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Posts Tagged ‘karides’

Potted shrimp01

Potted shrimp02

After being away two weeks and not eaten home cooked food, today was a kitchen day at home. First we cooked purslane stew with bulgur which we eat a lot during summer with yogurt. Then made two small jars of peach marmelade to eat with cottage cheese for summer breakfasts.

After the potted shrimp tasting we had in Morecambe two weeks ago, we decided to try it at home and we bought brown shrimps from our local fish shop and prepared our first homemade potted shrimps.

Following a short research in internet, we made The Guardian’s recipe. With this recipe, we had one ramekin potted shrimps to consume today and one little jar to eat later. Recipe is easy because the brown shrimps are sold cleaned and precooked. And the taste of homemade one is much much better then the shop bought one.

The Guardian’s recipe, was suggesting to serve potted shrimps with hot brown bread, so we baked also a brown bread with fennel which we learned from our friend Ayşegül.  When the bread came out from the owen, our evening treat at the terrace was ready. Homemade brown bread with fennel, homemade potted shrimps, English goat cheese and Stilton cheese, Turkish black olives, Iranian mini dry figs and ice cold Polish oak vodka. Heaven!

Here is The Guardian’s recipe if you want to try:

200g unsalted butter
Juice of ¼ lemon
¼ tsp ground mace
¼ tsp white pepper
½ tsp anchovy paste or Gentleman’s Relish
200g cooked and peeled brown shrimps
Cayenne pepper, to serve

1. Melt the butter in a pan over a gentle heat, and then allow to simmer until you spot the first dark flecks – watch it carefully, or it will burn. Strain through some butter muslin, or two sheets of kitchen roll, into a jug.

2. Wipe out the pan, and pour in two-thirds of the butter. Add the lemon juice, mace, pepper, anchovy essence and a pinch of salt and simmer very gently for five minutes, then take off the heat and allow to cool but not set. Divide the shrimps between 4 ramekins, pressing them in tightly.

3. When just warm, but still liquid, divide the spiced butter between the ramekins and put in the fridge to set. Once solid, pour over the remainder of the clarified butter and return to the fridge to set.

4. Serve with a sprinkle of cayenne pepper and a lot of hot toast.

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Morecambe01

When we headed through the north two weeks ago, we were looking for a town to stop near our way to eat something. Then we saw Morecambe on the coast and remembred Hairy Bikers’ visit to Morecambe to see the production of potted shrimps.

Decision made and we choosed to taste Morecambe’s world wide famous potted shrimps. For being a Saturday, Baxters, the most famous producer’s place was closed. So we tasted Edmonson’s potted shrimps. Because of tasting for the first time in our lifes, we can not compare with others but it was tasty what we ate. It went so fast to our stomacs and we forgot to take the photo of potted shrimps.

After the “let’s taste Britain’s flavours” activity, we walked on the promenade from one side to the other side of the town next to a sandy beach.

Conclusion: it was nice to taste the potted shrimps, Morecambe is a small coastal destination to spend maybe few hours but not one of our most preffered towns in UK.

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