The Cookery Club Spring meet
So now let us get the show on the road.
Then off went Marianne and Martin to do their thing in the kitchen, I also popped off to make the Italian meringue and heat the rhubarb through (and also to keep an eye on them doing their thing). I was able to see the pair finishing off their composition.
Marianne’s chicken satay with peanut sauce
Then followed a very refreshing salad of fresh mangoes and a bitter endive salad, these passed together like two gloves, each different but making a lovely pair.
Dressing (mix the following in a clean jam jar with a lid on)
The salad, the wine, the friends!
In between the courses our school mistress read us a few choice pieces from a very funny foody book and as you will notice she also enjoyed a glass of red or two.
Carolyn had stuffed the fish with a fine filling of diced Parma ham, fennel and garlic. Both sides brushed with butter, then salted and peppered, before being wrapped in heavy duty foil and cooked en-papillote. The parcels placed on a baking tray and into a pre-heated oven at 180°C for 30mins, this was extended by another 15 due to the thickness of the flesh. You cannot rush a fish of this size and to test if it is ready, pull the dorsal fin between the finger and thumb, when it comes out with no force it is ready. (I mean the dorsal fin not your digits ya fool).