Monday, April 2, 2012

Friends, fools and fish.

I've had a super bloggy last few days.

Firstly, I got to meet up with the lovely Krista from Poppyprint and her family in Aix-en-Provence. It was great to meet face to face over a café crème while my 2 year old ate raisins off the ground. Sigh.

Then we ran into Delana from du Jour, right in front of the flower market. Quelle chance!

And finally, after much planning and date-changing and replanning, Aidan from Conjugating Irregular Verbs and Sara Louise from Le Petit Village (and their hangers-on) came over for a Sunday BBQ lunch.

As you know, Sunday happened to be April 1st and Aidan was kind enough to bring along a sweet frangipane*-filled pastry from her boulangerie. It was one delish fish.

BBQ2

Aidan's eldest is well versed in the French April 1st tradition of sticking paper fish to the backs of April Fools.

All the adults got the treatment; this one was my poisson d'Avril:

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I am bizarre (strange). How can one so young know me so well?

I got to pull out my latest Provençal find - an aperitif liqueur called Noix de la St Jean. This translates to St John's Nuts. Yes. I...well...hmm.

BBQ1

It's a walnut infused fortified wine and is very tasty. Sara Louise's hubby was kind enough to point out that you can use it in your coffee too - excellent!

BBQ4

I made more cardamom panna cotta from a blend of Blandina and Susan's son's recipes (and added a few extras of my own). Here's la recette - it's pretty easy and a good prepare-ahead dessert.

Cardamom Panna Cotta (for 8 servings)
1 cup milk (I used low fat 2% as it's what we have in fridge)
2 cups full fat cream
5 sheets of gelatine
100g sugar
half teaspoon real vanilla
10 cardamom pods, squashed under a breadknife 'til their guts pop out.
6 black pepper corns
1 small whole dried birds-eye chilli

Mango and Ginger Coulis
1 large ripe (or over-ripe) mango - cannot be green/hard
2 tablespoons orange juice
1 tablespoon lemon or lime juice
2 tablespoons castor sugar
one third teaspoon minced fresh ginger

Pop the milk in a saucepan and heat (do not let it boil), adding the cardamom pods, sugar, vanilla, pepper corns and chilli. Stir to dissolve the sugar. Once the milk is hot remove the saucepan from the heat source, put the lid on and let the spices infuse for 20 mins.

Prep your gelatine sheets by putting them in a bowl of cold water. Let them soak at least 10 mins, no more than 20 mins. Drain the water off.

Put the milk mixture back on the stove and reheat (again, no boiling) then add the now gooey gelatine sheets and stir 'til they dissolve.

Put your 2 cups of cream in a large jug and then strain the milk mixture through a fine sieve into this jug. Mix the milk and cream gently, then pour 8 individual serves into the bowls/teacups of your choice. I individually cover them with cling wrap before putting them in the fridge to set to ensure they don't absorb any other odours. They'll need about 3-4 hrs to set.

To make the coulis, peel and chop the mango and use your weapon of choice to puree the pulp (I used a stick blender). Add the juices and sugar and blend again. If you have a stringy ole mango you might like to strain the coulis; just taste and see how the texture feels to you. I didn't strain mine.

Pop the coulis in the fridge until the panna cotta is set. Once set (I did this just before serving) you can spoon about 3 tablespoons of the coulis onto each panna cotta. Et voila! There you have it.

BBQ5

Hope you all had a fun April Fool's Day and all the best for the week to come!

*frangipane = almond crème = divine.

11 comments:

  1. First to comment! :-) Your week and weekend sound great! Friends and good food = perfection! :-) I think on my fish there'd be written the same. That, or "slow". Or rather: "The Discovery of Slowness", which was my nickname at high school after the book by Sten Nadolny ...

    Have a great week! :-)

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  2. Thanks again Kirsty. It was the perfect day. And your panna cotta was to die for. I'm saving this recipe to my must make file.
    so much love,
    aidan xo

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  3. Yum,yum!!! Although I probably didn't need to know the translation for the aperitif!!! Fun times indeed!

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  4. I see clamshells on that fishy! (More quilt inspiration!) Sounds like a perfect weekend.

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  5. I can't believe you bumped into Delana! How random!
    Loved the panna cotta, the fish, the bbq, and most importantly, the company! Thanks for having us, looking forward to doing it again x

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  6. Thank you very much for a great recipe we will surely be using this Easter Brunch!
    It's always the same on April Fool's Day: sticking a silly (or even better: naughty/dirty) word on someone's back. I loved doing that.
    It was my father's birthday too, he passed away 9 years ago.
    Time flies! Yes, I've also had a lot of fun in those 9 years!
    I nearly always have ;)

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  7. Fabulous!
    Thanks for the recipe that sounds very yummy indeed.

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  8. I am so glad you and Krista got to meet! I can hardly wait until she is home and can tell us the tales of her trip. The frangipane fish looks divine!!!

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  9. perfect April fools day, which happens to be my son's birthday (29). By some bizarre coincidence we celebrated with a bang up 5 course meal (cooked by moi) and guess what the dessert was? Cardamom panna cotta no less. I cooked spiced pears with mine and it was divine. Thanks so much for your recipe, I will try it next, i love the addition of chili and pepper. You are ace (and a little bizarre perhaps)

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  10. I wonder if your Nut Wine was so called because, in order to make nut wine, you should pick your green walnuts before (or on) the feast of St Jean (21st May? Possibly) Perhaps St John's Nuts had been picked on the very day, making it extra special.
    I've made nut wine once. My Mother In Law liked it so much she took practically all our stocks away with her!

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    Replies
    1. I think you're on to something there FD, that explains the name perfectly. Thank you! (Sorry about your MIL raiding your stocks though.)

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Hi there, I love getting comments, so let her rip! I do my very best to reply (by email) so please make sure your account is set up to show email, so that I can get back to you. Cheers, Kirsty

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