It’s difficult to believe that I have already been in London for 2 weeks – time as usual flies by – and it has also been eventful. Linda had to fly to Gauteng for the weekend to attend a funeral – her friend’s mum lost her long battle with cancer – that was very sad.
Lynn, my eldest daughter, treated me to a weekend in the lovely coastline of the Dorset area – the land of clotted cream and Cornish pasty (the arguments will go on forever about which county, Devon or Cornwall, invented the pasty. Dorset boasts that their traditional pasty recipe beats them all hands down).
The drive out of London on a sunny Saturday proved to be just like back at home ( heavy traffic- lol). England’s country side is so pretty, the quaint houses, the English are besotted with their pets especially dogs who are so well behaved and go on holidays with them – it was lovely to see. (As Lynn pointed out to me – there is no need for security dogs unlike back at home – my beautiful, German Shepard, Caesar, would have warned off anyone who ventured near him or his family).
Dorset is famous for its picturesque towns and villages, set amongst unspoilt countryside, and for a spectacular coastline including the Jurassic Coast world Heritage Site (which is where we were heading). We stayed at Lulworth which was a walk away from the Heritage sites which included the Cove, Stair Hole and the famous Durdle Door.
Lulworth’s Cove, one of England’s most photographed spots, is nearly circular in shape.
The luscious Lynn with a picture of the pier leading into the cove.
The power of the waves breaking into the Stair hole are gradually carving out a second cove besides Lulworth.
This one is for Rajen ( after his funny pics at the Pyramids , Cairo).
The Durdle Door is a spectacular natural arch of rock which was created by the action of the seas over millions of years, wearing away soft rock to leave an arch of harder Portland stone.
The food was very English – no fusion of flavours (it makes sense – it is the English countryside) and expensive.
Full English Breakfast
Cod and chips
Scampi and chips
So it was time for some spice and this is the meal that I prepared last night – I made the tuna tartlets as a starter – used an Asha Maharaj’s recipe which I had tweaked (any excuse for a pie), my own recipe for a very basic but very tasty prawn chutney for the main and a quick and easy strawberry meringue to finish off the meal.
SPICY TUNA TARTLETS
1x ready-made puff pastry
30gr softened butter
1 tsp crushed garlic
1 medium onion, finely chopped
1 chilli, finely chopped
1 Tablespoon flour
1 cup milk
1 x 170g flaked tuna
1 Tablespoon chopped mint
1 Tablespoon chopped coriander
Salt to taste
1 cup grated cheddar cheese
Preheat oven 190 C
Spray and cook patty pans
Line with pastry.
In a small pan heat the butter and sauté the onions and chilli until softened.
Add the garlic.
Stir in the flour until bubbly; add the milk a little at a time whilst stirring until sauce is thick.
Drain the tuna and add to the pan with the chopped mint and coriander.
Add salt to taste.
Spoon the mixture into the pastry.
Cover with the cheese.
Bake for 18 minutes or until cooked.
PRAWN CHUTNEY
250gr peeled prawns
3 Tablespoon cooking oil
1 onion, finely chopped
2 green chillies, (optional)
1 x 400gr can peeled tomatoes
2 cloves garlic, grated
A small piece of fresh ginger, finely chopped (optional – I love ginger and tend to use it in most curries)
1 teaspoon chilli powder (quantity can be increased or decreased according to taste)
1 teaspoon salt
Pinch of sugar
1 Tablespoon fresh cream
Fresh coriander (I also used spring onions and chives only because there was some in the fridge)
Heat the oil in a pan, add the onion and green chillies.
Cook until the onion starts to brown.
Add the prawns and cook for approximately 3 – 5 minutes.
Remove the prawns only from the pan with a slotted spoon. Keep aside.
Now add the ginger, garlic, curry powder, tomatoes, salt and sugar to the pan.
Mix well and add the spring onions and chives (if using).
Cook until the sauce starts to thicken. (should take less than 10 minutes).
Now add the prawns to the pan.
Cook for another 5 minutes.
Add the fresh cream.
Mix and cook for a further 3-4 minutes.
Add the chopped coriander.
Serve with rice and sambals.
STRAWBERRY MERINGUES
4 x meringue cases (Marks and Spencers)
Fresh strawberries
1 Tablespoon sugar
1 x passion fruit
Crème fraiche
Slice the strawberries. Add the sugar.
Fill the meringue case with the crème fraiche.
Top with the strawberries.
Finish off with a dollop of passion fruit.
Ready to eat. ( quick and easy)
Recent Comments