And so we finish off the tin of salmon. This time with a Salmon Vol-au-Vent. The fishcakes were as delicious as we remembered. We were both transported back to the heady days when we were newlyweds. At the time our family all said we wouldn't last, a year at most. Maybe that's why we've never taken our marriage & each other for granted. We've always seen it as precious. That's not to say we haven't had our problems, but we've always felt it was worth the effort to tackle those problems together.
When we opened the large tin of salmon, the Fox had hesitated, thinking we would end up wasting some of it, or getting bored before we finished it. Now he has enjoyed it all so much he is eager to open another tin & have yet more fishcakes.
Instead he is going to have a go today at roasting some gammon in Big Ears, our slow cooker. He's not tried roasting in it before. It seems strange to not have to add liquid. We're curious to see what the result is. In theory it should work. After all a conventional oven essentially cooks with the circulation of warm air around it, & the meat remains moist. The only real difference is that the meat is on a warm surface below. The heat, however, is very low so the meat shouldn't stick on. We'll see.
Meanwhile we're off to the Farmers' Market today to see if we can get some flavoursome meat. I'm particularly hoping to get some salt marsh lamb, some rare breed pork & a pheasant or two. That will be our meat purchase until next month's market.
1 comment:
talking of tinned salmon - I've reverted to preferring tinned to the fresh variety; perhaps it's over familiarity with the latter!
Hope Big Ears rewards the Foxes attempt to roast the gammon. My preference has always been to boil it (along with a halved onion - skin and all) for a while before roasting.
Also hope yor visit to the Farmers' Market proved fruitful (or sould I say meat-full?)!
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