Lamb chops

They were on special offers and I couldn't resist it.

Easy to cook, simply grill or pan fry and serve with your favourite vegetables or salads.

Salmon Fish Head with Chinese Mustard And Tofu Soup

Couldn't believe it when I saw it on sale. Bought a pack in preparation to cook the above.
I love stir frying Chinese Mustard with abalone mushrooms too.

Nonetheless, was feeling teary when I prepared the salmon head earlier as I thought of mum. The fins are one of my favourite parts of the fish. I am going to reserve it to grill on another day.

Am feeling a tad lazy after a hearty lunch with the pan fried skate.

To be continued .......

I better pan fried the fish parts first before the tenant got home.

The cleaver we have is pathetic thus I am leaving the fish whole minus the fins and another fish head for another day. Yipppeeeeeeeeeee two more meals for other days.

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Wash and pat dry fish head. Season lightly with white pepper and salt.

Pan fry fish head in pot used for the soup. After the fish head had been turned over once, add in two slices of ginger, when they are golden brown, add in Chinese mustard and water, just enough to cover all ingredients. Bring to a boil and simmer for at least one and a half hour with lid on. Do not be tempted to uncover lid during simmering. Just leave it alone. Adjust seasoning according to your taste. Garnish with fresh coriander and spring onions.

Soup is simmering now and I couldn't wait to enjoy it.

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A piece of fresh chilli (slit in the centre) was added during the last ten minutes of cooking .

The silken tofu added in during the last five minutes of cooking were left in big blocks lest they broke up into smaller pieces.

Extremely satisfied with the soup. The fish head was very fresh thus ginger wasn't necessary for the next lot.

I will still continue using ginger if purchased at the supermarket but the fish bought this morning was freshly prepared.

Pan Fried Skate

Skates are a kite shaped fish that have a flat body and two wings. The wings are the only part of the fish that is consumed.
Have you tried it?
It’s taste a bit like stingray but oh my goodness, the flaky white, sweet meat running along the line of the bone is so yummy.
Oooooooooo my heart was racing when I saw it today and it was a must buy beside the salmon fish head.
I am so hungry now and waiting for the rice to be cooked.
To be continued ….

My dearest friends in Spain, Isabella and Mary Margaret, lunch would be more satisfying if it was shared.

I know how much both of you love it too and what an excellent time we have had sharing it previously.

Enjoy the photographs.

Family

The father who does not teach his son his duties is equally guilty with the son who neglects them. - Confucius

Musing

Was so excited yesterday when I chanced upon tuo chai. I am not sure of the name in English.
Shall take a foto later. Chatted with the owner of a small chinese grocery shop yesterday and asked her where can I buy fish head to cook with it. Hehehehehehehehe, so excited leh, today is Gourmet Thursday and hopefully I am able to buy some.

Am feeling sad thinking about it as mum absolutely love fish in any form. It would be so wonderful if we can enjoy it together.

Moi needs to venture out now and kekekekekekekekeke, fish head fish head here I come.

Have a safe and wonderful day everyone.

Vegetable Soup

Weather was cold thus I have decided to cook vegetable soup for dinner.

Have you seen purple sprouting broccoli spears?

It's delicious with a slightly nutty flavour.

It's so easy to cook vegetable soup. I am temporarily staying in England and am not buying unnecessary spices simply just to take the soup to another notch.

Save money by buying seasonal vegetables and sell by dates. They are absolute value for money.

Enjoy experimenting but do remember simplicity is best. Let the ingredients work for you. It is pointless buying expensive ingredients for the sake of it.

Ingredients

For the base ingredients

2 tbsp Extra virgin olive oil1 onion, peeled and chopped

1 garlic clove, peeled and chopped
One slice of fresh ginger (optional)

For the aromatics

1 bay leave if available
One tablespoon of dried mix herbs or fresh thyme or any available herbs you have in stock

For the main ingredients

6 potatoes, well scrubbed without peeling if possible and cut into chunks
2 carrots, cut into chunksOne stalk celery, leave and stem
¼ cup of barley pearls (soak in warm water, do not discard water, add into stock)

To be added in only during last five minutes of cooking
A stalk of spring onions, slice finely
Cabbage, tear leaves into bite size pieces but cut the core roughly
Broccoli, set florets aside but cut the stems roughly

For the Stock
Water about 3 inches above vegetables when simmering in pot

Seasonings

Two vegetable cubes

Salt
Freshly ground black pepper or ordinary white pepper

Method

Heat the oil gently in pot, add in onions and ginger.
When onions are soft without browning, add carrots, saute for about ten minutes.
Add all vegetables minus cabbage leaves and broccoli florets.
Continue sweating vegetables, add freshly ground black pepper, bay leaves and mixed herbs.
Mix well and continue to sweat for another five minutes.
Add barley pearls, vegetable cubes and water to vegetables and bring to a boil then simmer gently without lid on.
Cook vegetables to desired doneness.
Last five minutes before serving, bring stock to the boil, add spring onions, cabbage leaves and broccoli florets.
Check and adjust seasoning.
Garnish with fresh coriander before serving.
Delicious and hearty on its own or serve with garlic bread.

Scones with Clotted Cream

Few days ago was on the way to stay with relatives when we popped in at Waitrose.

I have totally forgotten about scones with clotted cream thus it was a must order.

Unable to forget the taste of cream tea, we bought some last evening to whet our

appetites.

For those of you who have never tried, give it a chance as it's very gratifying.

The clotted cream is rich, cool and with a silky texture.

Recipe

Scones of your choice

Cornish Clotted cream from Cornwall

Jam of your choice

Butter of your choice

Method

1. Slice scones into halves and warm up a wee bit

2. Spread butter

3. Spread jam

4. Top scones with clotted cream and serve

Perfect with a cup of tea.