February 2008 Archives

TROUT seems to have gone out of fashion over the last few years, I wonder why – it is a beautiful subtle flavour and takes no time to cook.

Perhaps the only difference is those fine small bones but these can be easily removed from the fillets with a pair of tweezers – it takes no more than a minute to do this job.

I also find removing the scales from the skin can occasionally loosen themselves and appear a little bit like bones; these are easily removed by using the edge of a spoon and scraping them off. Wipe clean with a damp cloth before grilling or frying.

HERE’S a dish to grace any special occasion. Madeira and mushroom sauce is simple to make – if you like you can always substitute the Madeira sauce for Port even though the flavour will be quite different.

When cooking any steak it is important that you cook it just how you or your friends like it. I have written a few tips below which will make it just perfect.

WHILST every newspaper and magazine seems to have a feature on diet food, I am happy to buck the trend. Here is a real comfort dish, ideal after a long walk on a crisp day – it is very simple to make and finishes off a good Sunday roast – forget the lettuce leaves and enjoy.