Is Putting Chilli Flakes Into A Shepherd’s Pie A Good Idea?
I made a pair of shepherd’s pies tonight; one for the stomach and one for the weekend. It’ll probably be Saturday after the football or Sunday evening, when the second one gets eaten.
As an experiment I modified the recipe, by adding a few chilli flakes.
Perhaps, it wasn’t for the purists, but it did impart an interesting flavour.
Bland it wasn’t!
Next time though, and there’ll be a next time, I’ll use a few less.
Cafe Breizh In Paris
I found Cafe Breizh last time I was in Paris, by searching for “gluten free creperie”. But I couldn’t find it physically.
So this time, as I crossed Paris to get the Eurostar, I just had to visit.
I was not disappointed after a bowl of cider and two gluten-free buckwheat crepes.
It’s a wonderful excuse to go to Paris for the day.
Le Petit Commerce, Bordeaux
The hotel recommended this restaurant for my supper.
Any time I’m in Bordeaux, all other places where I eat will be judged against this restaurant.
It would also have been a place that C would have adored. Like me, she loved to eat fish and that was the bulk of the menu.
So in some ways it was fitting that I ate there six years and a day after she died.
A Strange Bottle Of Evian Water
I bought this bottle of Evian at Biarritz station.
Note that is says Live Young on one side and something in Dutch on the other.
Strange for a product made in France and sold on a French station.
An Early Start From Biarritz
I had intended to leave Biarritz at about mid-morning to travel to Bordeaux, but then I hadn’t planned for the French rail unions, who decided the twelfth would be a good day for a strike.
I found out in the afternoon, when I went to the SNCF Boutique in the centre of Biarritz to get a ticket. There were just two trains on the Thursday; one at seven in the morning and one at six in the evening. Much, as I had enjoyed Biarritz, I wanted to get to Bordeaux at a sensible time.
So it had to be the 07:13 train. But this meant that I had to leave the hotel at six without any breakfast.
I would have to have my sumptuous meal later!
The station was surprisingly warm at about fourteen degrees.
But I certainly didn’t have a warm feeling towards the French rail unions. I had planned to buy myself a sumptuous supper last night to mark six years since the death of my wife, C. But instead, I just had a reasonable steak in the hotel.
So my plans had been totally ruined.
Cafe Liverpool In Bilbao
I stopped here for a coffee by the cathedral, as anybody with a connection to my university city would.
Cafe Liverpool In Bilbao
It’s funny, but how many English cities would be used for the name of a hotel or cafe in Europe? The only common one other than London seems to be Bristol, but that is probably because a Marquis put himself about a bit!
The coffee was good though!
A Second Lazy Fish Pie
I said in this post, where I cooked Lindsey Bareham’s Emmental and Spinach Fish Pie, that I msde two and put one in the freezer. I cooked it for supper tonight.
A Second Lazy Fish Pie
It froze and cooked well and tasted no different to the first one. It really is a truly lazy fish pie, as Lindsey says.
This is very lazy fish pie. No sauce, just grated Emmental, a fillet of fish per person, spinach, mashed potato and more cheese. The mash is enriched with beaten egg so it holds its shape and crisps as it bakes. For more or less servings adjust the ingredients in proportion.
I shall be cooking this one again. They are probably best cooked in pairs, as fish seem to be packaged that way in supermarkets, so with me, it’s one for now an d one for the freezer. I will probably cook haddock one week and salmon or cod the next.
I can’t cook more than two at a time, as my mixing bowl isn’t big enough to cook more spinach than is needed to two pies.
A Lazy Fish Pie
This was one from Lindsey Bareham in The Times last week, called an Emmental and Spinach Fish Pie.
A Lazy Fish Pie
It was little effort at all, and I made two, one of which I froze.
Twin Pies
I shall be eating it on Saturday night, when I get back from the football.
Customer Service – First Great Western Style
Yesterday, as I said in this post, I missed my 09:07 train to Exeter, due to problems on the Metropolitan line.
I knew that to get to Exeter, I would have to get another ticket for the next train, which was the 10:07. One of their staff said to go to the ticket office and see what they would do.
I did and went to the First Class window, where after explaining the problem, they checked thoroughly and then endorsed my out of time ticket for travel on the 10:07. I should say, that I expected to have to buy another ticket and was at my politest. As there wasn’t a queue full of angry passengers, just a couple of anxious ones, this might have helped.
But it does go counter to the sort of Jobsworth behaviour reported on programmes such as Watchdog.
Coming back, there was a Travelling Chef on the train. And I ordered this smoked salmon salad.
A Salad From The Travelling Chef
Note the French dressing in a little bottle, with all the ingredients and allergy information on the outside. That is a good idea, that should be copied more often.
I also had two complimentary glasses of wine.
And how much did the salad cost? – Just nine pounds! As it was served at my seat, I think that was good value.
I asked if you could buy the meals in Standard Class. Apparently, you can and you get it in a plastic box with plastic cutlery.
So it would appear that the discrimination is in the service!
Sausages And Balsamic Onions
I cooked these the Lindsey Bareham way last night and I’m putting the guts here for ease of access.
For myself, I use three Black Farmer sausages and an onion of about 120 grams.
I cooked the sausages like this.
Fry the sausages in a tbsp oil over a low heat, turning every so often, until crusty and done to your liking. Mine took 30 minutes.
The onion is finely sliced then cooked like this.
Heat a tbsp oil in a second frying pan and add the onion. Cook briskly, tossing constantly for 5 minutes. Reduce the heat to medium-low and cook for 20-30 minutes, stirring often, until slippery soft. Add a measure of balsamic vinegar and two of water. Let it bubble away. Turn off the heat.
The result with some microwaved small potatoes is shown.
Sausages And Balsamic Onions
It may take a bit longer than a quick fry, but it is a lot nicer.
The Anonymous Widower 