As predicted it was a bit of a car crash. Firstly, I couldn't get any smoked haddock and I wasn't going to use that fluorescent yellow imitation of a fish so I plumped for a splendid loin of haddock. Secondly, the idea of poaching eggs in cling film made sense in theory. In practice I struggled as it was fiddly and they took longer than the recipe stated. Perhaps the water wasn't quite hot enough. Anyway, I am going back to the traditional method from now on. It tasted lovely, especially the champ.
Today my kitchen is closed as we're having a late Sunday lunch at The Hop Pole Inn, Bewdley. The food is always delicious and the staff are lovely. Tomorrow, I think I will play very safe and cook roasted chicken thighs and Mediterranean vegetables.
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