Yes indeed, pastry and pretty much everything is good with me. Meat and pastry is the king (I’m known for scoffing M&S sausage rolls on the train ride home – if 2 of 6 make it to my fridge they are very lucky indeed), but generally you can’t go wrong with anything and pastry – vegetables, fruits (especially, apples, pears and cherries), custard.
A recent favourite is pastry and salmon. It’s really easy to prepare and compelled my dinner guest into trying to pass me with a clunky two-handed backhand of a compliment – “I’ve noticed you’ve got much better at cooking over the last 2 years” – which was his way of saying “your cooking used to be pretty….. well…. meh!” Thanks Chris but I still remember your inedible curry at Uni.
Anyway, I add lemon zest to the seasoned salmon fillet and then cover it with baby leaf spinach before wrapping it in pastry, egg-washing (sounds like a euphemism) and baking for 25 mins. I served it with a salad of baby new potatoes, radish, spring onion, fennel, gem lettuce leaves and tomatoes with a simple dressing of olive oil, garlic, lemon juice, honey and mustard powder.
Been a bit slack on updating the blog of recent so apologies to all 5 of you following. I was out with an old mate on Friday and he told me about an East London secret speakeasy under a bar on Broadway Market. Apparently you had to lock yourself in a cubicle, flush the toilet and a hatch would open inviting you in upon providing the secret entry word. Naturally I was all over it so we headed on over, only to be disappointed that the door was already (seemingly permanently) open so need need for all of the secret shenanigans. However they had the best selection of rums I’ve seen anywhere and you were given a dusty old book with the full list to choose from. Favourites included the (Venezuelan) Diplomatico Exclusiva Reserva, Angostura 1824 (Trinidad) and of course, Chairman’s Reserve from the eponymous Bernie’s home – St. Lucia. I highly recommend a visit if you’re over by London Fields.
So, I’m extending my blog to include a few other dishes that people cook for me as requested by said people and the first such post follows dinner at the Pulhams’. Tri made her classic salmon and asparagus pappardelle in a white wine sauce with lemon zest and parsley. Proper tasty.