You really can’t go wrong with this recipe. I mean that in two ways as it’s both easy to make, so no scope for going wrong there, and it also holds it’s ground in the fabulous tasting stakes, so no wrongness to be found there either. Originally, I was determined that this receipe was to be made specifically with hot smoked trout, rather than the cold smoked fish that I’ve used. If you’re unsure of the difference, hot smoking uses hot smoke, which cooks the fish leaving it light pink in colour, as if cooked normally. Cold smoking, which is the type applied to ‘traditional’ smoked salmon, is done with cold smoke, leaving the fish looking more like raw fish. …come and read more!
Occasionally, I spend some time online reading other food blogs (although I try not to, as it’s an endless task). Quite often, as I work my way through the first few sentences or even paragraphs of a post, I find the introduction is some kind of whimsical, limp wrested observation which has little or no relevance to the subject in hand; food. It reminds me of listening to dreary, insipid sermons at church*, where awful analogies were dragged out, such as comparing God to a carrier bag, because carrier bags are very useful in our day to day life, they hold our food and keep everything together. You could feel that every last thread of energy that could be summoned had been twisted …come and read more!
Firstly, I’d like to offer my apologies for the lack of recent posts. My absence was due to a lovely, yet short, holiday in Sussex, where we stayed in an absolutely delightful shepherd’s hut at Hawthbush Farm, an organic working farm with added ‘glamping’. We stayed in a little hut made for two named ‘Aggie’, who was tucked away in her own peaceful and secluded field. She came fitted with a wood burning stove and a very comfy bed featuring a wool duvet; these are absolutely brilliant and now on my ‘want’ list. She also had a little field kitchen to one side, which, of course, became my home for the week. And I did spend quite a lot the week in the kitchen, as our morning …come and read more!
This recipe is thanks to a crate of fresh home-grown vegetables that my folks bestowed upon me on Friday. Having worked our way through tomatoes, runner beans, sweetcorn and cucumber yesterday, I reached the red cabbage bag and wondered what to do. Looking for some inspiration online I was bogged down with the festive spiced red cabbage recipes which the internet is awash with, but they didn’t feel right for a warm summer’s day lunch. I wanted something lighter and more salad-y but which would be a meal in itself. So I pulled together this bunch of ingredients and here is what happened. I’ll confess at this point that I have never, ever, cooked red cabbage in my life. And …come and read more!