Tuesday 2/8/2005
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Diary and Notes
Aar me hearties. I have a tale to tell and ye'll ne'er believe a word of it. Fishermans' tales you'll say, tales from the deep where a man's mind drives him to the crazies and 'e sees things that aint rightly there. That's what you'll be thinking me hearties, that's what landlubbers always thinks. But I tells ye I spied a whole shoal of kraken off the larboard side of me ketch just yesterday - and twas a lucky thing we was smuggling tobaccy from the colonies or else we'd a been fish food and no mistaking. "Tobaccy?" I hears ye ask, aye, tobaccy - for there is nothing these sea devils likes better for dinner than a giant mouthful of Virginia's finest - aye - 'tis a strange thing.
Three of the giant beasties came in for the attack, all tentacles and beaks, ripping at the masts
and the sails. One got a hold of poor Arenkay the Portugee and that's the last we'll be seeing a him - an'
all the while we's a shuvlin the tobaccy into the ocean to calm the monsters and makes 'em turn away.
Two tons they ate, two whole tons before they'd leave us be, to wallow in our new found poverty. 'Tis
a disaster and there's no Llodys of London insurance for smugglers losses. Aar, I'll 'mayhap 'ave to sell
me ketch and go into the pimpin' trade again - aar, the sea is a cruel and lonely place, aar."
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Have you ever seen a bigger squid? The whole thing was about 50cm from tail to tentacle tip. I bought three of these monsters in the Arndale market. The three were over a kilo and a half in weight - and weren't cheap neither. I only used two of them, the other I'm freezing and saving for a rainy day. I wouldn't advise cooking this much squid in one go - I did the whole lot in one batch which meant it needed too long for all of it to be cooked and a few pieces had become chewy. I'd recommend cooking the squid REALLY quickly - just heat it through really. Still, squid (or Kraken as we have here) in a smokey, spicy, sun dried tomato sauce with some fishy vialone nano rice and a salad of eggs and sardines can't be a bad dinner - and it wasn't bad at all.
Cake Blog
Syrup Pudding: The last of the pudding batch from Tescos and by far the best. A real quality pud and only 50p.
Menu
Ingredients*
| Sardine and Egg Salad 2 Cans Sardines in Olive Oil 2 Eggs 1 Tomato 1/2 Red Pepper 5cm Cucumber 15 Black Olives Juice 1/2 Lemon Fresh Parsley Salt and Pepper |
Kraken 2 Kraken 1/2 Glass White Wine 1 Clove Garlic 1 tsp Smoked Spanish Paprika 1 Tbsp Olive Oil Salt and Pepper |
Smokey Sun Dried Tomato Sauce 1/2 Onion 1/2 Clove Garlic 5 Sun Dried Tomatoes 1 tsp Spanish Smoked Paprika 1/2 Glass White Wine 1/2 Tube Tomato Puree Dash Wine Vinegar 1/2 tsp Oregano Punch Sugar Salt and Pepper |
Rice Cooked in Fish Stock 250g Vialone Nano Rice 1/2 Onion 1/2 Clove Garlic 1 Stick Celery 1/2 Glass White Wine 500ml Fish Stock Loads Fresh Parsley Salt and Pepper |
Preparation
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*All quantities are very approximate and for three people
JCBorresen@GMail.com