Take a Salmond, and cut him rounde, chyne and all, and roste the pieces on a gredire;
And take wyne, and pouder of Canell, and drawe it thorgh a streynour;
And take smale myced oynons, and caste there-to, and let him boyle;
And then take vynegre or vergeous, and pouder ginger, and cast there-to;
and then ley the samon in a dissh, and cast the sirip theron al hote, and serue it forth.
(Harl. 4016. p. 102.)
I recently watched quite a few shows on Netflix that made me think about life. One of these documentaries was One Deep Breath. It documented the journey of two free divers who pursued their passion in life to dive freely in the sea to reach their life goals. One of them sacrificed his life for the love of his life. It was crushing, touching, self-sacrificing, life-changing. It shows us how vulnerable life is, how insignificant each one of us is in this vast universe, us living in the formidable elements that we call nature.
This recipe is strange, but it could also be because I didn’t get some of the steps right. Anyway, the scones turned out more like biscuits, and with biscuits you could make sandwiches as well. Just that these biscuits are more crumbly, drier and very small.
Tempura is a Japanese method of deep-frying seafood and vegetables with a light and natural batter. The result of the batter is usually lighter in colour (a faint yellow) compared to most other deep-fried food, using iced water, yolk and flour for the batter. The popular range of fritters made into tempura includes seafood such as fish, squid, prawns and oysters, as well as vegetables such as zucchini, eggplants, carrots, mushrooms, enoki etc. These are in turn dipped into a light soy sauce or egg mayonnaise while serving.
This recipe of poached noodles with seafood in chicken consomme is very refreshing and easy on the palette. You will need to cook the noodles well, not too soft, so that they can still hold their shape and sit well in a bowl, in a nice bundle. The chicken consomme is the real deal here – the mild sweetness and taste of the chicken and carrot allows the seafood and noodles to stand out immediately once you take a bite of the dish. The sauteed scallops, prawns and crab meat balances out the dish with its slightly stronger, more savoury flavours.
