Life is ever interesting. Whether regarded as a pantomime or
charade, I find it ever amazing how one face betrays another. The rich spiders
web that some weave, whether it be an everyday person, a magician or chef. Each
intricately plays their game, not telling the truth but carefully telling no
lie. Often giving just so much to wet an appetite but without the detail. So
many wonder how these marvels occur and some innocently just accept without
question.
As the years have passed by, many tricksters have been
exposed and exposed they should be as transparency and honesty is a call of the
day, though sometimes an illusion should remain and the magic kept. You
yourself have to decide just how honest you have to be and what
effect your actions would be or will be on others.
Each situation has to be
judged separately. Who has the right to shatter the excitement of Christmas or
the magic of the Tooth Fairy. Whether fictional or not, we all deserve magic in
our lives and have to believe that someone somewhere, thinks enough to care, to
create some appreciative magic and make us feel special.
That aside, honesty among groups of people is left to the
situation. I was horrified some years ago when I learnt having shared a
delicious Chicken Recipe I was castigated for using Tomato Ketchup as an
ingredient – which “they” proclaimed “they” could never do – but who was to
know unless they told the recipients.
I have to confess that I have been caught
being too honest on several occasions and paid the price. With hindsight, would
I have done anything different, the answer would be no. The truth has always to
win, though I know many who sit in defiance and sit behind their other face and
so to the rich web of life.
So I share this month’s recipe honestly. I
created from ingredients in the fridge and freezer – the result – I was
delighted and so were the recipients.
Casket of Scallops
and Asparagus
Quantities can be adjusted depending on the number of people
to be served
Ready rolled Puff Pastry – cut and baked - making square
Vol au Vents
Leeks – chopped and sweated in a little butter in the
microwave
Salad Potatoes – cooked and sliced
Scallops – if using King you might slice them in two
making two rounds
Asparagus Spears – blanched in boiling water and chilled
Tin of Lobster Bisque or Fish Soup
Brandy
Double Cream and Butter.
(You could use other fish like Lobster, Monkfish, Tuna or
uncooked Prawns – Broccoli or Cauliflower Florets instead of Asparagus)
1. Put
the soup into a pan and heat.
2. Add
the cooked Leeks, Potatoes, Scallops and continue to heat just enough to cook the
Scallops (if using other fish you may choose to cook it first) – just a few
minutes.
3. Now
add a slug of Brandy and some Double Cream to enrich the mixture. At this point
add an egg yolk or two and some knobs of butter. This will thicken the liquid
content (be sure not to boil it as it will curdle)
4. Pour
boiling water onto to Asparagus and drain
5. Spoon
the fish mixture into warmed Vol au Vents – top with Asparagus and top with the
lid and serve.
A meal in itself – enjoy and don’t tell you used a tin of
soup or ready made pastry !!
