I realise that I have been cooking for so long and trying out so many recipes that I am starting, really starting, to forget some of the food and dishes that I have attempted before. Or could this be due to old age…
For instance, I recently made some scones because I thought I’ve never tried that recipe before. But after I did a search on my blog, I realise I actually did that before, but many years ago. Most of the recipes here can be categorised according to before the boy was born and after he was born. Amazingly, it’s been ten years since he was born, and so I must have about three to four recipes per month x twelve months x ten years of recipes since then. Which makes it more than four hundred recipes since 2015.
Gosh!
This post adds on to my continued effort to try out new recipes, to experiment, and to serve out past recipes that I can’t find anywhere – for instance recipes from my English Medieval Cookbook. To be honest, I don’t often cook these medieval recipes at home, though there’s one that stands out as my favourite – Medieval Chicken with Rice & Ground Almond.
This blended fish stock is interesting. It is a soup, but a thick one, made with fish and stock. The fishy taste isn’t too strong and it can be quite an interesting experience for the palette.
And look at how pure that white colour is!
Ingredients:
- Cod fillet: 600g, skinned
- Salted water: 575ml (2.5 cups)
- Ground almond: 125g
- Corn flour: 2 tsp
- Salt: to taste
- Ground blackpepper: to taste
Method:
- Poach cod fillets in salted water till cooked (about 3min). Remove cod fillets and press paper towel over it to pat dry. Remove bones and flake.
- Drain cooked stock into jug. Pour 275ml of this stock over ground almond and stir to mix.
- Strain almond milk into a blender. Add in cod flakes and blend till smooth. Add more fish stock to blend if you would like it to be less thick.
- Cream corn flour with 3 to 4 tbsp fish stock. Heat gently till thickened, then stir into fish mixture.
- Season with salt & blackpepper to serve.
Disclaimers:
- This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black.
- I was supposed to also stir in some corn flour (2 tsp) mixture (dissolved in 4 tbsp fish stock) tinted with saffron water (3 tbsp) so that the starter looks golden and bright. And then combine it with some ground ginger (1/2 tsp) and sugar (3/4 tsp). And then serve this in some scallop shelves or saucers as an appetiser. But it’s just too troublesome, so!
Serving:
4 to 6 persons as starter
