Wednesday, March 08, 2006
Cooking with Pudding
Good evening. As promised in last week's episode, this week on Cooking With Bradley features special guest Chef Pudding. So really, we will not be cooking with pudding, as the snappy title suggests, but Cooking With Pudding. In honour of Chef Pudding's homeland, we shall commence with a succulent dish enjoyed by Englishfolk everywhere: Jellied Eels. Fear not, it is fairly easy to make as long as you have fresh eels.
Eels - 900 g (2lb)
Grated nutmeg - pinch
Lemon - 1 zest and juice
Fresh herbs - a few, chopped
Fish stock - 600 ml (1 pint)
Onion - 1 small, finely chopped
Carrot - 1 small, finely chopped
Celery - 1 small, finely chopped
Bouquet garni - 1
Gelatine - 15g (.5 oz)
COOKING: 1. Skin and bone the eels but do not cut them up. Lay them on the table, skin side down and sprinkle with grated nutmeg, a little grated lemon zest and the chopped herbs.
2. Cut the fish into pieces about 4 inches long. Roll up each piece and tie with strong cotton or fine string. Put the stock, vegetables and bouquet garni into a saucepan and bring to a boil. Add the eels and simmer very gently until tender, for about an hour.
3. Lift out the fish take off the cotton or string and place the eels in a basin. Measure the stock and make up to 450 ml with water.
4. Add the gelatine to the lemon juice to dissolve the gelatine, then add this to the hot stock. Stir until completely dissolved. Strain this over the fish and leave to set.
5. Turn out when cold and serve with a green salad and sliced gherkins.
If the idea of eating eels is a bit foreign to you, think of eel as the veal of fish (not that I'd know about veal, being vegetarian, but it's what others say). My Landlady is a big fan of eel sushi:
Whereas my Landlord prefers the spider roll:
For Nonny, I'd recommend the Hello Kitty sushi special:
Whoops, I got distracted by sushi. It's easy to do.
Chef Pudding still refuses to tell me the secrets of his Yorkshire Pudding recipe, but I shall find it and exploit it for nefarious gastronomical purposes.