It's times like this that I really wish I could take a better photograph - because this looked, as well as tasted, absolutely gorgeous. The peerless Soper's are selling wild Irish trout at the moment for £9.95/kg. Hard to resist. The fish I bought cost £5.12 and produced two nice sized fillets.
Fresh garlic is now in the shops. If you're unfamiliar with new season garlic, a whole head shared between two might seem like a lot, but it's not - it is much milder than the dried variety, especially after roasting. Panzanella is normally a rough and ready affair, pungent with sharp and rustic flavours. But for this dish I've come over all elegant, omitting the capers and onion, adding the sweetness of roasted pepper, and chopping the ingredients into tiny dice. I'd like to emphasise that you need really good olive oil for this - the best you can afford. Otherwise I'd suggest making the mash with potatoes, butter and milk , and frying the trout in butter instead of oil.
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I can't tell you what a buzz it is to be back in the kitchen and rattlin' those pots and pans again. This would make a great brunch, although I had it for my tea this evening.
I bought one of those Bury Black Pudding Co. packets of four slices from the supermarket for £1.25 - ideal for this recipe. I go to the bin Well that was fucking boring. I mean, really boring. I'd almost have preferred waking-up-naked-on-a-traffic-island batshit crazy; or end-of-days-slash-your-wrists-(up-not-across) technicolor melodrama; instead it was just eighty-odd days of unremitting, listless tedium. [Before we go any further, a big thanks to all those of you who took the trouble to ask after this miserable sinner, only to be met with a stony silence - I will try and reply to you all.] Anyway...
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SHORTLISTED FOR FOOD BLOG OF THE YEAR 2014
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November 2014
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