todays hors d'oeuvre

[Zep 0]

Wilst I'm waiting for the anchove and cod with toasted red pepper quiche to finish cooking
I thought I'd post the hors d'oeuvre of the day.

I haven't got a name for it so you can call it what you like.

burn a red bell pepper over oak embers, peel off the blackened skin till you have
a juicey red pepper (do not wash under water) cut into slices and drizzel olive oil over pepper.
Toast a large piece of bread (from a farmhouse loaf is best) over the same embers.
get a well ripened tomatoe cut in half widthways and wipe over toast till the juice has soaked in.
Add a smidgen of salt and a drizzel of olive oil.
lay four or five anchoves ( not cheap ones, the best you can afford) withways across the toast
and lay slices of red pepper between the anchovies.

eat and enjoy.

Gone fishing

[missbrz 0]

that sounds delicious! now i'm even more hungry thanks

[Zep 0]

Here's another,

two slices of streaky bacon laid out to make an X take an egg yolk and
carefully place it in the middle of the bacon X fold the bacon over the egg yolk.
Take a laminate of potatoe and wrap the whole piece like a spring roll.
Heat olive oil till nearly smoking and very gently place the packet in the oil.
Cook for 2-3 minutes.


Laminated potatoe is like packets of Kraft individual cheese slices
but done with potatoe instead of cheese.

Gone fishing

[agentsmith413 0]

IDK if we have laminated potatoes here in the states but that sounds really good!

Life is not a journey to the grave with the intention of arriving in a pretty and well preserved body, but rather to skid in broadside, all used up, and loudly proclaiming: Wow, what a ride!

[shropshire 0]

Quote

IDK if we have laminated potatoes here in the states but that sounds really good!

At a guess, very thinly sliced spud (like in a crisp or 'chips' to you on the west side of the 'lantic)

(.)Y(.)
Chivalry is not dead; it only sleeps for want of work to do. - Jerome K Jerome

[warpedskydiver 0]

Variation of Bruschetta, similar to what you might find in Corsica or Sicily if in a port.

[warpedskydiver 0]

Try a piece of fish (Salmon or Mackerel) in between a few layers of potato, lightly salt and pepper the fish, add dill or other available herbs. Fry until golden brown on the outside, the potato poaches the fish and infuses the herb flavor in the fish.

I suppose you could experiment with tarragon or other herbs