock into a small saucepan, then stir in the dissolved cornflour and bring to the boil once, stir in the diced tomato, cream and herbs to make the sauce and season to taste with a little sugar, salt & pepper.

    Merlu Forentine

    2 Merlu cutlets

    40 g butter

    salt and freshly ground black pepper

    squeeze of lemon juice

    675 g spinach

    1 onion, finely chopped

    small clove garlic, crushed

    3 tbsp wholemeal flour

    150 ml milk

    1 tomatoe sliced

    100 g gruyere cheese, grated


    Butter a sheet of aluminium foil. Season the merlu cutlets, sprinkle with a squeeze of lemon juice and top with a few knobs of butter, place in the foil and parcel up, place on a baking tray and bake in a moderate oven 180C for 20 minutes or until just tender, cook the spinach in just the water left on the leaves for 3 to 4 minutes then drain and squeeze out all the moisture, chop finely. melt 15 g of the butter and gently cook the onion and garlic, cool slightly and mix into the finely chopped spinach, make the sauce with the remaining 15 g (1 oz) butter, flour and milk and add the juices from the cooked cutlets, make a base of spinach in an ovenproof dish which has been lightly buttered, and make two dents in this base in which to place the cutlets, cover with the sauce and make an overlapping line of sliced tomatoes over the dish, top with the grated cheese and a sprinkling of paprika then brown under a grill or bake in a hot oven 220C for 8 to 10 minutes until golden and bubbling.

    Careful allow to cool for 5 minutes otherwise no kissing for a week !!!!!!!!!!!!

  3. Sweet, I thought you liked me :(

    "Hi Sweet

    I think you will never have a soggy bottom again....................................

    I always used creme fraiche NEVER milk....................try it, I think you will be pleasantly surprised."

    my post to you in the "quiche burt tops" thread

    Why can't you do the once-bake method I do and no soggy bottoms or burnt tops!!!!

    just a thought what is your pastry mix? (exactly)

    how long and what temp are you baking at?
  4. Hi Ian,

    I can do all you want apart from the sealed jars, it would definatley be small scale it's made in my kitchen NO artificial additives or preservatives and my french friends and neighbours will tell you whether delicious or not, same as my onion marmalade, as for shelf life I can only say I found a jar of the onion marmalade that was at the back of the cupboard that was 2 years old and still fine and delicious, sadly for you I'm too small scale and I doubt if I comply with EU reg's.

    I wish you luck with your search, I'm sure you will find someone in the Le Mans area as suggested.

  5. Sweet, no not really as I use it straight away from frozen, I aways grate it from frozen the flesh is inside the grater and the skin on the outside then into the pan so the juice does not get a chance to seperate, same with the chillies out of freezer chopped into pan, you will never beat fresh but frozen is not far behnd, we do the same with herbs, off the plant into freezer within minutes so when used just llike fresh but they MUST be dry when you freeze them otherwise they stick together and you want them seperate.
  6. Hi T & all

    have tried growing ginger does OK to start but then dies off, great success with chillies though, had 12 plants last year all the same type, this year have at least 20 plants 5 different types so should be interesting one of them blows your head off so can't wait for that one as I've only used it dried, got hold of some fresh tumeric (now in freezer) what a difference in taste much sweeter, coriander is doing well but could really do with some sun, pak choie (spelling) is sprouting so should be OK there, my bean sprouts are sprouting well too.
  7. Sweet .......how can you not have fresh ginger !!!!

    next time you buy some buy 3 times the amount you normally do, use what you need that day put rest in plastic bag and pop in freezer, next time you need it, take a piece out and grate off what you need ( the skin will be separate from the ginger ) and replace in freezer, use grated ginger as you would fresh, now you will never be without fresh ginger and what a difference it makes.

  8. Hi Theiere

    I love this dish, too much sometimes

    Bengan Bhajee

    Aubergines are best cooked in plenty of hot oil so do not skimp on the oil during cooking although you can strain it off afterwards.

    Enoough for say 4-6, freeze what ou don't eat

    500 g aubergines

    1 small green pepper

    1 large onion

    1 clove garlic (I use 6 / 10)

    1 teaspoon salt

    ¬Ĺ teaspoon chilli powder or to taste

    1 teaspoon garam masala

    1 cup vegetable oil

    Wash and cut the aubergines lengthwise into quarters, and the cut into about 2.5cm thick wedges.

    Cut the green pepper in a similar way, and peel and chop the onion coarsely, separating the slices.

    Place all the vegetables into a bowl and sprinkle on the salt and the spices and mix well.

    Heat the oil in a deep pan. When hot put in the vegetables and cook, stirring frequently on a medium heat for ten minutes.

    Turn down the heat slightly and cook for a further 10-15 minutes until the aubergine wedges are soft but still hold their shape.

    Allow the oil to settle for a few minutes and drain off if desired.

    Serve hot.
  9. And there was I thinking you where an interesting person :)

    no more curry recipies for you my man.

    what they don't tell you is you need to eat 10 lettuce a day for 6 months or

    eat 7kg of chickpeas a week for 9 years

    and these findings where found in rats and not us humans

    eat everything / anything in moderation makes sense to me

    most bad things happen at the toss of a coin ie. if it's your turn "IT HAPPENS" you ain't going to do anything about it.......it's called fate

    Bonne chance
  10. Theiere

    mushy veg curry.... never had one.

    try this:-

    chop an onion, some garlic and say potatoes and some spinich (note. there is no exact amounts as it is down to taste) next your spices again to taste (would you add 4 / 6 hot chillies like I do?) or you could cheat and add your fav curry powder.

    OK, now against what I have just said I feel I must guide you a little so

    1 onion

    2 cloves garlic

    500g potatoes cut in to bite size pieces (I just wash leave skins on)

    200g spinach (well washed inc tender stalks)

    2 tbsp ghee, butter or oil

    1 tsp turmeric

    1 tsp garam-masala

    1 inch fresh ginger (grated)

    chilli powder or fresh chilli to taste


    fat/oil in pan medium heat, add onions fry 2 mins add ginger fry 2 mins add garlic fry 2 mins turn heat down to low allow pan to cool 1 min add turmeric and chilli keep mixing (you want to cook the spices not burn them) 2 mins then add the potatoes allow to sizzle 2 mins keep them moving then cover pan anallow to cook 15 mins, drain and chop spinach and add to pan, mix well and cook 15 mins uncovered, when you will find most of the liquid will have vaporated now mix in the garam-masala, transfer to a serving dish cover and keep warm in a low oven until ready to serve.

    Try the above exactly as I have stated if you are not happy remember why and we can change it next time but I promise "no mushy"

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