Sounds delicious, Fishly One.
Soo xx
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It was!
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No, donāt do this
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The BBQ sauce I made last week
Without the pulled pork I did it in the slow cooker and cooked pork chops in the sauce
It was lovely
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We have a wonderful organic farm shop, 2 miles from us. I popped in for a browse and came away with (amongst other things) an enormous bulb of fennel (738g). Quite how to use this up in a āonerā is beyond me. Given that I have just retrieved pea and fennel soup from the freezer, to make room, Iād be grateful for any suggestions made (within reason).
Soo xx
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I usually braise it, Soo, but I did once have it with Salmon ( both poached & smoked) & Tagliatelle in an Austrian Restaurant.
It was outstanding.
Carinthia. xx
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Thanks, Carinthia. Itās the sheer size of the blighter thatās the problem, but I can hive off a chunk to the Embra crew.
Soo xx
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It would last me a week as it is, Soo!
Carinthia. xx
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Nothing to do with fennel, but I have just discovered and am about to try out
Parmesan garlic cabbage
Break up the garlic in a garlic press, and slice the onion. Fry them in olive oil in a skillet (or in my case a wokish frying pan) using a spoonful of olive oil, until the onion is translucent and the garlic smells good
Cut the cabbage into spoon-manageable chunks, add it to the onion and garlic and cook that until it is very slightly al dente but mostly done, stirring when you remember
Throw on parmesan generously and stir until it is all over the cabbage
Serve and hope it is liked.
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That sounds exceedingly good. o Fish.
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It works very well!
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The rather expensive haddock-based fishcakes to go with it, on the other hand, are only not-completely-dull because they are full of pepper, which makes them unpleasant for me. I do wish that the decision to be Very Healthy and not add salt to processed foods hadnāt led to either chilli or pepper being added to EVERYTHING.
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What are they meant to do, use good quality ingredients?
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Oh boo to Them. Bah!
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Hardly a recipe, just a sandwich, but itās epic.
Wholemeal, butter base slice, adding a skim of mustard. Layer of smoked ham. Two slices Emmenthal, thin slices of cornichon. Top with second slice of wholemeal, thinly or thickly spread with mayonnaise according to preference.
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Two things, not recipes but culinery notes.
I realised that Carinthiaās magnificent āstir fry soupā is not dissimilar to my motherās āeverything soupā which used to be stock from the stockpot and anything vegetable that was getting a bit elderly (limp carrots and the like), She used to make an addition to that of a couple of slices of bacon cut up small and cooked before adding, if there happened to be bacon in the fridge left over from something else.
The other is a tip for the crackling on Schweinshaxe and by extension other roast pork (I have not yet tried it for a joint, but it worked beautifully on the Schweinshaxe last night): rather than scoring the rind in lines or diamonds, prick it many many many times with a thin sharp knifeās point, or a thick needle. (Or I suspect a sharp bradawl, easier to hold than a needle, if you happen to have one about the place).
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Carinthiaās is a short cooking for the vegetables, whereas Everything Soup is a lengthy simmer, I think. Could murder either or both 
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Not forgetting that Everything Soup may also, in a crisis, become Lovely Nourishing Soup, for invalids or because someone has come round for lunch and there isnāt any.
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