After a blissful six weeks of chasing around small children they returned to school. In a start as you mean to go on kind of a way, the kids get to school early and me and the smallest hit HHB Nailsworth for breakfast. There's a breakfast we haven't tried on the menu: Chorizo, roasted tomato and fried egg on wild white toast: almighty. We flaming loved it the toast had turned crimson with juices, a sensational flavour explosion unfortunately equally appreciated by the three year old who enjoyed it more than her sausage roll.
With out tummies full, we hit the locals and revelled in shopping locally. Williams had their beautiful celery in, some girolles, a long radish and the ingredients for scampi and tartare sauce. Bramleys had some fine English plums, great salad bits and pears for a pound.
I am rather guilty of making dull lunches, I always used to make soup with the help of Riverfords veg box, but since that stopped and I spent last winter making hundreds of litres of the stuff we don't manage much more than a boiled egg or cheese on toast. Today however I was particularly pleased with my cold beef salad and tartare sauce.
I decided what the kids needed after a first day back at school and the boy to secondary was a mighty fine meal.
The cooking began with a marble cake http://sheshopslocal.blogspot.co.uk/search?q=marble+cake.
In a good mother moment we all sat around the table and had cake and apple juice together when they got back from school, bliss.
On the last day of the holidays the kids declared they wanted scampi for dinner, obviously I couldn't just buy a pack of the stuff so I set about making it. Heres the recipe.
1kg of uncooked headless prawns in a shell
Oil to deep fry
Firstly fry the uncooked prawns in olive oil until pink, shell, (saving the shells for a fish stock). Put your
flour in a bowl, whisk your eggs and milk together in a bowl, put your breadcrumbs in a bowl and season. Dip your cooled peeled prawns in the flour, then the egg mix, then the breadcrumbs, then the egg mix then the breadcrumbs. Repeat until they are all coated at this point I refrigerated mine. When we were ready to eat I filled my medium saucepan with some previously used frying oil and heated it to hot. I then dropped the prawns in in batches until golden, we served ours with salad, tartare sauce and leftover roasted new potatoes.
Tartare sauce recipe
1tbsp parsley, capers, gherkins, onion/shallot finely chopped
As if this wasn't enough we finished with the sublime new Winstones fudge brownie ice cream featuring Hobbs House Brownie.