Monday, 18 November 2013

A Tuesday Recipe - Atkinson's Temptation & Know Your Onions

This recipe is based on a Swedish gratin-style dish called Janssen’s temptation, which pairs potatoes with sprats or anchovies.


Atkinson's Temptation

This dish is an adaptation of an adaptation! I picked it up from TV Chef Paul Hollywood who had adapted the Swedish version by using smoked salmon instead of the sprats and anchovies. Well I must admit that I've 'dumbed it down' rather by using Vietnamese smoked basa fillets which were half the price of the same quantity of salmon.
The pastry recipe I used was that of Rachel Khoo which comes out golden  and crispy whereas Hollywood uses filo pastry (not my favourite).
The cream that is in the original recipe was replaced by parsley sauce made with fully skimmed milk. When I have done this on other occasions I am usually in receipt of scathing looks from people I have told but it thickens and tastes good if the seasonings are applied liberally!
I would suggest that this should be served with green vegetables.

The full recipe is on the appropriate TAB at the top of this page


Know your onions!

This information appeared on Facebook and in fact I have heard it before so I thought I would share it with you today with the caution that this is not something I know for a fact. However, I do know that taking garlic perles daily has eased my hayfever symptoms for the last 10 years or so.



In 1919 when the flu killed 40 million... people there was this Doctor that visited the many farmers to see if he could help them combat the flu... Many of the farmers and their families had contracted it and many died. The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.
I read in an article that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties. This is the other note. Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open.
Questions about food poisoning came up when a party were touring a mayonnaise factory. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially-made mayo is completely safe. "It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick. Ed says that, when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade mayo) that spoils in the outdoors. It's probably the ONIONS, and if not the onions, it's the POTATOES. He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator. It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you.

God Bless